Released on 2012-12-06Categories Technology & Engineering

Malting and Brewing Science

Malting and Brewing Science

Author: J. S. Hough

Publisher: Springer

ISBN: 9781461517993

Category: Technology & Engineering

Page: 528

View: 919

Some ten years. have passed since the publication of the first edition of Malting and Brewing Science, a period of many changes. As before, this edition is an aid to teaching, particularly the MSc course in Brewing Science at Birmingham University, but it is also aimed at the requirements of other students of the science of malting and brewing throughout the world. In general, technological aspects are covered more fully in this new edition, although not malting and brewing practices that are exclusive to Britain. Nevertheless, the amount of technological information available is too great to be comprehensively covered iln one book. Scientific principles and infor mation receive more attention, but for details of analytical procedures reference should be made to the most recently published material of the Ameri can Society of Brewing Chemists, the European Brewery Convention and the Institute of Brewing. The new edition appears as two volumes because a single one would be inconveniently bulky. The first volume outlines the entire process and leads from barley, malting and water to the production of sweet wort. In the second volume there are chapters on hops and hop products, production of hopped wort, fermentation,yeast biology and all aspects of beer qualities and treatment. Decisions about the units of measurement proved difficult; metric units commonly used in the Industry are given and in parentheses are equivalents in degrees Fahrenheit, Imperial measures and UK barrels. Considerable information on equivalents is given in a special section in each volume.
Released on 1981Categories Technology & Engineering

Malting and Brewing Science

Malting and Brewing Science

Author: James S. Hough

Publisher: Springer Science & Business Media

ISBN: 0834216841

Category: Technology & Engineering

Page: 546

View: 518

These two exceptional volumes, both part of the second edition of a well established textbook, explore the biological, biochemical and chemical aspects of malting and brewing science. Focusing on the scientific principles behind the selection of raw materials and their processing, these two insightful text include brief descriptions of the equipment used.
Released on 2015-10-20Categories Technology & Engineering

Brewing

Brewing

Author: Ian Hornsey

Publisher: Royal Society of Chemistry

ISBN: 9781782625612

Category: Technology & Engineering

Page:

View: 744

It is believed that beer has been produced, in some form, for thousands of years - the ancient Egyptians being one civilization with a knowledge of the fermentation process. Beer production has seen many changes over the centuries, and Brewing, Second Edition brings the reader right up to date with the advances in the last decade. Covering the various stages of beer production, reference is also made to microbiology within the brewery and some pointers to research on the topic are given. Written by a recently retired brewer, this book will appeal to all beer-lovers, but particularly those within the industry who wish to understand the processes, and will be relevant to students of food or biological sciences.
Released on 2013-04-25Categories Technology & Engineering

Brewing Yeast and Fermentation

Brewing Yeast and Fermentation

Author: David Quain

Publisher: John Wiley & Sons

ISBN: 9781118685341

Category: Technology & Engineering

Page: 797

View: 660

Now Available for the First Time in Paperback! This unique volume provides a definitive overview of modern and traditional brewing fermentation. Written by two experts with unrivalled experience from years with a leading international brewer, coverage includes all aspects of brewing fermentation together with the biochemistry, physiology and genetics of brewers' yeast. Brewing Yeast and Fermentation is unique in that brewing fermentation and yeast biotechnology are covered in detail from a commercial perspective. Now available for the first time in paperback, the book is aimed at commercial brewers and their ingredient and equipment suppliers (including packaging manufacturers). It is also an essential reference source for students on brewing courses and workers in research and academic institutions. Definitive reference work and practical guide for the industry. Highly commercially relevant yet academically rigorous. Authors from industry leading brewers.
Released on 2016-11-18Categories Technology & Engineering

Brewing – A Practical Approach

Brewing – A Practical Approach

Author: Bijay Bahadur

Publisher: Notion Press

ISBN: 9781946204776

Category: Technology & Engineering

Page: 352

View: 221

This book is for anyone who is a practising brewer, works in the brewing industry, or has a strong interest in brewing techniques, procedures and know-how. With topics ranging from the ingredients to formulation to operation of the brewery, this book acts as a handy guide for the topic of brewing. With each chapter presenting detailed information, tips and practical pitfalls, there is enough and more to equip the reader with a deeper and broader understanding of the industry.