Exploring the diversity of alcoholic beverages in the world SS25_26
Exploring the diversity of alcoholic beverages in the world SS25_26
Description
Are you into fermentation, distillation, alcohol sensory evaluation techniques, various technologies of alcohol production and other related issues? This micromodule will allow you to explore the profound diversity of alcoholic beverages across various geographical locations. It is divided into three main sections: 1) beer styles, 2) wine types, 3) spirits and other liquors – each focusing on the unique characteristics and flavour profiles of these three classes. A basic understanding of the role of raw materials and the different production processes will be explained. Both the traditional and the modern methods of production will be confronted. Particular attention will be drawn to the unique sensory attributes of the beverages for a given type/style and the geographical region of its origin.
The Team
Teamchers
These are the teamchers you'll work with on the challenge.
Learners
- Study period
- 8 March – 4 July 2026
- Study format
- Online
- Application period
- 1 March – 31 May 2026
- Credits
- 2 ECTS
- Hosting university
- Lodz University of Technology
- Topics
Information
Value and progress
Production methods
Describe production methods used in beer, wine and spirit making.
ESCO SKILLS
Raw materials conversion
Briefly explain the science of the conversion of raw materials into final alcoholic products.
ESCO SKILLS
Sensory evaluation
List and explain sensory evaluation techniques used in beer, wine and spirit flavour assessment.
ESCO SKILLS
Types of alcoholic beverages
Identify diverse types of alcoholic beverages accorting to their geographical origin and production method.
ESCO SKILLS
Not sure which competencies suit you?
Take our motivation scan to find learning opportunities that will help you reach your potential goal and growth.
Hosting university
Lodz University of Technology
