Due to the COVID-19 crisis, the information below is subject to change,
in particular that concerning the teaching mode (presential, distance or in a comodal or hybrid format).
5 credits
30.0 h + 30.0 h
Q1
Teacher(s)
Collin Sonia;
Language
French
Content
- Dimethylsulfide in brewery
- Bitter compounds in hop
- Flavours and precursors in hop
- Malt and hop polyphenols
- Nitrogen compounds through boiling and colloidal stability
- Foam structure
- Wort boiling technology
- Dry-hopping techniques and bottle refermentation
Practical laboratories:
- Official methods for hop analysis
- Official methods for beer analysis
- Production of a beer in the microbrewery
- Bitter compounds in hop
- Flavours and precursors in hop
- Malt and hop polyphenols
- Nitrogen compounds through boiling and colloidal stability
- Foam structure
- Wort boiling technology
- Dry-hopping techniques and bottle refermentation
Practical laboratories:
- Official methods for hop analysis
- Official methods for beer analysis
- Production of a beer in the microbrewery
Online resources
Moodle
Faculty or entity
AGRO
