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Description
(Text)
This textA Multidisciplinary ApproachThese exercises assume that the student has limited or no previous experience in the laboratory. The tasks outlined explore key topics in each chapter based on typical analyses that may be performed in the brewery. Such exposure to the laboratory portion of a course of study will significantly aid those students interested in a career in brewing science.
(Table of content)
Introduction to Brewing Science.- Beer Styles.- Molecules and Other Matters.- Overview of the Brewing Process.- The Food for the Brew.- Mashing.- Sparging.- Wort Boiling.- Cooling and Fermenting.- Conditioning.- Packaging.- Quality Assurance and Quality Control.- Appendix A.- Appendix B.
(Author portrait)
MMichael Mosher, Ph.D., is Chair of the Department of Chemistry and Biochemistry at the University of Northern Colorado located in Greeley, CO.
Kenneth Trantham, Ph.D., is Chair of the Department of Physics and Physical Science at the University of Nebraska at Kearney located in Kearney, NE.
