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 flavor. A final group of chapters cover packaging, storage, distribution and the retail handling of beer.
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 aspects of the subject.
This text finally collects all the introductory aspects of beer brewing science into one place for undergraduate brewing science courses. This expansive and detailed work is written in conversational style, walking students through all the brewing basics from the origin and history of beer to the brewing process to post-brew packaging and marketing. As an introductory text, this book assumes the reader has no prior knowledge of brewing science and only limited experience with chemistry, biology and physics. The text provides students with all the necessary details of brewing science using a multidisciplinary approach, with a thorough and well-defined program of in-chapter and end-of-chapter problems. The solutions to these problems illustrate how scientists think about problems in brewing and will help students develop a critical thinking approach to addressing concerns in brewing science.
As a truly comprehensive introduction to brewing science, Brewing Science: A multidisciplinary approach walks students through the entire spectrum of the brewing process. The different styles of beer, including their molecular makeup and physical parameters, are listed and outlined along with the current marketplace for each. All aspects of the brewery process, from the different setup styles to sterility to the presentation of the final product, are outlined in full, as are the needed ingredients. All the important brewing steps and techniques are covered in meticulous detail, including malt, mash, wort, stilling and fermentation. Bringing the brewing process full circle, this text covers packaging aspects for the final product as well, focusing on everything from packaging technology to quality control. Students are also pointed to the future, with coverage of emerging flavor profiles, styles and brewing methods. Each chapter in this textbook includes related laboratory exercises designed to develop a student's capability to accurately and precisely conduct the analyses found in the American Society of Brewing Chemists Methods of Analysis. Much of the information in this book covers topics similar to those found on the General Certificate of Brewing and the Diploma in Brewing syllabi. Student success in the exercises provided within this book will allow them to, with minimal additional preparation, take and pass these examinations.