Handbook of Brewing
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Handbook of Brewing: (Food Science and Technology)

Handbook of Brewing: (Food Science and Technology)

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About the Book

With a foreword written by Professor Ludwig Narziss—one of the world’s most notable brewing scientists—the Handbook of Brewing, Third Edition, as it has for two previous editions, provides the essential information for those who are involved or interested in the brewing industry. The book simultaneously introduces the basics—such as the biochemistry and microbiology of brewing processes—and also deals with the necessities associated with a brewery, which are steadily increasing due to legislation, energy priorities, environmental issues, and the pressures to reduce costs. Written by an international team of experts recognized for their contributions to brewing science and technology, it also explains how massive improvements in computer power and automation have modernized the brewhouse, while developments in biotechnology have steadily improved brewing efficiency, beer quality, and shelf life.

Table of Contents:
History of Industrial Brewing - Raymond G Anderson Beer Styles: Their Origins and Classification - Charlie Papazian An Overview of Brewing - Brian Eaton Water – David G Taylor Barley and Malt – Geoff H. Palmer Adjuncts – Graham G. Stewart Hops - Trevor R. Roberts and Russell Falconer Yeast - Inge Russell Lean Manufacturing including High Gravity Brewing - Graham G. Stewart In Aid of the Process: Processing Aids in Brewing - David S. Ryder Brewhouse Technology - Michaela Miedl-Appelbee Brewing Process Control - Zane C. Barnes Cleaning in Place (CIP) - Zane C. Barnes Fermentation - Graham G. Stewart Aging, Dilution and Filtration - David G Taylor Packaging: Historical Perspectives and Packaging Technology - Mike Partridge Microbiology and Microbiological Control in the Brewery - Annie E. Hill and Fergus G Priest Design and Sanitation in Pest Control - James W. Larson Brewery By-Products - Patrick Charlton and Frank Vriesekoop Beer Non-biological Instability - Graham G. Stewart Quality - George Philliskirk Craft Brewing - T.P. Lyons Developments in the Marketing of Beer - Julie Kellershohn Product Integrity - Frank Vriesekoop Brewery Health & Safety - Jim Kuhr, Scott Millbower, Andrew Dagnan and Jim Stricker Sensory Evaluation of Beer - Deborah Parker Brewery Effluents, Emissions and Sustainability - James W. Larson Making Spirits in a Brewery - Mark Coffman


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Product Details
  • ISBN-13: 9780849390357
  • Publisher: Taylor & Francis Inc
  • Publisher Imprint: CRC Press Inc
  • Edition: New edition
  • No of Pages: 777
  • Series Title: Food Science and Technology
  • ISBN-10: 0849390354
  • Publisher Date: 20 Oct 2017
  • Binding: Digital (delivered electronically)
  • Language: English
  • No of Pages: 777


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