| Description |
1 online resource (799 pages) |
| Series |
Food Science and Technology |
|
Food science and technology (Academic Press)
|
| Contents |
Cover -- Title Page -- Copyright Page -- Contents -- Foreword -- Preface -- Editors -- Contributors -- Chapter 1: History of Industrial Brewing -- Chapter 2: Beer StylesTheir Origins and Classification -- Chapter 3: An Overview of Brewing -- Chapter 4: Water -- Chapter 5: Barley and Malt -- Chapter 6: Adjuncts -- Chapter 7: Hops -- Chapter 8: Yeast -- Chapter 9: Lean Manufacturing Including High Gravity Brewing -- Chapter 10: Processing Aids in Brewing -- Chapter 11: Brewhouse Technology -- Chapter 12: Brewing Process Control |
|
Chapter 13: Cleaning in Place (CIP)Chapter 14: Fermentation -- Chapter 15: Aging, Dilution, and Filtration -- Chapter 16: Packaging: Historical Perspectives and Packaging Technology -- Chapter 17: Microbiology and Microbiological Control in the Brewery -- Chapter 18: Design and Sanitation in Pest Control -- Chapter 19: Brewery By-Products -- Chapter 20: Beerâ#x80;#x99;s Nonbiological Instability -- Chapter 21: Quality -- Chapter 22: Craft Brewing: An American Phenomenonâ#x80;#x94;A Trend Situation that was Never Expected to Survive |
|
Chapter 23: Developments in the Marketing of BeerChapter 24: Product Integrity -- Chapter 25: Brewery Health and Safety -- Chapter 26: Sensory Evaluation of Beer -- Chapter 27: Brewery Effluents, Emissions, and Sustainability -- Chapter 28: Making Spirits in a Brewery -- Index -- A -- B -- C -- D -- E -- F -- G -- H -- I -- J -- K -- L -- M -- N -- O -- P -- Q -- R -- S -- T -- U -- V -- W -- Y |
| Summary |
With a foreword written by Professor Ludwig Narziss--one of the world's most notable brewing scientists--the Handbook of Brewing, Third Edition, as it has for two previous editions, provides the essential information for those who are involved or interested in the brewing industry. The book simultaneously introduces the basics--such as the biochemistry and microbiology of brewing processes--and also deals with the necessities associated with a brewery, which are steadily increasing due to legislation, energy priorities, environmental issues, and the pressures to reduce costs. Written by an international team of experts recognized for their contributions to brewing science and technology, 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 |
| Bibliography |
Includes bibliographical references and index |
| Notes |
Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force. WlAbNL |
|
Print version record |
| Subject |
Brewing -- Handbooks, manuals, etc
|
|
Beer -- History
|
|
Beer
|
|
Brewing
|
| Genre/Form |
Handbooks and manuals
|
|
History
|
| Form |
Electronic book
|
| Author |
Anstruther, Anne
|
|
Russell, Inge
|
| ISBN |
9781498751926 |
|
149875192X |
|
9781498751919 |
|
1498751911 |
|
9781351230810 |
|
1351230816 |
|
