Author: Michael J. Lewis,Tom W. Young

Publisher: Springer Science & Business Media

ISBN: 1461507294

Category: Technology & Engineering

Page: 398

View: 2800

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.
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Author: Ian Spencer Hornsey

Publisher: Royal Society of Chemistry

ISBN: 9780854045686

Category: Science

Page: 231

View: 3979

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 combines both an historical look at the process with some up-to-the-minute developments. Covering the various stages of beer production, reference is also made to microbiology within the brewery. Written by a practising 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.
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Everything You Need to Know to Brew Great Beer Every Time

Author: John J. Palmer

Publisher: N.A

ISBN: 9781938469350

Category: Cooking

Page: 500

View: 3535

Fully revised and expanded, How to Brew is the definitive guide to making quality beers at home. Whether you want simple, sure-fire instructions for making your first beer, or you're a seasoned homebrewer working with all-grain batches, this book has something for you. Palmer adeptly covers the full range of brewing possibilities--accurately, clearly and simply. From ingredients and methods to recipes and equipment, this book is loaded with valuable information for any stage brewer.
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Author: William Hardwick

Publisher: CRC Press

ISBN: 9780849390357

Category: Technology & Engineering

Page: 728

View: 861

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.
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Author: Ian Spencer Hornsey

Publisher: Royal Society of Chemistry

ISBN: 9780854046300

Category: Cooking

Page: 742

View: 3759

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.
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Author: Maurice Lovett

Publisher: N.A

ISBN: N.A

Category: Brewing

Page: 32

View: 6973

Britain has one of the world's largest and best organised brewing industries, producing a great variety of beers. Over the years it has grown from a cottage industry into a trade which annually contributes a vast amount of revenue to the government. This book looks at the history of beer and brewing from the earliest times to the present day and includes a large number of illustrations which have not been published commercially before. Individual chapters describe the major periods of development: brewing in ancient times, the middle ages, eighteenth-century expansion, mechanisation in the nineteenth century and modern brewing. There is also a description of the brewing process and a detailed glossary of terms.
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An Enthusiast's Guide to Brewing Craft Beer at Home

Author: Sam Calagione

Publisher: Crestline Books

ISBN: 9780785829065

Category: Cooking

Page: 184

View: 796

Extreme Brewing is a must-have book for aspiring home brewers who are interested in making their own specialty beers at home. There is no in-depth science to absorb and all the recipes are easy to follow and malt-syrup based, with variations for partial-grain brewing. Extreme Brewing is rooted in the brewing tradition of Belgium with a unique emphasis on hybrid styles that incorporate fruit, vegetables, herbs and spices to create unique flavor combinations. Not only will you learn to make delicious beer, you will also receive guidance on presentation, including corking, bottle selection and labeling. You’ll be taught the basics of brewing ingredients and processes—so you’ll be equipped to start with the basic knowledge you’ll need. There is an overview of the many general beer styles from ales to stouts and porters. This book contains tips on how to use all your senses to become a confident beer taster. Detailed information on food pairings for beer and cheese and even chocolate and fun ideas for themed dinners will allow readers to share their creations with family and friends.
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A Complete History of the Progress Made in the Art, Science and Industry of Brewing in the World, Particularly During the Last Century

Author: N.A

Publisher: N.A

ISBN: N.A

Category: Brewing

Page: 206

View: 6212

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Author: Fergus Priest,Iain Campbell

Publisher: Springer Science & Business Media

ISBN: 1441992502

Category: Technology & Engineering

Page: 399

View: 4023

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.
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Liquid Lore, Epic Recipes, and Unabashed Arrogance

Author: Greg Koch,Steve Wagner,Randy Clemens

Publisher: Ten Speed Press

ISBN: 1607740567

Category: Cooking

Page: 208

View: 9295

Since its inception in 1996, Stone Brewing Co. has been the fastest growing brewery in the country—Beer lovers gravitate to its unique line-up which includes favorites such as Stone IPA and Arrogant Bastard Ale. This insider's guide focuses on the history of Stone Brewing Co., and shares homebrew recipes for many of its celebrated beers including Stone Old Guardian Barley Wine, Stone Smoked Porter, and Stone 12th Anniversary Bitter Chocolate Oatmeal Stout. In addition, it features recipes from the Stone Brewing World Bistro & Gardens like Garlic, Cheddar, and Stone Ruination IPA Soup, BBQ Duck Tacos, and the legendary Arrogant Bastard Ale Onion Rings. With its behind-the-scenes look at one of the leaders of the craft beer scene, The Craft of Stone Brewing Co. will captivate and inspire legions of fans nationwide.
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The Untold Story of Canada's 350-year-old Brewing Industry

Author: Allen Winn Sneath

Publisher: Dundurn

ISBN: 9781550023640

Category: Business & Economics

Page: 431

View: 1290

A passionate narrative of individual power, colourful characters, family rivalries, and foreign ownership of Canadas brewing industry.
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Tap into the Art and Science of Brewing

Author: Charles Bamforth

Publisher: Oxford University Press

ISBN: 9780199756360

Category: Cooking

Page: 272

View: 5599

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.
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Processes, Technology, Markets

Author: Hans Michael Eßlinger

Publisher: John Wiley & Sons

ISBN: 3527623493

Category: Technology & Engineering

Page: 676

View: 5098

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.
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The Story of American Beer

Author: Maureen Ogle

Publisher: HMH

ISBN: 0547536917

Category: History

Page: 432

View: 8755

A “fascinating and well-documented social history” of American beer, from the immigrants who invented it to the upstart microbrewers who revived it (Chicago Tribune). Grab a pint and settle in with AmbitiousBrew, the fascinating, first-ever history of American beer. Included here are the stories of ingenious German immigrant entrepreneurs like Frederick Pabst and Adolphus Busch, titans of nineteenth-century industrial brewing who introduced the pleasures of beer gardens to a nation that mostly drank rum and whiskey; the temperance movement (one activist declared that “the worst of all our German enemies are Pabst, Schlitz, Blatz, and Miller”); Prohibition; and the twentieth-century passion for microbrews. Historian Maureen Ogle tells a wonderful tale of the American dream—and the great American brew. “As much a painstakingly researched microcosm of American entrepreneurialism as it is a love letter to the country’s favorite buzz-producing beverage . . . ‘Ambitious Brew’ goes down as brisk and refreshingly as, well, you know.” —New York Post
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Author: D.E. Briggs,J.S. Hough

Publisher: Springer Science & Business Media

ISBN: 9780412165801

Category: Technology & Engineering

Page: 914

View: 9565

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.
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