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Diploma in Brewing Module 1 Syllabus 2021 PDF

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258 views4 pages

Diploma in Brewing Module 1 Syllabus 2021 PDF

Uploaded by

StevenCarl
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Qualifications

Diploma in Brewing

Module 1

Examination Syllabus 2021

© Institute of Brewing & Distilling 2021


Unit 1: Malt

Candidates should understand and be able to demonstrate using


Topic
detailed examples:

Malt • Barley kernel structure and morphology


• The malting process and its impact on malt quality
• Malt quality and brewing performance
• Typical specifications for base malts, their methods of analysis
and their relevance for predicting wort composition, extract
efficiency and brewery performance

Unit 2: Speciality Malts and Adjuncts

Candidates should understand and be able to demonstrate using


Topic
detailed examples:

Adjuncts • Speciality malts and their basic principles of manufacture,


application and typical specifications
• The range of adjuncts available and their typical composition
• Their basic principles of manufacture
• The applications of adjuncts in brewing
• Typical specifications for adjuncts, their methods of analysis and
their relevance for predicting wort composition, extract efficiency
and brewery performance

Unit 3: Water
Candidates should understand and be able to demonstrate using
Topic detailed examples:

Water • Characteristics and composition


• Typical specifications and their relevance for the brewing process
• The principles, functions and respective merits of methods for
treating brewing water
• The basic principles of design and operation of water treatment
plants
• Typical specifications for brewing water, methods of analysis and
their relevance for brewing quality

2 Syllabus 2021
Unit 4: Hops

Candidates should understand and be able to demonstrate using


Topic
detailed examples:

Hops • Selecting hops


• Hop constituents relevant to brewing
• Processed hop products and their basic principles of manufacture
• The use of hops and hop products throughout the brewing process
• Typical specifications for hops and hop products, their methods of
analysis and their relevance for brewing quality

Unit 5: Milling

Topic Candidates should understand and be able to demonstrate using


detailed examples:

Malt intake, • The basic principles and operation of malt intake, handling and
handling and storage
storage

Milling • The basic principles of milling


equipment and • The design and operational principles of mills
process • Criteria for mill selection

Unit 6: Mashing

Topic Candidates should understand and be able to demonstrate using


detailed examples:

Principles and • The key enzymic processes underlying the conversion of malt and
purpose of adjuncts to fermentable wort
mashing • The design and operational principles of mashing systems

Diploma in Brewing 3
Unit 7: Wort Separation

Topic Candidates should understand and be able to demonstrate using


detailed examples:

Principles and • The principles of filtration applied to wort separation


purpose of • The design and operational principles of wort separation systems
wort • The impact of mashing and wort separation on brewery
separation throughput, yield and quality

Unit 8: Wort Boiling

Topic Candidates should understand and be able to demonstrate using


detailed examples:

Principles and • The chemical changes that take place during boiling and their
purpose of impact on product quality
boiling

Design and • The design and operational principles of kettles


operation of • Criteria for kettle selection
kettles

Unit 9: Wort Clarification, Cooling and Oxygenation

Topic Candidates should understand and be able to demonstrate using


detailed examples:

Wort • The design and operational principles of wort clarification systems


clarification • Criteria for clarification system selection

Wort cooling • The design and operational principles of wort cooling and
and oxygenation systems
oxygenation • Criteria for cooling system selection
• Criteria for oxygenation system selection

4 Syllabus 2021

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