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Mastering Brewing Science: Quality and Production [Pehme köide]

(University of the Sciences, Philadelphia, PA), (West Chester University, PA)
  • Formaat: Paperback / softback, 592 pages, kõrgus x laius x paksus: 226x152x25 mm, kaal: 680 g
  • Ilmumisaeg: 03-Sep-2019
  • Kirjastus: John Wiley & Sons Inc
  • ISBN-10: 1119456053
  • ISBN-13: 9781119456056
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  • Formaat: Paperback / softback, 592 pages, kõrgus x laius x paksus: 226x152x25 mm, kaal: 680 g
  • Ilmumisaeg: 03-Sep-2019
  • Kirjastus: John Wiley & Sons Inc
  • ISBN-10: 1119456053
  • ISBN-13: 9781119456056
Teised raamatud teemal:
With a focus on brewing science and quality control, this textbook is the ideal learning tool for working professionals or aspiring students.

Mastering Brewing Science is a comprehensive textbook for the brewing industry, with coverage of processes, raw materials, packaging, and everything in between, including discussion of essential methods in quality control and assurance. The book equips readers with a depth of understanding to deal with problems and issues that arise during production of beer from start to finish, as well as statistical tools for continual quality improvement. Brewery operations, raw material analysis, flavor, stability, cleaning, and methods of quality control, as well as the underlying science, are discussed in detail.

The successful brewing professional must produce beer with high standards of quality, consistency, efficiency, and safety. With a focus on quality and on essential applications of biology, chemistry, and process control, Mastering Brewing Science emphasizes development of the reader's trouble-shooting and problem-solving skills. It is the ideal learning tool for all brewing programs or as a resource for current industry professionals. Features of this book include:





Comprehensive understanding through application. Presented in the logical order of the brewing process. All key principles of science are applied to beer production, facilitating a better understanding of both. Check for understanding and problem solving. Each chapter includes a set of problems, questions, and case studies that reinforce understanding of the material. Richly illustrated. Hundreds of unique, full-color illustrations, ranging from micrographs of spoilage bacteria to the inner workings of a beer keg, supplement clearly-written text, making this book easy to understand and appealing to the reader. Emphasis on Quality and Safety. Covers the underlying science and essential methods in quality control with discussion of data management and experimental statistics to ensure consistency in beer production. Safety notes for brewing operations prepare the reader for a culture of safety at the workplace. Glossary. A detailed and authoritative glossary sets the standard for beer and brewing terminology.

Arvustused

"This book is fascinating read and in this age of microbreweries is a must for the personnel of such establishments. It contains a considerable amount of information on chemistry and biology and would make an ideal textbook for a degree course on general science." -- Chromatographia, March 2020

About the Authors xi
Preface xiii
Acknowledgments xv
1 Brewing Quality Overview
1(36)
1.1 Ingredients
2(2)
1.2 Brewing Overview
4(12)
1.3 A Scientific History of Brewing
16(11)
1.4 Introduction to Beer Quality
27(10)
Check for Understanding
32(1)
Case Study
33(1)
Case Study Questions
34(1)
Bibliography
34(3)
2 Chemistry for Brewing
37(32)
2.1 Atoms
37(7)
2.2 Bonding and Compounds
44(6)
2.3 Molecules
50(4)
2.4 Intermolecular Forces
54(3)
2.5 Structure of Molecules
57(2)
2.6 Organic Chemistry and Functional Groups
59(3)
2.7 Chemical Reactions
62(7)
Check for Understanding
65(2)
Bibliography
67(2)
3 Biology for Brewing
69(38)
3.1 Macromolecules
69(21)
3.2 Membranes
90(3)
3.3 Cellular Structures
93(2)
3.4 The Central Dogma
95(12)
Check for Understanding
103(1)
Bibliography
104(3)
4 Raw Materials
107(60)
4.1 Water
108(17)
4.2 Malt
125(23)
4.3 Hops
148(19)
Check for Understanding
162(2)
Bibliography
164(3)
5 Grain Handling and Milling
167(20)
5.1 Malt Storage and Transfer
167(10)
5.2 Milling
177(10)
Check for Understanding
185(1)
Case Study
185(1)
Bibliography
186(1)
6 Mashing
187(30)
6.1 Starch Hydrolysis
187(2)
6.2 Enzymes
189(7)
6.3 Mashing Process
196(4)
6.4 Mash Conversion Vessel Design and Operation
200(9)
6.5 The Use of Adjuncts
209(2)
6.6 Enzymes and Processing Aids
211(6)
Check for Understanding
214(1)
Case Study
215(1)
Bibliography
216(1)
7 Wort Separation
217(14)
7.1 Wort Separation Processes
217(8)
7.2 Flow and Pressure
225(2)
7.3 Lipid Removal
227(1)
7.4 Management of Spent Grains
228(3)
Check for Understanding
229(1)
Case Study
229(1)
Bibliography
229(2)
8 Boiling, Wort Clarification, and Chilling
231(24)
8.1 Heat Transfer
233(3)
8.2 Boiling Technology
236(11)
8.3 Boiling Chemistry
247(3)
8.4 Chilling
250(5)
Check for Understanding
252(1)
Case Study
252(1)
Bibliography
253(2)
9 Fermentation
255(54)
9.1 Fermentation Process
255(20)
9.2 Fermentation Reactions
275(3)
9.3 Energy and ATP
278(2)
9.4 Oxidation, Reduction, and NAD
280(2)
9.5 Fermentation Equipment
282(5)
9.6 Temperature Monitoring and Control
287(6)
9.7 Yeast Handling and Repitching
293(6)
9.8 Yeast Propagation
299(10)
Check for Understanding
305(1)
Case Study
306(1)
Bibliography
307(2)
10 Conditioning
309(22)
10.1 Warm Conditioning
310(3)
10.2 Clarification
313(6)
10.3 Carbonation
319(4)
10.4 Beer Aging
323(2)
10.5 Analytical and Quality Control Procedures for Conditioning
325(6)
Check for Understanding
328(1)
Case Study
329(1)
Bibliography
329(2)
11 Packaging and Serving
331(38)
11.1 Kegs and Casks
332(5)
11.2 Gas Laws
337(4)
11.3 Keg Dispense System
341(9)
11.4 Bottles
350(1)
11.5 Cans
351(2)
11.6 Filling Bottles and Cans
353(7)
11.7 Beer Service and Packaging Quality
360(9)
Check for Understanding
366(1)
Case Study
367(1)
Bibliography
368(1)
12 Flavor
369(26)
12.1 Flavor Anatomy and Chemistry
370(3)
12.2 Flavor Compounds
373(5)
12.3 Off-Flavors
378(10)
12.4 Analysis and Quality Control to Monitor Flavor Consistency
388(7)
Check for Understanding
391(1)
Case Study
392(1)
Bibliography
393(2)
13 Color, Foam, and Haze
395(32)
13.1 Light
395(4)
13.2 Color
399(4)
13.3 Foam
403(11)
13.4 Haze
414(13)
Check for Understanding
423(1)
Case Study
423(1)
Bibliography
424(3)
14 Biological Stability
427(34)
14.1 Identifying Spoilage Microorganisms
428(12)
14.2 Microbial Stabilization Methods
440(6)
14.3 Analytics and Quality Control of Microorganisms
446(15)
Check for Understanding
457(1)
Case Study
458(1)
Bibliography
458(3)
15 Mathematics of Quality
461(16)
15.1 Statistics for Quality
461(5)
15.2 Control Charts
466(3)
15.3 Dimensions, Units, and Conversions
469(2)
15.4 Brewing Calculations
471(6)
Check for Understanding
475(1)
Case Study
476(1)
Bibliography
476(1)
16 Cleaning, Cip, and Sanitization
477(16)
16.1 Cleaning a Brewery
478(2)
16.2 Clean in Place
480(4)
16.3 Cleaning Chemicals
484(3)
16.4 Sanitizers
487(2)
16.5 Analysis and Quality Control of Cleaning Effectiveness
489(4)
Check for Understanding
491(1)
Case Study
491(1)
Bibliography
492(1)
Glossary 493(58)
Index 551
Matthew Farber, PhD, is the founder and director of the Brewing Science Certificate Program at the University of the Sciences in Philadelphia, where he is a faculty member in the Biology department.

Roger Barth, PhD, has been a faculty member in the Chemistry department at West Chester University since 1985. He created and teaches a course on the Chemistry of Beer and is the author of its textbook: The Chemistry of Beer: The Science in the Suds (Wiley, 2013).