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The Opaque Beer Brewing programme has been presented by the University of Pretoria and Enterprises University of Pretoria annually for more than 15 years and has continuously improved through interactive feedback with clients. The programme is focused on providing brewers in opaque beer (sorghum beer) breweries and other related beverage producing operations – such as fermented non-alcoholic beverage plants (mageu and similar products), clear sorghum beer and non-alcoholic malta breweries and distilleries – with required scientific and technical knowledge and skills so they are capable of performing their duties with an acceptable level of understanding.

The programme also provides essential knowledge which can be utilised by Quality Control Technicians, Quality Control and Assurance Managers, Production Managers, Procurement Managers, and Brewery and Plant Managers.

Opaque Beer BrewingPresented by the Faculty of Natural and Agricultural Sciences, University of Pretoria

www.enterprises.up.ac.za

For quotations on in-house training, email [email protected]

+27 (0)12 434 2500 +27 (0)12 434 2505 [email protected] Private Bag X41, Hatfield, 0028



Programme content

The course comprises four individual, interactive distance learning modules and two written examinations. Assessment of each module will be through a written test/assignment.

The manager of the participating company needs to appoint a mentor for the students on the course. The mentor will be a person well-versed in the technology and practice of opaque beer brewing or related beverage producing operation or associated industry. Their role will be to help their student understand the material in the modules and will receive scientific and technical advice from the course presenter as and when required.

In addition, the mentor will be responsible for getting the course notes and assignments to the students and sending the students’ assignments to Enterprises University of Pretoria, and will also be responsible for the venue and supervision of the final written examinations. Communication between the course presenters, course coordinators, mentors and students is primarily through email.

Please note that there may only be one mentor per company, however, if someone needs to stand in for that person for a given period, an assistant may be appointed and that person will only be contacted on the mentor’s instruction.

Following completion of the modules, a short four-day intensive Residential Study Period will be undertaken. The Residential Study Period will be used to provide practical and technical information relevant to the major items of brewing equipment encountered in opaque beer brewing as well as practical experience in laboratory analysis.

Confirmation of the successful completion of the course will be on the basis of written examinations where the following rules apply: • The total average achieved for assignments must be higher than

50% to qualify for the final examinations.• Any assignment failed may be repeated once on written request

from the mentor to the course administrator.• The total average achieved in the two final written examinations

must be more than 50% to qualify.• An oral final examination may be taken if deemed appropriate.

Programme schedule

April 2018 Registration for the 2018 course14 May Closure for registration for the 2017 course15 June Final date for payment of enrolment fees18 June Final Dispatch of manuals18 June Dispatch of assignment for Module 19 July Final date for receipt of assignment 19 July Dispatch of assignment for Module 230 July Final date for receipt of assignment 230 July Dispatch of assignment for Module 320 August Final date for receipt of assignment 320 August Dispatch of assignment for Module 410 September Final date for receipt of assignment 48–12 October Residential Study Period 8 and 9 November Final written examinations

Please note that late assignments will NOT be accepted, and also, it might from time to time be requested from the mentors to present a waybill as proof of when the assignments were couriered. Corrected assignments can be expected to be returned to the students 20 days after the date of receipt of the completed assignments. Examinations must take place within the country of residence of the students, under the direct supervision of the mentors.












MODULE 1: BASIC BREWING SCIENCE

Chemistry• Atoms and molecules• Chemical reactions• Acids, bases and salts, oxidation and reduction

reactions• Concentration, molarity and standard solutions,

specific gravity, density and a gas law• Acidity and pH• Chemical substances in brewing• Carbohydrates: Fermentable sugars, dextrins,

starch and fibre• The protein group: amino acids, peptides, proteins

and enzymes• Lipids• Alcohols and organic acids• Pigments• Minerals

Microbiology• What are microbes• Brewer’s yeast and other yeasts• Fungi and moulds• Lactic acid (souring) bacteria• Spoilage bacteria• Pathogenic bacteria• Pasteurisation and sterilisation

Physics• Basic mathematical techniques• The international system• Handy formulae• Flow in pipes and the pressure generated by a

column of liquid• Energy and heat• Heat transfer• Electricity• Steam• Humidity

MODULE 2: BREWING INGREDIENTS AND LAWS AND REGULATIONS

Grains used in Opaque Beer Brewing• Cleaning and storage of grain• Structure and composition of cereal grains• Maize• Sorghum• Millets• Barley and wheat

Malting and Malt Quality• General principles of malting• Science of the malting process• Floor and pneumatic malting processes• Malting of sorghum and millets• Malting of barley and wheat• Malt quality

Brewer’s Yeast• Yeast manufacture• Yeast storage• Preparation of yeast for pitching

Industrial Enzymes• Manufacture and activity• Safety and storage• Types of industrial enzymes

Water• Potable water and its defects• Treatment of water

Laws and Regulations• Principles

MODULE 3: THE OPAQUE BEER BREWING PROCESS AND ITS EQUIPMENT

The Process of Opaque Beer Brewing and its Unit Operations• Milling• Mixing the brewing ingredients• Cooking of adjunct• The mashing process (conversion)• Wort separation (straining of the mash)• Heat treatment (pasteurisation) of wort• Cooling of the mash and wort by heat exchange• Yeast alcoholic fermentation of opaque beer• Lactic acid bacteria souring and acidification of

opaque beer• Pasteurization of opaque beer• Packaging of opaque beer• Different opaque beer brewing processes

Brewing Equipment• Stainless steel• The design of the brewery• The vessels in the brewery• Straining equipment• Plate and tubular heat exchangers and

pasteurisation equipment• Pumps• Pipelines• Steam boilers• Electrical motors• Instrumentation• Mechanical draught cooling towers and

chillers

MODULE 4: ASSURING SORGHUM MALT AND OPAQUE BEER QUALITY

Brewery Cleaning and Hygiene• Principles and cleaning procedures• Cleaning-in-place

Quality Assurance and Quality Control• Principles• Techniques and methods• Sampling and calibration• Interpretation of results and the

role of management

Laboratory Analyses• Principles• Taking samples• Work techniques• Use and care of the balance, pH

Meter, other equipment• Use and care of glassware• Analyses

Raw Material Analyses• Determination of sieve analysis of

raw materials• Dry yeast analysis (velocity of

fermentation)• Laboratory scale yeast

fermentation test• Determination of moisture content

of raw materials• The determination of the sorghum

diastatic power (DP) of malt• Determination of free alpha-amino

nitrogen in malt• Detection of tannin sorghum grain

by bleach test• Determination of germinative

energy of sorghum grain.• Sensory evaluation of raw

materials, wort and beer.

• Determination of bacteria by total plate count.

• Determination of coliform bacteria.

Analyses of Mash, Wort and Beer• Determination of pH and titratable

acidity of opaque beer and its intermediate products

• Determination of volatile acids in opaque beer

• Determination of alcohol in opaque beer

• Determination of total solids in mash, wort or beer

• Determination of refractometer reading (Brix scale) of wort and beer

• Determination of total reducing sugars (TRS) in mash, wort or beer in terms of maltose or glucose

• Determination free alpha-amino nitrogen wort or sour

• Determination of the viscosity of wort and beer

• Determination of the degree of foaming and settling of opaque beer






Programme fees

R12 500.00 per delegate (VAT incl.)

No study material will be dispatched before the enrolment fee is paid. Fees exclude the costs of the three day residential study period during October. Please budget for ± US $680.00 per delegate, excluding transport. The venue and payment procedures will be confirmed and communicated to the mentors.

Applications

Applications should be made on the prescribed enrolment forms of the University of Pretoria. The completed forms should be emailed to [email protected]. On approval of the application, the University of Pretoria will issue an invoice to the company for the enrolment fee. The fee must be paid within 30 days of the invoice.

Admission requirements

Prospective delegates should at least have

• a South African Senior Certificate (Matric), with Higher Grade passes in Mathematics or Physical Science

• a GCE “A” level with passes in Mathematics and Chemistry, or Mathematics and Physics, or

• equivalent as judged by the University of Pretoria.

Accreditation and certification

Enterprises University of Pretoria (Pty) Ltd is wholly owned by the University of Pretoria. As a public higher education institution, the University of Pretoria functions in accordance to the Higher Education Act 101 of 1997. Enterprises University of Pretoria offers short courses on behalf of the University and these short courses are not credit-bearing, and do not lead to formal qualifications on the National Qualifications Framework (NQF) – unless stated otherwise. Delegates who successfully complete a short course and comply with the related assessment criteria (where applicable) are awarded certificates of successful completion and/or attendance by the University of Pretoria.

Registration and enquiries

Programme managerGetrude HlungwaniTel: +27 (0)12 434 2569E-mail: [email protected]

Lead presentersProf John Taylor University of Pretoria Tel: +27 (0)12 420 4296Email: [email protected]

Prof Gyebi Duodu University of Pretoria Tel: +27 (0)12 420 4299Email: [email protected]

Programme presenterJimmy Holtzhausen Email: [email protected]

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