Brewing Materials and Processes by
Brewing Materials and Processes: A Practical Approach to Beer Excellence presents a novel methodology on what goes into beer and the results of the process. From adjuncts to yeast, and from foam to chemometrics, this unique approach puts quality at its foundation, revealing how the right combination builds to a great beer. Based on years of both academic and industrial research and application, the book includes contributions from around the world with a shared focus on quality assurance and control. Each chapter addresses the measurement tools and approaches available, along with the nature and significance of the specifications applied. In its entirety, the book represents a comprehensive description on how to address quality performance in brewing operations. Understanding how the grain, hops, water, gases, worts, and other contributing elements establish the framework for quality is the core of ultimate quality achievement. The book is ideal for users in corporate R&D, researchers, students, highly-skilled small-scale brewers, and those seeking an understanding on how the parts impact the whole in beer production, providing them with an ideal companion to complement Beer: A Quality Perspective. Focuses on the practical approach to delivering beer quality, beginning with raw ingredients Includes an analytical perspective for each element, giving the reader insights into its role and impact on overall quality Provides a hands-on reference work for daily use Presents an essential volume in brewing education that addresses areas only lightly covered elsewhere
Walker Library is moving from the Dewey Decimal System of classification to the Library of Congress (LC) system. During this process, we are using both systems, with LC books and Dewey books on different floors. You can find a specific book's location and call number in the Library Catalog.
LC Call Numbers (2nd floor)
TP368-456 Food Processing and Manufacture
TP500-660 Fermentation industries. Beverages. Alcohol
Dewey Call Numbers (4th floor)
663 Beverage Technology
664 Food Technology
Beer: an alcoholic beverage made by the fermentation of cereals; traditionally barley, but also maize, rice, and sorghum. The first step is the malting of barley: it is allowed to sprout, when the enzyme amylase hydrolyses some of the starch to dextrins and maltose. The sprouted (malted) barley is dried, then extracted with hot water (the process of mashing) to produce wort. After the addition of hops for flavour, the wort is allowed to ferment. Two types of yeast are used in brewing: top-fermenting yeasts, which float on the surface of the wort, and bottom or deep fermenters. Most traditional British beers (ale, bitter, stout, and porter) are brewed with top-fermenting yeasts.
(Source: Oxford Reference)
