1. komponenta

Lecture type	Total
Lectures	30
Field exercises	10
Laboratory exercises	20

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

1. Explain the importance of water quality in beer production
2. Define the physical, chemical and biochemical characteristics of barley
3. Categorize and compare unmalted raw materials
4. Describe the role, importance and varieties of hops and their physical and chemical characteristics
5. Group and evaluate auxiliary materials in brewing industry.
6. Name the varieties of brewer's yeast, describe their characteristics and application
7. Evaluate, compare and choose the necessary raw materials for the production of a certain style of beer

1. Technology Brewing and Malting, 6. izd., Kunze, W., VLB Berlin, Njemačka, 2019.
2. Malts and Malting, Briggs, D. E., Blackie Academic & Professional, Velika Britanija, 1998.
3. Malt: A practical guide from field to brewhouse, Mallett, J., Brewers Publications, SAD, 2014.
4. Water: A Comprehensive Guide for Brewers, Palmer, J.J., Brewers Publications, SAD, 2013.
5. For The Love of Hops: The Practical Guide to Aroma, Bitterness and the Culture of Hops, Hieronymus, S., Brewers Publications, SAD, 2012.
6. Yeast: The Practical Guide to Beer Fermentation, White, C.., Brewers Publications, SAD, 2010.

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