ame1 2000 syll

THE INSTITUTE & GUILD OF BREWING

THE ASSOCIATE MEMBERSHIP QUALIFICATIONASSOCIATE MEMBERSHIP EXAMINATION SYLLABUS

MODULE 1 MATERIALS AND WORT Page

Unit 1.1 Barley 51.2 The Malting Process 61.3 Malt Quality and Brewhouse Performance 71.4 Adjuncts and Speciality Malts 81.5 Water 91.6 Hops and Hop Products 101.7 Malt Processing in the Brewery 111.8 Mashing and Wort Separation 121.9 Wort Boiling and Cooling 141.10 Effluent 151.11 Quality 16

MODULE 2 YEAST AND BEER

Unit 2.1 Yeast Fundamentals 182.2 Basic Yeast Metabolism 192.3 Fermentation 202.4 Yeast in Brewing 212.5 Maturation and Cold Storage 232.6 Beer Clarification 242.7 The Properties of Beer 252.8 Beer Flavour 272.9 Beer Spoilage Organisms 282.10 Quality 29

MODULE 3 PACKAGING AND PROCESS TECHNOLOGY

Unit 3.1 Packaging Operations 313.2 Packaging Materials 333.3 Quality 343.4 Process Gases 363.5 Fluid Flow 373.6 Heat 383.7 Heating and Cooling 403.8 Materials of Construction 413.9 Instrumentation and Process Control 42

© The Institute & Guild of Brewing 2000 1


ASSOCIATE MEMBERSHIP EXAMINATION SYLLABUS

MODULE: 1 MATERIALS AND WORT

UNIT: 1.1 Barley

1.1.1 The structure and morphology of barley grains and plants- Structure of the grain:

- endosperm- aleurone layer- embryo- husk, pericarp and testa

- Relevant differences between 2-row and 6-row barleys 1.1.2 The physiological and biochemical changes occurring during barley germination

- Mechanisms of water uptake- Dormancy- Water sensitivity- Activity in the embryo and aleurone- The role of gibberellins- Endosperm modification: - cell wall breakdown

- starch breakdown- protein degradation

1.1.3 Evaluation of barley for malting- Desirable characteristics of barley for malting

- the effect of nitrogen content- the effect of endosperm structure- the effect of cell wall composition- dormancy limits- the effect of pre-germination- the effect of husk content- the effect of size distribution

- Methods of assessing suitability for malting:- micromalting techniques- germinative capacity and energy tests- water sensitivity tests- extract recovery tests

1.1.4 Principles of barley breeding and selection for malting- Principles of genetic enhancement of barley

- commercial breeding methods- The importance of:

- disease resistance- yield- stability

- Methods used in barley identification:- morphological- gel electrophoresis





UNIT: 1.2 The Malting Process

1.2.1 Barley intake and storage

- The need for testing at intake- the principal tests

- Principles of barley screening- The need for barley drying

- principles of drying barley- control and monitoring of moisture content- consequences of poor storage and moisture control

- Control of pests and diseases

1.2.2 Steeping

- The basic principles of design and operation of modern steeping vessels- The physical and biochemical changes required to take place during steeping- The range of operating controls available to the process

- their effects on the grain and ultimate malt quality- Principles of barley abrasion

- the effect on malting performance1.2.3 Germination

- The basic principles of design and operation of modern germination systems- The physical and biochemical changes required to take place during germination- The range of operating controls available to the process

- their effects on the grain and ultimate malt quality- the control of malting loss

- The use of gibberellic acid and bromate- methods of application- advantages and disadvantages

1.2.4 Kilning

- The basic principles of design and operation of a malt kiln- the respective merits of direct and indirect heating

- The physical and biochemical changes required to take place during kilning- The range of operating controls available to the process

- their effects on the malt and its quality- Calculation of malt yield

- a typical acceptable range of values





UNIT: 1.3 Malt Quality and Brewhouse Performance

1.3.1 The requirements of a malt of good quality

- High extract recovery- Ease of milling- Ease of extract recovery- Low viscosity wort- The required balance of nitrogenous compounds- Wort clarity- Wort of the desired colour

1.3.2 Typical specification ranges for ale and lager malts

- Hot water extract- Cold water extract- Fine / coarse difference- Total nitrogen- Total (or partial) soluble nitrogen- Soluble nitrogen ratio- Free amino nitrogen- Moisture- Diastatic power- Dextrinising units- Colour- Friability- Homogeneity- Dimethyl sulphide- S-methylmethionine- The reasons for any differences

See also 1.8.2





UNIT: 1.4 Adjuncts and Speciality Malts

1.4.1 The range of adjuncts available and their typical composition

- Syrups from hydrolysed starch- typical carbohydrate spectra

- Sucrose based products- Processed solid adjuncts- Unprocessed solid adjuncts- An outline understanding of the principles of manufacture

1.4.2 The applications of adjuncts in the brewery

- Control of wort fermentability- The effects on beer stability- Contributions to beer flavour- The effect on brewhouse capacity- Priming of beers- Examples of the use of extraneous enzyme additions (see also 1.8.1)

1.4.3 Speciality malts

- The basic principles of manufacture, application and typical specification ranges for: - chocolate, roast malts- crystal, carapils malts- high diastatic power enzymic malt- high beta-glucanase enzymic malt- roasted barley





UNIT: 1.5 Water

1.5.1 Characteristics

- The characteristics of potable water and the reasons for having limits acceptable for brewing:- microbiological contamination- commonly found organic compounds- commonly found anions- commonly found cations

1.5.2 Composition

- The meaning of: - temporary hardness- permanent hardness- total hardness- calcium hardness- magnesium hardness- total alkalinity

- The relevance to brewing of the following components of brewing liquor:- calcium - ammonium - magnesium - carbonate - sodium - bicarbonate - potassium - sulphate - iron - chloride - copper - nitrate - manganese - free chlorine - zinc - free CO2

1.5.3 Treatment

- The principles, functions and respective merits of methods for treating brewing liquor:- lime treatment - acid addition - salt addition to the liquor - salt addition to the mash - demineralisation- selective ion removal- activated carbon- reverse osmosis- ultrafiltration- sterilisation techniques

- The basic principles of design and operation of water treatment plants - Methods of preparation of deaerated water:

- typical plant used- the gas laws applicable to oxygen removal- sterilisation of de-aerated water





UNIT: 1.6 Hops and Hop Products

1.6.1 Selection of hops

- Criteria for selecting hops- Effects of pests and diseases- Effects of harvest conditions

1.6.2 Hop constituents relevant to brewing

- Principal hop resins:- alpha-acids and their relevance to brewing- beta-acids and their relevance to brewing- the principles of isomerisation

- Essential oils:- the hydrocarbons- the oxygenated compounds- the sulphur compounds

- Tannins:- their role in trub formation

- The changes that occur during storage of hops and hop products

1.6.3 Processed hop products

- The principles of manufacture, the active ingredients and typical uses in brewing of: - unisomerised extracts - isomerised extracts - aroma extracts (including hop oils)- standard hop pellets- concentrated hop pellets (e.g., Type 45 & Preisomerised)- speciality hop products

1.6.4 The use of hops in brewing

- The principles of hop grist preparation- calculation of hopping rate- factors influencing choice of hop product

- Measurement of hop utilisation- The importance of good hop storage- Dry hopping





UNIT: 1.7 Malt Processing in the Brewery

1.7.1 Malt handling

- The need for inspection tests at intake- The purpose of screening malt- The need for controlling dust

- a typical method of control- The relevance of consistency of corn size- Handling of speciality malts

1.7.2 Milling

- The basic principles of the process from malt storage to grist ready for mashing- the function of each item of equipment

- The basic principles of design and operation of:- four-roller dry mills- six-roller dry mills- hammer mills- wet mills- their respective merits

- The relevance of particle size control in milling:- the effect on subsequent extraction of malt components- the effect on subsequent wort run-off- the use of steam conditioning (or equivalent techniques) during milling- typical ranges for husk : coarse grits : fine grits : flour ratios





UNIT: 1.8 Mashing and Wort Separation

1.8.1 The enzymic processes

- The key processes underlying the conversion of malt and adjuncts to a fermentable wort:- the role of alpha-amylase- the role of beta-amylase- the role of limit dextrinase- the role of proteases - the role of beta-glucanase

- the role of extraneous enzyme additions- The influence of the following mashing conditions on the key enzymic activity:

- ionic composition- pH, including the role of acidification methods- time- temperature- grist : liquor ratio

1.8.2 Wort composition

- The relevance of the following malt analyses for predicting wort composition and extraction efficiency:- moisture content - fine / coarse difference- hot water extract - soluble nitrogen ratio- cold water extract - free amino nitrogen- colour - beta-glucanase - diastatic power - wort fermentability- total nitrogen - wort viscosity- soluble nitrogen - S-methylmethionine- friability - homogeneity

- Typical ranges in sweet wort, and the role of adjuncts in controlling the following: - fermentable : total carbohydrate ratio- the spectrum of fermentable carbohydrates- amino nitrogen concentration- spectrum of nitrogen compounds & their concentration

1.8.3 Mashing techniques

- The basic principles of common mashing regimes:- single temperature infusion mashing- temperature-programmed mashing- decoction mashing- their respective merits in relation to:

- control of wort carbohydrate spectrum- control of wort nitrogen spectrum- extraction efficiency - usable range of malt modification- usable range of malt total nitrogen- grist : liquor ratio- selection of solid adjuncts


- selection of liquid adjuncts- overall wort quality (Cont.)


UNIT: 1.8 Mashing and Wort Separation (Cont’d)

1.8.4 Wort separation techniques

- The theory of filtration applied to wort separation- The basic principles of design and operation of:

- a mash tun - a lauter tun

- a mash filter- their respective merits in relation to:

- run-off rates- extract recovery- general wort quality

- Calculation of % extract recovery from raw materials





UNIT: 1.9 Wort Boiling and Cooling

1.9.1 Wort boiling

- The chemical changes that take place during wort boiling:- the formation and solubilisation of hop flavour components- the fate and control of volatile flavour components- the use of late hopping- the relevance of enzyme inactivation- the nature and significance of protein coagulation & trub formation- the formation of colour- the nature and relevance of pH changes

- The basic principles of design and operation of wort kettles:- with internal heating arrangements- with external heating arrangements- under pressure- their respective merits in relation to:

- evaporation rates- time of boil- vigour of boil- general wort quality

1.9.2 Wort clarification

- The need for clarifying hot wort prior to cooling- Common hot wort clarification methods:

- hop back- hop separator- whirlpool- centrifuge- their respective merits in relation to:

- choice of hop products in the kettle- effectiveness of trub removal- use of trub precipitation aids

1.9.3 Wort cooling

- The basic principles of design and operation of a plate heat exchanger for cooling wort

- The relevance of controlling cold break formation- The initial oxygen requirements in wort for a typical pitching yeast- The respective merits of providing oxygen by:

- injecting oxygen vs. air into the wort- injecting into hot vs. cold wort- other techniques

- Typical ranges for ales and lagers:- wort temperatures at yeast pitching- dissolved oxygen at yeast pitching





UNIT: 1.10 Effluent

1.10.1 Composition

- The meaning and relevance to brewery effluent of:- biological oxygen demand (BOD)- chemical oxygen demand (COD)- total suspended solids (TSS) - total solids (TS) - pH- temperature- water consumption (Vol)

- The relative contributions of departments to the components of brewery effluent:- the brewhouse- fermentation & yeast handling- maturation, conditioning & filtration- packaging

- Typical values for a brewery:- water usage : beer production ratio- effluent volume : beer production ratio- BOD/COD levels- TSS/TS levels- pH range

- A local method of calculating effluent costs- typical limits of acceptability





UNIT: 1.11 Quality

1.11.1 Quality Management

- The difference between Quality Control and Quality Assurance- The basic principles of Quality Assurance concepts, including:

- international standards, e.g. ISO 9000 series- HACCP- right first time- total quality management

- The basic principles and purpose of standards for laboratory practice, e.g. NAMAS

1.11.2 Hygiene

- The relevance of the nature of process plant internal surfaces- The relevance of pipework and fittings design- The principles of in-place cleaning (CIP)- The basic principles of design and operation of CIP systems for brewhouse plant- The range and main constituents of commercially available cleansing agents:

- detergents- sterilising agents- typical usages on stainless steel - hot

- cold- typical usages on other plant materials

- Detection and quantification of residual surface contamination:- visual inspection- rinse sampling- swab sampling- media plating applications- forcing tests- bioluminescence testing

1.11.3 Laboratory Analysis

- The basic concepts applied to interpretation of analytical data:- sampling error- accuracy & precision- repeatability (r)- reproducibility (R)- specification ranges (tolerances)- simple probability calculations:

- normal distributions- standard deviation- variance

- The relevance of inter-laboratory collaborative checks- The basic principles of analytical techniques for:

- malt, adjuncts, wort (where relevant):- hot water extract- total nitrogen- total soluble nitrogen- moisture- colour (Cont.)



UNIT: 1.11 Quality (Cont.)

- free amino nitrogen- S-methylmethionine- dimethyl sulphide (free and total)- friability- diastatic power- wort viscosity- spent grains

- hop resins by:- lead conductance value- spectrophotometry- ion exchange chromatography- HPLC

- hop essential oils by:- steam distillation- GLC

- effluent:- BOD- COD- Total suspended solids

- water:- pH- anions- cations- hardness- taste- potential contaminants (outline principles only)


ame1 2000 syll

Documents