Brewing

Author: Ian Hornsey

Publisher: Royal Society of Chemistry

ISBN: 1847550282

Category: Technology & Engineering

Page: 242

View: 4096

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It is believed that beer has been produced, in some form, for thousands of years - the ancient Egyptians being one civilization with a knowledge of the fermentation process. Beer production has seen many changes over the centuries, and Brewing, Second Edition brings the reader right up to date with the advances in the last decade. Covering the various stages of beer production, reference is also made to microbiology within the brewery and some pointers to research on the topic are given. Written by a recently retired brewer, this book will appeal to all beer-lovers, but particularly those within the industry who wish to understand the processes, and will be relevant to students of food or biological sciences.

Brewing

Author: Michael J. Lewis,Tom W. Young

Publisher: Springer Science & Business Media

ISBN: 1461507294

Category: Technology & Engineering

Page: 398

View: 8810

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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.

A History of Beer and Brewing

Author: Ian Spencer Hornsey

Publisher: Royal Society of Chemistry

ISBN: 9780854046300

Category: Cooking

Page: 742

View: 8935

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A History of Beer and Brewing provides a comprehensive account of the history of beer. Research carried out during the last quarter of the 20th century has permitted us to re-think the way in which some ancient civilizations went about their beer production. There have also been some highly innovative technical developments, many of which have led to the sophistication and efficiency of 21st century brewing methodology. A History of Beer and Brewing covers a time-span of around eight thousand years and in doing so:·Stimulates the reader to consider how, and why, the first fermented beverages might have originated·Establishes some of the parameters that encompass the diverse range of alcoholic beverages assigned the generic name 'beer'·Considers the possible means of dissemination of early brewing technologies from their Near Eastern originsThe book is aimed at a wide readership particularly beer enthusiasts. However the use of original quotations and references associated with them should enable the serious scholar to delve into this subject in even greater depth.

Handbook of Brewing

Author: William Hardwick

Publisher: CRC Press

ISBN: 9780849390357

Category: Technology & Engineering

Page: 728

View: 5461

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Offers detailed studies of beer and its production as well as its commercial and economic aspects. All beverages worldwide which are beer-like in character and alcoholic content are reviewed. The book delineates over 900 chemical compounds that have been identified in beers, pinpoints their sources, gives concentration ranges, and examines their influence on beer quality. This work is intended for brewing, cereal and food chemists and biochemists; composition, nutrition, biochemical, food and quality assurance and control engineers; nutritionists; food biologists and technologists; microbiologists; toxicologists; and upper level undergraduate and continuing-education students in these disciplines.


Brewing

Science and Practice

Author: D E Briggs,P A Brookes,R Stevens,C A Boulton

Publisher: Elsevier

ISBN: 1855739062

Category: Technology & Engineering

Page: 900

View: 6598

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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 of these aspects of the subject. After an initial overview of the brewing process, malts, adjuncts and enzymes are reviewed. A chapter is then devoted to water, effluents and wastes. There follows a group of chapters on the science and technology of mashing, including grist preparation. The next two chapters discuss hops, and are followed by chapters on wort boiling, clarification and aeration. Three chapters are devoted to the important topics of yeast biology, metabolism and growth. Fermentation, fermentation technologies and beer maturation are then reviewed, followed by a consideration of 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 flavour. A final group of chapters cover packaging, storage, distribution and the retail handling of beer. Based on the authors’ unrivalled experience in the field, Brewing: science and practice is a standard work for the industry. A detailed account of all stages of the brewing process Safety and quality issues are discussed, including the chemical and physical properties of beer and beer microbiology A strong partnership of the science and the practicalities of production ensures this book is a primary reference

A Practical Treatise on Brewing

Based on Chemical and Economical Principles; with Formulæ for Public Brewers, and Instructions for Private Families

Author: William Black (practical brewer.)

Publisher: N.A

ISBN: N.A

Category: Brewing

Page: 212

View: 8605

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Brewing Microbiology

Author: F.G. Priest,Iain Campbell

Publisher: Springer Science & Business Media

ISBN: 1441992502

Category: Technology & Engineering

Page: 399

View: 7389

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Much has happened in the brewing industry since the last edition of this book was published in 1996. In particular, there has been substantial con solidation of larger brewing companies as major multinational concerns, and at the other end of the spectrum the microbrewing scene in various parts of the world has become established as a sustainable enterprise. For those involved in the scientific and technical aspects of fermented bever age production the changes have been no less daunting. The complete genome sequence of Saccharomyces cerevisiae has been determined and studies are underway in numerous laboratories throughout the world to unravel the expression of the genome (transcriptomics and proteomics) and understand exactly "how a yeast works. " This will undoubtedly con tribute to our understanding of yeast fermentation and flavor generation in a revolutionary way because it will enable the simultaneous monitor ing of all genes in the organism during the fermentation. In Chapters 2 and 3 of this volume Colin Slaughter and John Hammond bring the reader up-to-date in this rapidly moving area and cover the remarkable achievements of modern biochemistry and molecular biology. lain Campbell has also revised the systematics of culture and wild yeasts in Chapter 7. The other major technical change since the last edition of this book is the introduction of molecular characterization and detection of microor ganisms based largely, but not exclusively, on the polymerase chain reac tion (PCR) for amplification of specific DNA fragments.



Derrick Storm: A Brewing Storm - Ein Sturm zieht auf

Author: Richard Castle

Publisher: Cross Cult

ISBN: 3864250625

Category: Fiction

Page: 80

View: 2376

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Als Derrick Storm die CIA verlassen musste, konnte er nicht einfach in Rente gehen ... Er musste seinen eigenen Tod vortäuschen. Doch als sein ehemaliger Chef einen alten Gefallen einfordert, der Storm aus dem Ruhestand und wieder nach Washington bringt, weiß er, dass mehr auf dem Spiel stehen muss als das Leben eines Senatorsohns. Um eine Entführung aufzuklären, arbeitet Storm neben, nicht unbedingt mit der attraktiven FBI-Ermittlerin April Showers. Er muss ein verwirrendes Chaos aus willkürlichen Notizen und einem komplizierten Netz persönlicher Beziehungen und internationaler Politik klären. Das Kidnapping kann er aufklären, aber dennoch braut sich am Horizont ein Sturm zusammen ... Die Storm-Kurzromantrilogie von Richard Castle: Derrick Storm 1: A Brewing Storm - Ein Sturm zieht auf Derrick Storm 2: A Raging Storm - Im Auge des Sturms Derrick Storm 3: A Bloody Storm - Vom Sturm getrieben


A Treatise on the Art of Brewing

Exhibiting the London Practice of Brewing, Porter, Brown Stout, Ale, Table Beer, and Various Other Kinds of Malt Liquors

Author: Friedrich Christian Accum

Publisher: N.A

ISBN: N.A

Category: Brewing

Page: 252

View: 5656

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Handbook of Brewing, Second Edition

Author: Graham G. Stewart,Fergus G. Priest

Publisher: CRC Press

ISBN: 1420015176

Category: Technology & Engineering

Page: 872

View: 1589

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It has been ten years since its first edition, making the Handbook of Brewing, Second Edition the must have resource on the science and technology of beer production. It recounts how during this time, the industry has transformed both commercially and technically and how many companies have been subsumed into large multinationals while at the other extreme, microbreweries have flourished in many parts of the world. It also explains how massive improvements in computer power and automation have modernized the brewhouse while developments in biotechnology have steadily improved brewing efficiency, beer quality, and shelf life. In addition to these topics, the book, written by an international team of experts recognized for their contributions to brewing science and technology, also covers traditional beer styles as well as more obscure beverages such as chocolate- or coffee-flavored beers. It includes the many factors to be considered in setting up and operating a microbrewery as well as the range of novel beers and beer-related products currently being considered by the brewing industry. It also describes new avenues that challenge the brewer’s art of manufacturing a quality beverage from barley-based raw materials. Thorough and accessible, the Handbook of Brewing, Second Edition provides the essential information for those who are involved or interested in the brewing industry.

Brewing

Author: A. Chaston Chapman

Publisher: Cambridge University Press

ISBN: 1107605954

Category: Science

Page: 144

View: 8804

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Originally published during the early part of the twentieth century, the Cambridge Manuals of Science and Literature were designed to provide concise introductions to a broad range of topics. They were written by experts for the general reader and combined a comprehensive approach to knowledge with an emphasis on accessibility. Brewing by A. Chaston Chapman was first published in 1912. The volume presents an account of the methods and scientific principles underlying the process of brewing.

Handbook of Brewing

Processes, Technology, Markets

Author: Hans Michael Eßlinger

Publisher: John Wiley & Sons

ISBN: 3527623493

Category: Technology & Engineering

Page: 778

View: 1932

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This comprehensive reference combines the technological know-how from five centuries of industrial-scale brewing to meet the needs of a global economy. The editor and authors draw on the expertise gained in the world's most competitive beer market (Germany), where many of the current technologies were first introduced. Following a look at the history of beer brewing, the book goes on to discuss raw materials, fermentation, maturation and storage, filtration and stabilization, special production methods and beermix beverages. Further chapters investigate the properties and quality of beer, flavor stability, analysis and quality control, microbiology and certification, as well as physiology and toxicology. Such modern aspects as automation, energy and environmental protection are also considered. Regional processes and specialties are addressed throughout the entire book, making this a truly global resource on brewing.

Brewed in Canada

The Untold Story of Canada's 350-year-old Brewing Industry

Author: Allen Winn Sneath

Publisher: Dundurn

ISBN: 9781550023732

Category: History

Page: 431

View: 2896

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A passionate narrative of individual power, colourful characters, family rivalries, and foreign ownership of Canadas brewing industry.

Brewing

Author: Ian Hornsey

Publisher: Royal Society of Chemistry

ISBN: 1849736022

Category: Cooking

Page: 332

View: 1607

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It is believed that beer has been produced, in some form, for thousands of years - the ancient Egyptians being one civilization with a knowledge of the fermentation process. Beer production has seen many changes over the centuries, and Brewing, Second Edition brings the reader right up to date with the advances in the last decade. Covering the various stages of beer production, reference is also made to microbiology within the brewery and some pointers to research on the topic are given. Written by a recently retired brewer, this book will appeal to all beer-lovers, but particularly those within the industry who wish to understand the processes, and will be relevant to students of food or biological sciences.

A Treatise on Brewing

Wherein is Exhibited the Whole Process of the Art and Mystery of Brewing the Various Sorts of Malt Liquor; with Practical Examples Upon Each Species ...

Author: Alexander Morrice

Publisher: N.A

ISBN: N.A

Category: Beer and brewing

Page: 171

View: 5657

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