Brewing
2nd Edition
Published on 31. October 2002
Book
Paperback/Softback
X, 398 pages
978-0-306-47274-9 (ISBN)
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.
Reviews / Votes
Praise for the second edition: "Brewing, Second Edition, presents the subject of brewing science and practice in an easy-to-read format with excellent illustrations and gives a good grounding in the subject. ...an excellent survey of the science and technology of malting and brewing, suitable both for students of biotechnology in general and as a basic reference for anyone in the brewing industry. Overall, ...a useful introductory text for anyone interested in the technical aspects of the brewing process." (Food Technology, June 2003) ". these chapters provide a sound basis for the brewing process, with clear expositions of critical steps such as extraction in mashing and metabolism in fermentation." (American Society of Brewing Chemists Newsletter, 63:2, 2003) Praise for the first edition: "This book presents the essentials of brewing science and is a useful guide for students and professional brewers." (Food Science and Technology Abstracts)"...an excellent survey of the science and technology of malting and brewing, suitable both for students of biotechnology in general and as an introduction for specialized students of brewing." (Society for General Microbiology Quarterly)More details
Edition
Second Edition 2001
Language
English
Place of publication
New York
United States
Publishing group
Springer Science+Business Media
Target group
Professional and scholarly
Research
Illustrations
3 s/w Abbildungen
X, 398 p. 3 illus.
Dimensions
Height: 229 mm
Width: 152 mm
Thickness: 23 mm
Weight
594 gr
ISBN-13
978-0-306-47274-9 (9780306472749)
DOI
10.1007/978-1-4615-0729-1
Schweitzer Classification
Other editions
Additional editions
Michael J. Lewis | Tom W. Young
Brewing
E-Book
12/2012
2nd Edition
Springer
€96.29
Available for download
Content
I. Components.- 1. Overview of the brewing process.- 2. Basic chemistry for brewing science.- 3. Heat transfer and refrigeration.- 4. Water for brewing.- 5. Microbiology and microbial contaminants of brewing.- 6. Beer quality and flavor.- 7. Analytical methods and Statistical process control.- 8. Cleaning and sanitation.- II. Processes.- 9. Barley.- 10. Malting technology: malt, specialized malts, and non-malt adjunets.- 11. Malting biochemistry.- 12. Mashing technology.- 13. Mashing biochemistry.- 14. Hops technology.- 15. Hops chemistry and wort boiling.- 16. Brewer's yeast.- 17. Fermentation: overview, process, and technology.- 18. Fermentation biochemistry.- 19. Finishing processes.- 20. Beer packaging and dispense.- Additional Reading.