The Craft Brewing Handbook
A Practical Guide to Running a Successful Craft Brewery
Published on 13. November 2019
Book
Hardback
270 pages
978-0-08-102079-1 (ISBN)
Description
The Craft Brewing Handbook: A Practical Guide to Running a Successful Craft Brewery covers the practical and technical aspects required to set up and grow a successful craft brewing business. With coverage of equipment options, raw material choice, the brewing process, recipe development and beer styles, packaging, quality assurance and quality control, sensory evaluation, common faults in beer, basic analyses, and strategies to minimize utilities, such as water and energy, this book is a one-stop shop for the aspiring brewer.
The craft brewing sector has grown significantly around the world over the past decade. Many new breweries are technically naive and have a thirst for knowledge. This book not only covers how to maximize the chances of getting production right the first time, it also deals with the inevitable problems that arise and what to do about them.
The craft brewing sector has grown significantly around the world over the past decade. Many new breweries are technically naive and have a thirst for knowledge. This book not only covers how to maximize the chances of getting production right the first time, it also deals with the inevitable problems that arise and what to do about them.
Reviews / Votes
"With the explosion of craft breweries all over the world and also in South Africa, this book is a useful guide to brewers starting out in their careers. As the editor, Chris Smart, states, "the purpose is to provide a very practical content of immediate value to anybody who hopes to establish a craft brewery or is in the early stages of producing beer for sale?. Science and engineering concepts are used to explain where necessary, but I found the book to be easy to read and not overly technical or jargon-rich." --FSTMore details
Series
Language
English
Place of publication
Cambridge
United Kingdom
Publishing group
Elsevier Science & Technology
Target group
Professional and scholarly
Individuals considering establishing a craft brewery, owners/brewers in small to medium sized breweries, undergraduates and postgraduates in brewing science and technology, brewing science and technology consultants and trainers, brewers studying for relevant qualifications e.g. IBD examinations
Product notice
Laminated cover
Dimensions
Height: 229 mm
Width: 152 mm
Thickness: 16 mm
Weight
532 gr
ISBN-13
978-0-08-102079-1 (9780081020791)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
E-Book
11/2019
Woodhead Publishing
€220.00
Available for download
Person
Dr. Smart is the head of Brewing Services at Campden BRI. He has over 25 years' experience of leading technical and business development teams across industry, research and academia. His previous roles include Deputy Development Director at the University of Nottingham, Global Science Business Partner at Cadbury Schweppes, and Manager of Food Knowledge & Know-how, the London and South East of England Regional Food Technology Transfer Centre. He manages the sensory, microbiology, environmental and new product development teams at Campden BRI's brewing division - including the extensive plant for malting and brewing research.
Content
1. Introduction
2. Raw Materials
3. Beer styles and recipe development: what should I brew?
4. Brewhouse operations
5. Fermentation
6. Quality Assurance/Quality Control and product safety and testing
7. Sensory evaluation of beer
8. Common faults in beer
2. Raw Materials
3. Beer styles and recipe development: what should I brew?
4. Brewhouse operations
5. Fermentation
6. Quality Assurance/Quality Control and product safety and testing
7. Sensory evaluation of beer
8. Common faults in beer