Presents the impact of raw materials and processing on beer production using an approach that focuses on specific challenges and goals Key Features Focuses on the practical approach to delivering beer quality, beginning with raw ingredients Includes an analytical perspective for each element, giving the reader insights into its role and impact on overall quality Provides a hands-on reference work for daily use Presents an essential volume in brewing education that addresses areas only lightly covered elsewhere Description Brewing Materials and Processes: A Practical Approach to Beer Excellence presents a novel methodology on what goes into beer and the results of the process. From adjuncts to yeast, and from foam to chemometrics, this unique approach puts quality at its foundation, revealing how the right combination builds to a great beer. Based on years of both academic and industrial research and application, the book includes contributions from around the world with a shared focus on quality assurance and control. Each chapter addresses the measurement tools and approaches available, along with the nature and significance of the specifications applied. In its entirety, the book represents a comprehensive description on how to address quality performance in brewing operations. Understanding how the grain, hops, water, gases, worts, and other contributing elements establish the framework for quality is the core of ultimate quality achievement. The book is ideal for users in corporate R&D, researchers, students, highly-skilled small-scale brewers, and those seeking an understanding on how the parts impact the whole in beer production, providing them with an ideal companion to complement Beer: A Quality Perspective. Readership Brewers and R&D professionals in industry, researchers and students in brewing and fermentation sciences.

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Author/s: Charles W. Bamforth

Cover: Hardcover

Format: 24.5 x 19.5 cm

Number of pages: 366

Year of publication: June 21, 2016

Language: English

ISBN: 978-0-12799954-8

Publisher: Academic Press

Brewing Microbiology discusses the microbes that are essential to successful beer production and processing, and the ways they can pose hazards in terms of spoilage and sensory quality.

The text examines the properties and management of these microorganisms in brewing, along with tactics for reducing spoilage and optimizing beer quality. It opens with an introduction to beer microbiology, covering yeast properties and management, and then delves into a review of spoilage bacteria and other contaminants and tactics to reduce microbial spoilage.

Final sections explore the impact of microbiology on the sensory quality of beer and the safe management and valorisation of brewing waste.

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Author/s: Annie E. Hill

Cover: Hardcover

Format: 22.9 x 15.2 cm

Number of pages: 506

Year of publication: 2015

Language: English

ISBN: 978-1-782423-31-7

Publisher: Woodhead Publishing

This handbook addresses both students of brewing technology and technological practitioners. It provides a comprehensive overview of raw materials, modern plant and process engineering, quality characteristics, stability values, sensorics, microbiology, speciality beers and health aspects.

Biochemical fundamentals and technological interrelationships are impressively depicted in well-arranged tables and illustrations.

This clear arrangement and the accompanying discussion of various problematic cases, as well as presentation of appropriate methods of resolution, make this handbook indispensable for practitioners.

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Author/s: Werner Back, Martina Gastl, Martin Krottenthaler, Ludwig Narziß, Martin Zarnkow 

Cover: Hardcover

Format: 17.5 x 24.5 cm

Number of pages: 396

Year of publication: October 30, 2019

Language: English

ISBN: 978-3-418-00852-3

Publisher: Fachverlag Hans Carl GmbH

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. 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 in brewing courses and workers in research and academic institutions.

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Author/s: Chris Boulton, David Quain

Cover: Softcover

Format: 15.2 x 22.9 cm

Number of pages: 656

Year of publication: May 06, 2006

Language: English

ISBN: 978-1405152686

Publisher: Wiley-Blackwell

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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Author/s: Dennis E. Briggs, Chris A. Boulton, Peter A. Brookes, Roger Stevens

Cover: Hardcover

Format: 17.9 x 24.5 cm

Number of pages: 900

Year of publication: September 28, 2004

Language: English

ISBN: 978-1-85573-490-6

Publisher: Woodhead Publishing

The Colour Atlas and Handbook of Beverage Biology” is a comprehensive reference work aimed primarily at practising beverage biologists. On the basis of numerous colour plates, microscopic enlargements and drawings, a morphological differentiation of all important beverage organisms is made possible.The various germs can be identifi ed unambiguously in most cases by means of the detailed description of physiological-biochemical properties and growth characteristics. The two highly successful German language volumes already in print were updated, tailored to international requirements and combined into one in the present volume. The most recent taxonomic fi ndings served as a basis. The detailed description of detection methods for all relevant microorganisms in the various beverages is also based on the latest scientific research. By presenting and giving a detailed description of numerous original cultures from commercial operations (cell morphology and growth characteristics), the objective is to provide all those working in the fi eld with a tool to help them to accurately determine the hygienic and microbiological condition of their plant at all times and, if necessary, adopt appropriate measures. In this book, general microbiological tests are first set out, followed by a detailed treatment of the microbiology of breweries and wineries. The book contains chapters on fruit juice and lemonade operations, water/plant hygiene, dairy industry as well as associate fl ora. In the annex, modern detection methods, methods for biological operational control as well as processes for eliminating beverage-spoilage organisms are presented. A comprehensive word index makes it easier for beverage biologists to use this “Colour Atlas and Handbook of Beverage Biology.

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Author/s: Prof. Dr. Werner Back

Cover: Hardcover

Format: 24.5 x 34.0 cm

Number of pages: 328

Illustrations: 48

Year of publication: January 20, 2006

Language: English

ISBN: 978-3-418-00799-1

Publisher: Fachverlag Hans Carl GmbH

Compressed air systems are one of the most important utilities in breweries and are often the most misunderstood. In order to summarise the basic technologies for the production and application of compressed air in the brewing industry, VLB's Technical Scientific Committee has compiled this book. The original German edition was published in 2001, followed by a Spanish edition in 2004. "Compressed Air in Breweries" is now also available in an English edition. It has been published as a co-operation project of VLB and Master Brewers Association of the Americas (MBAA).

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Editors: Lars Larson, Inge Russell

Cover: Softcover

Format: 17.0 x 24.0 cm

Number of pages: 65

Year of publication: 2006

Language: English

ISBN: 978-0977051946

Publisher: Master Brewers Association of the Americas

Dark Lagers draws on the diverse experience and extensive knowledge of Thomas Kraus-Weyermann and Horst Dornbusch, both established figures in the brewing world. The authors met by chance on the tradeshow floor of the 1999 Craft Brewers Conference: Horst, author of several books and owner of a craft brewery in Massachusetts, and Thomas, a Bavarian maltster steeped in German beer culture. A series of collaborative projects followed, from producing historic and classic beers to writing articles in brewing industry journals—and now, this book.

Why write this book? In reviewing the brewing literature, the authors found plenty of books about brewing beers such as British pale and dark ales, sour beers, Belgian farmhouse ales, and even futuristic “extreme” or “radical” ales. However, they did not find even one book in any language about brewing dark lagers. In the authors’ words, “We decided to plug that gap in the literature ourselves.”

Dark Lagers addresses both historical and technical brewing topics with a balance of science and wit. First, the authors tell the story of lagers, which begins in or around the sixteenth century and has many subplots in terms of history, politics, climate, and microbiology. Until now, many aspects of the story have never been told in a definitive or authoritative publication. Then, the authors share 40-plus recipes for dark lagers of three general types: classic, craft, and innovative. They test-brewed about half of the recipes in the pilot brewery of the Weyermann® malting plant in Bamberg, Germany, and the other half in different-sized breweries in the United States and Canada.

Craft brewers, home brewers, and brewing students will find this book an invaluable resource. It provides not only the background necessary to understand the evolution of dark lagers but also dozens of unique, tested recipes. Brewing professionals will be intrigued by the “history and mystery” of dark lagers and enjoy a really good read!

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Author/s: Horst Dornbusch, Thomas Kraus-Weyermann

Cover: Softcover

Format: 15.0 x 23.0 cm

Number of pages: 304

Year of publication: January 01, 2018

Language: English

ISBN: 978-0-9787726-8-0

Publisher: AACC International

Dr. Inoue’s treatise on diacetyl will be important to every brewer.
-Cindy-Lou Bell, Anheuser Busch, Inc.
Diacetyl plays an important role in the quality determination of foods and beverages. This comprehensive publication on diacetyl formation in fermented foods and beverages explains the science behind diacetyl formation, how to control it, and how to measure it in food manufacturing processes. A change in a manufacturing method or the quality of a raw material can unexpectedly enhance an unpleasant diacetyl odor or remove a pleasant diacetyl flavor. It is no surprise that this compound and its control are of critical importance in today’s manufacturing practices.

Originally published only in Japanese and now translated to English, the text has been revised to reflect current research on diacetyl. Diacetyl in Fermented Foods and Beverages covers
Dr. Takashi Inoue, one of Japan’s premier diacetyl researchers, is a globally-recognized expert on the topic of diacetyl formation in fermented foods and beverages. Diacetyl in Fermented Foods and Beverages offers the life-long research and learnings of Dr. Inoue. diacetyl formation and control in beer, wine, Sake, vinegar and dairy products. The text is a helpful guide for any food manufacturing process and a valuable resource for anyone studying food science or food manufacturing. It is a must-have resource for anyone involved in a manufacturing process in which tracking and regulating diacetyl formation is imperative. The book provides analytical methods used in brewing, which can be easily modified to analyze other foods and beverages.

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Author/s: Takashi Inoue

Cover: Paperback

Format: 15.2 x 22.8 cm

Number of pages: 140

Year of publication: 2008

Language: English

ISBN: 978-1-881696-15-5

Publisher: ASBC / MBAA

Encyclopedia of Brewing provides a comprehensive description and explanation of all terms which relate to the science and technology of beer, allied beverages and the brewing and malting processes. The Encyclopedia’s unrivalled coverage is extensive enough to provide an appropriately detailed description of each term under consideration, supplemented in many cases with diagrams and photographs. Offering an international perspective, the book includes descriptions of the terms used in:

• the brewing process, from raw materials through to packaging
• the biochemistry, microbiology and genetics which underpin brewing
• laboratory methods used for the analysis of beer and raw materials
• quality assurance/control systems and standards
• hygiene and cleaning processes
• small- and large-pack packaging
• engineering of malting, brewing, packaging and dispense
• beer flavour chemistry
• historical context
• legislation relevant to brewing

Encyclopedia of Brewing is the only book of its kind, and is destined to become the essential and authoritative first point of reference for brewing science.

Product details

Author/s: Christopher Boulton

Cover: Hardcover

Format: 18.1 x 25.1 cm

Number of pages: 716

Year of publication: 2013

Language: English

ISBN: 978-1-4051-6744-4

Publisher: Wiley-Blackwell