Course Description

"La chimie de la bière: du moût au houblon" is an advanced chemistry course offered by LouvainX that delves into the fascinating world of beer brewing. This comprehensive course explores the intricate science behind beer production, from its raw materials to the final product. Drawing from the extensive knowledge presented in the two-volume "Traité de Brasserie" published by DUNOD in 2022, this course offers students a unique opportunity to understand the complex chemical processes involved in brewing.

What students will learn

Students will gain a deep understanding of:

• The chemical composition of hops and other beer ingredients
• The impact of brewing processes, especially hot stages (boiling and clarification), on beer composition
• Advantages and disadvantages of various boiling and clarification technologies
• Principles behind hop and beer analysis protocols
• Effective communication with industry professionals to optimize beer production

Pre-requisites

Basic knowledge of organic chemistry and biochemistry is required for this advanced-level course.

Course Coverage

• General knowledge about beer, its raw materials, and production stages
• Wort boiling process and its objectives
• Hop chemistry and its role in beer production
• Wort clarification and cooling techniques
• Physico-chemistry of beer haze and stability

Who this course is for

This course is ideal for:

• Brewing school students
• Technicians seeking to update their knowledge in modern brewing
• Chemistry enthusiasts interested in the science of beer production
• Homebrewers looking to enhance their understanding of brewing processes
• Professionals in the food and beverage industry

Real-world Applications

The knowledge and skills gained from this course can be applied in various ways:

• Improving beer quality and consistency in commercial breweries
• Developing new beer recipes with a scientific approach
• Troubleshooting common issues in beer production
• Enhancing the efficiency of brewing processes
• Innovating in the craft brewing industry
• Conducting research in food science and fermentation technology

Syllabus

This course offers a unique blend of theoretical knowledge and practical applications, making it an invaluable resource for anyone passionate about the science of beer brewing.