Short description
Gives a clear, concise account of malting and brewing processes and the science on which they are based.
Long description
Now available in paperback for the first time, this book gives a clear, concise account of malting and brewing processes and the science on which they are based. There are chapters about barley and the malting of grain, about water, hops, and yeasts and bacteria as well as descriptions of fermentation and post-fermentation processes. The techniques of production of high-quality beers are also described. The whole description is placed within a biotechnological content: modern developments and the wider significance of the bacteria that commonly contaminate beer are carefully examined.
Review
"This book is not a guide to beer making, but rather, details the scientific principles involved. Microbiologists and biochemists interested in fermentation industries will find the discussions of the preparations of malt and wort useful." Journal of the American Chemical Society "...a welcome addition to my personal library...The book is easy to read and understand. I recommend it to anyone interested in this area." Food Biotechnology "...an excellent book which provides a well written and interesting presentation of beer production. I highly recommend it." Antonio Montanari, SIM Industrial Microbiology NEWS
Table of contents
- Preface
- Abbreviations list
- Introduction
- Barley
- the key material
- Malt
- a package of enzymes and food substances
- Water
- its function in brewing
- Sweet wort production
- Hops and wort boiling
- Yeasts and brewery bacteria
- Fermentation
- the fundamental process
- Post
- fermentation treatments
- Conversions list
- Index