The Biotechnology of Malting and Brewing

Gives a clear, concise account of malting and brewing processes and the science on which they are based.

James S. Hough (Author)

9780521395533, Cambridge University Press

Paperback, published 29 August 1991

184 pages
22.7 x 15.3 x 1.4 cm, 0.28 kg

"...an excellent book which provides a well written and interesting presentation of beer production. I highly recommend it." Antonio Montanari, SIM Industrial Microbiology NEWS

Now available in paperback for the first time, this book gives a clear, concise account of 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, and 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.

Preface
Abbreviations list
1. Introduction
2. Barley - the key material
3. Malt - a package of enzymes and food substances
4. Water - its function in brewing
5. Sweet wort production
6. Hops and wort boiling
7. Yeasts and brewery bacteria
8. Fermentation - the fundamental process
9. Post-fermentation treatments
Conversions list
Index.

Subject Areas: Biotechnology [TCB], Microbiology [non-medical PSG]