Course pages — Module 2 (DB225)

In course order: unit, then lesson, then the lesson's pages.

Diploma in Brewing Module 2 - 2025 | CIBD Announcements | CIBD DB225: Navigate the Learning Material | CI Unit 1 - Yeast | Diploma in Brewing Module Unit 2 - Fermentation | Diploma in Brewing Unit 3 - Beer maturation & Finishi Unit 4 - Beer Properties | Diploma in Brew Unit 5 - Hygiene | Diploma in Brewing Modu Unit 6 - Quality Management | Diploma in B

Getting started

Key Information about the Learning Material: Abstract

7 pages

Abstract Preface Unit Structure Teaching Lessons Self-Assessment Question Lessons FAQ Helpdesk

Maths for Diploma Studies

Maths for Diploma Studies: Lesson Information

46 pages

Lesson Information Preface The Fundamentals Ratios, Fractions, Decimals, and Percentages Working with Fractions Point of Reflection – Reconvene Working with Fractions Reinforcement Questions Exponents and Exponentiation Exponents and Exponentiation Reinforcement Questions Rates Rates Reinforcement Questions Logarithms Logarithms Reinforcement Questions Orders of Magnitude Reinforcement Questions Order of Operations Order of Operations Reinforcement Questions Rearranging Equations Rearranging Equations – Working with Logarithms Maths for Diploma Studies: Rearranging Equations – Working with Logarithms Reinforcement Questions Rearranging Equations – Dealing with Fractions Reinforcement Questions Rearranging Equations – Expanding Brackets Maths for Diploma Studies: Rearranging Equations – When the Term you Want is Being Subtracted From Maths for Diploma Studies: Rearranging Equations – When the Formula has Two Terms that Contain the Subject we need to Isolate Reinforcement Questions Simultaneous Equations Combining Equations Combining Equations Reinforcement Questions Unit Conversion and Cancellation Unit Conversion and Cancellation Reinforcement Questions Maths for Diploma Studies: Using our Rearranged Equations to Calculate the Answer Reinforcement Questions Interpolation Lesson Sign-off Roots Reinforcement Questions Point of Reflection – Reconvene Roots Orders of Magnitude Point of Reflection – Reconvene Equations Rearranging Equations Reinforcement Questions Maths for Diploma Studies: Rearranging Equations – Equations with Common Terms on Both Sides of the Equals Sign Simultaneous Equations Reinforcement Questions Units of Measurement Using our Rearranged Equations to Calculate the Answer The Mole Rearranging Equations – Dealing with Fractions Rearranging Equations – Expanding Brackets Reinforcement Questions Maths for Diploma Studies: Rearranging Equations – When the Formula has Two Terms that Contain the Subject we Need to Isolate

Maths Exam Notation : Equations

3 pages

Equations Examples Further Information

Unit 1 - Yeast

Lesson 1 - Introduction to the Yeast Unit: Lesson Information

4 pages

Lesson Information Preface Topics Covered in This Unit Lesson Sign-off

Lesson 2 - Yeast Morphology and Evaluation: Lesson Information

15 pages

Lesson Information Preface What is Yeast?Yeast Cell Structure and Function Yeast Growth Point of Reflection – Reconvene Yeast Genetics Point of Reflection – Reconvene:Yeast Nutrition Wort as a Yeast Growth Medium Yeast Characterisation and Evaluation Point of Reflection – Reconvene:Yeast Flocculation Lesson Sign-off Appendix Yeast cytology labels

Lesson 3 - Yeast Morphology and Evaluation SAQ: Lesson Information

8 pages

Lesson Information Preface Self-Assessment Questions Suggested Response - Q1 Suggested Response - Q2 Suggested Response - Q3 Suggested Response - Q4 Suggested Response - Q5

Lesson 4 - Yeast Biochemistry: Lesson Information

12 pages

Lesson Information Preface Introduction Control of Metabolism Uptake of Nutrients in Brewing Yeast Point of Reflection – Reconvene:Sugar Metabolism Respiratory and Fermentative Metabolism Redox Control and Beer Flavour Gluconeogenesis Storage Carbohydrates Lesson Sign-off

Lesson 5 - Yeast Biochemistry SAQ: Lesson Information

8 pages

Lesson Information Preface Self-Assessment Questions Suggested Response - Q1 Suggested Response - Q2 Suggested Response - Q3 Suggested Response - Q4 Suggested Response - Q5

Lesson 6 - Yeast Propagation: Lesson Information

12 pages

Lesson Information Preface Introduction to Propagation Managing Propagation Schedules Yeast Supply Laboratory Propagation Brewery Propagation Point of Reflection – Reconvene Brewery Propagation Plant Point of Reflection – Reconvene Future Perspective Lesson Sign-off

Lesson 7 - Yeast Propagation SAQ: Lesson Information

8 pages

Lesson Information Preface Self-Assessment Questions Suggested Response - Q1 Suggested Response - Q2 Suggested Response - Q3 Suggested Response - Q4 Suggested Response - Q5

Lesson 8 - Yeast Management: Lesson Information

13 pages

Lesson Information Preface Yeast Viability Point of Reflection – Reconvene Measuring Yeast Concentration Yeast Vitality Assessment of Yeast Growth Point of Reflection – Reconvene Yeast Handling in the Brewery Yeast Pitching Yeast Cropping Yeast Storage Lesson Sign-off

Lesson 9 - Yeast Management SAQ: Lesson Information

8 pages

Lesson Information Preface Self-Assessment Questions Suggested Response - Q1 Suggested Response - Q2 Suggested Response - Q3 Suggested Response - Q4 Suggested Response - Q5

Lesson 10 - Yeast Unit Final SAQ: Lesson Information

8 pages

Lesson Information Preface Self-Assessment Questions Suggested Response - Q1 Suggested Response - Q2 Suggested Response - Q3 Suggested Response - Q4 Suggested Response - Q5

Unit 2 - Fermentation

Lesson 1 - Introduction to Fermentation: Lesson Information

4 pages

Lesson Information Preface What You Will Study in the Fermentation Unit Lesson Sign-off

Lesson 2 - Fermentation Principles: Lesson Information

9 pages

Lesson Information Preface Main Stages of Fermentation Progression Assessing Fermentation Performance Point of Reflection – Reconvene Indicators of Successful Fermentation Changes Occurring in Fermentation Fermentation Variables Lesson Sign-off

Lesson 3 - Fermentation Principles SAQ: Lesson Information

8 pages

Lesson Information Preface Self-Assessment Questions Suggested Response - Q1 Suggested Response - Q2 Suggested Response - Q3 Suggested Response - Q4 Suggested Response - Q5

Lesson 4 - Fermentation and Beer Flavour: Lesson Information

11 pages

Lesson Information Preface Direct Effects of Yeast on Beer Flavour Biochemistry of Yeast-derived Flavour Compounds Organic Acids and Fatty Acids Aldehydes and Ketones Vicinal diketones Alcohols and Esters Sulphur Compounds The Use of Mixed Cultures Lesson Sign-off

Lesson 5 - Fermentation and Beer Flavour SAQ: Lesson Information

8 pages

Lesson Information Preface Self-Assessment Questions Suggested Response - Q1 Suggested Response - Q2 Suggested Response - Q3 Suggested Response - Q4 Suggested Response - Q5

Lesson 6 - Design of Fermentation Vessels: Lesson Information

15 pages

Lesson Information Preface Fermentation Vessel Construction Vessels for Top Cropping Yeasts Vessels for Bottom Cropping Yeast Point of Reflection – Reconvene:Fermentation Practice Controlling Fermentation Progression Combined Fermentation and Cold Conditioning Criteria for Selecting a Fermentation System High Gravity Brewing Continuous Fermentation Point of Reflection – Reconvene:Immobilised Yeast Lesson Sign-off

Lesson 7 - Design of Fermentation Vessels SAQ: Lesson Information

8 pages

Lesson Information Preface Self-Assessment Questions Suggested Response - Q1 Suggested Response - Q2 Suggested Response - Q3 Suggested Response - Q4 Suggested Response - Q5

Lesson 8 - Fermentation Unit Final SAQ: Lesson Information

8 pages

Lesson Information Preface Self-Assessment Questions Suggested Response - Q1 Suggested Response - Q2 Suggested Response - Q3 Suggested Response - Q4 Suggested Response - Q5

Unit 3 - Maturation and Finishing

Lesson 1 - Introduction to the Maturation and Finishing Unit: Lesson Information

4 pages

Lesson Information Preface Topics Covered in This Unit Lesson Sign-off

Lesson 2 - Warm and Cold Maturation: Lesson Information

12 pages

Lesson Information Preface Maturation Vessel Key Design Features Maturation Vessel Selection Point of Reflection – Reconvene Warm Maturation Point of Reflection – Reconvene Continuous Maturation Cold Maturation Stokes’ Law Wood Maturation Lesson Sign-off

Lesson 3 - Warm and Cold Maturation SAQ: Lesson Information

8 pages

Lesson Information Preface Self-Assessment Questions Suggested Response - Q1 Suggested Response - Q2 Suggested Response - Q3 Suggested Response - Q4 Suggested Response - Q5

Lesson 4 - Clarification – Centrifugation: Lesson Information

12 pages

Lesson Information Preface Centrifugation System Considerations Turbidity Control Theory of Centrifugal Sedimentation Lesson 4 - Clarification – Centrifugation: The Design and Operational Principles of Centrifuges – Self Cleaning Clarifiers Lesson 4 - Clarification – Centrifugation: The Design and Operational Principles of Centrifuges – Decanter Clarifiers Advantages and Disadvantages of Using Centrifuges Point of Reflection – Reconvene Key Beer Quality Parameters Post-Centrifugation Beer Recovery Lesson Sign-off

Lesson 5 - Clarification – Centrifugation SAQ: Lesson Information

8 pages

Lesson Information Preface Self-Assessment Questions Suggested Response - Q1 Suggested Response - Q2 Suggested Response - Q3 Suggested Response - Q4 Suggested Response - Q5

Lesson 7 - Processing Aids and Additions SAQ: Lesson Information

8 pages

Lesson Information Preface Self-Assessment Questions Suggested Response - Q1 Suggested Response - Q2 Suggested Response - Q3 Suggested Response - Q4 Suggested Response - Q5

Lesson 8 - Clarification – Filtration: Lesson Information

16 pages

Lesson Information Preface Requirements of Filtration Systems Filtration Mechanism Overview of Depth Filtration Filter Powder Filter Material Preparation and Handling Differential Pressure (∆P)Filtration Technology Depth Filtration Technology Surface Filtration Technology Point of Reflection – Reconvene Key Principles of Filtration Quality Control Bright Beer Handling Lesson Sign-off Key Principles of Filtration Process Control

Lesson 9 - Clarification – Filtration SAQ: Lesson Information

8 pages

Lesson Information Preface Self-Assessment Questions Suggested Response - Q1 Suggested Response - Q2 Suggested Response - Q3 Suggested Response - Q4 Suggested Response - Q5

Lesson 10 - Maturation and Finishing End of Unit SAQ: Lesson Information

8 pages

Lesson Information Preface Self-Assessment Questions Suggested Response - Q1 Suggested Response - Q2 Suggested Response - Q3 Suggested Response - Q4 Suggested Response - Q5

Unit 4 - Beer Properties

Lesson 1 - Introduction to the Beer Properties Unit: Lesson Information

4 pages

Lesson Information Preface Topics Covered in This Unit Lesson Sign-off

Lesson 2 - Beer Foam: Lesson Information

13 pages

Lesson Information Preface Physics of Foam Formation and Collapse Chemistry of Beer Foam Raw Materials Influence on Foam Wort Production Influences on Foam Beer Processing Dispense Foam Measurement Point of Reflection – Reconvene:Nibem Foam Stability Measurement Gushing Lesson Sign-off

Lesson 3 - Beer Foam SAQ: Lesson Information

8 pages

Lesson Information Preface Self-Assessment Questions Suggested Response - Q1 Suggested Response - Q2 Suggested Response - Q3 Suggested Response - Q4 Suggested Response - Q5

Lesson 4 - Beer Haze: Lesson Information

14 pages

Lesson Information Preface Biological Haze Non-Biological Haze Other Forms of Haze Brewing Materials Brewing Processes Relative Merits of Process Aids Point of Reflection – Reconvene:Haze Measurement Predictive Tests Protein Precipitation Tests Polyphenol Precipitation and measurement Lesson Sign-off

Lesson 5 - Beer Haze SAQ: Lesson Information

8 pages

Lesson Information Preface Self-Assessment Questions Suggested Response - Q1 Suggested Response - Q2 Suggested Response - Q3 Suggested Response - Q4 Suggested Response - Q5

Lesson 7 - Beer Flavour and Stability SAQ: Lesson Information

8 pages

Lesson Information Preface Self-Assessment Questions Suggested Response - Q1 Suggested Response - Q2 Suggested Response - Q3 Suggested Response - Q4 Suggested Response - Q5

Lesson 8 - Beer Properties End of Unit SAQ: Lesson Information

8 pages

Lesson Information Preface Self-Assessment Questions Suggested Response - Q1 Suggested Response - Q2 Suggested Response - Q3 Suggested Response - Q4 Suggested Response - Q5

Unit 5 - Hygiene

Lesson 1 - Introduction to Hygiene: Lesson Information

4 pages

Lesson Information Preface Topics Covered in This Unit Lesson Sign-off

Lesson 3 - Cleaning Systems and Control SAQ: Lesson Information

8 pages

Lesson Information Preface Self-Assessment Questions Suggested Response - Q1 Suggested Response - Q2 Suggested Response - Q3 Suggested Response - Q4 Suggested Response - Q5

Lesson 4 - Types of Microorganisms: Lesson Information

9 pages

Lesson Information Preface Speciality Microorganisms Classification Of Beer Spoilage Organisms Gram-positive Bacteria Gram-negative Bacteria Point of Reflection - Reconvene Wild Yeast Lesson Sign-off

Lesson 5 - Types of microorganisms SAQ: Lesson Information

8 pages

Lesson Information Preface Self-Assessment Questions Suggested Response - Q1 Suggested Response - Q2 Suggested Response - Q3 Suggested Response - Q4 Suggested Response - Q5

Lesson 6 - Microorganism Detection and Control: Lesson Information

13 pages

Lesson Information Preface Traditional Methods Biochemical – Culture Media Point of Reflection - Reconvene Point of Reflection – Reconvene Rapid Methods Rapid Physical Methods Rapid Biochemical Methods Rapid Molecular Methods Microorganism Growth in Brewing Raw Materials Factors Affecting Microbial Growth in Wort and Beer Lesson Sign-off

Lesson 7 - Microorganism Detection and Control SAQ: Lesson Information

8 pages

Lesson Information Preface Self-Assessment Questions Suggested Response - Q1 Suggested Response - Q2 Suggested Response - Q3 Suggested Response - Q4 Suggested Response - Q5

Lesson 8 - Hygiene End of Unit SAQ: Lesson Information

8 pages

Lesson Information Preface Self-Assessment Questions Suggested Response - Q1 Suggested Response - Q2 Suggested Response - Q3 Suggested Response - Q4 Suggested Response - Q5

Unit 6 - Quality Management

Lesson 1 - Quality Management Introduction: Lesson Information

4 pages

Lesson Information What You Will Learn in this Unit What You Will Study in the Quality Management Unit Lesson Sign-off

Lesson 2 - Quality Assurance and Quality Management : Lesson Information

16 pages

Lesson Information Preface Definitions of Quality Quality Management Quality Management Systems (QMS)ISO 9000 Standards Quality Assurance Tools Point of Reflection - Reconvene Food Safety Hazard Analysis and Critical Control Points (HACCP)HACCP Continued HACCP continued HACCP Continued Point of Reflection - Reconvene TACCP and VACCP Lesson Sign-off

Lesson 3 - Quality Management SAQ: Lesson Information

8 pages

Lesson Information Preface Self-Assessment Questions Suggested Response - Q1 Suggested Response - Q2 Suggested Response - Q3 Suggested Response - Q4 Suggested Response - Q5

Lesson 5 - Wort and Beer Analysis SAQ: Lesson Information

8 pages

Lesson Information Preface Self-Assessment Questions Suggested Response - Q1 Suggested Response - Q2 Suggested Response - Q3 Suggested Response - Q4 Suggested Response - Q5

Lesson 7 - Sensory Analysis SAQ: Lesson Information

8 pages

Lesson Information Preface Self-Assessment Questions Suggested Response - Q1 Suggested Response - Q2 Suggested Response - Q3 Suggested Response - Q4 Suggested Response - Q5

Lesson 8 - Quality Management End of Unit SAQ: Lesson Information

8 pages

Lesson Information Preface Self-Assessment Questions Suggested Response - Q1 Suggested Response - Q2 Suggested Response - Q3 Suggested Response - Q4 Suggested Response - Q5