Mastering Brewing Science: Quality and Production

ISBN-13: 9781119456056 / Angielski / Miękka / 2019 / 592 str.

Matthew Farber; Roger Barth

Spis treści

About the Authors xiPreface xiiiAcknowledgments xv1 Brewing Quality Overview 11.1 Ingredients 21.2 Brewing Overview 41.3 A Scientific History of Brewing 161.4 Introduction to Beer Quality 27Check for Understanding 32Case Study 33Case Study Questions 34Bibliography 342 Chemistry for Brewing 372.1 Atoms 372.2 Bonding and Compounds 442.3 Molecules 502.4 Intermolecular Forces 542.5 Structure of Molecules 572.6 Organic Chemistry and Functional Groups 592.7 Chemical Reactions 62Check for Understanding 65Bibliography 673 Biology for Brewing 693.1 Macromolecules 693.2 Membranes 903.3 Cellular Structures 933.4 The Central Dogma 95Check for Understanding 103Bibliography 1044 Raw Materials 1074.1 Water 1084.2 Malt 1254.3 Hops 148Check for Understanding 162Bibliography 1645 Grain Handling and Milling 1675.1 Malt Storage and Transfer 1675.2 Milling 177Check for Understanding 185Case Study 185Bibliography 1866 Mashing 1876.1 Starch Hydrolysis 1876.2 Enzymes 1896.3 Mashing Process 1966.4 Mash Conversion Vessel Design and Operation 2006.5 The Use of Adjuncts 2096.6 Enzymes and Processing Aids 211Check for Understanding 214Case Study 215Bibliography 2167 Wort Separation 2177.1 Wort Separation Processes 2177.2 Flow and Pressure 2257.3 Lipid Removal 2277.4 Management of Spent Grains 228Check for Understanding 229Case Study 229Bibliography 2298 Boiling, Wort Clarification, and Chilling 2318.1 Heat Transfer 2338.2 Boiling Technology 2368.3 Boiling Chemistry 2478.4 Chilling 250Check for Understanding 252Case Study 252Bibliography 2539 Fermentation 2559.1 Fermentation Process 2559.2 Fermentation Reactions 2759.3 Energy and ATP 2789.4 Oxidation, Reduction, and NAD 2809.5 Fermentation Equipment 2829.6 Temperature Monitoring and Control 2879.7 Yeast Handling and Repitching 2939.8 Yeast Propagation 299Check for Understanding 305Case Study 306Bibliography 30710 Conditioning 30910.1 Warm Conditioning 31010.2 Clarification 31310.3 Carbonation 31910.4 Beer Aging 32310.5 Analytical and Quality Control Procedures for Conditioning 325Check for Understanding 328Case Study 329Bibliography 32911 Packaging and Serving 33111.1 Kegs and Casks 33211.2 Gas Laws 33711.3 Keg Dispense System 34111.4 Bottles 35011.5 Cans 35111.6 Filling Bottles and Cans 35311.7 Beer Service and Packaging Quality 360Check for Understanding 366Case Study 367Bibliography 36812 Flavor 36912.1 Flavor Anatomy and Chemistry 37012.2 Flavor Compounds 37312.3 Off-Flavors 37812.4 Analysis and Quality Control to Monitor Flavor Consistency 388Check for Understanding 391Case Study 392Bibliography 39313 Color, Foam, and Haze 39513.1 Light 39513.2 Color 39913.3 Foam 40313.4 Haze 414Check for Understanding 423Case Study 423Bibliography 42414 Biological Stability 42714.1 Identifying Spoilage Microorganisms 42814.2 Microbial Stabilization Methods 44014.3 Analytics and Quality Control of Microorganisms 446Check for Understanding 457Case Study 458Bibliography 45815 Mathematics of Quality 46115.1 Statistics for Quality 46115.2 Control Charts 46615.3 Dimensions, Units, and Conversions 46915.4 Brewing Calculations 471Check for Understanding 475Case Study 476Bibliography 47616 Cleaning, CIP, and Sanitization 47716.1 Cleaning a Brewery 47816.2 Clean in Place 48016.3 Cleaning Chemicals 48416.4 Sanitizers 48716.5 Analysis and Quality Control of Cleaning Effectiveness 489Check for Understanding 491Case Study 491Bibliography 492Glossary 493Index 551

O autorze

Matthew Farber, PhD, is the founder and director of the Brewing Science Certificate Program at the University of the Sciences in Philadelphia, where he is a faculty member in the Biology department.Roger Barth, PhD, has been a faculty member in the Chemistry department at West Chester University since 1985. He created and teaches a course on the Chemistry of Beer and is the author of its textbook: The Chemistry of Beer: The Science in the Suds (Wiley, 2013).