Diploma in Brewing Module 1 - 2025

This lesson is an introduction to the Mashing 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 the biochemical aspects of mashing. We will meet the main substrates and the enzymes that break them down. We will learn what enzymes are, how they operate and how they are affected by the environment of the mash. Finally, we will cover how starch is gelatinised, liquefied and saccharified to make a wort with the desired sugar spectrum.

This lesson provides the opportunity for you to test yourself on the material covered in Lesson 2, Mashing Biochemistry and determine the level to which you have attained the expected outcomes.

This lesson discusses the process of mashing. It provides an overview and sets out the objectives of the process before explaining what parameters need to be controlled to ensure success. It describes the various methods used to mash and their impact on the wort produced. Finally, it details the composition of wort produced by mashing.

This lesson provides the opportunity for you to test yourself on the material covered in Lesson 4 on The Mashing Process and determine the level to which you have attained the expected outcomes.

This lesson covers the technology that we use to undertake the mashing process. It describes pre-mashing, agitation, mash heating and mash transfer technologies and how they are designed and controlled. Finally, it provides details of the design of each type of mashing vessel in use today.

This lesson provides the opportunity for you to test yourself on the material covered in Lesson 6 on Mashing Technology 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 lessons on mashing and determine the level to which you have attained the outcomes.