Diploma in Brewing Module 1 - 2025

This lesson is an introduction to the Speciality Malt and Adjuncts Unit. It offers you the opportunity to ensure that you have the necessary knowledge required to study the unit successfully. Also included is a brief overview of the topics that you will learn.

This lesson deals with speciality malt. Speciality malt is any malted product other than standard pale barley malt. We explore how these malts are made. We discover how using speciality malts or malt extracts, provides different beer flavour, aroma and can also affect colour.

This lesson provides the opportunity for you to test yourself on the material covered in Lesson 2 (Speciality malt) and determine the level to which you have attained the expected outcomes.

This lesson explores adjuncts, which are sources of fermentable extract other than malted barley. It investigates the different cereals that we can use as a starch source within the brewhouse and examines how these same cereals can produce liquid adjuncts. It also considers other sources of fermentable sugars that we can add either directly into the kettle or later in the brewing process.

This lesson provides the opportunity for you to test yourself on the material covered in Lesson 4 (Adjunct Composition and Application) and determine the level to which you have attained the expected outcomes.

This lesson allows you to test yourself on the material covered in all previous adjuncts lessons and determine the level to which you have attained the outcomes.