• Length:
    13 Weeks
  • Effort:
    4–6 hours per week
  • Price:

    FREE
    Add a Verified Certificate for $99 USD

  • Institution
  • Subject:
  • Level:
    Intermediate
  • Language:
    English
  • Video Transcript:
    English
  • Course Type:
    Instructor-led on a course schedule

Prerequisites

  • Bachelor degree in Sciences is recommended
  • Understanding of key biological and biochemical concepts (enzymes, proteins, lipids, DNA, ions,…)

About this course

Skip About this course

In this course of 12 modules, our team of academic scientists and brewmasters will introduce you to the science underlying beer brewing. At the end of this MOOC, you will understand the science underlying beer production, and why your beer tastes the way it does!

What you'll learn

Skip What you'll learn

After completing this course, you will be able to:

  • Explain the importance of the 4 basic ingredients of beer in shaping beer taste and aroma
  • Understand the different processing steps in malting and beer brewing
  • Understand the key biochemical reactions occurring during each of these steps
  • Recognize and describe the main beer styles, and understand how the brewing process contributes to the different beers
  • Identify key factors affecting beer identity, quality, and stability
  • Carry out basic sensory analyses of beers and identify key flavors and off-flavors and their molecular origin

Module 0: Course introduction
Introduction to the main topics and goals covered in this MOOC.

Module 1: History and Overview of the brewing process.
A brief history of beer brewing and an overview of the basic steps in the brewing process.

Module 2: Beer ingredients: Malt
Exploration of the typical characteristics of cereals used to make different types of beer, as well as the different steps in the malting process.

Expert speakers module 2 :

  • Prof. Christophe Courtin, Full professor at KU Leuven, Leuven Food Science and Nutrition Center
  • Dr. Sofie Malfliet, Operations Manager at AlbertMaltings

Module 3: Beer ingredients: Water
Focus on the importance of water composition, how water is treated and its influence on beer quality and taste. You will also investigate your local water quality.

Expert speakers module 3 :

  • Prof. Hedwig Neven, Master brewer, Duvel-Moortgat, BE

Module 4: Beer ingredients: Hops and spices
Exploration of the typical characteristics of hops and spices used in beer brewing, and their effect on beer taste and aroma.

Expert speakers module 4 :

  • Prof. Thomas Shellhammer, Nor’Wester Professor of Fermentation Science, Oregon State University, USA
  • Dr. Gert De Rouck, Brew Master, KU Leuven

Module 5: Beer ingredients: Yeast
Introduction to the different brewing yeasts, as well as their metabolites that influence beer.

Expert speakers module 5 :

  • Prof. Kevin Verstrepen, Full professor at KU Leuven, Director of the VIB-KU Leuven Center for Microbiology
  • Prof. Bart Lievens, Professor at KU Leuven

Module 6: The brewing process
Explanation of the main stages involved in beer brewing.

Expert speakers module 6 :

  • Dr. Gert De Rouck, Brew Master, KU Leuven

Module 7: Fermentation
Exploration of key biochemical reactions during fermentation.

Expert speakers module 7 :

  • Anne-Françoise Pypaert, Brew Master, Orval Brewery

Module 8: Filtration and packaging
Overview of filtration and different packaging types.

Expert speakers module 8 :

  • Dr. David De Schutter, Innovation & Technology Development Director Europe, AB InBev Brewery

Module 9: Beer quality and stability
Overview of beer quality checks, and what parameters affect beer stability.

Expert speakers module 9 :

  • Prof. Charlie Bamforth, Distinguished Professor Emeritus, Department of Food Science and Technology, UC Davis

Module 10: Beer assessment and tasting
Get hands-on experience in beer tasting and identifying key (off)flavors.

Expert speakers module 10 :

  • Dr. Veerle Daems, Senior Sensory Scientist, Haystack Consulting

Module 11: Final exam

Meet your instructors

Stijn Mertens
Brewmaster
AB InBev
Stijn Spaepen
Innovation Manager at KU Leuven and the Leuven Institute for Beer Research
KU Leuven University
Karin Voordeckers
Staff Scientist & Coordinator of the KU Leuven postgraduate in Malting and Brewing Sciences
KU Leuven University
Kevin Verstrepen
Full professor at KU Leuven, Director of the VIB- KU Leuven Center for Microbiology, Director of the Leuven Institute for Beer Research
KU Leuven University

Pursue a Verified Certificate to highlight the knowledge and skills you gain
$99 USD

View a PDF of a sample edX certificate
  • Official and Verified

    Receive an instructor-signed certificate with the institution's logo to verify your achievement and increase your job prospects

  • Easily Shareable

    Add the certificate to your CV or resume, or post it directly on LinkedIn

  • Proven Motivator

    Give yourself an additional incentive to complete the course

  • Support our Mission

    EdX, a non-profit, relies on verified certificates to help fund free education for everyone globally

Who can take this course?

Unfortunately, learners from one or more of the following countries or regions will not be able to register for this course: Iran, Cuba and the Crimea region of Ukraine. While edX has sought licenses from the U.S. Office of Foreign Assets Control (OFAC) to offer our courses to learners in these countries and regions, the licenses we have received are not broad enough to allow us to offer this course in all locations. EdX truly regrets that U.S. sanctions prevent us from offering all of our courses to everyone, no matter where they live.