DescriptionEncyclopaedia of Brewing provides a comprehensive description and explanation of all terms which relate to the science and technology of beer, allied beverages and the brewing and malting processes. The Encyclopaedia’s unrivalled coverage is extensive enough to provide an appropriately detailed description of each term under consideration, supplemented in many cases with diagrams and photographs. Offering an international perspective, the book includes descriptions of the terms used in:
- the brewing process, from raw materials through to packaging
- the biochemistry, microbiology and genetics which underpin brewing
- laboratory methods used for the analysis of beer and raw materials
- quality assurance/control systems and standards
- hygiene and cleaning processes
- small- and large-pack packaging
- engineering of malting, brewing, packaging and dispense
- beer flavour chemistry
- historical context
- legislation relevant to brewing
1. Beer types.
2. Description of beverages related to beer.
3. Terms used in the brewing process from raw materials through to packaging.
4. Descriptions of the terms used in the biochemistry, microbiology and genetics which underpin brewing.
5. Laboratory methods used for the analysis of beer and raw materials, equipment used, and interpretation of outputs.
6. Quality assurance / control systems and standards.
7. Hygiene and cleaning processes.
8. Small and large-pack packaging.
9. Engineering terms in malting, brewing, packaging and dispense.
10. Above and below the bar beer dispense, including glassware.
11. Beer flavour chemistry.
12. Historical terms.
13. Legislation relevant to brewing.
14. International perspective - cross-referencing of common terms used by brewers worldwide.
1. Scientific units used in brewing and their interconversion.
2. Measures of capacity.
3. Taxonomy of brewing yeasts.
4. Worked examples of common brewery calculations.
5. Relationship between product temperature and pasteurization units.
6. Relationship between density of ethanol/water mixtures by volume and by mass.
7. Solubility of pure gases in water and beer.
8. Relationship between CO2 solubility by weight and by volume.
9. Relationship between specific gravity and concentration of commonly used sugars.
10. Other sources of information including relevant internet sites.
11. Yeast culture collections.
12. Names an addresses of trade organisations relevant to beer and brewing.
13. Sources of training, examinations relevant to brewing
“As a biochemist, I found an excellent section on enzymes and brewing. There are also definitions of the terms extract, kettle hops, green beer and micronised grains.” (Chemistry & Industry, 20 November 2013)
- Offers an international perspective for the brewing industry worldwide
- Extensive appendices allow convenient access to commonly-referenced data and calculations