Diploma in Brewing Module 2 - 2025

This lesson introduces the Beer Properties unit. It also includes an overview of the topics covered throughout the unit.

In this lesson we will discuss the physics and mechanics of foam formation and collapse, along with the chemistry of the compounds involved with beer foam.

Foam is affected by the brewing of raw materials and by wort and beer processing within and outside the brewery. The measuring of foam will be discussed and we will end the lesson by looking at gushing.

This Lesson allows you to test yourself on the material covered in the lesson Beer Foam, and to determine the level to which you have met the learning outcomes.

In this lesson we will discuss beer haze. This will include defining the biological and non-biological (protein-polyphenol) haze types and their formation. We will also identify other hazes that can occur in beer. We will consider the influence of raw materials and discuss processing. To end the lesson, we look at how haze is measured and how we can use accelerated shelf-life testing to predict colloidal stability.

This lesson enables you to test yourself on the material covered in the lesson on Beer Haze and to determine the level to which you have met the learning outcomes.

In this lesson we will discuss beer flavour and beer flavour stability. This will include the effects raw material has on beer flavour, followed by a discussion on common taints, their flavours and consumer reaction. We will examine the flavour changes that occur during beer storage: focussing on oxidation reactions, the species of oxygen involved, and how we can utilise antioxidants to protect against aged beer flavour change. Finally, we will summarise the selection of raw materials and process optimisations available to improve beer flavour stability.

This lesson allows you to test yourself on the material covered in the lesson on Beer Flavour and Stability and determine the level to which you have met the learning outcomes.

This lesson enables you to test yourself on the material covered in the lesson on Beer Properties and to determine the level to which you have met the learning outcomes.