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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: 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: John J. Palmer Publisher: Brewers Publications ISBN: 1938469100 Category : Cooking Languages : en Pages : 313
Book Description
Water is arguably the most critical and least understood of the foundation elements in brewing. For many brewers used to choosing from a wide selection of hops and grain, water seems like an ingredient for which they have little choice but to accept what comes out of their faucet. But brewers in fact have many opportunities to modify their source water or to obtain mineral-free water and build their own brewing water from scratch. Much of the relevant information can be found in texts on physical and inorganic chemistry or water treatment and analysis, but these resources seldom, if ever, speak to brewers. Water: A Comprehensive Guide for Brewers takes the mystery out of water's role in the brewing process. This book is not just about brewing liquor. Whether in a brewery or at home, water is needed for every part of the brewing process: chilling, diluting, cleaning, boiler operation, wastewater treatment, and even physically pushing wort or beer from one place to another. The authors lead the reader from an overview of the water cycle and water sources, to adjusting water for different beer styles and brewery processes, to wastewater treatment. It covers precipitation, groundwater, and surface water, and explains how municipal water is treated to make it safe to drink but not always suitable for brewing. The parameters measured in a water report are explained, along with their impact on the mash and the final beer. Understand ion concentrations, temporary and permanent hardness, and pH. The concept of residual alkalinity is covered in detail and the causes of alkalinity in water are explored, along with techniques to control alkalinity. Ultimately, residual alkalinity is the major effector on mash pH, and this book addresses how to predict and target a specific mash pH—a key skill for any brewer wishing to raise their beer to the next level. But minerals in brewing water also determine specific flavor attributes. Ionic species important to beer are discussed and concepts like the sulfate-to-chloride ratio are explained. Examples illustrate how to tailor your brewing water to suit any style of beer. To complete the subject, the authors focus on brewery operations relating to source water treatment, such as the removal of particulates, dissolved solids, gas and liquid contaminants, organic contaminants, chlorine and chloramine, and dissolved oxygen. This section considers the pros and cons of various technologies, including membrane technologies such as filtration, ion-exchange systems, and reverse osmosis.
Author: Ludwig Narziß Publisher: John Wiley & Sons ISBN: 3527827145 Category : Technology & Engineering Languages : en Pages : 533
Book Description
Applied Malting and Brewing Science The landmark guide to malting and brewing science is available in English for the first time Humans have been producing fermented beverages for at least ten thousand years. Chief among them is beer, which has arguably never been more popular than it is at this point in history. The United States alone boasts more than 9,500 breweries, a number which has risen steadily as the market for craft beer continues to grow in that country. Thus, maltsters and brewers there and around the world are constantly looking for ways to hone their skills to create products of the highest quality as consistently as possible. With the detailed information presented in this book, they will not only be able to reacquaint themselves with the basic tenets of their profession but will also acquire an in-depth scientific foundation and a wide range of practical knowledge in all aspects of advanced malting and brewing. This landmark work on malting and brewing, originally entitled Abriss der Bierbrauerei, is currently in its eighth edition and has hitherto only been offered in the German language. However, it is now finally available for the first time in translation, as an unabridged and updated English edition. Applied Malting and Brewing Science is a reference for those interested in any facet of malt and beer production, including all of the most recent technical innovations in equipment and processes. This book represents the collective knowledge amassed over many decades of research by Ludwig Narziß in his tenure as Professor at the Chair for Brewing Technology at Weihenstephan. Readers of Applied Malting and Brewing Science will find the following: Comprehensive treatment of topics covering raw materials, malt and wort production, fermentation, packaging and much more A team of authors with decades of experience in the fields of malting and brewing science, both in academia and in their application in the industry A design which facilitates use of the book as both a student textbook and as a practical guide Written by the late Ludwig Narziß and his team, Applied Malting and Brewing Science is an indispensable source for students at any level in related scientific disciplines and for anyone working in the malting and brewing industry.
Author: Adam W. Tyma Publisher: Lexington Books ISBN: 1498535550 Category : Language Arts & Disciplines Languages : en Pages : 161
Book Description
Beer culture has grown exponentially in the United States, from the days of Prohibition to the signing of HR 1337 by then-President Jimmy Carter, which legalized homebrewing for personal and household use, to the potential hop shortage that all brewers are facing today. This expansion of the culture, both socially and commercially, has created a linguistic and cultural turn that is just now starting to be fully recognized. The contributors of Beer Culture in Theory and Practice: Understanding Craft Beer Culture in the United States examine varying facets of beer culture in the United States, from becoming a home brewer, to connecting it to the community, to what a beer brand means, to the social realities and shortcomings that exist within the beer and brewing communities. The book aims to move beer away from the cooler and taproom, and into the dynamic conversation of Popular and American cultural studies that is happening right now, both within and outside of the classroom.
Author: Matthew Farber Publisher: John Wiley & Sons ISBN: 1119456037 Category : Cooking Languages : en Pages : 594
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: European Brewery Convention Publisher: Lannoo Meulenhoff - Belgium ISBN: 9401480753 Category : Cooking Languages : en Pages : 467
Book Description
In today's world, the development of process management protocols has become part and parcel of an overriding quality ethic in brewing... Product consistency, traceability and, ultimately, consumer satisfaction are almost unthinkable these days without best practices in breweries rooted in solid quality management. Undoubtedly, this new handy brewing guide will prove to be an essential day-to-day guide on every brewer's desk or bookshelf.
Author: Ray Daniels Publisher: Brewers Publications ISBN: 0984075615 Category : Cooking Languages : en Pages : 636
Book Description
Author Ray Daniels provides the brewing formulas, tables, and information to take your brewing to the next level in this detailed technical manual.
Author: C Bamforth Publisher: Woodhead Publishing ISBN: 1845691733 Category : Technology & Engineering Languages : en Pages : 501
Book Description
Brewing continues to be one of the most competitive and innovative sectors in the food and drink industry. This important book summarises the major recent technological changes in brewing and their impact on product range and quality.The first group of chapters review improvements in ingredients, including cereals, adjuncts, malt and hops, as well as ways of optimising the use of water. The following sequence of chapters discuss developments in particular technologies from fermentation and accelerated processing to filtration and stabilisation processes as well as packaging. A final series of chapters analyse improvements in safety and quality control, covering such topics as modern brewery sanitation, waste handling, quality assurance schemes, and control systems responsible for chemical, microbiological and sensory analysis.With its distinguished editor and international team of contributors, Brewing: new technologies is a standard reference for R&D and Quality Assurance managers in the brewing industry. - Summarises the major recent technological changes in brewing - Reviews improvements in ingredients including cereals, malts and hops - Discusses developments in fermentation, filtration and packaging technologies
Author: James Murphy Publisher: Goodfellow Publishers Ltd ISBN: 1908999381 Category : Business & Economics Languages : en Pages : 258
Book Description
A comprehensive text and resource book designed to explain the latest developments in and new complexities of managing modern bars- be they stand alone or part of larger institutions such as hotels and resorts.
Author: Michael J. Lewis
Author: Michael J. Lewis
Author: John J. Palmer
Author: Ludwig Narziß
Author: Adam W. Tyma
Author: Matthew Farber
Author: European Brewery Convention
Author: Ray Daniels
Author: Ray Klimovitz
Author: C Bamforth
Author: James Murphy