Essays in Brewing Science (inbunden)
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Format
Häftad (Paperback / softback)
Språk
Engelska
Antal sidor
179
Utgivningsdatum
2006-10-01
Upplaga
2007 ed.
Förlag
Springer-Verlag New York Inc.
Illustratör/Fotograf
2 in colour 17 illus 81 tab
Illustrationer
17 Illustrations, black and white; VIII, 179 p. 17 illus.
Dimensioner
235 x 155 x 10 mm
Vikt
280 g
Antal komponenter
1
Komponenter
1 Paperback / softback
ISBN
9780387330105

Essays in Brewing Science

av Michael J Lewis, Charles W Bamforth
Häftad,  Engelska, 2006-10-01
1211
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Essays in Malting and Brewing is an original and comprehensive examination of brewing from the perspective of a real brewer. Brewing texts generally use a sequential barley-beer-bottle organization that takes the reader systematically through the various stages of beer-making in a logical and informative way. This approach adequately communicates the essential operation. However, brewers think about all of the stages in the process that might affect a single property, such as beer color. Alternatively brewers might ponder the influence of such affective agents as modification or oxygen throughout the process. Essays in Malting and Brewing departs from the traditional sequential approach to pursue brewing in the manner a brew master approaches the process. It is structured to look down the length of the process for causes and effects. Each essay discusses a problem, a beer component, or a flavor, by following how this one item arises and how it changes along the way. This is a crucial feature to bear this in mind when reading the book because this organization brings together information and ideas that are not usually presented side-by-side. The essay format allows the reader to understand how the raw materials of brewing and the way they are handled impact on process performance and product quality. This new approach to an enduring subject is essential for the informed reader interested in the malting and brewing process.
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Michael J Lewis, Charles W Bamforth

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From the reviews: "The authors have considerable experience in brewing science, and they have chosen to present their knowledge in a format useful to those interested in learning more about brewing. Each chapter forms a relatively complete essay on the topic. Extensive index helpful to readers looking for specific information. Summing Up: Recommended. Upper-division undergraduates; graduate students; professionals." (L. E. Erickson, CHOICE, Vol. 44 (9), May, 2007)

Innehållsförteckning

Qualities.- Proteins.- pH.- Color.- Foam.- Haze.- Microbiology.- Inorganic Ions.- Processes.- Raw Materials.- Modification.- Enzymes.- Yeast.- Oxygen.- Water and Energy.- Sanitation and Quality.

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