Intermediate
Beer: the science of brewing
Beer: the science of brewing
5.0
(1 reviews)
2
Students
4
Lessons
ID
Language
Created by
Stijn Mertens
Language
id
Translations
None
Transcripts
English
Prerequisites
None
What you'll learn
Master these skills and apply them to real-world projects.
Explain the importance of the 4 basic ingredients of beer in shaping beer taste and aroma
Understand the different processing steps in malting and beer brewing
Understand the key biochemical reactions occurring during each of these steps
Recognize and describe the main beer styles, and understand how the brewing process contributes to the different beers
Identify key factors affecting beer identity, quality, and stability
Carry out basic sensory analyses of beers and identify key flavors and off-flavors and their molecular origin
Course curriculum
2 sections · 4 lessons
2
Sections
4
Lessons
1
Reviews
2
Students
5.0
Rating
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About this course
Course description
Meet your instructors
Learn from industry experts
Stijn Mertens
Brewmaster at AB InBev
Stijn Spaepen
Innovation Manager at KU Leuven and the Leuven Institute for Beer Research at KU Leuven
Karin Voordeckers
Staff Scientist & Coordinator of the KU Leuven postgraduate in Malting and Brewing Sciences at KU Leuven
Kevin Verstrepen
Full professor at KU Leuven, Director of the VIB- KU Leuven Center for Microbiology, Director of the Leuven Institute for Beer Research at KU Leuven
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