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Brewing: Science and Practice

Provides a detailed account of all stages of the brewing process

Discusses safety and quality issues including the chemical and physical properties of beer and beer microbiology

Forms a valuable primary reference through a strong partnership of the science and the practicalities of production

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.



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