Handbook of Brewing: Processes, Technology, Markets / Edition 1

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Overview

This comprehensive reference combines the technological know-how from five centuries of industrial-scale brewing to meet the needs of a global economy. The editor and authors draw on the expertise gained in the world's most competitive beer market (Germany), where many of the current technologies were first introduced.
Following a look at the history of beer brewing, the book goes on to discuss raw materials, fermentation, maturation and storage, filtration and stabilization, special production methods and beermix beverages. Further chapters investigate the properties and quality of beer, flavor stability, analysis and quality control, microbiology and certification, as well as physiology and toxicology. Such modern aspects as automation, energy and environmental protection are also considered.
Regional processes and specialties are addressed throughout the entire book, making this a truly global resource on brewing.

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Editorial Reviews

From the Publisher
"A comprehensive history of beer brewing." (International Food Information Service, 13 December 2010)
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Product Details

  • ISBN-13: 9783527316748
  • Publisher: Wiley
  • Publication date: 6/22/2009
  • Edition number: 1
  • Pages: 778
  • Product dimensions: 9.20 (w) x 11.50 (h) x 3.90 (d)

Meet the Author

Dr. Michael Esslinger is the head of Freiberger Brauhaus, a commercial brewery in the German city of Freiberg. Having obtained his degree in brewing technology from Freising-Weihenstephan University (Germany), one of the centers of brewing science and technology in Europe, he joined Eichbaum AG, a large commercial brewing company based in Mannheim, before taking over control at Freiberger Brauhaus.

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Table of Contents

A Comprehensive History of Beer Brewing
Starching Raw Materials
Hops
Brewing Water
Yeast
Malting
Wort Production
Fermentation -
Maturation -
Storage
Filtration and Stabilisation
Special Production Methods
Beermix Beverages
Filling
Labeling and Declaration
Dispensing
Properties and Quality
Flavour Stability
Analysis and Quality Control
Microbiology
Certification
Beermarket
Physiology and Toxicology
Automation
Malthouse and Brewery Planning
Packaging
Cleaning and Disinfection
Effluent
Energy
Environmental Protection
Sensorical Evaluation
Technical Approval of Equipment

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