Beer Project (5 cr)

Objective

The student is aware of what beer is and its significance to people throughout different periods of time. The student has an understanding of the brewery industry markets both in Finland and internationally. The student is knowledgeable about the legislation related to the brewery industry.

The student is familiar with various common beer styles and their associated characteristics.

The student is knowledgeable about the main ingredients of beer and their effects on its physical, chemical, and sensory properties.

The student explores the brewing process as a whole and its different stages, understanding their significance for the final product. The student understands the differences and principles between industrial breweries and homebrewing.

The student is familiar with common measurable parameters related to beer and its ingredients, as well as the analysis methods, and is able to assess wort and beer sensory.

The student masters the different stages of the brewing process and can independently brew beer based on the knowledge acquired during the course.

Content

• Beer and its history, markets, legislation
• Different beer styles, non-alcoholic beer
• Beer ingredients and their effects on flavor and characteristics
• Brewing process and production stages, industrial brewery vs. homebrewing, brewery chemistry
• Analysis of ingredients and beer (physical, chemical, microbiological)
• Beer production project

Location and time

Leiritie 1, 4th period (course starts exceptionally already at the end of the 3rd period)

Materials

Lecture materials
Lab protocols

Recommended books:
Chris White books: Water, Malt, For the love of hops, Yeast
John Palmer book: How to Brew

Teaching methods

Lectures
Laboratory works
Team working
Reporting
Presentation
Exam
Excursion

Exam schedules

Exam 5.5.2025 at 9.00-11.00, MMA218

Re-exam in May 2025. The information about the re-exam will be provided closer to the date.

Student workload

-Lessons and practical work according to the timetable and course plan
-Preparation and presentation of the group work for the mini-seminar
-Completion of the final report and final presentation for the beer project in a group
-Preparation for the exam
-Participation in the excursion

Content scheduling

According to course schedule.

Further information

The course KICK OFF event will be held in week 10, on March 3rd 2025, according to the schedule.
The course lecturer and responsible teacher is Markus Räsänen.

Evaluation scale

0-5

Assessment criteria, satisfactory (1)

• Basic knowledge of beer and its history, but with a superficial understanding.
• Limited knowledge of the brewery industry markets and legislation.
• Limited understanding of beer styles and their specific characteristics.
• Basic knowledge of beer ingredients, but lacking a deep understanding of their effects.
• Basic understanding of the brewing process, but without a deep understanding of the significance of each stage.
• Limited understanding of the differences and principles between industrial breweries and homebrewing.
• Basic level of measurable parameters related to beer and their analysis methods.
• Incomplete mastery of the different stages of the brewing process and the ability to brew beer.

Assessment criteria, good (3)

• Moderate knowledge of beer and its history, with a good understanding of its significance throughout different periods.
• Good knowledge of the brewery industry markets and basic understanding of legislation.
• Good familiarity with various beer styles and their specific characteristics.
• Good understanding of beer ingredients and their effects.
• Clear understanding of the brewing process and its stages, as well as their significance for the final product.
• Strong knowledge of the differences and principles between industrial breweries and homebrewing.
• Good understanding of measurable parameters related to beer and their analysis methods.
• Good mastery of the different stages of the brewing process and the ability to brew beer independently.

Assessment criteria, excellent (5)

• Excellent knowledge of beer and its history, exceptional understanding of its significance throughout different periods.
• Excellent knowledge of the brewery industry markets and precise understanding of legislation.
• Commendable familiarity with various beer styles and their specific characteristics.
• Thorough knowledge of beer ingredients and their effects.
• Deep understanding of the brewing process and its stages, as well as their significance for the final product.
• Commendable knowledge of the differences and principles between industrial breweries and homebrewing.
• Excellent understanding of measurable parameters related to beer and their analysis methods.
• Excellent mastery of the different stages of the brewing process and the ability to brew beer independently.

Assessment criteria, approved/failed

• Moderate knowledge of beer and its history, with a good understanding of its significance throughout different periods.
• Good knowledge of the brewery industry markets and basic understanding of legislation.
• Good familiarity with various beer styles and their specific characteristics.
• Good understanding of beer ingredients and their effects.
• Clear understanding of the brewing process and its stages, as well as their significance for the final product.
• Strong knowledge of the differences and principles between industrial breweries and homebrewing.
• Good understanding of measurable parameters related to beer and their analysis methods.
• Good mastery of the different stages of the brewing process and the ability to brew beer independently.

Assessment methods and criteria

Assessment:

-Participation in practical work is mandatory, pass/fail (HYV/HYL)
(1 absence allowed, but additional absences result in -10 points each; NOTE: No penalties for valid reasons, e.g. illness or other compelling reasons)
Mini-seminar presentation (group): 10 points = 10 %
Exam (individual): 60 points = 60 %
Beer project final report (group): 20 points = 20 %
Beer project final presentation (group): 10 points = 10 %
Total: 100 points

Course feedback: Max 5 points extra

If over 80% fill out the course feedback (deadline 9.5.), all students will receive 5 extra points for the overall course score
If over 70% fill out the feedback, 3 extra points will be added
If over 60% fill out the feedback, 1 extra point will be added

The passing grade for the course is 40 points. Grading thresholds will be announced later.

Qualifications

Fermentation Technology
Bioindustrial Processes and Raw Materials