Handbook of Brewing / Edition 2

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"[provides] the reader with information on the latest scientific research on the health-promoting properties of these products. I highly recommend [this book] to anyone (i.e. students, scientist and manufacturers) involved in this field because of the wealth of information provided." - International Journal of Dairy Technology "an excellent resource for food science/microbiology researchers. This topic is very unique and there is not a comparable resource." in Food Allergy News Book Description Providing comprehensive coverage of the science and technology of brewing, the Handbook of Brewing: Second Edition focuses on recent developments in brewing, such as hops and novel hop products, brewhouse technology, process control in the brewhouse, packaging technology, and approaches to maintaining beer quality. It describes traditional and obscure beer styles such as chocolate and coffee-flavored beers. It discusses key areas of modern brewing science and includes chapters on microbrewery and the history of brewing. Exploring the future of brewing, this edition also describes new avenues to challenge the brewer's art of manufacturing a quality beverage from barley-based raw materials.

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Product Details

  • ISBN-13: 9780824726577
  • Publisher: Taylor & Francis
  • Publication date: 2/28/2006
  • Series: Food Science and Technology Series
  • Edition description: REV
  • Edition number: 2
  • Pages: 872
  • Product dimensions: 6.50 (w) x 9.40 (h) x 2.00 (d)

Table of Contents

History of Industrial Brewing, Raymond G. Anderson
Beer Styles: Their Origins and Classification, Charles Papazian
An Overview of Brewing, Brian Eaton
Water, David G. Taylor
Barley and Malt, Geoffrey H. Palmer
Adjuncts, Graham G. Stewart
Hops, Trevor R. Roberts and Richard J.H. Wilson
Yeast, Inge Russell
Miscellaneous Ingredients in Aid of the Process, David S. Ryder and Joseph Power
Brewhouse Technology, Kenneth A. Leiper and Michaela Miedl
Brewing Process Control, Zane C. Barnes
Fermentation, James H. Munroe
Aging and Finishing, James H. Munroe
Packaging: A Historical Perspective, Tom Fetters
Packaging Technology, Alexander R. Dunn
Microbiology and Microbiological Control in the Brewery, Fergus G. Priest
Sanitation and Pest Control, Vernon E. Walter
Brewery By-Products and Effluents, Nick J. Huige
Beer Stability, Graham G. Stewart
Quality, George Philliskirk
Microbrewing, Johannes Braun and Brian H. Dishman
Innovation and Novel Products, Inge Russell Index

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