Author:
Urszula Rogalska PhD
Institute of Educational Sciences
Subject |
Subject |
Anims |
Categories |
Methods, and tools |
| Brewing technology | Raw materialsMalt |
· List major raw materials used in brewing industry | A | |
| · Define concept of “malt” | A |
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| · Characterise good quality of malt for lager beer production | A, B |
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Water |
· Explain an importance of water for brewing | B |
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| · Define the quantity of water consumption | C |
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| · Present parameters of water for brewing industry | C |
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| · Define term ”residual alkalinity” | A |
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| · Explain an importance of residual alkalinity for the brewing process | B |
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| · List methods of residual alkalinity reduction | A |
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| · List ions with negative influence on water quality and course of brewing process | C |
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| · Present requirements for water quality used in food industry for manufacture of different food products | B |
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Hop |
· Present short botanical characterisation of hop | B |
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| · Justify application of female inflorescence of hop in brewing | B |
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| · List hop products used in brewing | B |
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| · Explain difference between bitter and aroma hops | B |
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| · Define optimal conditions for storage of hop cones | B |
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| · Present composition of dried hop cones | A |
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| · Present treatments used to increase hop stability and explain their significance | D |
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| Yeast | · List the most important micro-organisms for beer production | A |
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| · Indicate significant differences between yeast used in production of lager and top fermented beer | B |
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| · List sequence of carbohydrate use by yeast | A |
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| · List nitrogen compounds used by yeast during its growth | A |
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| · Specify other essential compounds necessary for proper growth of yeast | A |
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| · Design an ideal microbiological conditions for proper beer production | D |
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Adjuncts |
· List adjuncts important in brewing industry | A |
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| · Explain significance of adjuncts in beer production | B |
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| · Select adjuncts for beer production | C |
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Wort ProductionMilling |
· Define a term “wort” and present its essential parameters | A |
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| · Describe process of malt milling | A |
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| · Indicate differences between dry and wet milling of wort | B |
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| · Explain significance of malt conditioning | B,D |
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| · Match malt milling method with beer type | C,D |
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Mashing |
· Define concept of “mashing” | A |
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| · Characterise parameters and phenomena during mashing | C |
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| · Match parameters of malt enzymes with phenomena occurring during mashing | C |
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· Describe methods of mashing (infusion and decoction) |
A |
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| · Indicate differences between infusion and decoction mashing | B |
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| · On diagram, present infusion and decoction mashing process at different parameters | B, C, D |
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| · Select mashing method with reference to specific predetermined process conditions | A |
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| · Present typical wort composition | D |
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| · Evaluate the importance of individual parameters of mashing for beer quality | A |
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| · Explain concept of “wort filtration” and present principles of filtration | B |
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| · Explain significance of husk in filtration process | C |
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| · List methods of acceleration of filtration process | A |
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| · Define term “spent grains” | C |
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| · Determine factors influencing spent grains extraction | B |
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Boiling |
· Explain a rationale of boiling of wort | A, B |
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| · Describe consecutive stages of wort boiling | D |
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| · Explain a significance of different stages of wort boiling and addition of hop products | B |
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| · Explain term “hot breaks | C |
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| · Present methods of separation of hot breaks | C |
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| · Present advantages and disadvantages of hot breaks separation | B |
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| · Present a rationale behind cooling and aeration of wort | A |
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Yeast inoculation | · Explain term “ pitching temperature” | B |
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| · Present stages of cooling and aeration of hopped wort | C |
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| · Present rationale and significance of cold breaks removal | A |
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Define concepts of: hoped wort pitching pitching yeast pure culture yeast management |
A
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Yeast inoculation | · List steps and characterise yeast management process | A |
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| · List steps in preparation of yeast for pitching | B |
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| · Present methods of pitching | C |
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Turbulent fermentation | · Present and explain application of Gay – Lussac equation in fermentation | C |
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| · Explain significance of fermentation process during beer production | B |
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| · Present stages of classical fermentation (in open tanks) of beer using bottom fermenting yeast | C |
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| · On graphs, present changes occurring during vigorous step of fermentation – top and bottom fermenting yeast | B, C |
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| · Describe beer fermentation process in cylindroconical vessels (CCV), indicate significant differences as compare to classical fermentation | D |
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| Beer maturation | · Explain meaning of “lagering” (maturation, secondary fermentation) | A |
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| · Describe the conditions for proper beer maturation | C |
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| · Describe phenomena occurring during maturation of beer | B, C |
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| · Present a differences in maturation of different types of beer | B |
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| · List parameters that are controlled during secondary fermentation of beer | B |
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| · Explain significance of beer maturation | B |
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