Module 2. – Brewhouse
The Master Brewer programme consist of six modules and forms a part of the master specialisation in ‘Brewing Science and Technology’ at Faculty of Science at University of Copenhagen. Students from the industry can take each module individually by applying directly to the Scandinavian School of Brewing, who is managing the education at University of Copenhagen.
In this module the all the processes from the intake of raw materials to wort cooling is covered, these subjects include milling, mashing, lautering/mash filtration, wort boiling, clarification and cooling. Both theoretical and practical approaches are used during the module to ensure that the students get the best possible outcome. By both understanding the equipment used in the brewhouse along with the knowledge
of the biochemistry of the processes, to ensure the highest quality during the brewing process.
The teaching is conducted in English.
Who will benefit from this course?
Technical staff from the brewing and beverage industry or related supplier/service organisations.
What is required?
SSB require a B.Sc. or M.Sc. in food science, chemical engineering, pharmacy, chemistry, biology, biotechnology or similar qualification.
When, where and how much?
The venue is University of Copenhagen, Frederiksberg Campus. Please also refer to Calendar and Prices for time and price.