Learning outcome
1.1

1.1 Demonstrate a coherent understanding of science.
2.1

2.1 Exhibit depth and breadth of scientific knowledge.
3.1

3.1 Critically analyse and solve scientific problems.
4.1

4.1 Be effective communicators of science.
5.1

5.1 Be accountable for their own learning and scientific work.
A1

Evaluate the suitability of brewing raw materials.
A2

Critically evaluate scientific data.
A3

Select the appropriate analysis for evaluating raw materials.
K1

Define and describe the raw materials used in the production of fermented, malt-based beverages.
K2

Identify and define the processes and parameters used in the production of barley malt.
K3

Relate the quality attributes used to measure barley malt quality with malt modification.
K4

Compare and contrast the production and utilisation of hops and hop products.
K5

Describe the sources, quality parameters and treatment processes of brewery water.
K6

Contrast dogma, theory and facts in brewing.
S1

Assess raw material specification sheets.
S2

Effectively and efficiently access information relevant to brewing.
S3

Communicate by written means using different media.