Brewing: New Technologies (Woodhead Publishing Series in Food Science, Technology and Nutrition) - Hardcover

C Bamforth

Hardcover

ISBN 10: 1845690036 ISBN 13: 9781845690038

Publisher: Woodhead Publishing, 2006

Synopsis

This book comprehensively describes the the brewing of beer, from raw materials supply, through processing, to the final product and its analysis. It does not describe the fundamental science and technology of brewing (the necessary underpinning information to set the scene for the non-specialist or student is provided in chapter 1), rather each chapter contains a critical description of current technology and its applications, an outline of new and emerging technologies and views on how they may develop in the future. As such the volume can be used by professional brewers (or those intending to become same) as a source of the latest thinking in brewing strategies.

Key Features: summarises the major recent technological changes in brewing; reviews improvements in ingredients including cereals, malts and hops; discusses developments in fermentation, filtration and packaging technologies; analyses advances in safety and quality control; written by an international team of contributors.

Contents: New brewing technologies: setting the scene; Providing cereals for brewing; Developments in the supply of adjunct materials for brewing; Malt and malt products; The breeding of hops; The processing of hops; Yeast genetics in brewing: new insights and opportunities; Yeast supply and propagation in brewing; Water in brewing; The brewhouse; Fermentation of beer; Accelerated processing of beer; Filtration and stabilization of beer; Packaging of beer; Modern brewery sanitation; Waste handling in the brewing industry; Quality assurance in brewing; Brewing control systems: chemical analysis; Brewing control systems: microbiological analysis; Brewing control systems: sensory evaluation; The future of brewing.

About this title

About the Author

Dr Charles Bamforth is Anheuser-Busch Endowed Professor of Brewing Science at the University of California. He is also Visiting Professor of Brewing at Heriot-Watt University in Scotland and a Fellow of the Institute of Brewing. Professor Bamforth was formerly Head of Research at Brewing Research International.

From the Back Cover

Brewing continues to be one of the most competitive and innovative sectors in the food and drink industry. This important book summarises the major recent technological changes in brewing and their impact on product range and quality.

The first group of chapters review improvements in ingredients, including cereals, adjuncts, malt and hops, as well as ways of optimising the use of water. The following sequence of chapters discuss developments in particular technologies from fermentation and accelerated processing to filtration and stabilisation processes as well as packaging. A final series of chapters analyse improvements in safety and quality control, covering such topics as modern brewery sanitation, waste handling, quality assurance schemes, and control systems responsible for chemical, microbiological and sensory analysis.

With its distinguished editor and international team of contributors, Brewing: new technologies is a standard reference for R&D and Quality Assurance managers in the brewing industry.

Edition details

• Publisher: Woodhead Publishing
• Publication date: 2006
• Language: English
• ISBN 10: 1845690036
• ISBN 13: 9781845690038
• Binding: Hardcover
• Number of pages: 500
• Editor: C Bamforth