ENGLISH

Brewing Science and Practice

By Dennis E. Briggs , Chris A. Boulton , Peter A. Brookes , Roger Stevens

Book information

Publisher
CRC Press
Year
2004
ISBN
9780849325472, 0849325471
Open Library ID
OL8259726M
Language
english
Format
PDF
Filesize
11 MB (11538071 bytes)
Series
Woodhead Publishing in Food Science and Technology
Edition
1
Pages
983\983
Library
Kolxoz dop KVKftp
Time added
2009-10-26 15:40:52

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.

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