Description
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.
Table of Contents
History of Industrial Brewing. Beer Styles: Their Origins and Classification. An Overview of Brewing. Water. Barley and Malt. Adjuncts. Hops. Yeast. Lean Manufacturing. Miscellaneous Ingredients in Aid of the Process. Brewhouse Technology. Brewing Process Control. Cleaning in Place. Fermentation. Aging, Dilution and Filtration. Packaging: A Historical Perspective. Packaging Technology. Microbiology and Microbiological Control in the Brewery. Sanitation and Pest Control. Brewery By-Products and Effluents. Beer Stability. Quality. Microbrewing. Craft Brewing. Process Technology. Developments in the marketing of beer. Product Integrity. Sensory Evaluation of Beer. Environmental – Waste disposal, etc. Education and Training
