Closed for the year!
Contact [email protected] if you have any questions!
The brewing team is responsible for designing the brews, maintaining the equipment, and brewing the beer. Everything must run smoothly for efficiency and the good quality of the product, as this process gets very complicated. The team uses the theory taught in CHBE courses (such as CHBE 220/221) to develop a bench scale brewery, develop methods to optimize the brewing process by analyzing products and intermediates during fermentation and create new recipes through research and determine the conditions needed for consistent product quality.
For the brewing team, the objective is to simulate a project in industry and to introduce fluid transfer, real pumps, electronics, and unit operations. These are essential for any chemical or mechanical engineer when working in industry
The instrumentation team is responsible for programming temperature, pH, CO2, density and dissolved oxygen sensors to collect the data during the fermentation. The team also builds and designs analytical equipment to monitor and control the brewing process variables and builds upon a web app that allows a user to see key fermentation parameters in real-time and warn users about outliers.
The instrumentation team will have goals more specific to electrical/computer and chemical engineering in the process control area. This means that they must understand how the programming/process control interface works, essential process control theory, and data collection through probes.
The lab team is responsible for testing the final product for quality control as a simulation of real world quality control processes. The team creates data clusters to develop models for brewing process data and uses laboratory equipment to test properties beyond the instrumentation team’s abilities.
The laboratory team is specific to anyone with interest in data analysis and it has the goal of improving students’ computational method and statistics skills through real data utilization. They will also focus on developing lab procedures, creating and updating Standard Operating Procedures and ensuring that the product is on par, or better with BC’s standard for fermented beverages.
Sustainable Brewing: Algae Beer
Yeast Recovery and Repitching
Water Analysis: Additive Chemistry
Process Automation: Developing a Programmable Logic Controller (PLC)
Data Collection: Raspberry Pi and Arduino coding
Genetic Modification of Yeast: Glow-in-the-dark Beer
Variable Measurement: IBU and SRM
If you have any questions or want to talk about beer feel free to contact [email protected]