| Description |
1 online resource (xxxi, 746 pages) : illustrations |
| Contents |
Cover -- Contents -- Preface -- List of Contributors -- 1: A Comprehensive History of Beer Brewing -- 1.1 Introduction -- 1.2 The Truly Happy Man Has His Mouth Full of Beer: From Prehistory to the End of the Roman Empire -- 1.3 I Would Like to Have a Great Lake of Beer for Christ the King: The Christian Middle Ages -- 1.4 Woar Volk Is, Bint Klaantn: Hopped Beer and the Seaports -- 1.5 For a Quart of Ale is a Dish for a King: John Bull and the Industrialization of Brewing -- 1.6 We Live in a Country Where Beer Constitutes Quasi the Fifth Element: Advent of Lager and the Internationalization of Brewing -- References -- 2: Starchy Raw Materials -- 2.1 Introduction -- 2.2 Principles of Structure and Metabolism -- 2.3 Major Brewing Cereals -- 2.4 Concluding Remarks -- References -- 3: Hops -- 3.1 Introduction -- 3.2 Cultivation of Hops -- 3.3 Components of Hops -- 3.4 Hop Products -- 3.5 Analytics -- 3.6 Hopping Technology -- 3.7 Storage of Hops -- References -- 4: Brew Water -- 4.1 General Requirements -- 4.2 Characteristics of Constituents Relevant for Brewing -- 4.3 Quality Criteria for Brew Water -- 4.4 Water Treatment -- References -- 5: Yeast -- 5.1 Brewing Yeast -- 5.2 Yeast Management -- References -- 6: Malting -- 6.1 Brewing Barley -- 6.2 Barley Intake and Storage -- 6.3 Special Malts -- References -- 7: Wort Production -- 7.1 Introduction -- 7.2 Technology of Grinding -- 7.3 Mashing Technology -- 7.4 Technology of Lautering -- 7.5 Technological Basics of Wort Boiling -- 7.5.1 Hot Holding -- 7.5.2 Evaporation -- 7.5.3 Modern Boiling Systems -- 7.5.4 Vapor Condensate -- 7.5.5 Cold Trub -- References -- 8: Fermentation, Maturation and Storage -- 8.1 Pitching -- 8.2 Aeration -- 8.3 Topping-up -- 8.4 Changes during Fermentation -- 8.5 Appearance during Fermentation -- 8.6 Fermentation Parameters -- 8.7 Control of Fermentation -- 8.8 Fermenters -- 8.9 Maturation -- 8.10 Storage -- 8.11 Bottom Fermentation in Practice -- 8.12 Yeast Crop and Yeast Storage -- 8.13 Beer Recovery from Yeast -- 8.14 CO2 Recovery -- 8.15 Types of Bottom-Fermented Beers -- 8.16 Top Fermentation -- 8.17 Types and Production of Top-Fermented Beers -- References -- 9: Filtration and Stabilization -- 9.1 Introduction -- 9.2 Purpose of Filtration -- 9.3 Theoretical Considerations of Cake Filtration -- 9.4 Filtration Techniques -- 9.5 Variables Influencing Beer Filtration -- 9.6 Beer Stabilization -- 9.7 Technical Design of a Filtration and Stabilization Plant -- References -- 10: Special Production Methods -- 10.1 Alcohol-Free Beers -- 10.2 Dietetic Beer -- 10.3 N228;hrbier and Malzbier (Malztrunk) -- 10.4 XAN8482; Wheat Beer -- 10.5 Gluten-Free Beer -- 10.6 Brewing with High Original Wort -- 10.7 Ale and Cask-Conditioned Ale -- 10.8 Lambic, Gueuze and Fruit Lambic -- 10.9 Berliner Weisse -- 10.10 Porter -- 10.11 Summary -- References -- 11: Beer-Based Mixed Drinks -- 11.1 Development of Beer-Based Mixed Drinks -- 11.2 Ingredients and Mixing Formulations -- 11.3 Quality Control of Beer-Based Mixed Drinks -- 11.4 Microbiology of Beer-Based Mixed Drinks |
| Summary |
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 (German |
| Bibliography |
Includes bibliographical references and index |
| Notes |
Print version record |
| Subject |
Brewing industry.
|
|
Brewing -- Handbooks, manuals, etc.
|
| Genre/Form |
Handbooks and manuals.
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Handbooks and manuals.
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| Form |
Electronic book
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| Author |
Esslinger, Hans Michael.
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| ISBN |
3527623485 |
|
3527623493 (electronic bk.) |
|
6612118458 |
|
9783527623488 |
|
9783527623495 (electronic bk.) |
|
9786612118456 |
|
(hbk.) |
|
(hbk.) |
|
