This book is a combination of about 4 other books written by some of the world's foremost experts on malt, yeast, and brewing science. The technical detail it goes into is great for commercial brewers but a complete waste of time for homebrewers. A degree in microbiology, chemistry, biochemistry, or chemical engineering is almost necessary for comprehension. I love this book for the technical aspects of the brewing process it explains. Beware that it does not give a step by step for solving problems, the practical brewer is better for that.
A+ overall!
Homebrewers...save your money

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nexusstc/Brewing: Science and Practice (Woodhead Publishing in Food Science and Technology)/f606f4a4ad3932353a7ff89d4a007f0d.pdf

zlib/Engineering/Dennis E. Briggs, Chris A. Boulton, Peter A. Brookes, Roger Stevens/Brewing: Science and Practice (Woodhead Publishing in Food Science and Technology)_872364.pdf

Briggs, Dennis E., Boulton, Chris A., Brookes, Peter A., Stevens, Roger

Auerbach Publishers, Incorporated

Taylor & Francis Routledge

Chapman & Hall/CRC

Woodhead

Woodhead Publishing in food science, technology, and nutrition, 108, Cambridge, 2004

CRC Press (Unlimited), Boca Raton, 2004

United States, United States of America

October 19, 2004

1, 2004-10-19

до 2011-01

lg447523

{"edition":"1","isbns":["0849325471","9780849325472"],"last_page":978,"publisher":"CRC Press","series":"Woodhead Publishing in Food Science and Technology"}

EEn......Page 1
Brewing: Science and Practice......Page 2
Copyright Info......Page 3
TOC......Page 4
Preface......Page 15
1.2 Malts......Page 17
1.5 Milling and mashing in......Page 18
1.6 Mashing and wort separation systems......Page 19
1.8 Wort clarification, cooling and aeration......Page 20
1.10 The processing of beer......Page 21
1.11 Types of beer......Page 22
1.12 Analytical systems......Page 23
1.13 The economics of brewing......Page 24
1.15.2 General......Page 25
2.2.1 Malting in outline......Page 27
2.2.2 Changes occurring in malting grain......Page 30
2.2.3 Malting technology......Page 35
2.2.4 Malt analyses......Page 37
2.2.5 Types of kilned malt......Page 42
2.2.6 Special malts......Page 47
2.2.7 Malt specifications......Page 48
2.3.1 Mash tun adjuncts......Page 50
2.3.2 Copper adjuncts......Page 56
2.4 Priming sugars, caramels, malt colourants and Farbebier......Page 61
2.5 Supplementary enzymes......Page 62
2.6 References......Page 66
3.1 Introduction......Page 68
3.2 Sources of water......Page 69
3.3 Preliminary water treatments......Page 73
3.4 Secondary water treatments......Page 76
3.5 Grades of water used in breweries......Page 80
3.6 The effects of ions on the brewing process......Page 81
3.7 Brewery effluents, wastes and by-products......Page 84
3.7.1 The characterization of waste water......Page 85
3.7.2 The characteristics of some brewery wastes and by-products......Page 87
3.8.1 Preliminary treatments......Page 89
3.8.2 Aerobic treatments of brewery effluents......Page 91
3.8.3 Sludge treatments and disposal......Page 94
3.8.4 Anaerobic and mixed treatments of brewery effluents......Page 95
3.10 References......Page 98
4.1 Introduction......Page 101
4.2 Mashing schedules......Page 104
4.3.1 The grist......Page 111
4.3.2 Malts in mashing......Page 113
4.3.3 Mashing with adjuncts......Page 117
4.3.4 The influences of mashing temperatures and times on wort quality......Page 120
4.3.5 Non-malt enzymes in mashing......Page 126
4.3.6 Mashing liquor and mash pH......Page 129
4.3.7 Mash thickness, extract yield and wort quality......Page 132
4.3.8 Wort separation and sparging......Page 135
4.4.1 Wort carbohydrates......Page 138
4.4.2 Starch degradation in mashing......Page 143
4.4.3 Non-starch polysaccharides in mashing......Page 152
4.4.4 Proteins, peptides and amino acids......Page 158
4.4.6 Miscellaneous substances containing nitrogen......Page 162
4.4.7 Vitamins and yeast growth factors......Page 165
4.4.8 Lipids in mashing......Page 167
4.4.9 Phenols......Page 173
4.4.10 Miscellaneous acids......Page 177
4.4.11 Inorganic ions in sweet wort......Page 179
4.5 Mashing and beer flavour......Page 180
4.6 Spent grains......Page 182
4.7 References......Page 183
5.1 Intake, handling and storage of raw materials......Page 187
5.2 The principles of milling......Page 191
5.3 Laboratory mills......Page 194
5.4 Dry roller milling......Page 195
5.5 Impact mills......Page 198
5.7 Spray steep roller milling......Page 200
5.8 Steep conditioning......Page 202
5.10 Grist cases......Page 203
5.11 References......Page 204
6.1 Introduction......Page 205
6.2 Mashing in......Page 206
6.3.1 Construction......Page 210
6.3.2 Mash tun operations......Page 214
6.4.1 Decoction and double mashing......Page 215
6.4.2 Temperature-programmed infusion mashing......Page 217
6.5 Lauter tuns......Page 219
6.6 The Strainmaster......Page 227
6.7 Mash filters......Page 228
6.8 The choice of mashing and wort separation systems......Page 233
6.9 Other methods of wort separation and mashing......Page 236
6.11 Theory of wort separation......Page 238
6.12 References......Page 241
7.1 Introduction......Page 243
7.2 Botany......Page 244
7.3 Cultivation......Page 246
7.4 Drying......Page 250
7.5.1 Hop pellets......Page 252
7.5.2 Hop extracts......Page 254
7.5.3 Hop oils......Page 255
7.6.1 Damson-hop aphid (Phorodon humuli Schrank)......Page 256
7.6.2 (Red) Spider Mite (Tetranchus urticae Koch)......Page 259
7.6.4 Downy Mildew (Pseudoperonospora humuli (Miyabe and Tak.) G. W. Wilson)......Page 260
7.6.5 Powdery mildew (Sphaerotheca macularis (DC.) burr)......Page 261
7.6.6 Verticillium Wilt (Verticillium albo-atrum Reinke and Berth)......Page 262
7.6.7 Virus diseases......Page 263
7.7 Hop varieties......Page 264
7.8 References......Page 270
8.1 Introduction......Page 271
B. Specific compounds and mixtures of specific compounds......Page 272
8.2.2 Biosynthesis of the hop resins......Page 281
8.2.3 Analysis of the hop resins......Page 283
8.2.4 Isomerization of the a-acids......Page 285
8.2.5 Hard resins and prenylflavonoids......Page 293
8.2.6 Oxidation of hop resins......Page 296
8.3.1 Introduction......Page 299
8.3.2 Hydrocarbons......Page 302
8.3.3 Oxygen-containing components......Page 304
8.3.4 Sulphur-containing compounds......Page 311
8.3.5 Most potent odorants in hop oil......Page 313
8.3.6 Hop oil constituents in beer......Page 314
8.3.7 Post fermentation aroma products......Page 316
8.4 Hop polyphenols (tannins)......Page 317
8.5 Chemical identification of hop cultivars......Page 318
8.6 References......Page 319
9.1 Introduction......Page 322
9.3.1 Introduction......Page 323
9.3.2 Proteins......Page 325
9.4 Carbohydrate-nitrogenous constituent interactions......Page 327
9.4.1 Melanoidins......Page 335
9.4.2 Caramel......Page 336
9.6 Copper finings and trub formation......Page 338
9.7 References......Page 340
10.1 Introduction......Page 342
10.2 The principles of heating wort......Page 344
10.3 Types of coppers......Page 348
10.4 The addition of hops......Page 357
10.5.1 Low-pressure boiling......Page 358
10.6 The control of volatile substances in wort......Page 359
10.7 Energy conservation and the hop-boil......Page 361
10.8 Hot wort clarification......Page 365
10.9 Wort cooling......Page 372
10.10 The cold break......Page 374
10.11 Wort aeration/oxygenation......Page 375
10.12 References......Page 376
11.1 Historical note......Page 379
11.2 Taxonomy......Page 382
11.3 Yeast ecology......Page 385
11.4 Cellular composition......Page 387
11.5 Yeast morphology......Page 388
11.6 Yeast cytology......Page 389
11.6.1 Cell wall......Page 390
11.6.1.1 Flocculation......Page 393
11.6.3 The plasma membrane......Page 395
11.6.4 The cytoplasm......Page 396
11.6.5 Vacuoles and intracellular membrane systems......Page 397
11.6.7 The nucleus......Page 398
11.7 Yeast cell cycle......Page 400
11.7.1 Yeast sexual cycle......Page 403
11.8 Yeast genetics......Page 405
11.8.1 Methods of genetic analysis......Page 406
11.8.2 The yeast genome......Page 409
11.9 Strain improvement......Page 411
11.10 References......Page 415
12.1 Introduction......Page 417
12.2 Yeast metabolism - an overview......Page 420
12.3 Yeast nutrition......Page 422
12.3.1 Water relations......Page 423
12.3.2 Sources of carbon......Page 425
12.3.5 Growth factors......Page 426
12.4 Nutrient uptake......Page 427
12.4.1 Sugar uptake......Page 428
12.4.2 Uptake of nitrogenous nutrients......Page 431
12.4.4 Ion uptake......Page 432
12.5.1 Glycolysis......Page 434
12.5.2 Hexose monophosphate (pentose phosphate) pathway......Page 437
12.5.3 Tricarboxylic acid cycle......Page 438
12.5.4 Electron transport and oxidative phosphorylation......Page 441
12.5.5 Fermentative sugar catabolism......Page 444
12.5.7 Storage carbohydrates......Page 446
12.5.8 Regulation of sugar metabolism......Page 450
12.5.9 Ethanol toxicity and tolerance......Page 454
12.6 The role of oxygen......Page 456
12.7 Lipid metabolism......Page 458
12.7.1 Fatty acid metabolism......Page 459
12.7.2 Phospholipids......Page 461
12.7.3 Sterols......Page 463
12.8 Nitrogen metabolism......Page 465
12.9 Yeast stress responses......Page 469
12.10.1 Organic and fatty acids......Page 470
12.10.2 Carbonyl compounds......Page 472
12.10.3 Higher alcohols......Page 475
12.10.4 Esters......Page 476
12.10.5 Sulphur-containing compounds......Page 478
12.11 References......Page 481
13.1 Introduction......Page 485
13.2 Measurement of yeast biomass......Page 486
13.3 Batch culture......Page 490
13.3.1 Brewery batch fermentations......Page 493
13.3.2 Effects of process variables on fermentation performance......Page 494
13.4 Yeast ageing......Page 498
13.5 Yeast propagation......Page 499
13.5.1 Maintenance and supply of yeast cultures......Page 500
13.5.2 Laboratory yeast propagation......Page 502
13.5.3 Brewery propagation......Page 503
13.6 Fed-batch cultures......Page 506
13.7 Continuous culture......Page 508
13.8 Immobilized yeast reactors......Page 511
13.9 Growth on solid media......Page 513
13.10.1 Microbiological tests......Page 514
13.10.2 Biochemical tests......Page 515
13.10.3 Tests based on cell surface properties......Page 516
13.10.4 Non-traditional methods......Page 517
13.11 Measurement of viability......Page 518
13.12 Assessment of yeast physiological state......Page 520
13.13 References......Page 522
14.1 Introduction......Page 525
14.2.1 Fermentability of wort......Page 526
14.2.2 Time course of fermentation......Page 527
14.2.3 Heat output in fermentation......Page 528
14.3.1 Choice, size and shape of vessels......Page 530
Metals and design......Page 532
Vessel fittings......Page 533
Addition of yeast (pitching)......Page 535
Temperature control......Page 537
Cleaning of vessels......Page 541
Vessels and rooms......Page 542
Operation......Page 544
Operation......Page 545
New developments......Page 546
14.4.3 Burton Union fermentation......Page 547
14.5 Continuous fermentation......Page 548
Tower fermenters......Page 549
Technology......Page 551
Operation......Page 553
Future......Page 554
14.6.1 Specific gravity changes......Page 555
14.6.2 Other methods......Page 556
14.8 References......Page 557
15.1 Introduction......Page 559
15.2.1 Principles of secondary fermentation......Page 560
Diketones......Page 561
Sulphur compounds......Page 562
Lager methods......Page 563
Oxygen control......Page 564
Colour......Page 565
Aroma......Page 566
Water......Page 567
Cooling......Page 568
Insulation......Page 570
15.3.1 Mechanisms for haze formation......Page 571
15.3.2 Removal of protein......Page 572
Adsorption......Page 573
Adsorption......Page 575
Proanthocyanidin free malt......Page 576
15.3.5 Hazes from other than protein or polyphenols......Page 577
15.4.1 Carbon dioxide saturation......Page 578
15.4.2 Carbon dioxide addition......Page 580
15.4.3 Carbon dioxide recovery......Page 581
Sedimentation and fining......Page 583
Centrifugation......Page 585
Filtration......Page 587
15.5.2 Beer filtration......Page 590
Powder filtration......Page 592
Vacuum distillation......Page 598
Reverse osmosis......Page 599
Control of fermentation......Page 600
15.6.2 Ice beers......Page 601
15.6.3 Diet beers......Page 602
15.8 References......Page 603
16.1 Introduction......Page 605
16.1.2 Bouza......Page 606
16.1.4 Busaa and some other beers......Page 607
16.1.5 Southern African beers......Page 608
16.2 Malting sorghum and millets......Page 609
16.3 Brewing African beers on an industrial scale......Page 613
16.4 Attempts to obtain stable African beers......Page 617
16.5 Beer composition and its nutritional value......Page 618
16.6 References......Page 620
17.1 Introduction......Page 622
17.2 The microbiological threat to the brewing process......Page 623
17.3.1 Detection of brewery microbial contaminants......Page 626
17.3.2 Identification of brewery bacteria......Page 629
17.3.3 Gram negative beer spoiling bacteria......Page 630
17.3.4 Gram positive beer spoiling bacteria......Page 637
17.3.5 Beer spoilage yeasts......Page 641
17.3.6 Microbiological media and the cultivation of micro-organisms......Page 644
17.4 Microbiological quality assurance......Page 648
17.5.1 Sampling devices......Page 650
17.6 Disinfection of pitching yeast......Page 652
17.7 Cleaning in the brewery......Page 653
17.7.1 Range of cleaning operations......Page 656
17.7.2 CIP systems......Page 659
17.7.3 Cleaning agents......Page 660
17.7.4 Cleaning beer dispense lines......Page 663
17. 8 References......Page 664
18.2 History of brewhouse development......Page 666
18.2.1 The tower brewery lay-out......Page 667
18.2.2 The horizontal brewery lay-out......Page 669
18.3.1 Experimental brewhouses......Page 670
18.3.2 Micro- and pub breweries......Page 671
Sensors......Page 673
18.4.2 Scheduling of brewhouse operations......Page 674
18.5 Economic aspects of brewhouses......Page 676
18.7 References......Page 677
19.1 Chemical composition of beer......Page 678
19.1.1 Inorganic constituents......Page 680
19.1.2 Alcohol and original extract......Page 682
19.1.3 Carbohydrates......Page 686
Non-volatile......Page 688
Volatile......Page 689
Non-volatile......Page 701
Volatile......Page 705
19.1.6 Sulphur-containing constituents......Page 707
19.2 Nutritive value of beer......Page 710
19.3 Colour of beer......Page 711
19.4 Haze......Page 713
19.4.1 Measurement of haze......Page 714
19.4.2 Composition and formation of haze......Page 715
19.4.3 Prediction of haze and beer stability......Page 716
19.5 Viscosity......Page 718
19.6 Foam characteristics and head retention......Page 719
19.6.1 Methods of assessing foam characteristics......Page 720
19.6.2 Beer components influencing head retention......Page 723
19.6.3 Head retention and the brewing process......Page 725
19.7 Gushing......Page 726
19.8 References......Page 728
20.1 Introduction......Page 732
20.2 Flavour - taste and odour......Page 733
20.3 Flavour stability......Page 744
20.4 Sensory analysis......Page 749
20.5 References......Page 773
21.1 Introduction......Page 775
21.2 General overview of packaging operations......Page 776
21.3 Bottling......Page 777
Depalletizing and palletizing......Page 778
Secondary packaging......Page 779
Washing......Page 780
Empty bottle inspection......Page 782
Labelling......Page 783
21.3.2 Managing beer flow......Page 786
Sterile filtration......Page 787
Standard filling......Page 788
Aseptic filling......Page 795
Crowning......Page 796
Tunnel pasteurization......Page 798
21.3.3 Managing plant cleaning......Page 801
21.3.4 Materials for making bottles......Page 802
21.4.1 The beer can......Page 803
21.4.2 Preparing cans at the brewery for filling......Page 804
21.4.3 Can filling......Page 805
21.4.4 Can closing (seaming)......Page 806
21.5 Kegging......Page 808
21.5.1 The keg......Page 809
Flash pasteurization......Page 810
21.5.3 Handling of kegs......Page 812
21.5.4 Keg internal cleaning and filling......Page 813
21.5.5 Keg capping and labelling......Page 818
21.5.6 Smooth flow ale in kegs......Page 819
21.6.1 The cask......Page 821
21.6.2 Handling casks......Page 822
21.6.3 Preparing beer for cask filling......Page 823
21.6.4 Cask filling......Page 824
21.7 Summary......Page 825
21.8 References......Page 826
22.2 Warehousing......Page 828
Stock control......Page 829
22.2.2 Safety in the warehouse......Page 830
22.3.1 Logistics......Page 831
Delivery......Page 832
22.3.2 Quality assurance......Page 833
22.5 References......Page 834
23.1 Introduction......Page 835
23.3.1 Hygiene......Page 836
23.4 Beer dispense......Page 837
Carbon dioxide......Page 838
Beer pumps......Page 839
23.4.2 Cask beer......Page 840
Tapping......Page 842
Hygiene......Page 843
Throughput......Page 845
23.6 New developments in trade quality......Page 846
23.8 References......Page 847
Introduction......Page 848
References......Page 863

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 of these aspects of the subject. After an initial overview of the brewing process, malts, adjuncts and enzymes are reviewed. A chapter is then devoted to water, effluents and wastes. There follows a group of chapters on the science and technology of mashing, including grist preparation. The next two chapters discuss hops, and are followed by chapters on wort boiling, clarification and aeration. Three chapters are devoted to the important topics of yeast biology, metabolism and growth. Fermentation, fermentation technologies and beer maturation are then reviewed, followed by a consideration of 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 flavour. A final group of chapters cover packaging, storage, distribution and the retail handling of beer. Based on the authors' unrivalled experience in the field, Brewing: science and practice is a standard work for the industry. A detailed account of all stages of the brewing processSafety and quality issues are discussed, including the chemical and physical properties of beer and beer microbiologyA strong partnership of the science and the practicalities of production ensures this book is a primary reference

Brewing: Science and practice updates and revises the previous work of this distinguished team of authors, producing what is the standard work in its field. The book covers all stages of brewing from raw materials, including the chemistry of hops and the biology of yeasts, through individual processes such as mashing and wort separation to packaging, storage and distribution. Key quality issues are discussed such as flavour and the chemical and physical properties of finished beers

2011-06-04