Brewing: Science and Practice

Brewing: Science and Practice

by D E Briggs, P. Brookes, R. Stevens, C. Boulton
     
 

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ISBN-10: 1855734907

ISBN-13: 9781855734906

Pub. Date: 09/28/2004

Publisher: Elsevier Science

Brewing is one of the oldest and most complex technologies in food and beverage processing. Its success depends on blending a sound understanding of the science involved with an equally clear grasp of the practicalities of production. Brewing: science and practice provides a comprehensive and authoritative guide to both of these aspects of the subject.

After

Overview

Brewing is one of the oldest and most complex technologies in food and beverage processing. Its success depends on blending a sound understanding of the science involved with an equally clear grasp of the practicalities of production. Brewing: science and practice provides a comprehensive and authoritative guide to both of these aspects of the subject.

After an initial overview of the brewing process, malts, adjuncts and enzymes are reviewed. A chapter is then devoted to water, effluents and wastes. There follows a group of chapters on the science and technology of mashing, including grist preparation. The next two chapters discuss hops, and are followed by chapters on wort boiling, clarification and aeration. Three chapters are devoted to the important topics of yeast biology, metabolism and growth. Fermentation, fermentation technologies and beer maturation are then reviewed, followed by a consideration of native African beers. After a discussion of brewhouses, the authors consider a number of safety and quality issues, including beer microbiology and the chemical and physical properties of beer, which contribute to qualities such as flavour. A final group of chapters cover packaging, storage, distribution and the retail handling of beer.

Based on the authors’ unrivalled experience in the field, Brewing: science and practice is a standard work for the industry.

  • A detailed account of all stages of the brewing process
  • Safety and quality issues are discussed, including the chemical and physical properties of beer and beer microbiology
  • A strong partnership of the science and the practicalities of production ensures this book is a primary reference

Product Details

ISBN-13:
9781855734906
Publisher:
Elsevier Science
Publication date:
09/28/2004
Series:
Woodhead Publishing Series in Food Science, Technology and Nutrition Series, #108
Edition description:
Reprint
Pages:
900
Product dimensions:
6.80(w) x 9.70(h) x 2.10(d)

Related Subjects

Table of Contents

- An outline of brewing

- Malts, adjuncts and supplementary enzymes
- Water, effluents and wastes
- The science of mashing
- The preparation of grists
- Mashing technology
- Hops
- The chemistry of hop constituents
- Chemistry of wort boiling
- Wort boiling, clarification, cooling and aeration
- Yeast biology
- Yeast metabolism of wort by yeast
- Yeast growth
- Fermentation technologies
- Beer maturation and treatments
- Native African beers
- Microbiology
- Brewhouses: types, control and economy
- Chemical and physical properties of beer
- Beer flavour and sensory assessment
- Packaging
- Storage and distribution
- Beer in the trade
- Appendix

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