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What You Will Learn in this Unit

Welcome to the Quality Management Unit. This lesson is designed to ready you for an enjoyable and enriching look into how we ensure our beer is as perfect as possible.

This unit covers quality management, laboratory analyses, and the sensory analysis of beer. You do not need to have studied any of these before, but the lessons assume that you have basic brewing knowledge and understand scientific terminology.

The table below sets out what you will learn (key learning points) and what you will be able to do when you have successfully completed the learning (learning outcomes). 

Table: Key learning points and learning outcomes of the Quality Management Unit

Key Learning Points

Learning Outcomes

Quality assurance and quality management, including:

  • Defining beer quality
  • Quality assurance and quality control
  • Quality assurance tools
  • Quality Management systems
  • Food safety
  • HACCP

 

Contrast different definitions of quality and apply these to beer.

 

Compare and contrast approaches to quality control and quality assurance.

 

Explain the components of the quality management system.

 

Utilise the tool of HACCP to control food safety hazards.

 

Wort and Beer analysis, including:

  • Methods of analysis for Beer and wort
  • Sampling
  • Precision and accuracy
  • Setting specifications
  • Simple statistical calculations
  • Laboratory accreditation
  • Good laboratory practice
  • Lab proficiency schemes 

Compare laboratory methods for measuring the key attributes of beer.

 

Utilise simple statistical methods to interpret analytical data.

 

Develop specifications based on process and analytical variables.

 

Demonstrate an understanding of laboratory accreditation and proficiency schemes. 

 

Sensory analysis, Including;

  • How we taste
  • Tasting room design
  • Sensory panel selection and training
  • Difference tests
  • Descriptive analysis
  • Ranking and trueness-to-type tests
  • Evaluation of sensory data
  • Presentation of sensory results
  • Key flavour compounds

Demonstrate an understanding of the importance of sensory analysis.

 

Demonstrate how to plan and organise the setting up of a sensory panel.

 

Compare and contrast different sensory tests.

 

Describe the components of flavour and methods of presenting sensory information.

 
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