1. komponenta

Lecture type	Total
Lectures	30
Laboratory exercises	20
Field exercises	25

* Load is given in academic hour (1 academic hour = 45 minutes)

1. Describe the procedure and explain biochemical changes that occur during primary fermentation of wort.
2. Explain the changes that occur during maturation of green beer.
3. Explain the procedures of beer processing before filling.
4. Recognize different types of packaging and filling procedures.
5. Describe the sanitizing procedure in brewery and the methods of quality control.
6. Describe and define specifics of production of special beer types.
7. Choose a specific technology and create own style and brand of beer

1. Tehnologija piva, , Marić, V.., Veleučilište u Karlovcu, 2009.
2. Technology Brewing and Malting, 6. izdanje, , Kunze, W., VLB Berlin, 2016.
3. Brewing - Science and practice, , Briggs, D. E. et al., Woodhead Publishing Ltd and CRC Press, 2004.
4. Brewing - New technologies, , Bamforth, C. W., Woodhead Publishing Ltd and CRC Press, 2006.

Examination :
Passed : Beer Production Technology 1
Passed : Malt Production
Passed : Raw Materials of Brewing

Mandatory course - Regular smjer - Beer Technology
Mandatory course - Regular smjer - Beer Technology