Brewing : science and practice
Author(s)
Bibliographic Information
Brewing : science and practice
(Woodhead Publishing in food science, technology and nutrition)
Woodhead Pub. Ltd. , CRC Press, 2009
Reprinted
Available at 1 libraries
  Aomori
  Iwate
  Miyagi
  Akita
  Yamagata
  Fukushima
  Ibaraki
  Tochigi
  Gunma
  Saitama
  Chiba
  Tokyo
  Kanagawa
  Niigata
  Toyama
  Ishikawa
  Fukui
  Yamanashi
  Nagano
  Gifu
  Shizuoka
  Aichi
  Mie
  Shiga
  Kyoto
  Osaka
  Hyogo
  Nara
  Wakayama
  Tottori
  Shimane
  Okayama
  Hiroshima
  Yamaguchi
  Tokushima
  Kagawa
  Ehime
  Kochi
  Fukuoka
  Saga
  Nagasaki
  Kumamoto
  Oita
  Miyazaki
  Kagoshima
  Okinawa
  Korea
  China
  Thailand
  United Kingdom
  Germany
  Switzerland
  France
  Belgium
  Netherlands
  Sweden
  Norway
  United States of America
Note
Includes bibliographical references and index
1st published 2004, Woodhead publishing limited and CRC press LLC
Description and Table of Contents
Description
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.
After an initial overview of the brewing process, the book reviews malts, adjuncts, and enzymes. Chapters explain water, effluents, and wastes; detail the science and technology of mashing, including grist preparation; discuss hops and are followed by chapters on wort boiling, clarification, and aeration. Additional chapters present information on yeast biology, metabolism, and growth; fermentation, fermentation technologies, and beer maturation; and 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.
Based on the authors' unrivaled experience in the field, Brewing: Science and Practice will be a standard work for the industry.
Table of Contents
An Outline of Brewing
Malts, Adjuncts and Supplementary Enzymes
Water, Effluents and Wastes
The Science of Mashing
The Preparation of Grists
Mashing Technology
Hops
The Chemistry of Hop Constituents
Chemistry of Wort Boiling
Wort Boiling, Clarification, Cooling and Aeration
Yeast Biology
Yeast Metabolism of Wort by Yeast
Yeast Growth
Fermentation Technologies
Beer Maturation and Treatments
Native African Beers
Microbiology
Brewhouses: Types, Control and Economy
Chemical and Physical Properties of Beer
Beer Flavour and Sensory Assessment
Packaging
Storage and Distribution
Beer in the Trade
Appendix
by "Nielsen BookData"