1. komponenta

Lecture type	Total
Lectures	45
Laboratory exercises	30

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

1. Define the types of malt and describe the reception and preparation procedures of barley for production
2. Describe the production process of processing barley into malt and define and describe the biochemical changes that occur during this process
3. Distinguish the specifics in the production process of different types of malt
4. Describe malt processing procedures
5. Evaluate the efficiency of the process and the quality of the obtained malt
6. Evaluate the success and degree of modification of barley grain

1. Malts and Malting, , Briggs, D. E., Blackie Academic & Professional, Velika Britanija, 1998.
2. Malt: A practical guide from field to brewhouse, , Mallett, J., Brewers Publications, SAD, 2014.
3. Technology Brewing and Malting, 6. izdanje, , Kunze, W., VLB Berlin, Njemačka,, 2019.

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