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Mastering Brewing Science: Quality and Production

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Mastering Brewing Science: Quality and Production

Matthew Farber, Roger Barth

ISBN: 978-1-119-45605-6 October 2019 432 Pages

Description

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 places emphasis on troubleshooting and reader understanding. It is the ideal learning tool for all brewing programs or as a resource for current industry professionals.
Features of Mastering Brewing Science include:
Understanding through application. All key principles of science are applied to the brewing process, facilitating a better understanding of both.
Check for Understanding. Each chapter includes a set of problems and questions that reinforce understanding of the material. 
Problem-solving. Several chapters conclude with practical case studies from real-world brewing experiences to further develop concepts through application of problem-solving skills.
Comprehensive. Presented in the logical order of the brewing process, the book covers all aspects of raw materials, wort preparation, fermentation, conditioning, and packaging.
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. 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. Safety notes for brewing operations prepare the reader for a culture of safety at the workplace.
Glossary. A detailed and authoritative glossary with over 1,700 entries sets the standard for beer and brewing terminology.
References. Each chapter includes key references to the primary and secondary literature, acquainting the student with fundamental sources of brewing science.
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 places emphasis on troubleshooting and reader understanding. It is the ideal learning tool for all brewing programs or as a resource for current industry professionals.

Features of Mastering Brewing Science include:

  • Understanding through application. All key principles of science are applied to the brewing process, facilitating a better understanding of both.
  • Check for Understanding. Each chapter includes a set of problems and questions that reinforce understanding of the material.
  • Problem-solving. Several chapters conclude with practical case studies from real-world brewing experiences to further develop concepts through application of problem-solving skills.
  • Comprehensive. Presented in the logical order of the brewing process, the book covers all aspects of raw materials, wort preparation, fermentation, conditioning, and packaging.
  • 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. 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. Safety notes for brewing operations prepare the reader for a culture of safety at the workplace.
  • Glossary. A detailed and authoritative glossary with over 1,700 entries sets the standard for beer and brewing terminology.
  • References. Each chapter includes key references to the primary and secondary literature, acquainting the student with fundamental sources of brewing science.

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