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Focused on brewing science, process, and quality, this is a comprehensive textbook on beer production, from the underlying biology and chemistry to process steps, packaging, testing, and service of beer and related products.
Mastering Brewing Science is a complete resource for brewing students as well as established professionals, with coverage of brewing processes, beer quality assurance, and related industries such as hop and malt preparation. The text strikes a balance among essential scientific concepts, treatment of raw materials, procedures and equipment for beer brewing, and protecting and evaluating product quality. Understanding the science of beer production will enable readers to troubleshoot problems in the brewery, a critical skill for a career in beer.
Mastering Brewing Science begins with a high-level discussion of the brewing process. Subsequent chapters review the fundamentals of biology and chemistry with application to the brewing process. The remaining material covers the processes and procedures to make quality beer and related beverages, including a focus on each of the four raw materials. Hundreds of illustrations, many in full color, explain the equipment and processes.
The newly revised and updated Second Edition of Mastering Brewing Science includes:
Mastering Brewing Science is an essential learning resource for students in brewing science or technology programs or as a valuable resource for brewing professionals.
Matthew Farber, PhD is the founding director of the Brewing Science Certificate program at Rowan University in New Jersey, where he is Associate Professor of Biology.
Roger Barth, PhD is Professor Emeritus of Chemistry at West Chester University in Pennsylvania. He is the creator of a course on the chemistry of beer.
Preface xi
Acknowledgments xiii
About the Authors xvii
About the Companion Website xix
1 Brewing Quality Overview 1
1.1 Ingredients 2
1.2 Brewing Overview 3
1.3 A Scientific History of Brewing 13
1.4 Introduction to Beer Quality 22
Case Study 27
Case Study Questions 27
Check for Understanding 27
Bibliography 28
2 Chemistry for Brewing 31
2.1 Atoms 31
2.2 Bonding and Compounds 36
2.3 Molecules 43
2.4 Intermolecular Forces 47
2.5 Structure of Molecules 50
2.6 Organic Chemistry and Functional Groups 52
2.7 Chemical Reactions 55
Check for Understanding 59
Bibliography 61
3 Biology for Brewing 63
3.1 Macromolecules 63
3.2 Membranes 83
3.3 Cellular Structures 85
3.4 The Central Dogma 88
Check for Understanding 96
Bibliography 97
4 Water 99
4.1 Water Chemistry 99
4.2 Water Profiles and Adjustment for Brewing 111
4.3 Analytical and Quality Control Procedures for Water 116
Check for Understanding 117
Bibliography 118
5 Malt 121
5.1 Barley Biology 121
5.2 The Malting Process 125
5.3 Types of Malt 130
5.4 Analytical and Quality Control Procedures for Malt 135
Case Studies 145
Check for Understanding 146
Bibliography 146
6 Hops 147
6.1 Hops Biology 147
6.2 Hop Flavor Chemistry 152
6.3 Hops Processing and Products 157
6.4 Hop Dosing 163
6.5 Analytical and Quality Control Procedures for Hops 164
Case Study 165
Check for Understanding 166
Bibliography 167
7 Grain Handling and Milling 169
7.1 Malt Storage and Transfer 169
7.2 Malt Infestations and Pest Control 177
7.3 Milling 179
7.4 Analytical and Quality Control Procedures for the Grist 184
Case Study 187
Check for Understanding 188
Bibliography 189
8 Mashing 191
8.1 Starch Hydrolysis 191
8.2 Enzymes 193
8.3 Mashing Process 201
8.4 Mash Conversion Vessel Design and Operation 206
8.5 Mashing Steps and Parameters 210
8.6 The Use of Adjuncts 214
8.7 Enzymes and Processing Aids 216
8.8 Analytical and Quality Control Procedures for Mashing 219
Case Study 220
Check for Understanding 220
Bibliography 222
9 Wort Processing 225
9.1 Wort Separation Processes 225
9.2 Management of Spent Grains 235
9.3 Wort Boiling 236
9.4 Boiling Technology 241
9.5 Hot Wort Clarification 251
9.6 Boiling Chemistry 253
9.7 Chilling 254
9.8 Knocking Out 255
Case Studies 257
Check for Understanding 258
Bibliography 259
10 Yeast 261
10.1 Yeast Biology 261
10.2 Yeast Handling and Repitching 267
10.3 Yeast Propagation 271
10.4 Active Dry Yeast 279
10.5 Unconventional Yeast 279
10.6 Yeast Hybridization 282
10.7 Analytical and Quality Control Procedures for Yeast 285
Case Studies 291
Check for Understanding 292
Bibliography 292
11 Fermentation 295
11.1 Fermentation Process 295
11.2 Fermentation Reactions 304
11.3 Energy and ATP 307
11.4 Oxidation, Reduction, and NAD 308
11.5 Fermentation Process and Equipment 312
11.6 Temperature Monitoring and Control 318
11.7 Analytical and Quality Control Procedures for Fermentation 324
Case Studies 331
Check for Understanding 331
Bibliography 332
12 Conditioning 333
12.1 Secondary Fermentation 334
12.2 Clarification 337
12.3 Carbonation 344
12.4 Beer Aging 349
12.5 Dry Hopping 352
12.6 Analytical and Quality Control Procedures for Conditioning 354
Case Studies 357
Check for Understanding 358
Bibliography 358
13 Packaging and Serving 361
13.1 Kegs and Casks 361
13.2 Gas Laws 367
13.3 Keg Dispense System 370
13.4 Bottles and Cans 377
13.5 Filling Bottles and Cans 380
13.6 Beer Service and Packaging Quality 389
13.7 Measurement of Beer Packaging Quality 390
Case Studies 395
Check for Understanding 395
Bibliography 396
14 Cleaning, Cip, and Sanitization 397
14.1 Cleaning a Brewery 397
14.2 Clean in Place 401
14.3 Cleaning Chemicals 405
14.4 Sanitizers 409
14.5 Analysis and Quality Control of Cleaning Effectiveness 411
Case Study 413
Check for Understanding 413
Bibliography 414
15 Good Brewery Practice 415
15.1 Brewery Safety 415
15.2 The Brewery Laboratory 431
15.3 Standard Operating Procedures 436
15.4 Managing Quality Data 438
Case Study 446
Check for Understanding 446
Bibliography 447
16 Flavor 449
16.1 Flavor Anatomy 449
16.2 Flavor Chemistry 454
16.3 Flavor Stability 463
16.4 Flavor Evaluation 468
Case Studies 472
Check for Understanding 472
Bibliography 473
17 Color, Foam, and Haze 475
17.1 Light and Color 475
17.2 Foam 482
17.3 Haze 490
17.4 Quality Control and Evaluation 496
Case Studies 503
Check for Understanding 504
Bibliography 504
18 Microbial Stability 507
18.1 Spoilage Microorganisms 507
18.2 Microbial Stabilization 519
18.3 Analytics and Quality Control of Microorganisms 526
Case Study 537
Check for Understanding 537
Bibliography 538
19 Related Products and Processes 541
19.1 Nonalcohol/Low Alcohol Beer 541
19.2 Gluten- Free Beer 548
19.3 Flavored Malt Beverages and Hard Seltzers 551
19.4 Hemp Beer 555
19.5 High- Gravity Brewing 558
19.6 Brewing with Bacteria 561
Check for Understanding 562
Bibliography 563
Glossary 565
Index 625
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