Module Handbook

  • Dynamischer Default-Fachbereich geändert auf MV

Notes on the module handbook of the department Mechanical and Process Engineering

Die hier dargestellten veröffentlichten Studiengang-, Modul- und Kursdaten des Fachbereichs Maschinenbau und Verfahrenstechnik ersetzen die Modulbeschreibungen im KIS und wuden mit Ausnahme folgender Studiengänge am 28.10.2020 verabschiedet.


Course MV-BioVT-86429-K-7

Brewing Technology (1V+1U+1L, 2.0 LP)

Course Type

SWS Type Course Form CP (Effort) Presence-Time / Self-Study
- K Lecture with exercise classes and lab (V/U/L) 2.0 CP 18 h
1 V Lecture 14 h
1 U Lecture hall exercise class 14 h
1 L Laboratory course 14 h
(1V+1U+1L) 2.0 CP 42 h 18 h


SWS 1V+1U+1L
CP, Effort 2.0 CP = 60 h
Position of the semester 1 Sem. in WiSe/SuSe
Level [7] Master (Advanced)
Language [DE] German
Area of study [MV-BioVT] Bioprocess Engineering
Additional informations
Livecycle-State [NORM] Active


  • Ingredients of beer and their production (malt / starch, hops, water)
  • Measured variables of brewery technology
  • Beer varieties, their history and influence on the culture
  • Enzymatic processes during mashing
  • Microbial processes during fermentation
  • Insight into the process engineering of modern breweries
  • Calculation bases in the brewing industry
  • Practical demonstration of a brewery entrance at the 100 L brewing plant
  • Independent execution of the basic operations
  • Analysis methods of (intermediate) products and preparation of mass balances

Competencies / intended learning achievements

1. lecture

The students are able to

  • to describe the food ingredients of fermented beverages and their production
  • to show the connections between the different regional beer varieties and their influence on the culture
  • to reproduce the microbial and enzymatic reaction paths and the catalysts involved
  • explain the basic brewing process operations
  • assign analytical methods in brewery technology and evaluate their results
  • to assess the negative and positive influences of the cultural drink beer

2. exercise

The students are able to

  • to estimate the influence of the ingredients of beer and to plan an own brewing process on this basis
  • to work out and calculate the course of sugar and colorant extraction as well as the fermentation process
  • prepare a presentation on the calculation, implementation and analysis of the brewing process
  • to evaluate their joint group work in a summarizing lecture with discussion.

3. laboratory

The students are able to

  • to produce their own beer in group work on the basis of their planning and calculation
  • to compare the process engineering basis with the biochemical conversion by practical application of the learned knowledge
  • analyze samples from the production process and derive the course of the biochemical reaction
  • to understand and explain the underlying theoretical processes on the basis of the practical analysis results.


  • Ludwig Narziss, Die Bierbrauerei, Wiley-VCH Weinheim. Auflage 8. 2009
  • Werner Back, Ausgewählte Kapitel der Brauereitechnologie, Fachverlag Hans Carl, Nürnberg, 2. Auflage, 2008
  • Rudolf Heiss, Lebensmitteltechnologie: Biotechnologische, chemische, mechanische und thermische Verfahren der Lebensmittelverarbeitung, Springer Berlin Heidelberg; Auflage: 6. völlig überarb. Aufl. (6. August 2003)
  • Johannes Krämer, Lebensmittel-Mikrobiologie, UTB, Stuttgart; Auflage: 4. (2006)
  • Heike P. Schuchmann, Lebensmittelverfahrenstechnik: Rohstoffe, Prozesse, Produkte, Wiley-VCH Verlag GmbH & Co. KGaA; Auflage: 1. Auflage (17. Februar 2005)
  • Hans-Dieter Belitz, Lehrbuch der Lebensmittelchemie, Springer; Auflage: 6., vollst. überarb. Aufl. (19. Oktober 2007)


Beamer, blackboard, Excel, help sheets, poster. For further information and course materials please consider the corresponding OLAT-course. The course website contains further slide material on the course contents in electronic form for students to download.

Requirements for attendance (informal)


Requirements for attendance (formal)


References to Course [MV-BioVT-86429-K-7]

Module Name Context
[MV-BioVT-M154-M-7] Brewing Technology P: Obligatory 1V+1U+1L, 2.0 LP