In  this module, a clear overview of the entire malting and brewing process will be explained to understand the essential properties (biological / physiological / (bio) chemical / technological) of barley, malt, water, hops and yeast; the malting (steeping, germination, kilning); the brewing (mill, mash, lauter, boil, clarification to cooling); the fermentation, and downstream processes.

What can you find on this webpage?

Our (future) students can find information about admission requirements, objectives and evaluation. 

 

All information with regard to the study programme can be found at the website of Certificate Malting and Brewing Technology.

 

Objectives

After following this course, the participant:
• has a thorough knowledge of the entire malting and brewing process;
• is familiar with the raw materials and the pre-processing of them;
• is familiar with the (bio)chemistry and technology behind malting, wort production, fermentation, and downstream processing;
• is able to use the acquired knowledge to function as a beginning engineer in malting and brewing sector.

Educational quality of the study programme

Here you can find an overview of the results of the COBRA internal quality assurance method.

Educational quality at study programme level

Blueprint

Educational quality at university level

• Consult the documents on educational quality available at university level.

More information?

• More information on the educational quality at KU Leuven
• More information on the available documents