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Lesson Information

Pre-requisite Knowledge:

  1. Introduction to Maturation (Maturation/Lesson 1)

  2. Warm and Cold Maturation (Maturation/Lesson 2)

  3. Centrifugation (Maturation/Lesson 4)   

  4. Fermentation Principles (Fermentation/Lesson 2)

  5. Fermentation and Beer Flavour (Fermentation/Lesson 4)

Learning Outcomes:

  1. Understand the origins of beer haze; identify the different types of haze.

  2. Explain why process aids are used in the brewing process and describe how they benefit both product quality and the production process.

  3. Describe the technologies used for process aid addition including design, ancillary equipment, and process control.

  4. Identify the purpose, function, and application of post-fermentation additions.

  5. Summarise the operational principles, function, and points of use of deaerated water in the brewery.

  6. Outline the critical deaerated water quality parameters and describe their impact on final beer quality.

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