Brewing Beer from Malt Extract as University Laboratory Experiment to Enhance Chemical Engineering Learning Outcomes Understanding

Abstract

Brewing beer is one of the most popular food processes in the current society, and it has been widely used as a learning course at many universities. However, most laboratory experiences take a very long time for development. In this work, we discuss the brewing process from malt extract as an intelligent way to reduce the timing for implementation by simplifying some of its stages, such as malting or mashing, but remaining the same core process. During brewing with malt extract, the students deal with this multidisciplinary process, enhancing primary learning outcomes related to the unit operations of chemical engineering applied to the food industry. At the university level, the addition of brewing as a laboratory experiment might directly affect the productive fabric of the area through the development of new beer-related businesses.