Speaking of that, things are progressively re-opening here in Central PA area, as well as in the nation as a whole. We’ll see how that goes, and with fingers crossed, maybe soon we’ll be sharing a pint together at a brewery.

As I said from the beginning of the series, I was doing this class without the certificate, so all of the ‘verified track learner’ pages and assessments were off limits to me. I would love to hear from anyone in the comments section who took the full version of the class, and paid for the certificate and got to see the verified track learner’s content pages. My take on that is this though – the certificate would be NICE to have, and would LOOK good… but, it is ultimately unneeded. The information learned is the real value, and any brewery that you are looking to use this for, will most likely be happy with you having the knowledge over the piece of paper. (Of course, the piece of paper would help a bit more, but I don’t think its a massive jump in ‘helping’ or value.) Brewing, and brewery industry jobs, are kind of still in a medieval sense, or in a ‘wild west’ kind of territory. Most breweries are opened with the owner being the head brewer (for craft breweries in America), and most of them got their start home brewing. So you have a lot of basically self-taught people opening their own businesses who learned by home brewing, not professionally. Now, this isn’t always the case, but it seems to happen frequently enough to bear out the point.

Thats not to take away from getting the certificate. Doing so will be an addition, and will help you in jobs. But so is just taking this class. Just show some proof of doing it, and answer questions and show your knowledge. There is other free (and pay-for) resources and certificates online, getting some of them will help as well.

So lets recap the course a bit. There was ten modules, not counting assessments and all that, there was ten modules with different topics for each. In each module was segments, but lets broadly just look at the modules.

• Module One: The History of Beer Brewing
• Module Two: Barley and Malting
• Module Three: Water
• Module Four: Hops and Spices
• Module Five: Yeast
• Module Six: The Steps of the Brewing Process
• Module Seven: Fermentation and Maturation
• Module Eight: Filtration and Packaging
• Module Nine: Beer Quality and Stability
• Module Ten: Beer Assessment and Tasting

In all of the discussion pages, so far, I’ve received two comments / replies back in the actual modules. I will post my comment and the responses here.

First:
My comment: “I find it in interesting in America that especially in the last few years there has been a greater move to go from bottle to can. Likewise from growler to crowler. I actually tend to prefer bottles for the 12oz and 16oz varieties, but prefer crowler (32oz) over the growler (32oz). Can’t exactly place why, perhaps because of a taste difference. Though I’m told by many there is no taste difference, and The Alchemist brewery even says to drink their IPAs from the can rather than from the glass. (I do typically pour into glasses from either can or glass; unless busy grilling or mowing or whatever, then I drink straight from the can or glass.)

Curious what other’s thoughts are on the glass bottle vs. can debate.”

The response:

“By: kr3846

In my opinion cans are the way to go 100% of the time. They are basically mini-kegs. They protect better against light and oxygen way better than crown/ bottles ever could. Which is a good enough reason to deem them the winner out-right. They are lighter weight which cuts down on shipping cost, both as a raw material and as a finished product. This also means they can be packed more cans per truck/ boat which ultimately leads to less consumption of fossil fuels. They are also 1000 times more recyclable than glass. In America, very few if any breweries (if any) are doing glass bottle returns. Plus, with cans you do not have the concerns with breaking glass around swimming pools, patios, backpacking, camping, etc.

I think (in America at least) there is still a stigma about drinking from a can. As if it is ubiquitous with large crappy breweries like AB-InBev. People seem to see drinking from a bottle as the “craft” or “artisanal” option. I wish we would move past this and accept cans as the clearly superior form of packaging they are for all the reasons listed above.

That being said, in the growler/ crowler debate, I think growlers are the way to go for the simple fact that they are re-usable. The single use aspect of crowlers, while convenient, is not very environmentally friendly. I do not have nearly the strong opinions in this debate than I do in the can vs bottle debate.

As for Heady Topper, they say to drink from a can because the beer looks like shit. Or the more “scientific” reason would be to keep the hop compounds contained in the can rather than losing them to the volatility of pouring into a glass.

Cheers!”

Second:
My comment: “Another great module. I have really been enjoying this course! I am learning a lot!

-B. Kline
https://thebeerthrillers.home.blog/“

The response: “By: StijnS (Staff)

Hi Ben,

Thanks for these nice words. We also appreciate that you keep a blog on your progress throughout the MOOC.

Have fun with the last module of the MOOC,

Stijn”

Overall, I really enjoyed the MOOC and the modules were all well done and very informative. The various expert clips were especially interesting and educational. For those, looking to further their beer or brewery knowledge, or looking for something to do (most modules were very quick and not extremely time consuming), or for someone looking for a foot in the door at a brewery or just hoping to better themselves for a brewery position (or one they already have), I would highly recommend this course.

I will be posting more information on possible other classes I do, and others that I’ve done in the past, when I get to the next beer education series, so be on the alert for that. And as we enter June, be ready to see a lot more beer reviews and brewery reviews as places start to open back up.

Until then, please stay safe and healthy, we’re almost there! Cheers!

-B. Kline

The Beer Education Series:
** EdX: The Science of Beer Brewing
* Beer Education: Series
* Beer Education: Syllabus
* Beer Education: Introduction
* Beer Education: Module One: The History of Beer Brewing
* Beer Education: Module Two: Barley and Malting
* Beer Education: Module Three: Water
* Beer Education: Module Four: Hops and Spices
* Beer Education: Module Five: Yeast
* Beer Education: Module Six: The Steps of the Brewing Process
* Beer Education: Module Seven: Fermentation and Maturation
* Beer Education: Module Eight: Filtration and Packaging
* Beer Education: Module Nine: Beer Quality and Stability
* Beer Education: Module Ten: Beer Assessment and Tasting
* Beer Education: Series Overview

The next page is a text page titled “What is Filtration?”. “During filtration, a turbid liquid (in this case: unfiltered beer) is mechanically separated by a filter medium into a clear filtrate and a residue. The beer is forced through this filter by applying pressure, so that there is a pressure difference between the inlet (where the unfiltered beer enters) and outlet (where the filtered beer exits) of the filter.” (EdX: The Science of Beer Brewing. Module Eight.)

The main goal of filtration is to remove yeast cells, as well as things that could result in a hazy beer (obviously, notwithstanding purposeful hazy beers like New England IPAs and pale ales). This also results in better beer stability. Filtration is also a way to remove some bacteria, further helping with the sterilization of the beer and protecting the drinker (customer).

Beer is usually filtrated after lagering. (After fermentation but before bottling.) The speed of filtration depends on the number of yeast cells and the fermentation equipment used.

Next is a page of text and diagrams discussing the different filtration mechanisms. There is several ways, but the big three are: surface filtration, depth filtration (mechanical retention), and adsorption filtration. (The page provides a diagram for each of these mechanisms.)

Clicking next we come to another text page – introduction to filter types.

• Sheet Filters – This filter consists of filter sheets between plates.
• Membrane Filters – The beer is passed through membranes with very fine pores.
• Filter-aid Filters – Filters coated with specific filter-aid. Kieselguhr is most commonly used in the beer industry

Filter aids come in two main varieties: Kieselguhr and perlite. “Kieselguhr is also called diatomaceous earth. It is the fossilized remains of diatoms, single-celled micro-algae with a hard but porous cell wall composed mainly out of silica – SiO₂. These skeletal remains were deposited on ocean bottoms millions of years ago. Kieselguhr has a high porosity, causing substances to be filtered out from the beer due to mechanical retention. Kieselguhr only has limited adsorption capacities, implying that it does not significantly alter flavor and color of the filtered beer.” (EdX: The Science of Beer Brewing. Module Eight.) “Perlite is a material of volcanic origin. It is volcanic glass formed by the hydration of obsidian- a rock formed by the rapid cooling of lava. By heating perlite to 800°C, the water inside will expand and ultimately cause the perlite to burst. The resulting glassy structures are then milled to yield perlite powder, a very light, loose powder. Perlite consists of aluminium silicate. Because of the grounding, perlite does not possess a fine, internal structure and filtration mainly happens due to the cavities and channels between the perlite particles.” (EdX: The Science of Beer Brewing. Module Eight.)

Moving onto the specific filter types, first up – sheet filters. Sheet filters are fiber sheets that are hung between plates. The sheets are mostly cellulose but also use Kieselguhr (typically). The unfiltered beer flows from one plate to the next via the filters. In breweries, sheet filters are used for the finest filtration – also called polishing. There is some disadvantages to sheet filters; they are: occupy a large amount of space, need to be cleaned manually – so time consuming and hands on, filtering of turbid beers can be a very slow process, and high operating costs due to water usage and time factors.

Filter aid filters are the next type we take a look at. Filters are pre-coated with a filter-aid. The particles of filter-aid are smaller than the pores of filter support that they are coated on. To prevent this from getting into the beer the filter-aid is applied in three layers:

• Precoat Layer
• Safety Layer
• Continuous Dosing

The most commonly used filter set-up using filter-aid filters is a set-up using kieselguhr-PVPP, with PVPP standing for polyvinylpolypyrrolidone.

Membrane filters have extremely very fine pores, like a giant mesh. This mesh or membrane filter catches the most and has quickly become the more popular way of filtration for many breweries in America. A big disadvantage to the membrane filter though – is when the pores get coated in with the impurities of the unfiltered beer, building a wall to them that lets nothing past. To prevent this, beer can be pre-clarified before ran through the membrane filters.

The next page is a 4:45 minute expert clip by Dr. David De Schutter, who works for AB InBev Europe. AB InBev has over 250 breweries, with countless amount of filtration systems throughout these breweries. AB InBev has its own interbrew filtration system.

Following the expert clip is a ‘quick knowledge check’. It is two questions, a drop and drag question, and a ‘check all that apply’ question.

We now move onto the next subject – beer packaging. The first page is ‘types of beer packaging’. Any consumer of beer should be pretty familiar with the various types of beer packaging. There are three main types of material styled products:

• Glass or PET (polyethylene terephtalate) bottles
• Cans (aluminum)
• kegs

The types used by breweries vary for purposes of the beer and how it is sold, as well as region. In Europe, glass beer bottles are preferred and favored; where as in America consumers prefer aluminum cans, especially for the larger macro produced beers (Budweiser, Miller Lite, Coors Lite, etc.)

The next page is about glass beer bottles. Some of the important features of a glass beer bottle are: neutral to taste, impermeable to gas, and heat resistant. However; glass is heavier, and prone to breaking when transporting. The preferred color of a bottle is brown glass or brown-sugar class; primarily to prevent ‘skunking’. “This is because brown colored bottles offer the best protection against the formation of something that is called a lightstruck flavor – a pungent smell that is often described as ‘skunky’. This skunky flavor is caused by photo-oxidation of isohumulones (iso-alpha acids), important compounds derived from hops. This photo-oxidized product can react with thiols present in the beer and this results in the formation of 3-methyl-2-butene-thiol, also known as MBT. It is MBT that is responsible for the pungent, lightstruck smell in beers. MBT also has a very low flavor threshold: only a few ng per L (ppb) are sufficient for people to pick up the smell.” (EdX: The Science of Beer Brewing. Module Eight.) This is followed by a diagram showing how MBT forms.

For green bottles, the brewers use special hop extracts containing hydrogenated or reduced iso-alpha acids. Green glass bottles can also be coated with a lightblocking layer as well to prevent the MBT formation.

Up next is a 2 minute video about the bottling line. The next page is a text and diagram page about filling bottles with the beer. Home brewers and commercial brewers use similar equipment, but just on much different size and scope.

Following this is a page on carbonation. Carbonation is the process of dissolving carbon dioxide in a liquid; in this case in the beer. The degree (amount) of carbonation in a beer is a big factor in many ways for different types of beer. It can also potentially be too much, causing ‘gushers’ or ‘geysers’ when opened. It adds body and mouthfeel to a beer, foam formation, foam stability, and also can affect the hop aroma.

Carbonation can be performed before or after packaging. Beer can be carbonated one of two ways – natural carbonation or forced carbonation. Natural carbonation comes during the fermentation process (usually near the very end). Forced carbonation is after the beer is fully fermented, carbon dioxide is pumped into a sealed beer container, this allows the carbon dioxide to be absorbed into the beer.

Next up is a nearly seven minute expert clip from Dr. David De Schutter. In it he discusses beer packaging, especially how to minimize beer oxidation. At this point, oxygen is the ultimate evil for beer. Another aspect is making sure the beer is drinkable and microquality is ensured. Using either flash pasteurization or sterile filtration. Once again, following the video clip is another ‘quick knowledge check’. It is one question and is ‘check all that apply’ question.

We now move onto the next portion of this module – microbiological stability of beer. The first page is an intro to this segment of the module. We start off with pasteurization. “Pasteurization is a process used to increase shelf-life of food products and beverages, including beer. It is named after the French scientist Louis Pasteur. Remember him from the timeline in Module 1? Not only did Pasteur discover that yeast is responsible for the fermentation process, he also discovered that thermal processing of beer and wine would prevent them from souring. This is because the increased temperature destroys or inactivates micro-organisms that could otherwise lead to beer spoilage, or that, in the case of pathogenic microbes, even be harmful to humans. For example, if microbes such as lactic acid bacteria would still be present in the packaged beer, they would lead to sour beer by producing lactic acid. Presence of Pediococcus species in the packaged beer would lead to butter-like off-flavors because of diacetyl production. By pasteurizing the beers, these microbes are inactivated and hence cannot produce these compounds anymore. In other words, pasteurization increases microbiological stability of the beer.” (EdX: The Science of Beer Brewing. Module Eight.)

Beer pasteurization can be performed before or after packaging of the beer. There are two main types of pasteurization, namely flash pasteurization and tunnel pasteurization.

Flash pasteurization: “The term flash pasteurization refers to short-time pasteurization (15-30 sec) at high temperatures (71-74°C), with temperatures used in flash pasteurization being higher than those used in tunnel pasteurization.  Flash pasteurization is most often used for beer that will be filled in kegs, and is most often done using plate heat exchangers. ” (EdX: The Science of Beer Brewing. Module Eight.)

The steps for flash pasteurization:

• cold beer is warmed up
• beer is brought to the pasteurization temperature (and maintained there for a short while)
• the beer is cooled down again
• the beer then needs to be packaged

Tunnel pasteurization – “Tunnel pasteurization is often incorporated in the beer filling process. Tunnel pasteurization is performed on packaged beer (in cans or bottles). Bottled or canned beers slowly pass through a long, narrow chamber (a tunnel, hence the name tunnel pasteurization) and are warmed up by spraying them with warm water for a fixed time before cooling. The beer is held at a pasteurization temperature of 60°C for a set time, usually around 30 min. The exact time of pasteurization also depends on the type of beer that needs to be pasteurized. In contrast to flash pasteurization, the beer inside a bottle does not all heat up in the same way in tunnel pasteurization – resulting in a temperature gradient inside the bottle.” (EdX: The Science of Beer Brewing. Module Eight.)

Cold sterile filling is also a method, and is actually gaining traction because the above procedures can age a beer quicker (due to the rising temperatures).

Beers in glass or aluminum cans have labels. Just like food at your grocery store, beer also requires labels. It lets you know key information about the beer, at the worst, it allows you to know the name of the beer so you at least know what the heck you’re drinking. Different regions, countries, and states require different information to be presented on the beer labels for the sake of the consumers as well as for those shipping the beers. The EdX course gives the example of Belgium which requires the following information:

• Product Type
• List of Ingredients
• Net quantity in metric units
• Date of minimum durability
• Special conditions for keeping or use
• Name or name of business, address, manufacturer, packager, and importer
• Country of origin or provenance
• Alcohol content for beverages that contain more than 1.2% ABV (alcohol by volume)
• Lot identification

The page then has a discussion page where it is asking people to show their favorite beer labels. I presented the label from Fourscore Beer Co’s “This is Nut the Fluff You’re Looking For“. (Which if you click the link you can see my review of.)

My post: “

I chose this label because I’m a huge Star Wars fan, and I love how it both imparts what the beer is, as well as a fun pun, and uses the Star Wars theme. I think its done very well and is a nice clean, crisp, American craft brewery beer label.

https://thebeerthrillers.home.blog/2020/03/24/beer-review-this-is-nut-the-fluff-youre-looking-for-fourscore-beer-co/

-B. Kline
The Beer Thrillers
https://thebeerthrillers.home.blog/ – “

The next page we move onto the next module. The first page is a list of materials to collect for the ‘do it yourself’ experiment in Module Nine. After this is a page for verified track learners about priming sugars and carbonation. Next page is on the different priming sugars for carbonation. There are three main sugars for priming: corn sugar, table sugar, and dry malt extract (DME).

The next page (still listed on verified track learner; although it is letting me, a non-verified track learner see and read it) is about the carbonation levels of different beer types. It has a chart of recommended levels of carbonation per beer styles, for ex. Belgian Ales – 3.8 to 4.8 (g/l).

Now we come to the ‘end’ of the module. With the overview and check page. Followed by the assessment for verified track only. (Which this did not let me view.) After this is the feedback and questions page as is typical for the end of each module. I posted under the topic “Can vs. Bottle”:

“I find it in interesting in America that especially in the last few years there has been a greater move to go from bottle to can. Likewise from growler to crowler. I actually tend to prefer bottles for the 12oz and 16oz varieties, but prefer crowler (32oz) over the growler (32oz). Can’t exactly place why, perhaps because of a taste difference. Though I’m told by many there is no taste difference, and The Alchemist brewery even says to drink their IPAs from the can rather than from the glass. (I do typically pour into glasses from either can or glass; unless busy grilling or mowing or whatever, then I drink straight from the can or glass.)

Curious what other’s thoughts are on the glass bottle vs. can debate.

Cheers!”

So I’ll posit this to you dear readers as well, what do you think, do you have a preference between cans or bottles? If so – why? Also, do you pour into a glass typically when drinking? Does that affect your decision?

And last but not least, hitting next, brings us to the “End of Module 8” page. Congratulations! Another module done and in the books. Time to grab (another?) beer, and prepare for Module Nine!

I’ll see you there guys, and in the mean time – Cheers!

-B. Kline

The Beer Education Series:
** EdX: The Science of Beer Brewing
* Beer Education: Series
* Beer Education: Syllabus
* Beer Education: Introduction
* Beer Education: Module One: The History of Beer Brewing
* Beer Education: Module Two: Barley and Malting
* Beer Education: Module Three: Water
* Beer Education: Module Four: Hops and Spices
* Beer Education: Module Five: Yeast
* Beer Education: Module Six: The Steps of the Brewing Process
* Beer Education: Module Seven: Fermentation and Maturation
* Beer Education: Module Eight: Filtration and Packaging
* Beer Education: Module Nine: Beer Quality and Stability
* Beer Education: Module Ten: Beer Assessment and Tasting
* Beer Education: Series Overview

As per typical, our first page of the module is an intro video. Please be aware, above the video is a note saying that this module will take longer than the last two modules, so to provide yourself with enough time for it (and here I thought the hops and spices module was pretty long!). This looks to be a very informative module as they will cover yeast very in-depth (just like they did with the malts, grains, hops, and spices). The intro video discusses the various parts of the upcoming modules, what you will learn, and the two expert clips (one about brewing yeast strains and one about open fermentation). So lets click next and dive into this.

Clicking next we come to the page “what is yeast?” which has another video. But first, they give you a definition and description of yeast:

Yeast is the workhorse in the beer making process. Different yeast species are used to make beer. All yeast species are microbes:  they are microscopically small – although not as small as bacteria, and also very different !

EdX:The Science of Beer Brewing (Module Five)

The video is 5 minutes. Their first topic is about the two main types of yeast strains used for beer brewing: Saccharomyces cerevisiae and Saccharomyces pastorianus. Saccharomyces cerevisiae is used for making ale beers and Saccharomyces pastorianus are used for making lager beers. She moves on to discuss open fermentation and how many yeast strains might become used for that, and showcases one particular Belgian strain – Brettanomyces bruxellensis. After this she moves back to Saccharomyces cerevisiae and focuses on this particular strain. She breaks down the science of WHAT is the Saccharomyces cerevisiae, how its a micro-organism, single cell, and eukaryotic. She then goes on to describe the various parts of it, how it buds and reproduces asexually and expands and grows. This is all very important for the beer brewing process. She ends the video discusses briefly flocculation, but don’t worry we will discuss that in much further detail.

For example, on the very next page. Once you click next after that video you are brought to the next page, which is another video, this time fully about flocculation. Flocculation is the aggregation or the sticking together of yeast cells into a clump of cells which is also called a floc. This is an in-depth look at flocculation and is a 6:30 long video. Typically and historically yeast strains have been divided into two categories based on flocculation: top fermenting and bottom fermenting. The importance of flocculation in brewing: collect yeast cells (top fermenting: skim off; bottom fermenting: cropping) and the timing of the flocculation. Other important topics in the video are FLO Genes and Sugars.

Bonus points: If you make it through the video without even breaking a smile every time she says flocculation.

Our next page is about ale and lager yeast strains. First we revisit the Bavarian Beer Purity Law of 1516. It was primarily instituted to prevent bacterial contamination. There is a chart that offers information on both Saccharomyces cerevisiae and Saccharomyces pastorianus.

Clicking next we come to an expert clip by Professor Kevin Verstrepen. He is the author of ‘250 Belgian Beers: Tested and Tasted’. The clip is 8:51. He discusses the various ways they breed and make hybrid yeast strains for particular purposes. About the last two minutes of the video is very interesting, where he discusses AI and how the artificial intelligence works with yeast. And how the AI can use sites like BeerAdvocate and others to rate stuff and figure out how people will rate a beer based on the yeast strain used.

Moving on we come to a text page about yeasts in spontaneous fermentation. “Beers such as Lambic and Gueuze (sometimes also spelled Geuze) are NOT made by brewers inoculating the wort with specific yeast strains – instead, these beers are typically made through a process of spontaneous fermentation.” (EdX: The Science of Beer Brewing – Module 5.)

Spontaneous fermentations usually involve a mix of different yeast (and bacterial) species that appear sequentially over time. The exact composition of the microbial population in spontaneous fermentations depends mostly on the beer type and fermentation conditions. Brettanomyces yeast species are for example commonly present during the (later stages of) Lambic fermentation. Lambic beer is a typical spontaneously fermented Belgian beer. Brettanomycescan also be found in fermentations of American coolship ales.

Two of the best known Brettanomyces species in beer brewing are Brettanomyces bruxellensis and Brettanomyces lambicus.

EdX: The Science of Beer Brewing – Module Five – Yeast

If you’ve been following our blog here, you’ll remember back in January J. Doncevic and myself visited Mellow Mink and got to meet – Dr. Sour – brewer Matt Miller himself, and he showed us around the brewery. We discussed lambics, geuzes, sours, and all things relevant therein, particularly the yeasts. For more information on that, check out the two articles: Mellow Mink Brewery Visit and Scarlet Sunrise (Mellow Mink).

Trivia: Did you know – Brettanomyces was originally isolated and described at the Carlsberg Laboratories in 1904; where it was isolated from English beer. Hence the name of the yeast species: Brett – British; Myces – fungus. Interestingly, this isolation resulted in the first patented microorganism in history (UK patent GB190328184). (Part of) the patent reads as follows: “the employment in the manufacture of English beers such as ale, stout and porter, of cultures of the new species of micro-organisms called Brettanomyces in order to produce the flavour and condition peculiar to such beers”.

Scrolling down this text page you’ll find pull tabs to learn more about topics: Hydrolysis of longer chain carbohydrates, Release of volatile aroma compounds by beta-glucosidases, and Typical Brett aromas. This is then followed up by a paragraph on scientists and how they work on hybrid yeast strains, particularly for lambics and Trappist beers.

The next page is an expert clip by Professor Bart Lievens on spontaneous fermentations, primarily dealing with the brewing process of lambics. It is a 5:50 minute clip. He discusses traditional Trappist brewing procedure for lambics, and the process and various yeasts that do the fermenting through the various months while in the casks.

We come to a quick knowledge check (quiz) next. It is five questions (two multiple choice, and three check-box questions).

The next page is a discussion page for homebrewers and craft brewers: “what yeast strains do you use?” My post: “I typically buy my yeast from my LHBS (local homebrew shop) – Scotzin Brothers. I usually get WhiteLab, and depending, but it is typically W34. For a five gallon homebrew batch, I’ve found this typically works best, especially for most styles.” (Succinct and to the point.)

The next page is the yeast experimentation page. This “do it yourself” experiment is all about yeast fermentation. It is a relatively simple and pretty straight forward experiment. The next page going along with it is a discussion page about the experiment.

We are now moving on to yeast handling in a brewery. This is a verified track learner content page. The next page after that is a text page: ‘essential nutrients’. This page begins the discussion of what exactly the yeast are doing.

Next we have a video on the growth on different carbon sources. This is a 10 minute video, and unfortunately the audio seems to be really low on this one, so its a bit hard to hear at times. This is a very informative video with lots of charts and graphs.

After this we have a page on fermentation vs. respiration. This is a heavy science text page with chemical structures and diagrams.

The next page says its “optional reading” about yeast lag phase. I highly recommend doing the reading, there’s also an interview and expert clip from Professor Verstrepen as well.

After this is another quiz, its four questions, multiple choice, check-box, and drop and drag. After the quiz we move onto “intro to yeast” which starts with yeast flavors. Then it moves on to aromas from the yeast as well.

Clicking next, we come to organic acids and (off) flavors produced by yeast. This text page is another chart and science page. (This module is probably the most science based module yet; so far; in this course.)

Next is aldehydes. They can be formed either by Ehrlich pathway or Carbohydrate metabolism. Aldehydes can also be formed by reaction – lipid oxidation or Strecker degradation of amino acids. Aldehydes are generally considered to have a grassy flavor (that most would consider unpleasant).

Higher alcohols, also termed fusel alcohols, are typically formed by the yeast cells from amino acids through the Ehrlich pathway (catabolic route). The figure below gives a schematic overview of the different steps from amino acid to higher alcohol in the Ehrlich pathway. The second figure gives a more detailed overview for specific amino acids and their respective higher alcohols. This page has a very big chemical structure chart.

Moving on, we come to esters. A term most craft beer drinkers know (and all brewers should definitely know). Esters are the biggest group of aroma-active compounds in beer. Esters are formed inside yeast cells via a reaction between acetyl- or acyl-CoA and an alcohol. The first class of esters, formed through condensation of acetyl-CoA and an alcohol, are called acetate esters. The second class of esters, formed through condensation of acyl-CoA and ethanol, are termed fatty acid ethyl esters. Acetate esters diffuse more readily across the plasma membrane and in this way have a bigger impact on the final beer aroma. Following the information is more chemical structure charts and diagrams.

Another term most people know is diacetyl. There is various types of diacetyl. Vicinal diketones is the most common and is most often what people refer to when they speak of diacetyl in general. These are the cause for the unpleasant flavors.

The following page covers sulfur compounds. As the name suggests, this is sulfuric and gives off bad sulfur aroma and flavors… obviously not good for beer (or really anything for that matter). Sulfur compounds are important flavor determinants in beer. Most sulfur compounds derive directly from malt, yeast-produced sulfur compounds arise during the catabolism or anabolism of the sulfur-containing amino acids methionine and cysteine.

Up next is phenolic compounds.

Whew! That was a LONG module. But its not over yet if your a verified learner. If you are a verified learner, now is your mid-term that makes up 20% of the grade. If you are going that route – good luck! I’m moving on to Module Six!

Sorry this one took so long. It took me a while with the course, and I’m also fighting the ennui of this whole ordeal. I “should” be writing a blog post a day, but I find myself less and less motivated. And I’m not even working right now. I think some of it is a case of “the busy man gets more done” and some of it is the stress of the unknown of the situation.

I have been working behind the scenes on the blog, so look for some new writers, new styles, new beer reviews, new themes, and new content and channels. Lots of stuff coming in the near future, like a brewery look up for Hemaur Brewing’s Grand Opening On May 1st. So please follow us on here by subscribing, and follow us on Facebook, Twitter, and Instagram.

Cheers everyone! Stay safe, stay home, stay drunk!

-B. Kline

The Beer Education Series:
** EdX: The Science of Beer Brewing
* Beer Education: Series
* Beer Education: Syllabus
* Beer Education: Introduction
* Beer Education: Module One: The History of Beer Brewing
* Beer Education: Module Two: Barley and Malting
* Beer Education: Module Three: Water
* Beer Education: Module Four: Hops and Spices
* Beer Education: Module Five: Yeast
* Beer Education: Module Six: The Steps of the Brewing Process
* Beer Education: Module Seven: Fermentation and Maturation
* Beer Education: Module Eight: Filtration and Packaging
* Beer Education: Module Nine: Beer Quality and Stability
* Beer Education: Module Ten: Beer Assessment and Tasting
* Beer Education: Series Overview

Module four starts off, just like the others, with an introduction video. The intro video is by Stijn and is only 1:31. The second page is a 4 minute video introducing hops. As most know, hops are used to bitter, add flavor, and to help stabilize beers. It was also quickly realized in the 11th century that hops also help add to the shelf-life of beer. So between this and the taxation of gruit in Germany, there was a lot more reason and emphasis for brewers to go from using gruit to using hops in brewing. In 1516 the purity laws in Germany reduced the usage of herbs and spices even more.

Hops scientific name is humulus lupulis. (The lupulis or lupulin is the power inside the hop cones.) Hops are primarily cultivated for brewing and beer production (but can also be used for tea, sleep aides, and soap). 75% of hop production and growth takes place in Germany and the United States (primarily in the Yakima Valley).

Only the female plants are used for beer brewing, as they grow the flowers and the cones. Its these cones that have the lupulin (resin) that contains the molecules of interest for brewing. For this reason male hop plants are not grown with the female to prevent pollination. (To learn more about hop growing, I will be posting an article shortly about my own hop growing from my own growing hops this spring. At my house I have Cascade, Centennial, Nugget, and Saaz, and looking at possibly getting more.)

After clicking NEXT, we come to a text page about the role of hops and hop compounds. Characteristics of beer that are altered by hops include: beer bitterness, beer flavor, mouthfeel, foam stability and lacing, improved shelf life, antibacterial properties of the hops, protein precipitation during wort clarification, and phenolic antioxidants.

There are four major hop molecule classes:
* alpha acids – hop bitter acids
* beta acids – not as important due to most being lost during the brewing process
* essential oils – important contributors to the beer’s flavor, bitterness, and aroma
* polyphenols – important for the beer stabilization (haze, foam, lacing)

The page continues with a large chart of the various compounds and their weight (when the hops are still wet). This is followed by a second chart showing what hop compounds are retained in beer (after the brewing process). There is an important note to remember; that beers with dry-hopping (particularly IPAs) the aroma is going to be higher and greater due to the dry-hopping.

Our next page is another text page – hop types and varieties. “The Latin name of the hop plant is Humulus lupus L., belonging to the plant family Cannabaceae (this plant family, for example, also contains the Cannabis plant species!). There are many different hop varieties and around 100 of these are commercially cultivated. New varieties are constantly being bred in order to obtain better growing and resistant plants and hop cones with superior qualities.” (EdX – The Science of Beer Brewing.) Hops are somewhat similar to most seed plants as far as naming, with the heirloom, for example, older hop varieties have a double naming pattern. The first name refers to the origin of the variety and the second name refers to the actual (modern / current) variety. So – example – Hallertau Magnum would be: Hallertau as the geographic origin, and the Magnum refers to the variety of the hop. Some heirloom fruit and vegetable seeds do this as well, or do something similar but naming its pedigree rather than geographic origin. Some more modern and newer hops, have just one name, like Cascade hops, which name comes from the Cascade mountains of Oregon.

The three different classes for hops are: bittering hops, aroma hops (including noble hops), and dual-purpose hops (which; just as the name implies – they contribute to both bittering and aroma). About 60% of hop production is aroma hops, primarily for IPAs and due to IPAs growth in the craft beer sphere.

Before moving on, at the bottom of this page is pull-down tabs for each of the classes, with information and some examples of hops of each type. The next page is a discussion page talking about home brewing and what hops you have used, I posted the following:

I grow my own hops, and love using the types I grow – Cascade, Chinook, Centennial, Nugget, and Saaz. I like making a wet-cone and dry hop IPA at harvest time using the Cascade and Centennial, as well as Chinook. I’ve also done a clone of Troegs’ Nugget Nectar as well.

I have pictures of my hops on my blog and the blog’s Facebook page.
https://thebeerthrillers.home.blog/

The following page is a three-question (true or false) quiz.

Moving on, we come to the alpha acids. And we’re starting to get into some ‘real science’ here. This page has the molecule diagrams, and discusses what acids and molecules are in the alpha acids and in the hops.

The five alpha acid molecules found in hop resin are cohumulone, humulone, adhumulone, prehumulone and posthumulone. These molecules differ only slightly from each other in their molecular structures depending on the side chain at the C2 position (see table). The most important alpha acids are cohumulone and humulone. Their content can be up to 50% of the total alpha acid fraction. Adhumulone is the third most important alpha acid representing around 10-15% of alpha acids across different varieties. Each of these molecules results in a different type or quality of bitterness. Cohumulone is for example believed to contribute to a rough and harsh bitterness. Therefore, the cohumulone content of bitter hops can be high, while a high fraction is not desired for aroma hops.

Alpha acids are commonly present in the range of 2 up to 20% (w/w) of the hop cone content. Importantly, these alpha acids themselves are not causing bitterness, they are the precursors. Only during boiling, the alpha acids are converted into iso-alpha acids (isomers of the respective alpha acids) via a thermal isomerization reaction (acyloin-type ring contraction). These iso-alpha acids are the principal source of bitterness in beer. In addition, iso-alpha acids are more soluble in water compared to the alpha acid precursors.

EdX: The Science of Beer Brewing – Alpa Acids

As you might have guessed, the next page is about the beta acids, and is similar, showing the chemical chains and discussing their molecular makeups. Both of these pages are fascinating with their diagrams of the chemical structures and the nuance knowledge it provides about these alpha and beta acids in hops.

The next page is ‘intermezzo on determining beer bitterness’ and is a text page. This page discusses determining beer bitterness and figuring out a beer’s IBU. An important note at the end of the page: “Importantly, IBU values do not necessarily match the bitterness as it is actually perceived when drinking the beer. Perceived bitterness can be influenced by for example, alcohol level, residual sugars and the use of roasted malts. ” (EDX – Science of Beer Brewing.)

Our next page is about essential oils – and no, its not that crap your wife’s friend Karen keeps trying to sell her; this is about hops essential oils. This is a very long page, with a large chart, followed by pull tabs of lots of information. This is followed up by a page on polyphenols. After this is a tough quiz, so you better have studied.

We next have an expert clip from Professor Thomas Shellhammer about dry hopping. After his informative 8 minute video is a 3 minute video by Stijn about hopping techniques. There is then a few pull tabs of information, and another video by Stijn – summary.

The next page is all about hop products. It discusses hop pellets, hop extracts, pre-isomerised hop products, reduced pre-isomerised hop products, and hop aroma products. The next page is another quiz.

The following page is a verified track learner page about ‘favorite hops’ and ‘popular hops’. After that is a discussion page on spices before we get into the spices segment of this module.

Spices have been used since beer was first brewed, but really used in medieval times. They were used for preserving the beer a bit longer, aroma, flavor, and to mask off-flavors. Some popular spices were: juniper, anise seeds, caraway and coriander seeds. Gruit was especially popular during this time (pre-hops). Some spices that would have been a part of gruit was: yarrow root, juniper berries, ginger, sage and rosemary. We still commonly use spices in Belgian beers, particularly witbiers, these spices are: coriander seeds, cinnamon, nutmeg, and orange peel. Regional and seasonal beers will often use seasonal spices and flavors (like yam / pumpkin beers and winter warmers).

There is a lengthy chart at the bottom of this page, detailing what spices can be used (or at least what are commonly used), how they are used, what part is used, the flavor they impart, beer examples, and some bonus comments.

Clicking NEXT we come to a page with the aroma compounds of spices. This page lists their chemical structures, aroma compounds, and where these compounds are found. After this, we have a 3 minute expert clip from Dr. Gert De Rouck about spices. This is followed by a 4 minute video for the ‘Do It Yourself’ experiment for this module.

Following the video is a discussion about the experiment; I wrote:

I took a pretty non-descript pale ale brewed by a friend homebrewer that didn’t have much more than just a “Mr Beer” flavor kit to it, so it was relatively bland (but fine and acceptable beer). I experimented using coca nibs and vanilla to try and give it a bit of a cookies and cream flavor to it (or at least a punch in that direction).

I was amazed at how it did certainly pick up those flavors. Though I don’t think taste-wise it turned out necessarily the best, but it did definitely pick up the flavors of the nibs and vanilla.

After this is a verified track learner page (spiced beers). Followed by a “quick knowledge check”. After the quiz is a page about what materials to collect for Module Five. Following this is the typical ‘overview and check’ page at the end of each module. Then there is an assessment page for verified track learners. After that is the feedback and questions page that ends each module. Once you click NEXT you will be brought to the “congratulations you finished Module Four”. Clicking NEXT again will bring you to the intro page for Module Five.

So follow with me next time when we move onto the next important ingredient in brewing: YEAST.

Cheers everyone!

-B. Kline

The Beer Education Series:
** EdX: The Science of Beer Brewing
* Beer Education: Series
* Beer Education: Syllabus
* Beer Education: Introduction
* Beer Education: Module One: The History of Beer Brewing
* Beer Education: Module Two: Barley and Malting
* Beer Education: Module Three: Water
* Beer Education: Module Four: Hops and Spices
* Beer Education: Module Five: Yeast
* Beer Education: Module Six: The Steps of the Brewing Process
* Beer Education: Module Seven: Fermentation and Maturation
* Beer Education: Module Eight: Filtration and Packaging
* Beer Education: Module Nine: Beer Quality and Stability
* Beer Education: Module Ten: Beer Assessment and Tasting
* Beer Education: Series Overview

Also, I’ve found my energy to write is somewhat dissipated when a) I have all this time to do “REAL” work around the house, b) I almost have ‘too much’ time, and c) my keyboard is still acting up with certain keys. With a) I find myself doing yard work, helping my daughters with their new online schooling, taking the dog for more walks.With b) I think its the issue of “the busier you are the more you get done”. Its a surprising thing to note, that the days I worked, I got more blog stuff done, etc, I think because my time is / was so limited it forced me to work on it right away, instead of saying “I’ll do it later” …. later never comes. I keep pushing it back. With c) … well its just an annoyance factor, when you constantly use H or N or Y or U, it gets really frustrating trying to do work arounds or mashing your hand into the keyboard to get a button to press. Hopefully soon I will be getting a new laptop (not a priority during a pandemic where I got laid off and have a ton of other things on my plate), and when I do, I imagine my writing will ramp up. Also, as for the blog, it seems AJ and Josh aren’t as interested in writing as much anymore, so I’m the sole force and driver of the blog, which means I need to buckle down and write more, just need to find that energy and drive. The other issue with writing, is always the marketing afterwards. Getting the blog post seen, and doing all the work on Facebook, Twitter, Instagram, etc. It seems writing the blog takes 2-3 hours, and then another hour of self-promotion. And if I post it late (8PM or later lets say), the response from the community is far less than ideal (compared to posting at say noon).

Ok, enough rant and crap, lets finally kick off Module Two. Module two is about barley and malting and taking a key look at the first of the four major ingredients in beer (malt, water, hops, and yeast). The intro page talks about the course ramping up, and comes with an intro video by Stijn.

The second page is a discussion board where you can discuss what cereals (or malts) are used in your country. The question asked is: “In your country, what cereals are used?” and my response was:
“In the US craft beer scene there is pretty much an unlimited amount of grains and cereals at use, by all the different breweries. From roasted malt, to barley, to oats, to flaked oats, to ACTUAL cereals or even pastries (whoopie pies I’ve seen used, etc), and breads and things like graham crackers. Pretty much if it has starch or fermentable sugars, a craft brewer / craft brewery has used it in the USA.”

The next page is another video by Stijn – this time about barley. In the 3:16 minute video, he discusses why barley is pretty much the universal “go to” grain for brewing. Listing economical as well as brew-technical reasons for barley (as compared to the myriad of other choices). Economical reasons are: “grows on all continents, good grain yield, and strong disease resistance”, which means its produced the most (and most effectively) and means the cost for it is going to be lower compared to other options. Brew-technical reasons given are: “local availability, high starch content, sufficient yeast nutrients, sufficient enzyme formation, and adhering husks”.

Next we move onto the ‘barley structure’. Barley is primarily divided into two major types – winter barley and spring barley. From here, there can be many more sub-divisions and varieties like: two-row or six-row barley. Two-row barley is the preferred barley for most brewing. Kernels are more homogeneous, it has a more favorable endosperm over husk ratio, and it has lower protein levels.

Scrolling down on this page, you will find a chart and diagram where you can click different topics and names to read more about barley and the husks and other features of barley. The key parts are: the husk, pericarp and testa, aleurone layer, endosperm, embryo, and the scutellum and epithelium.

The next page is the chemical composition of barley. Here they break down the chemical and molecular levels of a barley kernel, detailing moisture content, carbohydrates, proteins, inorganic matters, lipids, and other smaller matters.

Moving onto the next page we start with the carbohydrates. Carbohydrates are roughly 70% of the dry matter of a kernel and can be broken into two categories: storage and structural. Storage – mainly starch. Structural – cellulose and hemicellulose. There is a drop down menu which breaks these all down for further reading and the molecular composition of each piece. After this is a 7 minute video by Professor Christophe Courtin, one of the experts for the program.

The next page is nitrogen compounds of barley kernels. The page breaks down the nitrogen percentages for the barley used for brewing versus animal feed, and then discusses the proteins in the kernels. After this we move on to polyphenols. Polyphenols contribute greatly to the stability and shelf life of beer. It contributes to the beer color, mouthfeel, and act as natural anti-oxidants.

The next page is a quick quiz to make sure we’re actually retaining all of this knowledge. After the two question quiz, there is a page about barley pests for verified track learners only (if you are paying for your certificate). The net two pages are video and discussion going back to the malting experiment.

This is followed by an expert video by Sofie Malfliet. She has a PHD in Malting Technologies. This is a 7 minute video, discussing her work at Albert Maltings. Following the video we get an overview of the malting process. There is five main steps: 1) cereal cleaning, sorting, and storage, 2) steeping, 3) germination, 4) drying and kilning, and 5) deculming.

From here, this five step process gets broken down. Starting with the cleaning and sorting of the barley. The second page is steeping. (Which is the process of periodically submerging graded barley to initiate germination.) The third page is germination. The fourth page is drying and kilning, and is loaded with charts and information. After this, the fifth and final page is about deculming. After kilning the malt is cooled and the culms are removed. These pages are followed up by a quiz, so hopefully you didn’t skim over it.

Following the quiz is a discussion page on green malt. The question posed is: “What are the advantages you think of using green malt in the brewing process? Are there any disadvantages you can think of? Please share your thoughts with us!” My answer:
“There is definitely advantages and disadvantages. Firstly, for disadvantages its primarily economical and logistical. So for smaller end malting plants this won’t be ideal (thinking of Deer Creek Malt in PA). As far as advantages go, its mainly environmental. Which is always a benefit on the long haul if we are able to do it. Problem is the ‘being able to do it’ part.”

Moving on, we come to the overview of different malts page (next page). It breaks down the barley malts by pilsner, pale ale, munich, aromatic, roasted, and caramel. The next page is another page for verified track learners only (different malt types).

The next page is adjuncts. Their definition of an adjunct is: “Adjuncts are defined as non-malted (mostly carbohydrate) materials used as complements or supplements to (barley) malt. These supplements are used in brewing for the following reasons – cost saving, enhancing brewhouse capacity, and influence on beer.” Different regions have rules, laws, and regulations about adjuncts. Germany still holds true to the purity laws. Some examples of adjuncts are: unmalted barley, corn (flakes), rice (flakes), sugar and sugar syrup.

And that pretty much wraps up Module Two. There is a feedback page, a small quiz page (one question), a larger assessment page (if you are a verified track learner), a discussion page, and an overview page. The final page is a “End of Module Two” page and if you click NEXT after that it brings you to the intro video for module three. So, join me next when we get to tackling module three!

Hopefully it’ll be sooner than later, possibly even tonight, or tomorrow. (Most likely tomorrow at the earliest.) I am going to try and really double-down and get these goings, with some possible beer reviews and other things to round out my articles. I have been working hard on my hops these last few days (beautiful weather), and taking lots of pictures, so there will probably be an article about that for all of you hop growers (or wanna-be hop growers).

Cheers, and stay safe and healthy everyone, looking forward to getting back out to breweries and having a pint with ya’ll! Cheers!

-B. Kline

The Beer Education Series:
** EdX: The Science of Beer Brewing
* Beer Education: Series
* Beer Education: Syllabus
* Beer Education: Introduction
* Beer Education: Module One: The History of Beer Brewing
* Beer Education: Module Two: Barley and Malting
* Beer Education: Module Three: Water
* Beer Education: Module Four: Hops and Spices
* Beer Education: Module Five: Yeast
* Beer Education: Module Six: The Steps of the Brewing Process
* Beer Education: Module Seven: Fermentation and Maturation
* Beer Education: Module Eight: Filtration and Packaging
* Beer Education: Module Nine: Beer Quality and Stability
* Beer Education: Module Ten: Beer Assessment and Tasting
* Beer Education: Series Overview

If you are new to this series (or to the blog), I am currently taking a course through EDX Online Learning, called the Science of Brewing. This is the first full module covered, we’ve already handled the series overview, the syllabus, and the introduction. Now its time to get some learning done.

Starting Module One, we are introduced to our first page – The History of Beer Brewing. The first page is an interactive history of beer brewing, complete with a PDF file. The first evidence of brewing first appears in 13000 BCE with remains found in a cave in Israel.

The next piece of evidence is in Iran in 5000 BCE with barley beer. In 1800 BCE there was a hymn written for brewers in Sumeria. Fast forward a bit to 811 CE and Charlemagne makes brewing a royal prerogative. This is the dawning of brewing as a craftmanship and a profession. In 816 CE the Catholic Church recognized brewing with the monks playing a particular role.

In 822 CE there is the first record of hops being used in the brewing process. Abbot Adelhard specifically required the usage of hops at his abbey – the Benedictine Monastery of Corbie. At this time most places still used spices and herbs. By the 1300s, hops were the main flavoring ingredient, replacing gruit.

In 1420, bottom fermentation begins in Bavaria Germany. This let them brew year round, where most places had to stop in summer due to the bacteria contaminating, they could keep brewing year round. In 1425, the first known depiction of a brewer appears in the Mendel Charity Book.

Start of the 1500s brought with it beer in brown glasses in England. And then perhaps one of the more significant things (for brewing) in modern times happened in 1516 – The Bavarian Purity Laws. This is the only piece I’ll direct quote from this segment:

The Bavarian Purity law (in German: Reinheitsgebot) states that water, barley and hops are the only ingredients that can be used to brew beer. Yeast is not mentioned as an ingredient, since it was not discovered yet. One of the reasons for the introduction of this law was to prevent price competition with bakers, who mainly used wheat and rye. A modified version of the purity law still exists in Germany today; although yeast has been added to the list of ingredients; and barley has been replaced by malted grains.

EDX Online: The Science of Brewing – The History of Brewing

In 1680, the Dutch scientist Antonie van Leeuwenhoek is the first to see and figure out yeast. “Hey, did you know that IPA stands for India Pale Ale…. and its because….” Yea, we’ve all heard every craft beer nerd say this at some point, but in 1780 is when it started. 1760 also saw the first thermometer used in a brewery. In 1765 the first steam engine was created, by 1784 they were beginning to be used in breweries. In 1769, the first hydrometer was used in a brewery.

In early 1800s, science was beginning to come to the forefront of brewing more and more. In 1816, more and more science was done on ethanol. In 1817, the drum roaster was invented. Inn 1837 they discovered that yeast was a living organism. 1873 saw the invention of the refrigerator. 1879 a beer filtration system was invented. And closing out the century saw the first bottle caps and bottling lines being made in the 1890s.

The science kept rolling in the 1900s, with the introduction of the PH Scale in 1909. Prohibition did happen though, and that was a major set-back, it lasted from 1920-1933. Artificial beer carbonation started in 1936.

The last thing the article then lists is an event from 2009; it discusses a patent on a variety of barley lacking lox activity by Danish researchers.

After this, we click the NEXT and come up to a quiz. There is four questions (and no, I’m not giving you the answers). Clicking next we come to another video. This about the process of brewing, taking you step by step through the process. After the video is another quick quiz.

This is followed up by a video about beer tasting. For my tasting discussion, I used my beer review for Boneshire’s S’mores Lazaris.

After the discussion, we get another experiment. First, we have a quick (~1:30 minute) video. The next page discusses how to malt your own barley. With this, you can do the experiment yourself, and do your own malting.

Lastly, we have an overview and quiz again. With this comes an assessment if you are doing the paid course (99$). If you are not, you move forward to the questions and feedback, and then to the end of module page. You can pause here, or click next and dive right into module two.

I know I’m gonna take a break, go outside, work on my hops, and enjoy the beautiful sun here in Central PA. Cheers everyone!

-B. Kline

The Beer Education Series:
** EdX: The Science of Beer Brewing
* Beer Education: Series
* Beer Education: Syllabus
* Beer Education: Introduction
* Beer Education: Module One: The History of Beer Brewing
* Beer Education: Module Two: Barley and Malting
* Beer Education: Module Three: Water
* Beer Education: Module Four: Hops and Spices
* Beer Education: Module Five: Yeast
* Beer Education: Module Six: The Steps of the Brewing Process
* Beer Education: Module Seven: Fermentation and Maturation
* Beer Education: Module Eight: Filtration and Packaging
* Beer Education: Module Nine: Beer Quality and Stability
* Beer Education: Module Ten: Beer Assessment and Tasting
* Beer Education: Series Overview

Clicking next, we move onto the next page which has a video introducing our instructors / brewers. You get to meet Stijn, Karin, and Stijn (there’s two Stijns). The next page provides a bio for each of the instructors.

Karin Voordeckers
Staff Scientist & Coordinator of the KU Leuven postgraduate in Malting and Brewing Sciences
KU Leuven University
Modules: 0 – 1 – 5 – 7 – 8 – 10

Stijn Mertens
Brewmaster at KU Leuven
KU Leuven University
Modules: 2 – 6

Stijn Spaepen
Innovation Manager at KU Leuven and the Leuven Institute for Beer Research
KU Leuven University
Modules: 3 – 4 – 9

Next page introduces us to some of the expert speakers that will help out throughout the course of the program.

Prof. Kevin Verstrepen
Full professor at KU Leuven, Director of the VIB-KU Leuven Center for Microbiology
Module 5

Prof. Christophe Courtin
Full professor at KU Leuven, Leuven Food Science and Nutrition Center
Module 2

Dr. Sofie Malfliet
Operations Manager, Albert Maltings
Module 2

Prof. Hedwig Neven
Master brewer, Duvel-Moortgat
Module 3

Prof. Thomas Shellhammer
Nor’Wester Professor of Fermentation Science, Oregon State University, USA
Module 4

Dr. Gert De Rouck
Brew Master, KU Leuven
Modules 4 and 6

Prof. Bart Lievens
Professor at KU Leuven, Head of Lab for Process Microbial Ecology and Bioinspirational Management, KU Leuven
Module 5

Anne-Françoise Pypaert
Brew Master, Orval Brewery
Module 7

Dr. David De Schutter
Innovation & Technology Development Director Europe, AB InBev Brewery
Module 8

Prof. Charlie Bamforth
Distinguished Professor Emeritus, UC Davis,Department of Food Science and Technology, UC Davis
Module 9

Dr. Veerle Daems
Senior Sensory Scientist, Haystack Consulting
Module 10

That is a lot of great speakers, and a wealth of information right there. Some notable breweries and people as well. The next page has two illustrations, and talks about the illustrations throughout the course and the artists for them. The next page is an introduction page, where they have a discussion page where you can introduce yourself.

I posted this for my introduction (answering their questions and introducing myself… as well as getting a quick plug in as well):

Hello everyone, here is my introduction post. I am Ben Kline, I am the writer, creator, and head owner of The Beer Thrillers blog. (You can find us at: https://thebeerthrillers.home.blog) I have done some home brewing, but not much. I have helped out at a few breweries with their canning lines and such (like Tattered Flag in Middletown, PA). I would say I am an enthusiastic beer taster, as well as curious learner, and part time home-scientist. I hope to learn as much as I possibly can about beer, brewing, and everything that goes with it. Something that people of the course should know is – that I am doing this and blogging about this course congruently with my blog. Writing up about the course as I do the course, so people can take the course with me, or live vicariously through me. Furthering the spread of this free knowledge (one of the best things we can do). I am a native English speaker (from Pennsylvania, born and raised).

I hit submit, and checked out a few of the other people’s posts. A lot of home brewers, from all kinds of places, like Spain, England, USA, Argentina, etc. Clicking next brings you to a list of the modules, and what to expect in each. Key notes is that module 1 will be about the history of brewing, and the basic steps to brewing; modules 2-5 will focus on the ingredients, there will then be a mid-term exam, then with module 6 they will examine the full process of brewing, module 7 will take a look at things on a science level, module 8 takes a look at filtration and packaging, module 9 covers an overview of quality checks with the beer, and module 10 is where the real fun begins – beer tasting. Module 11 is the dreaded final exam.

The next page explains how to use a MOOC and how to be a better student through a MOOC. The next page indicates how to do science experiments, and how you should be doing them when the course says to. The next page after this details materials needed, and also shows how they will be using the metric system (uh oh Americans). There is then a drop-down menu for each of the modules that you can click on to see what materials are needed for each module.

Next up is a bit of a fun, tongue in cheek, quiz to determine your beer profile. The results of my beer profile:

For those who know me, this isn’t surprising at all. I love dark, heavy, high-ABV beers. The stouts, the barley wines, especially anything bourbon barrel aged.

The next two pages are discussion boards. The first to discuss the beer profile results, the second for feedback and questions.

(If you click next, it will take you directly into Module 1 – The History of Brewing.)

Next up, we will start in on the actual brewing process and the history of brewing with module 1. Thanks for joining me as we worked our way through the introduction. Hopefully tomorrow (April 1st) we will have Module 1 up and down. Make sure to stay tuned!

Cheers Everyone! Stay busy learning! And Wash your hands!

-B. Kline

The Beer Education Series:
** EdX: The Science of Beer Brewing
* Beer Education: Series
* Beer Education: Syllabus
* Beer Education: Introduction
* Beer Education: Module One: The History of Beer Brewing
* Beer Education: Module Two: Barley and Malting
* Beer Education: Module Three: Water
* Beer Education: Module Four: Hops and Spices
* Beer Education: Module Five: Yeast
* Beer Education: Module Six: The Steps of the Brewing Process
* Beer Education: Module Seven: Fermentation and Maturation
* Beer Education: Module Eight: Filtration and Packaging
* Beer Education: Module Nine: Beer Quality and Stability
* Beer Education: Module Ten: Beer Assessment and Tasting
* Beer Education: Series Overview