Standards of Brewing

Formulas for Consistency and Excellence

Author: Charles W. Bamforth

Publisher: Brewers Publications

ISBN: 1938469224

Category: Cooking

Page: 210

View: 8525

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Standards of Brewing covers an essential topic for today’s brewers: consistent production of quality product. With distribution expanding and competition intense, no brewery can afford to release product for distribution unless it is confident the beer will meet consumer expectations-even months after production. Bamforth covers the principles and practices of brewery quality so that brewers can establish or audit their own programs and procedures for producing consistent, high quality beer.

Beer

Tap into the Art and Science of Brewing

Author: Charles Bamforth

Publisher: Oxford University Press

ISBN: 9780199756360

Category: Cooking

Page: 272

View: 3885

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Written by one of the world's leading authorities and hailed by American Brewer as "brilliant" and "by a wide margin the best reference now available," Beer offers an amusing and informative account of the art and science of brewing, examining the history of brewing and how the brewing process has evolved through the ages. The third edition features more information concerning the history of beer especially in the United States; British, Japanese, and Egyptian beer; beer in the context of health and nutrition; and the various styles of beer. Author Charles Bamforth has also added detailed sidebars on prohibition, Sierra Nevada, life as a maltster, hopgrowing in the Northwestern U.S., and how cans and bottle are made. Finally, the book includes new sections on beer in relation to food, contrasting attitudes towards beer in Europe and America, how beer is marketed, distributed, and retailed in the US, and modern ways of dealing with yeast.

Brewing Materials and Processes

A Practical Approach to Beer Excellence

Author: Charles Bamforth

Publisher: Academic Press

ISBN: 0128004681

Category: Technology & Engineering

Page: 366

View: 8816

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Brewing Materials and Processes: A Practical Approach to Beer Excellence presents a novel methodology on what goes into beer and the results of the process. From adjuncts to yeast, and from foam to chemometrics, this unique approach puts quality at its foundation, revealing how the right combination builds to a great beer. Based on years of both academic and industrial research and application, the book includes contributions from around the world with a shared focus on quality assurance and control. Each chapter addresses the measurement tools and approaches available, along with the nature and significance of the specifications applied. In its entirety, the book represents a comprehensive description on how to address quality performance in brewing operations. Understanding how the grain, hops, water, gases, worts, and other contributing elements establish the framework for quality is the core of ultimate quality achievement. The book is ideal for users in corporate R&D, researchers, students, highly-skilled small-scale brewers, and those seeking an understanding on how the parts impact the whole in beer production, providing them with an ideal companion to complement Beer: A Quality Perspective. Focuses on the practical approach to delivering beer quality, beginning with raw ingredients Includes an analytical perspective for each element, giving the reader insights into its role and impact on overall quality Provides a hands-on reference work for daily use Presents an essential volume in brewing education that addresses areas only lightly covered elsewhere

Handbook of Brewing, Second Edition

Author: Graham G. Stewart,Fergus G. Priest

Publisher: CRC Press

ISBN: 1420015176

Category: Technology & Engineering

Page: 872

View: 1958

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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.

Encyclopaedia of Brewing

Author: N.A

Publisher: John Wiley & Sons

ISBN: 111859813X

Category: Cooking

Page: 720

View: 5332

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The only encyclopedia of its kind, Encyclopedia of Brewing provides a comprehensive description of terms which relate to the science and technology of beer, allied beverages, and the brewing and malting processes. The extensive and authoritative coverage provides an appropriately detailed description of each term under consideration, supplemented with diagrams and photographs where relevant. This essential first point of reference for information on brewing science offers commercial brewers and allied traders worldwide, as well as the burgeoning North American craft brewing sector, with an international perspective.

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: 6712

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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 Guide to Craft Brewing

Author: John Alexander

Publisher: Crowood

ISBN: 1847973434

Category: Cooking

Page: 176

View: 3352

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A Guide to Craft Brewing explains how to brew your own beer in clear and straightforward terms, making this popular and rewarding hobby accessible to all. This practical book covers twenty-eight types of malts, thirty-one adjuncts and thirty-three hops, and includes how to treat water to match a beer type and yeast necessary to create your own unique style. It explains each step for the novice with tips and advice, but also includes advanced techniques and ideas for the more experienced home brewer.

Malting and Brewing Science

Hopped Wort and Beer

Author: D.E. Briggs,J.S. Hough,R. Stevens,Tom W. Young

Publisher: Springer Science & Business Media

ISBN: 9780834216846

Category: Technology & Engineering

Page: 526

View: 627

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These two exceptional volumes, both part of the second edition of a we ll established textbook, explore the biological, biochemical and chemi cal aspects of malting and brewing science. Focusing on the scientific principles behind the selection of raw materials and their processing, these two insightful text include brief descriptions of the equipmen t used.

Brewing Battles

A History of American Beer

Author: Amy Mittelman

Publisher: Algora Publishing

ISBN: 9780875865744

Category: Business & Economics

Page: 229

View: 9989

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Publisher's description -- Brewing Battles is the comprehensive story of American beer and the American brewing industry, from its colonial beginnings to the present. Although todayU+2019s beer companies have their roots in pre-Prohibition business, historical developments since Repeal have affected the industry over all, from individual brewers like Anheuser-Busch to the micro-brewers, and have influenced the tastes and habits of beer-drinking consumers as well. This book explains beer as a business and as a pleasure in America .

Global Big Business and the Chinese Brewing Industry

Author: Yuantao Guo

Publisher: Routledge

ISBN: 1134149913

Category: Business & Economics

Page: 240

View: 7584

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From the 1970s to the 1990s, China implemented a wide array of industrial policies to build up indigenous big business groups in their attempts to ‘catch-up’ with the industries of the developed world. With its entry into the WTO, China is under huge pressure to pursue the market-friendly policies advocated by the advanced economies. This is the first book in English that applies the theories of big business, catch-up and state intervention to the Chinese brewing industry. Having gathered first-hand research in China, Yuantao Guo analyzes the relationship between big business, competition and state intervention in the context of developing economies, demonstrating the implications of the industrial concentration and value chain integration of the global big business revolution for catch-up by developing world industries, considering to what extent state intervention can allow them to meet the competitive challenge. Examining these themes in relation to the Chinese brewing industry, Yuantao Guo uses detailed case studies of the Yanjing and Tsingtao breweries in order to detail the struggles that Chinese brewers have faced. This book makes a significant contribution to modern day discussions on globalization.

A History of Beer and Brewing

Author: Ian Spencer Hornsey

Publisher: Royal Society of Chemistry

ISBN: 9780854046300

Category: Cooking

Page: 742

View: 7130

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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.

The Land of the Five Flavors

A Cultural History of Chinese Cuisine

Author: Thomas O. Höllmann

Publisher: Columbia University Press

ISBN: 0231536542

Category: Cooking

Page: 304

View: 8608

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Renowned sinologist Thomas O. Höllmann tracks the growth of food culture in China from its earliest burial rituals to today's Western fast food restaurants, mapping Chinese cuisine's geographical variations and local customs, indigenous factors and foreign influences, trade routes, and ethnic associations. Höllmann details the food practices of major Chinese religions and the significance of eating and drinking in rites of passage and popular culture. He enriches his narrative with thirty of his favorite recipes and a selection of photographs, posters, paintings, sketches, and images of clay figurines and other objects excavated from tombs. Höllmann's award-winning history revisits the invention of noodles, the role of butchers and cooks in Chinese politics, debates over the origin of grape wines, and the causes of modern-day food contamination. He discusses local crop production, the use of herbs and spices, the relationship between Chinese food and economics, the influence of Chinese philosophy, and traditional dietary concepts and superstitions. Citing original Chinese sources, Höllmann uncovers fascinating aspects of daily Chinese life, constructing a multifaceted compendium that inspires a rich appreciation of Chinese arts and culture.

Analysis of Taste and Aroma

Author: John F. Jackson,H.F. Linskens

Publisher: Springer Science & Business Media

ISBN: 9783540417538

Category: Medical

Page: 269

View: 6296

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Molecular Methods of Plant Analysis Concept of the Series The powerful recombinant DNA technology and related developments have had an enormous impact on molecular biology. Any treatment of plant analysis must make use of these new methods. Developments have been so fast and the methods so powerful that the editors of Modern Methods of Plant Analysis have now decided to rename the series Molecular Methods ofPlant Analysis. This will not change the general aims of the series, but best describes the thrust and content of the series as we go forward into the new millennium. This does not mean that all chapters a priori deal only with the methods of molecular biology, but rather that these methods are to be found in many chapters together with the more traditional methods of analysis which have seen recent advances. The numbering of the volumes of the series therefore continues on from 20, which is the most recently published volume under the title Modern Methods ofPlant Analysis. As indicated for previous volumes, the methods to be found in Molecular Methods ofPlantAnalysis are described critically, with hints as to their limitations, references to original papers and authors being given, and the chapters written so that there is little need to consult other texts to carry out the methods of analysis described. All authors have been chosen because of their special experience in handling plant material and/or their expertise with the methods describe

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: 8204

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The Biotechnology of Malting and Brewing

Author: James S. Hough

Publisher: Cambridge University Press

ISBN: 9780521395533

Category: Medical

Page: 184

View: 413

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Now available in paperback for the first time, this book gives a clear, concise account of the malting and brewing processes and the science on which they are based. There are chapters about barley and the malting of grain, about water, hops, yeasts and bacteria as well as descriptions of fermentation and post-fermentation processes. The techniques of production of high-quality beers are also described. The whole description is placed within a biotechnological content: modern developments and the wider significance of the bacteria that commonly contaminate beer are carefully examined.


Principles of Brewing Science

A Study of Serious Brewing Issues

Author: George Fix

Publisher: Brewers Publications

ISBN: 1938469194

Category: Cooking

Page: 190

View: 1325

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Principles of Brewing Science is an indispensable reference which applies the practical language of science to the art of brewing. As an introduction to the science of brewing chemistry for the homebrewer to the serious brewer’s desire for detailed scientific explanations of the process, Principles is a standard addition to any brewing bookshelf.

Brewing Microbiology

Author: Fergus Priest,Iain Campbell

Publisher: Springer Science & Business Media

ISBN: 9780306472886

Category: Science

Page: 399

View: 5734

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The microbiology of brewing is a diverse subject covering both the production of beer and its stability to spoilage. The third edition of this extremely successful book gives an in-depth coverage of all aspects of brewing microbiology. It includes a new introductory chapter which describes the contribution of microbiology to modern brewing practice and sets the scene for the following, more specialized chapters. In addition, there are new chapters on microbiological methods and microbiology tailored to the microbrewer. Brewing Microbiology serves both as a reference book and a laboratory manual. It is also of value to technical brewers who must keep abreast of current developments, as well as quality controllers and laboratory research workers in the brewing and related food and beverage industries.

Handbook of Brewing

Author: William Hardwick

Publisher: CRC Press

ISBN: 9780849390357

Category: Technology & Engineering

Page: 728

View: 9944

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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.