Brewing: New technologies

Contributor contact details     xi
New brewing technologies: setting the scene   C. W. Bamforth     1
Introduction     1
The materials used in brewing     3
Brewing issues     8
Sources of further information     9
Providing cereals for brewing   S. E. Heisel     10
Introduction     10
Quality evaluations     11
Commercialization of new malting varieties     20
Future trends     23
References     25
Developments in the supply of adjunct materials for brewing   D. L. Goode   E. K. Arendt     30
Introduction     30
Why use adjuncts?     30
The range of traditional adjuncts     32
Potential new adjunct sources     43
New developments to improve adjunct functionality     44
New beverages based on high adjunct levels     50
Future trends     57
Sources of further information     57
References     58
Malt and malt products   N. Davies     68
Introduction - factors driving change     68
Malting barley development     70
Maltprocessing     76
Malted ingredients     92
Sensory evaluation of malt and malted ingredients     94
Future trends     97
Sources of further information     99
References     100
The breeding of hop   J. Henning     102
Introduction     102
Developments in hop breeding     104
Molecular techniques in hop cultivar development     106
Conclusion     118
Sources of further information     119
References     119
The processing of hops   C. Schonberger     123
Introduction - the processing of hops     123
Hop pellets     125
Hop extracts     126
Isomerised hop products     132
Other hop products     138
Hop, hop products and relevant beer analyses     142
Future trends     145
Sources of further information     145
References     146
Yeast genetics in brewing: new insights and opportunities   D. E. Quain     149
Introduction     149
Fundamentals     151
The yeast genome     151
The rise and fall of genetic modification     154
Genetic instability - problem or opportunity?     157
Genetic differences between yeast species     159
Future trends     163
Sources of further information     163
Acknowledgements     163
References     163
Yeast supply and propagation in brewing   D. Quain     167
Introduction     167
Storage and supply of yeast cultures     168
Propagation     171
Active dried yeasts     178
Future trends     179
Sources of further information     180
Acknowledgements     180
References     180
Water in brewing   M. Eumann     183
Introduction     183
Water for use in breweries     184
Treatment technologies     190
Recycling     205
Future trends     206
Sources of further information     206
Bibliography     207
The brewhouse   J. M. H. Andrews     208
Introduction     208
Milling     209
Mashing devices     212
Mash conversion vessels     213
Mash separation     215
Wort boiling     221
Energy recovery systems     224
Hot wort clarification     225
Wort cooling     226
Cold wort clarification     226
Cold wort oxygenation     227
References     227
Fermentation of beer   C. Boulton     228
Introduction     228
Current developments     229
Fermentation management     230
Yeast distribution in the fermenter     239
CO[subscript 2] collection     241
Modelling fermentation     242
Continuous fermentation     244
High gravity brewing     246
Yeast physiology and fermentation performance     247
Future trends     249
Sources of further information     250
References     251
Accelerated processing of beer   I. Virkajarvi     254
Introduction     254
Diacetyl reduction     255
New techniques     256
Warm stabilization     265
Cold stabilization     266
Two maturation philosophies     268
Sources of further information      269
References     270
Filtration and stabilisation of beer   G. Freeman     275
Introduction     275
Current filtration practice     275
Possibilities in recycling of kieselguhr     278
Crossflow filtration     279
Single-pass membrane filtration     282
Novel filter aids     284
Current stabilisation processes     285
Novel stabilising systems     287
The effect of modern processing technologies on stability     288
Pasteurisation     289
Future trends     290
Acknowledgement     291
References     291
Packaging of beer   J. Browne     293
Introduction     293
Trends in packaging formats     293
Developments in canning and bottling     298
Developments in handling kegs     303
Future trends     305
Sources of further information     307
Acknowledgements     307
References     307
Modern brewery sanitation   D. Loeffler     308
Introduction     308
Sanitation terminology     309
Theoretical aspects of cleaning     311
The use of water in cleaning     313
Detergents/cleaners     314
Mechanical aspects of cleaning     319
Temperature     326
Time     327
Sanitizers/disinfectants     328
Future trends     333
Sources of further information     334
Waste handling in the brewing industry   R. Reed     335
Introduction     335
Assessment of the character and strength of wastewaters     336
Sources and nature of wastewater     337
Extent of treatment     341
Outline of processes and technology     342
Treatment processes     346
Summary of the new legislation     353
Management approaches to water and waste minimisation     355
Future trends     356
References     357
Quality assurance in brewing   G. Jackson     358
Introduction     358
Hazard Analysis Critical Control Points (HACCP)     358
Quality management systems and ISO9001:2000     363
Integrated management systems - the BRC Global Standard - Food     366
Feed Materials Assurance Scheme (FEMAS)      368
Future trends     371
References     371
Brewing control systems: chemical analytes   K. J. Siebert     372
Introduction     372
Brewing analytical methods     373
Detection, separation and measurement techniques     373
Combining different techniques     379
What and why do we measure?     382
Where and how do we measure?     384
Impact of brewery operation scale     385
Changes over time     385
Traditional, emerging and future methods     386
New technologies     387
References     387
Brewing control systems: microbiological analysis   E. Storgards   A. Haikara   R. Juvonen     391
Introduction     391
Classical microbiological methods     397
Optical techniques     400
Molecular methods for detection and identification     403
Indirect methods     407
Evaluation of yeast quality and quantity     409
Future trends     413
Sources of further information     415
References     416
Brewing control systems: sensory evaluation   W. J. Simpson      427
Introduction     427
Brands     427
Tasters     431
Assessment methods     442
Assessment facilities     448
Data analysis tools     449
Data reporting and distribution tools     450
Future trends     450
Sources of further information     451
Acknowledgements     453
References     453
The future of brewing   C. W. Bamforth     461
Choice     461
Impact of choice     462
Technical need drives research     462
Global influences     465
The nature of the brewing process in 2050     467
Index     468