Brewing Materials and Processes: A Practical Approach to Beer Excellence

ISBN-13: 9780127999548 / Angielski / Twarda / 2016 / 366 str.

Charles Bamforth

Opis

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.

• 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

Spis treści

Overview of Approaches to Quality Assurance and Quality Control

Chapter 1 - Malts

Chapter 2 - Adjuncts

Chapter 3 - Hops

Chapter 4 - Yeast

Chapter 5 - Water

Chapter 6 - Wort

Chapter 7 - Alcohol

Chapter 8 - Falvorsome Components of Beer

Chapter 9 - Gases

Chapter 10 - Foam and Gushing

Chapter 11 - Color

Chapter 12- Haze

Chapter 13 - Sensory

Chapter 14 - Microbiology

O autorze

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.