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KULeuvenX: BrewingX Beer: the science of brewing

Syllabus

Instructors

Course Staff
  • Kevin Vertrepen: Full professor at KU Leuven, Director of the VIB- KU Leuven Center for Microbiology, Director of the Leuven Institute for Beer Research at KU Leuven 
  • Karin Voordeckers: Staff Scientist & Coordinator of the KU Leuven postgraduate in Malting and Brewing Sciences at KU Leuven 
  • Stijn Spaepen: Innovation Manager at KU Leuven and the Leuven Institute for Beer Research at KU Leuven 
  • Stijn Mertens: Brew Master at AB InBev
Guest Experts:
  • Prof. Christophe Courtin: Full professor at KU Leuven, Leuven Food Science and Nutrition Center
  • Dr. Sofie Malfliet: Operations Manager, Albert Maltings
  • Prof. Hedwig Neven: Master brewer, Duvel-Moortgat
  • Prof. Thomas Shellhammer: Nor’Wester Professor of Fermentation Science, Oregon State University
  • Dr. Gert De Rouck: Brew Master, KU Leuven
  • Prof. Bart Lievens: Professor at KU Leuven, Head of Lab for Process Microbial Ecology and Bioinspirational Management, KU Leuven
  • Anne-Françoise Pypaert: Brew Master, Orval Brewery
  • Dr. David De Schutter: Innovation & Technology Development Director Europe, AB InBev Brewery
  • Prof. Charlie Bamforth: Distinguished Professor Emeritus, UC Davis, Department of Food Science and Technology, UC Davis
  • Dr. Veerle Daems: Senior Sensory Scientist, Haystack Consulting

More information about staff, contributors, acknowledgments and thanks

View the about page of this course

Description

In this course of 12 modules, our team of academic scientists and brewmasters will introduce you to the science underlying beer brewing. At the end of this MOOC, you will understand the science underlying beer production, and why your beer tastes the way it does!

Prerequisites

  • Bachelor degree in Sciences is recommended
  • Understanding of key biological and biochemical concepts (enzymes, proteins, lipids, DNA, ions,…)

Duration and Work Load

The course is an instructor-paced course and will be available from 24/02/2020 until 31/05/2020.

The course contains 10 modules and it would be realistic to spend 4 to 6 hours on each module.

Release dates of different modules

Introduction & Module 1: February 24

Module 2: March 2 (stays open for 2 weeks)

Module 3: March 16

Module 4: March 23

Module 5: March 30

Mid-term exam: April 6

Module 6: April 13

Module 7: April 20

Module 8: April 27

Module 9: May 4

Module 10: May 11

Final exam: May 11

Learning Outcomes and Objectives

  • Explain the importance of the 4 basic ingredients of beer in shaping beer taste and aroma
  • Understand the different processing steps in malting and beer brewing
  • Understand the key biochemical reactions occurring during each of these steps
  • Recognize and describe the main beer styles, and understand how the brewing process contributes to the different beers
  • Identify key factors affecting beer identity, quality, and stability
  • Carry out basic sensory analyses of beers and identify key flavors and off-flavors and their molecular origin

Grading

This course is graded through 3 types of evaluation: module assessments, a midterm and a final exam:

  • The module assessments contain a set of multiple-choice, multiple answer and drag and drop questions. Each module contains one module assessment, so in total there are 10 module assessments.
  • After module 5, there is a mid-term  that contains multiple-choice, multiple answer and drag and drop questions.
  • The course concludes with a final exam also consisting of multiple-choice, multiple answer and drag and drop questions.

The module assessments count towards 35% of the final grade.
The mid-term counts towards 20% of the final grade.
The final exam counts towards 45% of the final grade.

The passing grade for the course is 65%.

Each module also contains Quick knowledge checks which do not count towards your final grade!

Course Structure

The course consists of 10 modules, a mid-term and a final exam.

Each module is structured in a similar way:

  • Overview: gives an overview of the module
  • Several subsections containing the actual learning materials
  • Expert talk (optionally): an expert speaker talking about the contents of the module
  • Do it Yourself (optionally): a hands-on exercise
  • Assessment
  • Questions and feedback