With a focus on brewing science and quality control, this textbook is the ideal learning tool for working professionals or aspiring students.
Mastering Brewing Science is a comprehensive textbook for the brewing industry, with coverage of processes, raw materials, packaging, and everything in between, including discussion of essential methods in quality control and assurance. The book equips readers with a depth of understanding to deal with problems and issues that arise during production of beer from start to finish, as well as statistical tools for continual quality improvement. Brewery operations, raw material analysis, flavor, stability, cleaning, and methods of quality control, as well as the underlying science, are discussed in detail.
The successful brewing professional must produce beer with high standards of quality, consistency, efficiency, and safety. With a focus on quality and on essential applications of biology, chemistry, and process control, Mastering Brewing Science emphasizes development of the reader’s trouble-shooting and problem-solving skills. It is the ideal learning tool for all brewing programs or as a resource for current industry professionals. Features of this book include:
* Comprehensive understanding through application. Presented in the logical order of the brewing process. All key principles of science are applied to beer production, facilitating a better understanding of both.
* Check for understanding and problem solving. Each chapter includes a set of problems, questions, and case studies that reinforce understanding of the material.
* Richly illustrated. Hundreds of unique, full-color illustrations, ranging from micrographs of spoilage bacteria to the inner workings of a beer keg, supplement clearly-written text, making this book easy to understand and appealing to the reader.
* Emphasis on Quality and Safety. Covers the underlying science and essential methods in quality control with discussion of data management and experimental statistics to ensure consistency in beer production. Safety notes for brewing operations prepare the reader for a culture of safety at the workplace.
* Glossary. A detailed and authoritative glossary sets the standard for beer and brewing terminology.
Jadual kandungan
About the Authors
Preface
Acknowledgements
Chapter 1 Brewing Quality Overview
1.1 Ingredients
1.2 Brewing overview
1.3 A Scientific History of Brewing
1.4 Introduction to Beer Quality
Chapter 2 Chemistry for Brewing
2.1 Atoms
2.2 Bonding and Compounds
2.3 Molecules
2.4 Intermolecular Forces
2.5 Structure of Molecules
2.6 Organic Chemistry and Functional Groups
2.7 Chemical Reactions
Chapter 3 Biology for Brewing
3.1 Macromolecules
3.2 Membranes
3.3 Cellular Structures
3.4 The Central Dogma
Chapter 4 Raw Materials
4.1 Water
4.2 Malt
4.3 Hops
Chapter 5 Grain Handling and Milling
5.1 Malt storage and Transfer
5.2 Milling
Chapter 6 Mashing
6.1 Starch hydrolysis
6.2 Enzymes
6.3 Mashing process
6.4 Mash conversion vessel design and operation
6.5 The use of adjuncts
6.6 Enzymes and processing aids
Chapter 7 Wort Separation
7.1 Wort Separation Processes
7.2 Flow and Pressure
7.3 Lipid Removal
7.4 Management of Spent Grains
Chapter 8 Boiling, Wort Clarification, and Chilling
8.1 Heat Transfer
8.2 Boiling Technology
8.3 Boiling Chemistry
8.4 Chilling
Chapter 9 Fermentation
9.1 Fermentation Process
9.2 Fermentation Reactions
9.3 Energy and ATP
9.4 Oxidation, Reduction and NAD
9.5 Fermentation Equipment
9.6 Temperature Monitoring and Control
9.7 Yeast handling and repitching
9.8 Yeast Propagation
Chapter 10 Conditioning
10.1 Warm Conditioning
10.2 Clarification
10.3 Carbonation
10.4 Beer Aging
10.5 Analytical and Quality Control Procedures for Conditioning
Chapter 11 Packaging and Serving
11.1 Kegs and Casks
11.2 Gas Laws
11.3 Keg Dispense System
11.4 Bottles
11.5 Cans
11.6 Filling Bottles and Cans
11.7 Beer Service and Packaging Quality
Chapter 12 Flavor
12.1 Flavor Anatomy and Chemistry
12.2 Flavor Compounds
12.3 Off-Flavors
12.4 Analysis and quality control to monitor flavor consistency
Chapter 13 Color, Foam, and Haze
13.1 Light
13.2 Color
13.3 Foam
13.4 Haze
Chapter 14 Biological Stability
14.1 Identifying Spoilage Microorganisms
14.2 Microbial stabilization methods
14.3 Analytics and Quality Control of Microorganisms
Chapter 15 Mathematics of Quality
15.1 Statistics for Quality
15.2 Control charts
15.3 Dimensions, Units, and Conversions
15.4 Brewing Calculations
Chapter 16 Cleaning, CIP, and Sanitization
16.1 Cleaning a Brewery
16.2. Clean in place
16.3 Cleaning chemicals
16.4 Sanitizers
16.5 Analysis and quality control of cleaning effectiveness
Glossary
Mengenai Pengarang
Matthew Farber, Ph D, 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, Ph D, 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).
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