Brewing

Title:

Brewing

Personal Author:

Hornsey, Ian S. (Ian Spencer)

Edition:

2nd ed.

Publication Information:

Cambridge : RSC Publishing, 2013

Physical Description:

xii, 332 p. : ill. ; 23 cm.

ISBN:

9781849736022

Abstract:

It is believed that beer has been produced, in some form, for thousands of years - the ancient Egyptians being one civilization with a knowledge of the fermentation process. Beer production has seen many changes over the centuries, and Brewing, Second Edition brings the reader right up to date with the advances in the last decade. Covering the various stages of beer production, reference is also made to microbiology within the brewery and some pointers to research on the topic are given. Written by a recently retired brewer, this book will appeal to all beer-lovers, but particularly those within the industry who wish to understand the processes, and will be relevant to students of food or biological sciences

Subject Term:

Brewing

Brewing -- History

Brewing -- Microbiology

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Library	Item Barcode	Call Number	Material Type	Item Category 1	Status
Searching... PSZ JB	30000010318974	TP570 H67 2013	Open Access Book	Book	Searching... Unknown

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Summary

Chapter 1 Historical Material	p. 1
1.1 Likely Origins of Brewing	p. 2
1.2 Some Notable Figures in Brewing Science	p. 8
1.2.1 Robert Boyle (1627-1691) and Robert Hooke (1635-1703)	p. 8
1.2.2 Antonj van Leeuwenhoek (1632-1723)	p. 9
1.2.3 Challenging "Spontaneous Generation"	p. 10
1.2.4 Louis Pasteur (1822-1895)	p. 11
1.2.5 The Sedlmayrs - a Scientific Brewing Dynasty	p. 12
1.2.6 The Carlsberg Laboratory, Copenhagen	p. 16
1.2.7 Chemists and the Brewing Industry	p. 17
References	p. 22
Chapter 2 Barley and Malt	p. 25
2.1 In the Beginning	p. 25
2.2 The Barley Plant and its Domestication	p. 25
2.3 Barley Breeding	p. 30
2.4 Biochemical Structure of Barley	p. 34
2.4.1 Starchy Polysaccharides	p. 34
2.4.2 Non-starchy Polysaccharides	p. 35
2.4.3 Proteins (Nitrogen; N)	p. 36
2.4.4 Lipids	p. 37
2.4.5 Other Constituents	p. 38
2.5 Malting	p. 38
2.5.1 Steeping	p. 39
2.5.2 Germination	p. 40
2.5.3 Kilning	p. 45
2.5.4 Malting Loss	p. 47
2.6 Other Cereals Used in Brewing	p. 47
2.6.1 Wheat	p. 47
2.6.2 Rice	p. 48
2.6.3 Maize	p. 49
2.6.4 Sorghum	p. 49
2.6.5 Oats	p. 52
2.6.6 Rye	p. 52
2.6.7 Triticale	p. 53
2.6.8 Buckwheat	p. 53
2.7 Specialist Malts and Adjuncts	p. 53
2.8 Commercial Enzymes Used in Brewing	p. 57
References	p. 60
Chapter 3 Hops	p. 66
3.1 Historical	p. 66
3.2 The Plant	p. 71
3.3 Hop Varieties	p. 75
3.3.1 Dwarf Hops	p. 78
3.3.2 Hop Processing	p. 79
3.4 Hop Constituents	p. 80
3.4.1 "Sunstrack" Beer	p. 87
3.5 Hop Products	p. 88
3.6 Hop Pests and Diseases	p. 91
References	p. 94
Chapter 4 The Brewhouse	p. 99
4.1 Milling	p. 99
4.2 Mashing	p. 102
4.3 Wort Separation	p. 111
4.4 Sweet Wort	p. 116
4.4.1 Carbohydrate Composition	p. 116
4.4.2 Nitrogen Compounds	p. 118
4.4.3 Fatty Acids	p. 120
4.4.4 Sulfur Compounds	p. 120
4.5 Wort Boiling	p. 121
4.6 Wort Cooling	p. 133
References	p. 137
Chapter 5 Fermentation	p. 143
5.1 The Yeast	p. 143
5.2 Nutritional Requirements of Yeast	p. 152
5.2.1 Carbon Metabolism	p. 152
5.2.2 Nitrogen Metabolism	p. 153
5.2.3 Vitamins	p. 154
5.2.4 Inorganic Ions (Other Elements)	p. 154
5.2.5 Relationship with Oxygen	p. 160
5.3 Yeast: Vitality and Viability	p. 161
5.4 Fermentation	p. 163
5.5 Yeast Storage Compounds	p. 176
5.6 Fermentation Technologies	p. 177
5.6.1 Batch Fermentation	p. 177
5.6.2 Continuous Fermentation	p. 183
5.6.3 High-Gravity Brewing	p. 185
5.7 New Brewing Yeasts	p. 186
References	p. 189
Chapter 6 Beer Post-fermentation	p. 202
6.1 Maturation	p. 203
6.1.1 Flavour Development	p. 205
6.1.2 Colloidal Stabilisation	p. 213
6.1.3 Carbonation	p. 218
6.1.4 Clarification and Filtration	p. 220
6.2 Brewery-Conditioned Beer	p. 229
6.2.1 Kegging	p. 232
6.2.2 Bottling	p. 238
6.2.3 Canning	p. 242
6.2.4 Nitrogenated Beer	p. 247
6.3 Cask-Conditioned Beer	p. 248
6.3.1 The Cask	p. 249
6.3.2 Beer Fining	p. 252
6.3.3 Bottle-Conditioned Beer	p. 255
6.4 Low-Alcohol (LA) and Alcohol-Free Beers (AFB)	p. 256
6.5 A Couple of "Special" Beers	p. 261
6.5.1 Ice Beer	p. 261
6.5.2 Wheat Beer	p. 262
6.6 Beer Flavour	p. 264
References	p. 269
Chapter 7 Achieving And Maintaining Beer Quality	p. 278
7.1 Management and Systems	p. 278
7.2 Chemical and Physical Laboratory Analysis	p. 282
7.2.1 Gravity and Beer Strength	p. 284
7.2.2 Bitterness	p. 284
7.2.3 Colour	p. 285
7.2.4 Foam	p. 286
7.2.5 Nitrosarnines	p. 287
7.3 Microbiology	p. 289
7.3.1 Rapid Identification Methods	p. 291
7.3.2 Bacteria	p. 297
7.3.3 Wild Yeasts	p. 308
References	p. 311
Subject Index	p. 323

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Summary

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Table of Contents