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Author: William Hardwick Publisher: CRC Press ISBN: 9780849390357 Category : Technology & Engineering Languages : ru Pages : 734
Book Description
Offers detailed studies of beer and its production as well as its commercial and economic aspects. All beverages worldwide which are beer-like in character and alcoholic content are reviewed. The book delineates over 900 chemical compounds that have been identified in beers, pinpoints their sources, gives concentration ranges, and examines their influence on beer quality. This work is intended for brewing, cereal and food chemists and biochemists; composition, nutrition, biochemical, food and quality assurance and control engineers; nutritionists; food biologists and technologists; microbiologists; toxicologists; and upper level undergraduate and continuing-education students in these disciplines.
Author: William Hardwick Publisher: CRC Press ISBN: 9780849390357 Category : Technology & Engineering Languages : ru Pages : 734
Book Description
Offers detailed studies of beer and its production as well as its commercial and economic aspects. All beverages worldwide which are beer-like in character and alcoholic content are reviewed. The book delineates over 900 chemical compounds that have been identified in beers, pinpoints their sources, gives concentration ranges, and examines their influence on beer quality. This work is intended for brewing, cereal and food chemists and biochemists; composition, nutrition, biochemical, food and quality assurance and control engineers; nutritionists; food biologists and technologists; microbiologists; toxicologists; and upper level undergraduate and continuing-education students in these disciplines.
Author: Graham G. Stewart Publisher: CRC Press ISBN: 1351230816 Category : Technology & Engineering Languages : en Pages : 1139
Book Description
With a foreword written by Professor Ludwig Narziss—one of the world’s most notable brewing scientists—the Handbook of Brewing, Third Edition, as it has for two previous editions, provides the essential information for those who are involved or interested in the brewing industry. The book simultaneously introduces the basics—such as the biochemistry and microbiology of brewing processes—and also deals with the necessities associated with a brewery, which are steadily increasing due to legislation, energy priorities, environmental issues, and the pressures to reduce costs. Written by an international team of experts recognized for their contributions to brewing science and technology, 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.
Author: Graham G. Stewart Publisher: CRC Press ISBN: 1420015176 Category : Technology & Engineering Languages : en Pages : 871
Book Description
It has been ten years since its first edition, making the Handbook of Brewing, Second Edition the 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.
Author: Hans Michael Eßlinger Publisher: John Wiley & Sons ISBN: 3527623493 Category : Technology & Engineering Languages : en Pages : 778
Book Description
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.
Author: Michael J. Lewis Publisher: Springer Science & Business Media ISBN: 1461507294 Category : Technology & Engineering Languages : en Pages : 396
Book Description
Brewing is designed for those involved in the malting, brewing, and allied industries who have little or no formal training in brewing science. While some elementary knowledge of chemistry and biology is necessary, the book clearly presents the essentials of brewing science and its relationship to brewing technology. Brewing focuses on the principles and practices most central to an understanding of the brewing process, including preparation of malt, hops, and yeast; the fermentation process; microbiology and contaminants; and finishing, packaging, and flavor. The second edition gives more emphasis to engineering and technological aspects, with the three new chapters on water, engineering and analysis. Brewing, Second Edition, is both a basic text for traditional college, short, and extension courses in brewing science, and a basic reference for anyone in the brewing industry.
Author: Dick Cantwell Publisher: Brewers Publications ISBN: 1938469070 Category : Cooking Languages : en Pages : 229
Book Description
The Brewers Association's Guide to Starting Your Own Brewery distills the wisdom of craft brewing veteran Dick Cantwell into one text that delivers essential industry insight. American craft brewers have always exhibited a sense of community and collegiality but the success of the industry is embodied by the production of consistently high-quality beer at community-oriented breweries. This book is an indispensable resource for aspiring brewery owners to turn that vision into reality. At every level, brewing is about careful planning and execution of processes. The author shows that this is no different when starting a brewery. Cantwell walks the reader through initial planning, from site selection, size, staffing levels, your brewery concept, and dealing with delays, to business planning and raising capital. Regulatory and legal issues are discussed—not least a brewery's obligations to the inland revenue service—along with strategies essential for starting and growing your operation, such as production and sales planning and brewery expansion either on site or opening new locations. The author includes several example business plans that are explored in detail, and peppers the book with his own personal and hard-won insights on everything from guerilla marketing to applying epoxy resin flooring. Within this big picture, the author weaves in critical aspects like brand identity, marketing, quality assurance, and distribution, not to mention details like equipment options, securing ingredients, and installing flooring and drainage that will stand up to the demands of a busy brewery. Finally, once your brewery opens its doors, the process of brewing needs to continue smoothly. You need to plan and adapt your brand portfolio, operate sustainably, dispose of wastewater correctly, and package and present your product in a way that will appeal to customers. Craft breweries pride themselves on conscientious operation, maintaining the safety of their staff and operating responsibly within their community, all the while being profitable. From concept to operation, this book gets you on the right track to succeed in one of today's most dynamic industries.
Author: Ryan Honeyman Publisher: Berrett-Koehler Publishers ISBN: 1626560447 Category : Business & Economics Languages : en Pages : 225
Book Description
Using Business as a Force for Good Join a Growing Movement: Learn how you can join more than 1,000 Certified B Corporations from 80 industries and 35 countries—led by well-known icons like Patagonia and Ben & Jerry's and disruptive upstarts like Warby Parker and Etsy—in a global movement to redefine success in business. Build a Better Business: Drawing on interviews, tips, and best practices from over 100 B Corporations, author and B Corp owner Ryan Honeyman shows that using business as a force for good can help you attract and retain the best talent, distinguish your company in a crowded market, and increase customer trust, loyalty, and evangelism for your brand. More than 1,000 companies from 80 industries and 30 countries are leading a global movement to redefine success in business. They're called B Corporations—B Corps for short—and these businesses create high-quality jobs, help build stronger communities, and restore the environment, all while generating solid financial returns. Author and B Corp owner Ryan Honeyman worked closely with over 100 B Corp CEOs and senior executives to share their tips, advice, and best-practice ideas for how to build a better business and how to meet the rigorous standards for—and enjoy the benefits of—B Corp certification. This book makes the business case for improving your social and environmental performance and offers a step-by-step “quick start guide” on how your company can join an innovative and rapidly expanding community of businesses that want to make money and make a difference.
Author: Patrick Dawson Publisher: Storey Publishing, LLC ISBN: 1612125328 Category : Cooking Languages : en Pages : 193
Book Description
Does the beer buyer at the liquor store ask your advice? Do you understand the difference between a turbid and a single infusion mash? Do you travel with a tulip glass handy? Have you even eaten ramen just to afford a vintage Cantillon gueuze? If you answered “yes” to any of these questions, you may be a Beer Geek and in need of this hilarious guide. Patrick Dawson provides everything you need to fully live a life ruled by beer, from the Ten Beer Geek Commandments and the Beer Geek Hall of Fame to guidance on what to drink, how and where to drink it, how to gracefully correct an uninformed bartender, where to buy “geek goods,” how to flawlessly execute a beer tasting, how to plan the ultimate beer-centric vacation, and much more. Includes quizzes to help you determine your level of geekery, as well as witty illustrations by Greg Kletsel.
Author: William Hardwick
Author: William Hardwick
Author: Graham G. Stewart
Author: Graham G. Stewart
Author: Hans Michael Eßlinger
Author: 
Author: Michael J. Lewis
Author: Dick Cantwell
Author: Ray Klimovitz
Author: Ryan Honeyman
Author: Patrick Dawson