BREWING SCIENCE a multidisciplinary approach.

Description

Preface To the Student To the Instructor Preface to the Second Edition Contents 1: Introduction to Brewing Science 1.1 Science and the Brewer 1.1.1 The Scientific Method 1.2 What Is Beer? 1.3 Some Common Conventions 1.3.1 Volume 1.3.2 Temperature 1.3.3 Weight 1.4 Yes Virginia, Beer Contains Alcohol 1.5 A Short History of Beer in the World 1.5.1 The Very Early Years 1.5.2 Beer in Europe Before 1500 1.5.3 Colonization and the New World 1.5.4 Beer in Post-1700 Europe 1.5.5 Beer in the Far East 1.6 Beer in the United States 1.6.1 Beer Unites the Nation 1.6.2 Expansion Across the West 1.6.3 Temperance and Prohibition 1.6.4 Prohibition in the United States 1.6.5 Post-prohibition 1.6.6 Returning to the Home 1.7 The Current Market for Beer Laboratory Exercises Familiarization with Laboratory Measurements. Experiment Exploring the Internet Experiment 2: Beer Styles 2.1 Judging Beer 2.1.1 Beer Styles 2.1.2 Conforming to a Style 2.2 Parameters That Classify a Beer Style 2.2.1 Physical Parameters 2.3 Common Beer Styles 2.3.1 Lagers 2.3.1.1 European Lagers 2.3.1.2 English Lagers 2.3.1.3 American Lagers 2.3.1.4 Other Lagers 2.3.2 Ales 2.3.2.1 European Ales 2.3.2.2 English, Scottish, and Irish Ales 2.3.2.3 American Ales 2.3.3 Hybrids 2.4 Historical Beer Styles 2.5 How to Sample and Taste Beer 2.5.1 Beer Glasses 2.5.2 Serving Temperature 2.5.3 Sampling and Tasting Laboratory Exercises Density Measurements Equipment Needed Experiment SRM Determination Equipment Needed Experiment 3: Molecules and Other Matters 3.1 The Atom 3.1.1 Compounds 3.2 Laws that Govern Atoms, Molecules, and Ionic Compounds 3.3 The World of Carbon-Containing Molecules 3.3.1 Basic Functional Groups in Brewing 3.3.2 Amino Acid Polymers 3.3.3 Drawing Organic Molecules 3.3.4 Naming Organic Molecules 3.4 Reactions of Organic Molecules 3.4.1 Oxidation and Reduction 3.4.2 Condensation Reactions 3.4.3 Isomerization Reactions 3.4.4 Radical Reactions 3.4.5 Maillard Reactions Laboratory Exercises Building Models in 3-D Equipment Needed Experiment 4: Overview of the Brewing Process 4.1 Overview of the Process 4.1.1 Agricultural 4.1.2 Malting 4.1.3 Milling 4.1.4 Mashing 4.1.5 Lautering and Sparging 4.1.6 Boiling 4.1.7 Fermenting 4.1.8 Maturing 4.1.9 Filtering 4.1.10 Packaging 4.2 Cleaning and Sterilizing 4.3 Inputs and Outputs 4.3.1 Water 4.3.2 Grains and Malts 4.3.3 Hops 4.3.4 Yeast 4.3.5 Finished Product Laboratory Exercises Sketch the Overview Research on Barley 5: Malting and Water 5.1 Biology of Barley 5.1.1 The Barley Corn 5.1.2 Barley and the Farmer 5.1.3 Barley Diseases and Pests 5.1.4 Sorting and Grading 5.2 Malting Barley 5.2.1 Germination of Barley 5.2.2 Equipment Used in Malting 5.2.3 Problems Arising from Malting 5.3 Maillard Reactions 5.4 Water – The Most Important Ingredient 5.4.1 Types of Water 5.4.1.1 Aquifers 5.4.1.2 Brewery Water 5.4.2 What’s in the Water? 5.4.2.1 Cations in Water 5.4.2.2 Anions in Water 5.4.2.3 Reactions in Water 5.4.3 pH 5.4.3.1 Residual Alkalinity Laboratory Exercises Germination of Barley Equipment Needed Experiment 6: Milling and Mashing 6.1 Milling 6.1.1 Purpose of Milling 6.1.2 Equipment Used in Milling 6.2 Purpose of Mashing 6.3 Equipment Used in Mashing 6.3.1 Cereal Cookers 6.3.2 Mash Mixer and Mash Kettles 6.3.3 Mash Tun 6.3.4 Processes in Mashing 6.4 Enzymes and What They Are 6.5 Chemistry While Resting 6.5.1 Starch 6.5.2 Phytase 6.5.3 Proteases and Peptidases 6.5.4 Glucanase 6.5.5 Alpha-Amylase 6.5.6 Beta-Amylase 6.5.7 Mashout 6.6 Efficiency of Extraction 6.6.1 Efficiency Calculations 6.6.2 Mash pH 6.6.3 Mash Thickness Laboratory Exercises The Effect of Temperature and pH on Mashing Efficiency Equipment Needed Experiment 7: Lautering and Sparging 7.1 Introduction 7.2 Fluid Physics: Static Case 7.2.1 Pressure 7.2.2 Pascal’s Law 7.3 Fluid Physics: Dynamic Case 7.3.1 Conservation of Mass: The Continuity Equation 7.3.2 Bernoulli’s Principle and Laminar Flow 7.3.3 Pressure and Hydraulic Head 7.3.4 Head and Pump Dynamics 7.3.5 Darcy’s Law and Laminar Flow in Porous Media 7.4 Equipment Used in Sparging and Lautering 7.4.1 Batch Sparging 7.4.2 Fly Sparging 7.4.3 Mash Filter 7.5 When Do We Stop Sparging? Laboratory Exercises Exploring Darcy’s Law Equipment Needed Experiment 8: Wort Boiling 8.1 Why Boil the Wort? 8.2 The Equipment of the Boil 8.2.1 Metals and Heating 8.2.2 Corrosion 8.2.3 Methods for Heating 8.2.4 Direct Fire Vessels 8.2.5 Calandria 8.2.6 Other Heating Systems 8.3 Heat and Temperature 8.3.1 Types of Energy 8.4 Heat Capacity and Heat Transfer 8.4.1 Phase Transition – Boiling 8.4.2 Power 8.5 Hops in the Boil 8.5.1 The Hop Flower Revisited 8.5.2 Hop Oil Constituents 8.5.3 Modified Hop Oils Laboratory Exercises Hop Tea and Identifying Flavors Determination of Percent Hop Acids in Hops Determination of Wort Viscosity During Boil 9: Cooling and Fermenting 9.1 Setting the Stage 9.2 Wort Chilling 9.2.1 Heat Exchangers 9.2.2 Multiple-Stage Heat Exchangers 9.3 Equipment Used in Fermentation 9.3.1 Refrigeration 9.3.1.1 Introductory Thermodynamics. State Variables and Processes 9.3.1.2 Internal Energy and the First Law of Thermodynamics 9.3.1.3 Thermodynamic Processes 9.3.1.4 Reversible and Irreversible Processes in Thermodynamics 9.3.1.5 The Most Efficient Cycle: The Carnot Cycle 9.3.1.6 Type of Refrigerants 9.3.1.7 Mechanical Implementation of Refrigeration. Glycol Circulation 9.3.2 Fermenters, CCV, and Round Squares 9.4 Yeast 9.4.1 Yeast Morphology 9.4.2 Yeast Metabolism 9.4.2.1 Aerobic Conditions 9.4.2.2 Anaerobic Conditions 9.4.2.3 Effects on Metabolism 9.4.3 Products of Yeast Laboratory Exercises The Effect of Sugars on Fermentation 10: Maturation and Carbonation 10.1 The Purpose of Maturation 10.1.1 Secondary Fermentation 10.1.2 Warm Maturation 10.1.3 Cold Maturation 10.1.4 Other Adjustments 10.2 Equipment Used in Maturation 10.2.1 The Cold Maturation Tank 10.2.2 Cask Conditioning 10.3 Carbonation 10.3.1 The Principles of Carbonation 10.3.2 Equipment Used to Carbonate 10.3.3 Issues with Carbonation Laboratory Exercises Diacetyl Determination in Beer Adjusting the Color 11: Clarification and Filtration 11.1 Introduction 11.2 Colloids and Colloidal Stability 11.2.1 What Is a Colloid? 11.2.2 Formation of Colloids in Beer 11.2.3 Turbidity Measurements 11.2.4 Shelf Life 11.3 Clarification 11.3.1 During Boiling 11.3.2 During Fermentation 11.3.3 During Maturation 11.3.4 The Centrifuge 11.4 Filtration 11.4.1 Principles of Filtration 11.4.2 Filtration Equipment 11.4.2.1 The Sheet Filter 11.4.2.2 The Lenticular Filter 11.4.2.3 Powder Filters 11.4.2.4 Crossflow Filters 11.4.3 Issues with Filtration 11.4.3.1 Product Safety Hazards 11.4.3.2 Product Quality Hazards 11.4.3.3 Operator Safety Hazards Laboratory Exercises Filtration Equipment Needed Experiment 12: Packaging 12.1 Introduction 12.2 Carbonation and Other Gases 12.2.1 Pressure Loss in Transferring Liquids 12.2.2 Other Gases Used in “Carbonation” 12.3 Packaging 12.3.1 Small Pack 12.3.1.1 Bottles 12.3.1.2 Cans 12.3.1.3 Plastic 12.3.2 Large Pack 12.4 Pasteurization 12.4.1 Tunnel Pasteurization 12.4.2 Flash Pasteurization 12.4.3 Other Methods of Pasteurization Laboratory Exercises Thermal Expansion of Water Equipment Needed Experiment 13: Quality Assurance and Quality Control 13.1 What Is Quality? 13.2 Quality Control 13.2.1 Methods in Quality Control 13.3 Quality Assurance 13.3.1 Good Brewery Practice 13.3.2 Addressing Production Using 5Why and PDCA 13.4 Addressing Product Safety 13.4.1 FSMA 13.4.2 HACCP 13.5 Sensory Analyses 13.5.1 Types of Sensory Evaluations 13.6 Safety in the Brewery 13.6.1 Worker Safety Laboratory Exercises Turbidity in Beer Appendices Appendix A – Math for the Brewer A.0 Introduction A.1 Designing Your Brew A.1.1 Volume A.1.2 Designing the Grain Bill A.1.3 Hops A.1.4 Percent Alcohol by Volume (ABV) A.1.5 Color and SRM A.2.1 Misc-Strike Water Temperature Appendix B – R134a Refrigerant Data B.0 Introduction B.1 Saturated, Organized by Temperature B.2 Saturated, Organized by Pressure B.3 Superheated Vapor Index