"This book is a comprehensive textbook for students in brewing science programs and for those preparing for technical careers in beer production and related industries. This book presents material in a logical order and is accessible to readers with little to no production experience. The focus on quality, science, and process, with an emphasis on student understanding, position this book as a reliable primary learning tool for all brewing programs. While approachable for students, the depth and detailed material will also make for a valuable reference tool for those currently working in the…mehr
"This book is a comprehensive textbook for students in brewing science programs and for those preparing for technical careers in beer production and related industries. This book presents material in a logical order and is accessible to readers with little to no production experience. The focus on quality, science, and process, with an emphasis on student understanding, position this book as a reliable primary learning tool for all brewing programs. While approachable for students, the depth and detailed material will also make for a valuable reference tool for those currently working in the field. In the 2nd edition, the authors offer a thorough updating that updates and expands coverage of analytical methods, water, malt, and hops. There are several new chapters including ones on yeast, alternative brewery products, and good brewery practices"-- Provided by publisher.
Matthew Farber, PhD is the founding director of the Brewing Science Certificate program at Rowan University in New Jersey, where he is Associate Professor of Biology. Roger Barth, PhD is Professor Emeritus of Chemistry at West Chester University in Pennsylvania. He is the creator of a course on the chemistry of beer.
Inhaltsangabe
Preface xi Acknowledgments xiii About the Authors xvii About the Companion Website xix 1 Brewing Quality Overview 1 1.1 Ingredients 2 1.2 Brewing Overview 3 1.3 A Scientific History of Brewing 13 1.4 Introduction to Beer Quality 22 Case Study 27 Case Study Questions 27 Check for Understanding 27 Bibliography 28 2 Chemistry for Brewing 31 2.1 Atoms 31 2.2 Bonding and Compounds 36 2.3 Molecules 43 2.4 Intermolecular Forces 47 2.5 Structure of Molecules 50 2.6 Organic Chemistry and Functional Groups 52 2.7 Chemical Reactions 55 Check for Understanding 59 Bibliography 61 3 Biology for Brewing 63 3.1 Macromolecules 63 3.2 Membranes 83 3.3 Cellular Structures 85 3.4 The Central Dogma 88 Check for Understanding 96 Bibliography 97 4 Water 99 4.1 Water Chemistry 99 4.2 Water Profiles and Adjustment for Brewing 111 4.3 Analytical and Quality Control Procedures for Water 116 Check for Understanding 117 Bibliography 118 5 Malt 121 5.1 Barley Biology 121 5.2 The Malting Process 125 5.3 Types of Malt 130 5.4 Analytical and Quality Control Procedures for Malt 135 Case Studies 145 Check for Understanding 146 Bibliography 146 6 Hops 147 6.1 Hops Biology 147 6.2 Hop Flavor Chemistry 152 6.3 Hops Processing and Products 157 6.4 Hop Dosing 163 6.5 Analytical and Quality Control Procedures for Hops 164 Case Study 165 Check for Understanding 166 Bibliography 167 7 Grain Handling and Milling 169 7.1 Malt Storage and Transfer 169 7.2 Malt Infestations and Pest Control 177 7.3 Milling 179 7.4 Analytical and Quality Control Procedures for the Grist 184 Case Study 187 Check for Understanding 188 Bibliography 189 8 Mashing 191 8.1 Starch Hydrolysis 191 8.2 Enzymes 193 8.3 Mashing Process 201 8.4 Mash Conversion Vessel Design and Operation 206 8.5 Mashing Steps and Parameters 210 8.6 The Use of Adjuncts 214 8.7 Enzymes and Processing Aids 216 8.8 Analytical and Quality Control Procedures for Mashing 219 Case Study 220 Check for Understanding 220 Bibliography 222 9 Wort Processing 225 9.1 Wort Separation Processes 225 9.2 Management of Spent Grains 235 9.3 Wort Boiling 236 9.4 Boiling Technology 241 9.5 Hot Wort Clarification 251 9.6 Boiling Chemistry 253 9.7 Chilling 254 9.8 Knocking Out 255 Case Studies 257 Check for Understanding 258 Bibliography 259 10 Yeast 261 10.1 Yeast Biology 261 10.2 Yeast Handling and Repitching 267 10.3 Yeast Propagation 271 10.4 Active Dry Yeast 279 10.5 Unconventional Yeast 279 10.6 Yeast Hybridization 282 10.7 Analytical and Quality Control Procedures for Yeast 285 Case Studies 291 Check for Understanding 292 Bibliography 292 11 Fermentation 295 11.1 Fermentation Process 295 11.2 Fermentation Reactions 304 11.3 Energy and ATP 307 11.4 Oxidation, Reduction, and NAD 308 11.5 Fermentation Process and Equipment 312 11.6 Temperature Monitoring and Control 318 11.7 Analytical and Quality Control Procedures for Fermentation 324 Case Studies 331 Check for Understanding 331 Bibliography 332 12 Conditioning 333 12.1 Secondary Fermentation 334 12.2 Clarification 337 12.3 Carbonation 344 12.4 Beer Aging 349 12.5 Dry Hopping 352 12.6 Analytical and Quality Control Procedures for Conditioning 354 Case Studies 357 Check for Understanding 358 Bibliography 358 13 Packaging and Serving 361 13.1 Kegs and Casks 361 13.2 Gas Laws 367 13.3 Keg Dispense System 370 13.4 Bottles and Cans 377 13.5 Filling Bottles and Cans 380 13.6 Beer Service and Packaging Quality 389 13.7 Measurement of Beer Packaging Quality 390 Case Studies 395 Check for Understanding 395 Bibliography 396 14 Cleaning, Cip, and Sanitization 397 14.1 Cleaning a Brewery 397 14.2 Clean in Place 401 14.3 Cleaning Chemicals 405 14.4 Sanitizers 409 14.5 Analysis and Quality Control of Cleaning Effectiveness 411 Case Study 413 Check for Understanding 413 Bibliography 414 15 Good Brewery Practice 415 15.1 Brewery Safety 415 15.2 The Brewery Laboratory 431 15.3 Standard Operating Procedures 436 15.4 Managing Quality Data 438 Case Study 446 Check for Understanding 446 Bibliography 447 16 Flavor 449 16.1 Flavor Anatomy 449 16.2 Flavor Chemistry 454 16.3 Flavor Stability 463 16.4 Flavor Evaluation 468 Case Studies 472 Check for Understanding 472 Bibliography 473 17 Color, Foam, and Haze 475 17.1 Light and Color 475 17.2 Foam 482 17.3 Haze 490 17.4 Quality Control and Evaluation 496 Case Studies 503 Check for Understanding 504 Bibliography 504 18 Microbial Stability 507 18.1 Spoilage Microorganisms 507 18.2 Microbial Stabilization 519 18.3 Analytics and Quality Control of Microorganisms 526 Case Study 537 Check for Understanding 537 Bibliography 538 19 Related Products and Processes 541 19.1 Nonalcohol/Low Alcohol Beer 541 19.2 Gluten- Free Beer 548 19.3 Flavored Malt Beverages and Hard Seltzers 551 19.4 Hemp Beer 555 19.5 High- Gravity Brewing 558 19.6 Brewing with Bacteria 561 Check for Understanding 562 Bibliography 563 Glossary 565 Index 625
Preface xi Acknowledgments xiii About the Authors xvii About the Companion Website xix 1 Brewing Quality Overview 1 1.1 Ingredients 2 1.2 Brewing Overview 3 1.3 A Scientific History of Brewing 13 1.4 Introduction to Beer Quality 22 Case Study 27 Case Study Questions 27 Check for Understanding 27 Bibliography 28 2 Chemistry for Brewing 31 2.1 Atoms 31 2.2 Bonding and Compounds 36 2.3 Molecules 43 2.4 Intermolecular Forces 47 2.5 Structure of Molecules 50 2.6 Organic Chemistry and Functional Groups 52 2.7 Chemical Reactions 55 Check for Understanding 59 Bibliography 61 3 Biology for Brewing 63 3.1 Macromolecules 63 3.2 Membranes 83 3.3 Cellular Structures 85 3.4 The Central Dogma 88 Check for Understanding 96 Bibliography 97 4 Water 99 4.1 Water Chemistry 99 4.2 Water Profiles and Adjustment for Brewing 111 4.3 Analytical and Quality Control Procedures for Water 116 Check for Understanding 117 Bibliography 118 5 Malt 121 5.1 Barley Biology 121 5.2 The Malting Process 125 5.3 Types of Malt 130 5.4 Analytical and Quality Control Procedures for Malt 135 Case Studies 145 Check for Understanding 146 Bibliography 146 6 Hops 147 6.1 Hops Biology 147 6.2 Hop Flavor Chemistry 152 6.3 Hops Processing and Products 157 6.4 Hop Dosing 163 6.5 Analytical and Quality Control Procedures for Hops 164 Case Study 165 Check for Understanding 166 Bibliography 167 7 Grain Handling and Milling 169 7.1 Malt Storage and Transfer 169 7.2 Malt Infestations and Pest Control 177 7.3 Milling 179 7.4 Analytical and Quality Control Procedures for the Grist 184 Case Study 187 Check for Understanding 188 Bibliography 189 8 Mashing 191 8.1 Starch Hydrolysis 191 8.2 Enzymes 193 8.3 Mashing Process 201 8.4 Mash Conversion Vessel Design and Operation 206 8.5 Mashing Steps and Parameters 210 8.6 The Use of Adjuncts 214 8.7 Enzymes and Processing Aids 216 8.8 Analytical and Quality Control Procedures for Mashing 219 Case Study 220 Check for Understanding 220 Bibliography 222 9 Wort Processing 225 9.1 Wort Separation Processes 225 9.2 Management of Spent Grains 235 9.3 Wort Boiling 236 9.4 Boiling Technology 241 9.5 Hot Wort Clarification 251 9.6 Boiling Chemistry 253 9.7 Chilling 254 9.8 Knocking Out 255 Case Studies 257 Check for Understanding 258 Bibliography 259 10 Yeast 261 10.1 Yeast Biology 261 10.2 Yeast Handling and Repitching 267 10.3 Yeast Propagation 271 10.4 Active Dry Yeast 279 10.5 Unconventional Yeast 279 10.6 Yeast Hybridization 282 10.7 Analytical and Quality Control Procedures for Yeast 285 Case Studies 291 Check for Understanding 292 Bibliography 292 11 Fermentation 295 11.1 Fermentation Process 295 11.2 Fermentation Reactions 304 11.3 Energy and ATP 307 11.4 Oxidation, Reduction, and NAD 308 11.5 Fermentation Process and Equipment 312 11.6 Temperature Monitoring and Control 318 11.7 Analytical and Quality Control Procedures for Fermentation 324 Case Studies 331 Check for Understanding 331 Bibliography 332 12 Conditioning 333 12.1 Secondary Fermentation 334 12.2 Clarification 337 12.3 Carbonation 344 12.4 Beer Aging 349 12.5 Dry Hopping 352 12.6 Analytical and Quality Control Procedures for Conditioning 354 Case Studies 357 Check for Understanding 358 Bibliography 358 13 Packaging and Serving 361 13.1 Kegs and Casks 361 13.2 Gas Laws 367 13.3 Keg Dispense System 370 13.4 Bottles and Cans 377 13.5 Filling Bottles and Cans 380 13.6 Beer Service and Packaging Quality 389 13.7 Measurement of Beer Packaging Quality 390 Case Studies 395 Check for Understanding 395 Bibliography 396 14 Cleaning, Cip, and Sanitization 397 14.1 Cleaning a Brewery 397 14.2 Clean in Place 401 14.3 Cleaning Chemicals 405 14.4 Sanitizers 409 14.5 Analysis and Quality Control of Cleaning Effectiveness 411 Case Study 413 Check for Understanding 413 Bibliography 414 15 Good Brewery Practice 415 15.1 Brewery Safety 415 15.2 The Brewery Laboratory 431 15.3 Standard Operating Procedures 436 15.4 Managing Quality Data 438 Case Study 446 Check for Understanding 446 Bibliography 447 16 Flavor 449 16.1 Flavor Anatomy 449 16.2 Flavor Chemistry 454 16.3 Flavor Stability 463 16.4 Flavor Evaluation 468 Case Studies 472 Check for Understanding 472 Bibliography 473 17 Color, Foam, and Haze 475 17.1 Light and Color 475 17.2 Foam 482 17.3 Haze 490 17.4 Quality Control and Evaluation 496 Case Studies 503 Check for Understanding 504 Bibliography 504 18 Microbial Stability 507 18.1 Spoilage Microorganisms 507 18.2 Microbial Stabilization 519 18.3 Analytics and Quality Control of Microorganisms 526 Case Study 537 Check for Understanding 537 Bibliography 538 19 Related Products and Processes 541 19.1 Nonalcohol/Low Alcohol Beer 541 19.2 Gluten- Free Beer 548 19.3 Flavored Malt Beverages and Hard Seltzers 551 19.4 Hemp Beer 555 19.5 High- Gravity Brewing 558 19.6 Brewing with Bacteria 561 Check for Understanding 562 Bibliography 563 Glossary 565 Index 625
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