Synopses & Reviews
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 flavor. A final group of chapters cover packaging, storage, distribution and the retail handling of beer.
About the Author
Dennis Briggs was formerly Senior Lecturer in the British School of Malting and Brewing in the University of Birmingham. With Jim (J.S.) Hough and Roger Stevens, he wrote Malting and brewing science (1971; and a second edition with Tom (T.W.) Young in 1980/1981). Other publications include Barley (1978) and Malts and malting (1998). Roger Stevens was formerly Senior Lecturer in Pharmaceutical Chemistry at Sunderland Polytechnic. As well as being a co-author of Malting and brewing science, he has edited the Institute of Brewings monograph on Hops and the Flavour and fragrance journal.Chris Boulton is currently at the Coors Brewers Technical Centre at Burton-on-Trent. He is the co-author, with David Quain, of Brewing yeast and fermentation (2001).
Table of Contents
- An outline of brewing- Malts, adjuncts and supplementary enzymes- Water, effluents and wastes
- The science of mashing
- The preparation of grists
- Mashing technology
- Hops
- The chemistry of hop constituents
- Chemistry of wort boiling
- Wort boiling, clarification, cooling and aeration
- Yeast biology
- Yeast metabolism of wort by yeast
- Yeast growth
- Fermentation technologies
- Beer maturation and treatments
- Native African beers
- Microbiology
- Brewhouses: types, control and economy
- Chemical and physical properties of beer
- Beer flavour and sensory assessment
- Packaging
- Storage and distribution
- Beer in the trade
- Appendix