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Fermentation Science: Beer

Books

Browse for Books in the Library

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

Helpful Definitions

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)