Brewing : science and practice

Author(s)

• Briggs, D. E.

Bibliographic Information

Brewing : science and practice

Dennis E. Briggs ... [et al.]

（Woodhead Publishing in food science, technology and nutrition）

Woodhead Pub. Ltd. , CRC Press, 2009

Reprinted

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"

Details

• NCID: BB08572348
• ISBN:
  • 9780849325472
• LCCN: 2006281001
• Country Code: us
• Title Language Code: eng
• Text Language Code: eng
• Place of Publication: Cambridge, England,Boca Raton
• Pages/Volumes: xviii, 881 p.
• Size: 25 cm
• Classification:
  • DC21 : 663.3
  • LCC : TP570
• Subject Headings:
  • LCSH : Brewing
• Parent Bibliography ID:
  • BA78933126