Beer
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Beer is the only detailed book that specifically addresses the science of beer quality. It explores the quality attributes of beer as well as the various impacts on and perception of beer quality. It includes expert insights based on real-world experience.
This book details, with extensive referencing, the research that has been devoted to beer and beer quality. It is the first book to approach beer in this way and comprises an essential reference for anyone seeking an authoritative account of the science of beer appearance, flavor, stability and wholesomeness. Chapters discuss beer foam…mehr

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Produktbeschreibung
Beer is the only detailed book that specifically addresses the science of beer quality. It explores the quality attributes of beer as well as the various impacts on and perception of beer quality. It includes expert insights based on real-world experience.

This book details, with extensive referencing, the research that has been devoted to beer and beer quality. It is the first book to approach beer in this way and comprises an essential reference for anyone seeking an authoritative account of the science of beer appearance, flavor, stability and wholesomeness. Chapters discuss beer foam and how to achieve a suitable head; beer flavour and its instability; colloidal stability of beer; microbiological stability of beer; beer gushing; beer color; and the health aspects of beer.

This book will be of interest to employees on the technical production side of the alcoholic beverage industry; students studying the subject; people involved in related and associated biotechnology industries; people from the brewing industry; and academic researchers.
Autorenporträt
Julie Kellershohn is an assistant professor at the Ted Rogers School of Hospitality and Tourism Management at Ryerson University in Toronto, Canada. Her research focuses on the food and beverage industries, including how and why consumers make their food and beverage purchase decisions in restaurants, pubs, and stores; and how marketing and technology can be used to influence those consumer decisions.

Inge Russell is an honorary professor at Heriot-Watt University in Edinburgh, Scotland, and a fellow of the British Institute of Biology and the American Academy of Microbiology. She holds a PhD and DSc from the University of Strathclyde in Scotland and has more than 40 years of industrial research experience in the fermentation industry. She has authored more than 150 papers on yeast biotechnology and is the cofounder and coeditor of the journal Critical Reviews in Biotechnology.