Brewing
Science and Practice

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

9781855734906, Elsevier Science

Hardback, published 28 September 2004

900 pages
24.4 x 17.5 x 4.4 cm, 1.66 kg

"…its presence could also be justified in any brewing room. There is an excellent overview of all types of packaging, accompanied by some superbly clear diagrams." --The Brewer and Distiller"…a comprehensive guide, and is, therefore, warmly recommended as a standard work for the brewing industry. …provides a comprehensive and authorative guide to nearly all aspects of the subject." --Advances in Food Sciences"It will surely find a place in every brewery and academic establishment trying to teach the art and science. …excellent value for money." --Food Science and Technology

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.

An outline of brewing
Malts, adjuncts and enzymes, Water, effluents and wastes
Biochemistry of mashing
Grist preparation
Mashing and wort separation
Hops and hop products
Chemistry of hops
Chemistry of the hop boil
Technologies of wort boiling: clarification, cooling and aeration
Biology of yeasts
Metabolism of wort by yeast: Brewery fermentation
Growth of yeasts
Fermentation technologies, Beer treatments
Opaque beers
Microbial contaminants in breweries and dispense systems
Brewhouses
Chemical and physical properties of finished beers
Beer flavours and qualities
Packaging
Storage and distribution.

Subject Areas: Food & beverage technology [TDCT]