Cereals, Malting and Mashing

Students will be able to:

·         Demonstrate a critical understanding of alcoholic drinks production.

·         Explain the differences in the manufacturing processes for alcoholic drinks, the parameters affecting the selection of raw materials and their use.

·         Demonstrate detailed knowledge of the breeding and development of barley varieties and their processing.

·         Explain in detail the technical and biochemical principles of wort production in breweries and distilleries.

·         Assess and interpret data from current research on cereals.

·         Evaluate the literature and research on cereals and adjuncts.

·         Demonstrate a critical understanding of the key raw materials used in brewing and distilling processes.

·         Explain the differences in the manufacturing processes for malt, un-malted cereals, syrups and sugars.

·         Understand the primary methods used during the analysis of malt and wort samples.  Explain the principle mechanisms that govern these standard analyses.

·         Analyse, process, and interpret experimental data and discuss the implications of this data within the context of current understanding and industrial application.

·         Evaluate the range of raw materials available for use within brewing and distilling industries.

·         Assess data collected during malting and mashing processes and evaluate aspects of product quality.

·         Learn to work alone, manage time, and prioritise workloads.

·         Learn to use suitable scientific language, writing, and referencing during preparation of coursework.

·         Use of appropriate statistical software to process and assess experimental data.