Table of contents:
Commercial and economic aspects; antecedents of brewing; kinds of beer and beer-like beverages; an overview of beer making; microbrewing; barley and malt; adjuncts; water; hops; yeast; miscellaneous ingredients; brewing; fermentation; ageing and finishing; packaging; process control; sanitation; brewery effluents and by-products; properties of beer; quality assurance; brewing calculations.
Offers detailed studies of beer and its production as well as its commercial and economic aspects. All beverages worldwide which are beer-like in character and alcoholic content are reviewed. The book delineates over 900 chemical compounds that have been identified in beers, pinpoints their sources, gives concentration ranges, and examines their influence on beer quality.;This work is intended for brewing, cereal and food chemists and biochemists; composition, nutrition, biochemical, food and quality assurance and control engineers; nutritionists; foood biologists and technologists; microbiologists; toxicologists; and upper level undergraduate and continuing-education students in these disciplines.
Commercial and economic aspects; antecedents of brewing; kinds of beer and beer-like beverages; an overview of beer making; microbrewing; barley and malt; adjuncts; water; hops; yeast; miscellaneous ingredients; brewing; fermentation; ageing and finishing; packaging; process control; sanitation; brewery effluents and by-products; properties of beer; quality assurance; brewing calculations.
Offers detailed studies of beer and its production as well as its commercial and economic aspects. All beverages worldwide which are beer-like in character and alcoholic content are reviewed. The book delineates over 900 chemical compounds that have been identified in beers, pinpoints their sources, gives concentration ranges, and examines their influence on beer quality.;This work is intended for brewing, cereal and food chemists and biochemists; composition, nutrition, biochemical, food and quality assurance and control engineers; nutritionists; foood biologists and technologists; microbiologists; toxicologists; and upper level undergraduate and continuing-education students in these disciplines.