Brewing: New Technologies

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Overview

Brewing continues to be one of the most competitive and innovative sectors in the food and drink industry. Brewing: New Technologies summarizes recent technological changes in brewing and their impact on product range and quality. The book begins with a review of the improvements in ingredients, including cereals, adjuncts, malt and hops, as well as ways of optimizing the use of water. It discusses developments in technologies from fermentation and accelerated processing to filtration and stabilization processes as well as packaging and concludes with analyses of improvements in safety and quality control, including control systems responsible for chemical, microbiological, and sensory analysis.

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Product Details

Table of Contents

NEW BREWING TECHNOLOGIES: SETTING THE SCENE, Dr. C. Bamforth Introduction The Materials Used in Brewing Brewing Issues Source of Further Information

PROVIDING CEREALS FOR BREWING, Dr. S.E. Heisel Introduction Quality Evaluations Commercialization of New Matling Varieties Future Trends References

DEVELOPMENTS IN THE SUPPLY OF ADJUNCT MATERIALS FOR BREWING, Dr. D.L. Goode and Dr. A. Arendt Introduction Why Use Adjuncts?

The Range of Traditional Adjunct Potential New Adjunct Sources New Developments to Improve Adjunct Functionality New Beverages Based on High Adjunct Levels Future Trends Sources of Further Information References

MALT AND MALT PRODUCTS, Dr. N. Davies Introduction - Factors Driving Change Malting Barley Development Malt Processing Malted Ingredients Sensory Evaluation of Malt and Malted Ingredients Future Trends Sources of Further Information References

THE BREEDING OF HOPS, Dr. J. Henning Introduction Developments of Hop Breeding Molecular Techniques in Hop Cultivar Development Conclusion References

THE PROCESSING OF HOPS, Dr. C. Schonberger Introduction - The Processing of Hops Hop Pellets Hop Extracts Isomerised Hop Products Hop Products and Relevant Beer Analyses Future Trends Sources of Further Information References

YEAST GENETICS IN BREWING: NEW INSIGHTS AND OPPORTUNITIES, Dr. D. Quain Introduction Fundamentals The Yeast Genome The Rise and Fall of Genetic Modification Genetic Instability - Problem or Opportunity?

Genetic Differences between Yeast Species Future Trends Acknowledgements References

YEAST SUPPLY AND PROPAGATION IN BREWING, Dr. D. Quain Introduction Storage and Supply of Yeast Cultures Propagation Active Dried Yeasts Future Trends Sources of Further Information Acknowledgements References

WATER IN BREWING, Dr. M. Euman Introduction Water for Use in Breweries Treatment Technologies Recycling Future Trends References

THE BREWHOUSE, Dr. J.M.H. Andrews Introduction Milling Mashing Devices Mash Conversion Vessels Mash Separation Wort Boiling Energy Recovery Systems Hot Wort Clarification Wort Cooling Cold Wort Clarification Cold Wort Oxygenation

FERMENTATION OF BEER, Dr. C. Boulton Introduction Current Developments Fermentation Management Yeast Distribution in the Fermenter CO2 Collection Modeling Fermentation Continuous Fermentation High Gravity Brewing Yeast Physiology and Fermentation Performance Future Trends Sources of Further Information References

ACCELERATED PROCESSING OF BEER, Dr. I. Virkajarvi Introduction Diacetyl Reduction New Techniques Warm Stabilization Cold Stabilization Two Maturation Philosophies Sources of Further Information References

FILTRATION AND STABILIZATION OF BEER, Dr. G. Freeman Introduction Current Filtration Practice Possibilities in Recycling of Keislguhr Crossflow Filtration Single-Pass Membrane Filtration Novel Filter Aids Current Stabilization Process Novel Stabilizing Systems The Effect of Modern Precessing Technologies on Stability Pasteurization Future Trends Acknowledgements References

PACKAGING OF BEER, Dr. J. Browne Introduction Trends in Packaging Formats Developments in Canning and Bottling Developments in Handling Kegs Future Trends Source of Further Information Acknowledgements References

MODERN BREWERY SANITATION, Dr. D. Loeffler Introduction Sanitation Terminology Theoretical Aspects of Cleaning The Use of Water in Cleaning Detergents/Cleaners Mechanical Aspects of Cleaning Temperature Time Sanitizers/Disinfectants Future Trends Source of Further Information References

WASTE HANDLING IN THE BREWING INDUSTRY, Dr. R. Reed Introduction Assessment of the Character and Strength of Wastewaters Sources and Nature of Wastewater Extent of Treatment Outline of Processes and Technology Treatment Processes Summary of Recent Legislation Management Approaches for Water and Waste Minimization Future Trends References

QUALITY ASSURANCE IN BREWING, Dr. G. Jackson Introduction Hazard Analysis Critical to Control Points (HACCP)

Quality Management Systems and ISO 9001:2000

Integrated Management Systems - The BRC Global Standard - Food Feed Materials Scheme (FEMAS)

Future Trends

BREWING CONTROL SYSTEMS: CHEMICAL ANALYSIS, Dr. K.J. Siebert Introduction Brewing Analytical Methods Detection, Separation, and Measurement Techniques Combining Different Techniques What and Why Do We Measure?

Where and How Do We Measure?

Impact of Brewery Operation Scale Changes over Time Traditional, Emerging, and Future Methods New Technologies References

BREWING CONTROL SYSTEMS: MICROBIOLOGICAL ANALYSIS, Dr. E. Storgards Introduction Classical Microbiological Methods Optical Techniques Molecular Methods for Detection and Identification Indirect Methods Evaluation of Yeast Quality and Quantity Future Trends References

BREWING CONTROL SYSTEMS: SENSORY EVALUATION, Dr. B. Simpson Introduction Brands Tasters Assessment Methods Assessment Facilities Data Analysis Tools Data Reporting and Distribution Tools Future Trends Source of Further Information Acknowledgements References

THE FUTURE OF BREWING, Dr. C. Bamforth Choice Impact of Choice Technical Need Drives Research Global Influences The Nature of the Brewing Process in 2050

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