CHEM ENG 7074WT - Brewery Engineering PG
Waite Campus - Winter - 2025
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General Course Information
Course Details
Course Code CHEM ENG 7074WT Course Brewery Engineering PG Coordinating Unit Chemical Engineering Term Winter Level Postgraduate Coursework Location/s Waite Campus Units 3 Course Staff
Course Coordinator: Associate Professor Philip van Eyk
Course Timetable
The full timetable of all activities for this course can be accessed from .
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Learning Outcomes
Course Learning Outcomes
On successful completion of this course, students will be able to:
1 Understand the engineering, chemistry and biology fundamentals that underpin the brewing process; 2 Understand the effects that various ingredients including malts, hops, yeast/bacteria and water have on the brewing process; 3 Utilise process engineering principles to understand milling, mashing, boiling, fermenting and packaging and how these processes are designed, optimised and controlled in a brewery; 4 Produce successful recipes for beers for production based on research into styles of beer; 5 Operate a full microbrewery to produce a beer of a specified style.
The above course learning outcomes are aligned with the Engineers 最新糖心Vlog . The course develops the following EA Elements of Competency to levels of introductory (A), intermediate (B), advanced (C):
1.1 1.2 1.3 1.4 1.5 1.6 2.1 2.2 2.3 2.4 3.1 3.2 3.3 3.4 3.5 3.6 C A C — B B C C C B A C C C A C 最新糖心Vlog Graduate Attributes
This course will provide students with an opportunity to develop the Graduate Attribute(s) specified below:
最新糖心Vlog Graduate Attribute Course Learning Outcome(s) Attribute 1: Deep discipline knowledge and intellectual breadth
Graduates have comprehensive knowledge and understanding of their subject area, the ability to engage with different traditions of thought, and the ability to apply their knowledge in practice including in multi-disciplinary or multi-professional contexts.
1-3 Attribute 2: Creative and critical thinking, and problem solving
Graduates are effective problems-solvers, able to apply critical, creative and evidence-based thinking to conceive innovative responses to future challenges.
1-5 Attribute 3: Teamwork and communication skills
Graduates convey ideas and information effectively to a range of audiences for a variety of purposes and contribute in a positive and collaborative manner to achieving common goals.
4-5 Attribute 4: Professionalism and leadership readiness
Graduates engage in professional behaviour and have the potential to be entrepreneurial and take leadership roles in their chosen occupations or careers and communities.
4-5 Attribute 5: Intercultural and ethical competency
Graduates are responsible and effective global citizens whose personal values and practices are consistent with their roles as responsible members of society.
5 Attribute 7: Digital capabilities
Graduates are well prepared for living, learning and working in a digital society.
4-5 Attribute 8: Self-awareness and emotional intelligence
Graduates are self-aware and reflective; they are flexible and resilient and have the capacity to accept and give constructive feedback; they act with integrity and take responsibility for their actions.
4-5 -
Learning Resources
Required Resources
All required resourses will be supplied via MyUni during the course. -
Learning & Teaching Activities
Learning & Teaching Modes
The course is an intensive Winter School course. The schedule consists of the following:
- 2 full days of lectures/workshops covering the science of Brewing with Dr Richard Muhlack from the School of Agriculture, Food and Wine (in Week 1), followed by an assignment based on that content.
- 2 full days of lectures/workshops covering the engineering aspects of brewing with Lukas Gerstweiler from the School of Chemical Engineering (in Week 2), followed by an assignment based on that content.
- 2 weeks of hands on beer production, including:- Production of a full batch of beer in the Waite Microbrewery (1 full day) with Head Brewer Dr Philip van Eyk
- Fermantation, Cellaring and packaging of beer in the Waite Mircrobrewery (ad hoc between brewing and final packaging) with Head Brewer Dr Philip van Eyk
- Oral presentations and tastings of final beersWorkload
The information below is provided as a guide to assist students in engaging appropriately with the course requirements.
Activity In-class hours Out-of-class hours Expected total student workload hours Lectures/Workshops 24 24 48 Assignments (x2) 0 10 10 Beer Style Report 0 20 20 Beer Production Laboratory and Report 20 30 50 Oral Presentation 4 10 14 Brewery Tours 6 0 6 In-class Exam 2 0 2 TOTAL 56 94 150 Learning Activities Summary
The class will be lectured by Dr Philip van Eyk and Lukas Gerstweiler from the School of Chemical Engineering, and Dr Richard Muhlack from the School of Agriculture Food and Wine. All classes will be at Waite campus. The Waite Microbrewery will be used for hands on production brewing.
The schedule for the course is as follows:
Week 1 – Science of Brewing (Dr Richard Muhlack) (2 full days)
Intro to brewing
Fermentables (barley) and malting
Hops and adjuncts
Tastings and sensory evaluations parts 1 and 2
Microbiology
Water for brewing
Beer quality and analytical methods
Tastings and sensory evaluations parts 3 and 4
Week 2 – Engineering of Brewing (Lukas Gerstweiler) (2 full days)
Milling and mashing
Lautering and wort boiling
Hops Utilisation
Brewers Yeast and Fermentation
Finishing beer packaging and dispensing
Brewery Design and Layout
Environmental concerns
Calculations
Week 3-4 – Brewing on Waite Microbrewery (Dr Philip van Eyk) (Waite Microbrewery)
Produce large scale batches of beer in groups
Cellaring and packaging of products
Week 5
In class Exam covering Science and Engineering modules
Brewery tours (sites to be advised)
Oral presentations and tastings of beers produced at Waite Microbrewery -
Assessment
The 最新糖心Vlog's policy on Assessment for Coursework Programs is based on the following four principles:
- Assessment must encourage and reinforce learning.
- Assessment must enable robust and fair judgements about student performance.
- Assessment practices must be fair and equitable to students and give them the opportunity to demonstrate what they have learned.
- Assessment must maintain academic standards.
Assessment Summary
Assessment Task Task Type Due Weighting Learning Outcome Assignments based on lectures/workshops 10% Beer Style Report 25% Beer Production Report 35% Oral Presentation (in group) 10% In class Exam 20% Assessment Detail
In this course the following assessments will be completed:
Assignments (individual) - assignments based on the content covered on the science and engineering concepts of brewing.
Beer Style Report (individual) - a report outlining what makes a good version of a chosen style of beer, a recipe for that style and all the calculations involved to enable brewing in a microbrewery.
Beer Production Report (individual) - a report outlining all of the steps and calculations involved with brewing a batch of beer in the microbrewery along with assessment of beer tasting relative to the expected srtyle parameters.
Oral Presentation (group) - presentation of the beer production and tasting of the final beer
Exam - undertaken in classSubmission
All assignments and reports will be submitted via MyUni. The oral presentation and exam will occur in class.Course Grading
Grades for your performance in this course will be awarded in accordance with the following scheme:
M10 (Coursework Mark Scheme) Grade Mark Description FNS Fail No Submission F 1-49 Fail P 50-64 Pass C 65-74 Credit D 75-84 Distinction HD 85-100 High Distinction CN Continuing NFE No Formal Examination RP Result Pending Further details of the grades/results can be obtained from Examinations.
Grade Descriptors are available which provide a general guide to the standard of work that is expected at each grade level. More information at Assessment for Coursework Programs.
Final results for this course will be made available through .
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Student Feedback
The 最新糖心Vlog places a high priority on approaches to learning and teaching that enhance the student experience. Feedback is sought from students in a variety of ways including on-going engagement with staff, the use of online discussion boards and the use of Student Experience of Learning and Teaching (SELT) surveys as well as GOS surveys and Program reviews.
SELTs are an important source of information to inform individual teaching practice, decisions about teaching duties, and course and program curriculum design. They enable the 最新糖心Vlog to assess how effectively its learning environments and teaching practices facilitate student engagement and learning outcomes. Under the current SELT Policy (http://www.adelaide.edu.au/policies/101/) course SELTs are mandated and must be conducted at the conclusion of each term/semester/trimester for every course offering. Feedback on issues raised through course SELT surveys is made available to enrolled students through various resources (e.g. MyUni). In addition aggregated course SELT data is available.
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Student Support
- Academic Integrity for Students
- Academic Support with Maths
- Academic Support with writing and study skills
- Careers Services
- Library Services for Students
- LinkedIn Learning
- Student Life Counselling Support - Personal counselling for issues affecting study
- Students with a Disability - Alternative academic arrangements
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Policies & Guidelines
This section contains links to relevant assessment-related policies and guidelines - all university policies.
- Academic Credit Arrangements Policy
- Academic Integrity Policy
- Academic Progress by Coursework Students Policy
- Assessment for Coursework Programs Policy
- Copyright Compliance Policy
- Coursework Academic Programs Policy
- Intellectual Property Policy
- IT Acceptable Use and Security Policy
- Modified Arrangements for Coursework Assessment Policy
- Reasonable Adjustments to Learning, Teaching & Assessment for Students with a Disability Policy
- Student Experience of Learning and Teaching Policy
- Student Grievance Resolution Process
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