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 aspects of the subject.
After an initial overview of the brewing process, the book reviews malts, adjuncts, and enzymes. Chapters explain water, effluents, and wastes; detail the science and technology of mashing, including grist preparation; discuss hops and are followed by chapters on wort boiling, clarification, and aeration. Additional chapters present information on yeast biology, metabolism, and growth; fermentation, fermentation technologies, and beer maturation; and 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.
Based on the authors' unrivaled experience in the field, Brewing: Science and Practice will be a standard work for the industry.
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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).
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).
Peter Brooke spent over 30 years with Allied Breweries and Carlsberg Tetley, including 6 years as Director of Tetley’s Leeds Brewery. He was also President of the Institute of Brewing from 1997 to 1999.
Roger Steven 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 Brewing’s monograph on Hops and the Flavour and fragrance journal.
It will surely find a place in every working brewery and academic establishment trying to teach the art and science. ...excellent value for the money.
-Read & Digest
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Descrizione libro CRC Press, 2004. Hardcover. Condizione libro: New. 1. Codice libro della libreria DADAX0849325471
Descrizione libro CRC Press, 2004. Hardcover. Condizione libro: New. book. Codice libro della libreria 0849325471
Descrizione libro CRC Pr I Llc, 2004. Hardcover. Condizione libro: Brand New. 1st edition. 881 pages. 9.75x7.00x2.00 inches. In Stock. Codice libro della libreria 0849325471
Descrizione libro CRC Press. Hardcover. Condizione libro: New. 0849325471 New Condition. Codice libro della libreria NEW6.1396364