It has been ten years since its first edition, making the Handbook of Brewing, Second Editionthe must have resource on the science and technology of beer production. It recounts how during this time, the industry has transformed both commercially and technically and how many companies have been subsumed into large multinationals while at the other extreme, microbreweries have flourished in many parts of the world. It also explains how massive improvements in computer power and automation have modernized the brewhouse while developments in biotechnology have steadily improved brewing efficiency, beer quality, and shelf life.
In addition to these topics, the book, written by an international team of experts recognized for their contributions to brewing science and technology, also covers traditional beer styles as well as more obscure beverages such as chocolate- or coffee-flavored beers. It includes the many factors to be considered in setting up and operating a microbrewery as well as the range of novel beers and beer-related products currently being considered by the brewing industry. It also describes new avenues that challenge the brewer’s art of manufacturing a quality beverage from barley-based raw materials.
Thorough and accessible, the Handbook of Brewing, Second Edition provides the essential information for those who are involved or interested in the brewing industry.
Preface 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