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Author: John Sheppard Publisher: World Scientific ISBN: 9811225338 Category : Cooking Languages : en Pages : 212
Book Description
Written as an introduction to the science of brewing and beer fermentation, this book provides an up-to-date overview of the science behind the various operations involved in the making of beer. Various subject-matter experts contribute their knowledge and unique perspectives on the most important topics in brewing, appealing to all readers wishing to expand their understanding of the chemical, microbiological and business aspects of brewery operation, with particular emphasis on the craft industry.
Author: John Sheppard Publisher: World Scientific ISBN: 9811225338 Category : Cooking Languages : en Pages : 212
Book Description
Written as an introduction to the science of brewing and beer fermentation, this book provides an up-to-date overview of the science behind the various operations involved in the making of beer. Various subject-matter experts contribute their knowledge and unique perspectives on the most important topics in brewing, appealing to all readers wishing to expand their understanding of the chemical, microbiological and business aspects of brewery operation, with particular emphasis on the craft industry.
Author: Michael Mosher Publisher: Springer Nature ISBN: 3030734196 Category : Technology & Engineering Languages : en Pages : 462
Book Description
This updated text 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 quality control and assurance. 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. As students solve these problems, they will learn how scientists think about beer and brewing and develop a critical thinking approach to addressing concerns in brewing science. As a truly comprehensive introduction to brewing science, Brewing Science: A Multidisciplinary Approach, Second Edition walks students through the entire spectrum of the brewing process. The different styles of beer, the molecular makeup and physical parameters, and how those are modified to provide different flavors are listed. All aspects of the brewery process, from the different setup styles to sterility to the presentation of the final product, are outlined in full. All the important brewing steps and techniques are covered in meticulous detail, including malting, mashing, boiling, fermenting and conditioning. 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 a sample of related laboratory exercises designed to develop a student’s capability to critically think about brewing science. These exercises assume that the student has limited or no previous experience in the laboratory. The tasks outlined explore key topics in each chapter based on typical analyses that may be performed in the brewery. Such exposure to the laboratory portion of a course of study will significantly aid those students interested in a career in brewing science.
Author: Matthew Farber Publisher: John Wiley & Sons ISBN: 1119456037 Category : Cooking Languages : en Pages : 592
Book Description
With a focus on brewing science and quality control, this textbook is the ideal learning tool for working professionals or aspiring students. Mastering Brewing Science is a comprehensive textbook for the brewing industry, with coverage of processes, raw materials, packaging, and everything in between, including discussion of essential methods in quality control and assurance. The book equips readers with a depth of understanding to deal with problems and issues that arise during production of beer from start to finish, as well as statistical tools for continual quality improvement. Brewery operations, raw material analysis, flavor, stability, cleaning, and methods of quality control, as well as the underlying science, are discussed in detail. The successful brewing professional must produce beer with high standards of quality, consistency, efficiency, and safety. With a focus on quality and on essential applications of biology, chemistry, and process control, Mastering Brewing Science emphasizes development of the reader's trouble-shooting and problem-solving skills. It is the ideal learning tool for all brewing programs or as a resource for current industry professionals. Features of this book include: Comprehensive understanding through application. Presented in the logical order of the brewing process. All key principles of science are applied to beer production, facilitating a better understanding of both. Check for understanding and problem solving. Each chapter includes a set of problems, questions, and case studies that reinforce understanding of the material. Richly illustrated. Hundreds of unique, full-color illustrations, ranging from micrographs of spoilage bacteria to the inner workings of a beer keg, supplement clearly-written text, making this book easy to understand and appealing to the reader. Emphasis on Quality and Safety. Covers the underlying science and essential methods in quality control with discussion of data management and experimental statistics to ensure consistency in beer production. Safety notes for brewing operations prepare the reader for a culture of safety at the workplace. Glossary. A detailed and authoritative glossary sets the standard for beer and brewing terminology.
Author: Michael Mosher Publisher: ISBN: 9783030734206 Category : Languages : en Pages : 0
Book Description
This updated text 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 quality control and assurance. 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. As students solve these problems, they will learn how scientists think about beer and brewing and develop a critical thinking approach to addressing concerns in brewing science. As a truly comprehensive introduction to brewing science, Brewing Science: A Multidisciplinary Approach, Second Edition walks students through the entire spectrum of the brewing process. The different styles of beer, the molecular makeup and physical parameters, and how those are modified to provide different flavors are listed. All aspects of the brewery process, from the different setup styles to sterility to the presentation of the final product, are outlined in full. All the important brewing steps and techniques are covered in meticulous detail, including malting, mashing, boiling, fermenting and conditioning. 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 a sample of related laboratory exercises designed to develop a student's capability to critically think about brewing science. These exercises assume that the student has limited or no previous experience in the laboratory. The tasks outlined explore key topics in each chapter based on typical analyses that may be performed in the brewery. Such exposure to the laboratory portion of a course of study will significantly aid those students interested in a career in brewing science.
Author: Chris White Publisher: Brewers Publications ISBN: 1938469062 Category : Cooking Languages : en Pages : 325
Book Description
Yeast: The Practical Guide to Beer Fermentation is a resource for brewers of all experience levels. The authors adeptly cover yeast selection, storage and handling of yeast cultures, how to culture yeast and the art of rinsing/washing yeast cultures. Sections on how to set up a yeast lab, the basics of fermentation science and how it affects your beer, plus step by step procedures, equipment lists and a guide to troubleshooting are included.
Author: Eduardo Pires Publisher: Springer ISBN: 3319151894 Category : Technology & Engineering Languages : en Pages : 85
Book Description
Beer is the most popular alcoholic beverage in the world. Yet, behind each glass of beer there is an enormous amount of work invested. If the first image that comes to your mind is the lifting of heavy bags of malt or carrying kegs, guess again! Most of the work involved in brewing is carried out by “microworkers” – yeast and their enzymes! These special helpers are responsible for catalyzing the vast majority of the biochemical reactions occurring in all steps that gradually transform the sugary wort into beer. This book not only provides readers with an overview of the whole biochemical process involved in beer fermentation, but also reviews the latest findings in this delightful field, making it essential reading for both scientists and brewing enthusiasts
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: DAVID SANDUA Publisher: David Sandua ISBN: Category : Cooking Languages : en Pages : 277
Book Description
In "The Culture of Craft Beer", weaves an exciting exploration of how beer, an ancient beverage, has evolved to become a symbol of creativity, community, and sustainability. Through its pages, the reader discovers the rise of craft beer, marked by breweries that prioritize quality, innovation, and respect for tradition. This book not only chronicles the history and development of the craft brewing movement but also celebrates the community spirit and local economic impact of these independent breweries. A must-read for beer enthusiasts and anyone interested in how a beverage can reflect and influence contemporary culture.
Author: Barrett Williams Publisher: Barrett Williams ISBN: Category : Cooking Languages : en Pages : 98
Book Description
Ignite Your Brewing Passion with The Ultimate Guide to Crafting Perfect Beverages at Home! Discover the satisfying world of home brewing with 'The Home Brewer's Handbook,' your comprehensive guide to creating exceptional beverages right from the comfort of your own home. Whether you’re an eager newbie or an expert in the making, this eBook will pour into your cup the rich history, the scientific marvels, and the sheer joy of brewing. Embark on an exploration with Chapter 1, where every sip takes you through the riveting history and exciting resurgence of home-crafted drinks. You'll understand why brewing at home not only can produce delightful flavors but also carries rewarding benefits. Transform a corner of your dwelling into a cradle of creativity with Chapter 2, as it meticulously navigates you through setting up your personal brewery. From selecting the right space to understanding the essential gear, find everything you need to lay the foundation for brewing excellence. Your quest for brewing mastery flows into the heart of the art in Chapter 3, where the secrets of ingredients are unlocked. Grains, hops, yeasts, and the elixir of life – water – are all curated to help you appreciate and select the perfect mix for your creation. The saga continues with the crucial fundamentals of the brewing process in Chapter 4. Here, the ancient alchemy of turning simple ingredients into liquid gold is revealed, with insights into the science of mashing, the delicate dance of fermentation, and the finesse of clarifying your magical potion. Elevate your craft with innovative recipe formulation in Chapter 5, learning to perfectly balance flavor profiles, calculate alcohol content, and replicate your successes. The daring brewers can dive into experimentation and craft a signature brew that tells their own story. Feel the thrill of your first brewing adventure with guidance from Chapter 6, ensuring that common pitfalls are skillfully avoided. Discover how to bottle the essence of your efforts and share your brew with the world. For the intrepid souls seeking deeper mysteries, Chapter 7 introduces advanced techniques. Take your beverage to the next level with all-grain brewing, pioneer temperature control, and uncover the traditions of barrel aging and wild fermentation. From the robust universe of beers, the guide takes you through the delicate lands of ciders in Chapter 8, and the sweet haven of meads in Chapter 9. Traverse through selecting the right apples, understanding honey varietals, and perfecting fermentation processes. Indeed, 'The Home Brewer's Handbook' is not just about crafting perfect batches but also facing challenges head-on with Chapter 10's troubleshooting insights. Then dress your brews for success and learn the art of presentation in Chapter 11. Become a beacon in the community as Chapter 12 shows how to connect with fellow enthusiasts, share knowledge, and foster camaraderie through collaboration and competition. Demonstrate your commitment to the planet with Chapter 13's guide to sustainability. You'll learn to brew with a conscience, optimizing resource use and championing eco-friendly practices. Dreaming of taking your passion further? Chapter 14 provides you with keen strategies to expand your operation, from scaling batches to considering commercial aspirations. And finally, Chapter 15 allows you to peer into the visionary future of home brewing, remaining on the forefront of emerging trends and leveraging the latest innovations to refine your art. 'The Home Brewer's Handbook' is an invitation to a lifelong journey of discovery, mastery, and fellowship. It's the gateway to not just making beverages, but making memories. Capture the heart of brewing and become the creator of flavors that tell your unique story. Embark on this voyage today, immerse yourself in the art of the brew, and let 'The Home Brewer's Handbook' ferment your passion into perfection!
Author: Chris Smart Publisher: Woodhead Publishing ISBN: 0081020902 Category : Technology & Engineering Languages : en Pages : 270
Book Description
The Craft Brewing Handbook: A Practical Guide to Running a Successful Craft Brewery covers the practical and technical aspects required to set up and grow a successful craft brewing business. With coverage of equipment options, raw material choice, the brewing process, recipe development and beer styles, packaging, quality assurance and quality control, sensory evaluation, common faults in beer, basic analyses, and strategies to minimize utilities, such as water and energy, this book is a one-stop shop for the aspiring brewer. The craft brewing sector has grown significantly around the world over the past decade. Many new breweries are technically naïve and have a thirst for knowledge. This book not only covers how to maximize the chances of getting production right the first time, it also deals with the inevitable problems that arise and what to do about them. Focuses on the practical aspects of craft brewing Features chapters on equipment choice, QA/QC and analyses, and beer styles Provides insights into successful breweries around the globe