LB0115, From spike to beer, 7.5 Hp
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Syllabus

Finalized by: PN-NJ, 2025-04-23
Valid from : Autumn semester 2026 (2026-08-31)

Level

First cycle (G1N)

Main field of study

Biology, Agricultural Science

Biology Area

Other biology courses

Grading Scale

The grade requirements within the course grading system are set out in specific criteria. These criteria must be available by the course start at the latest.

Course language

Swedish

Entry Requirements

Objectives

This is a basic course covering biological, technological, economical and quality issues in malt and hops production within beer production.

On completion of the course, students should be able to:

• Describe the conditions for production of barley and hops
• Describe and discuss the impact of malt and hops cultivation on the environment
• Explain the specific requirements of hops in different cultivation systems
• Discuss the methodology for establishing, maintaining and harvesting hops
• Describe the characteristics of malting barley and hops and how it affects beer production
• Explain the effect of water quality on beer production
• Describe different types of yeast and how they are used in beer production
• Brew beer and explain the production technical processes
• Assess the quality of beer and describe its characteristics
• Demonstrate knowledge of beer styles

Content

To be able to produce high-quality beer, knowledge is needed about the brewing process, but also about the production and processing of the primary products. The course, therefore, addresses cropping conditions, the role of the soil in the production of malting barley and hops, as well as the impact of water and yeast quality for the final product. The course combines procedures in cropping and biological and chemical processes relevant for malt, hops and small-scale beer production. In lectures and exercises, we will do theoretical and applied studies on malt, hops and the chemistry and biology of beer production with a focus on Swedish conditions. The course includes study visits and laboratory sessions focusing on manufacturing, processes and analyses involved in malt, hops and beer production. The study visits and exercises are compulsory. The student will make beer and evaluate the results. The course also includes beer tasting methodology and a review of different beer styles

Examination Formats and Requirements for Passing the Course

- Passed written exams - Approved reports from practical assignments - Approved participation in compulsory parts

Responsible Department/Equivalent

Department of Soil and Environment

Supplementary information

Module set

Title	Credits	Code
From spike to beer	7.5	0001

Other Information

The course is given at quarter-time during 6 – 7 weekends (mainly Fridays and Saturdays). It includes several study visits. The course will use the web platform Canvas for video lectures and quizzes. The student is expected to get familiar with the system before the start of the course.