LEADER 06214nam 2200697Ia 450 001 9911006700903321 005 20251013191329.0 010 $a9786610361502 010 $a9781280361500 010 $a1280361506 010 $a9781855739062 010 $a1855739062 010 $a9781591249191 010 $a1591249198 035 $a(CKB)1000000000026235 035 $a(EBL)1639858 035 $a(SSID)ssj0000071522 035 $a(PQKBManifestationID)11110055 035 $a(PQKBTitleCode)TC0000071522 035 $a(PQKBWorkID)10089988 035 $a(PQKB)11502200 035 $a(MiAaPQ)EBC1639858 035 $a(MiAaPQ)EBC269345 035 $a(Au-PeEL)EBL269345 035 $a(OCoLC)62901451 035 $a(EXLCZ)991000000000026235 100 $a20030212d2004 uy 0 101 0 $aeng 135 $aur|n|nnn||||| 181 $ctxt 182 $cc 183 $acr 200 10$aBrewing $escience and practice /$fDennis E. Briggs ... [et al.] 210 $aCambridge $cWoodhead Pub.$d2004 215 $a1 online resource (xviii, 881 p.) $cill 225 1 $aWoodhead publishing in food science and technology 300 $aDescription based upon print version of record. 311 08$a9781855734906 311 08$a1855734907 320 $aIncludes bibliographical references and index. 327 $aCover; Brewing Science and practice; Copyright; Contents; Preface; 1 An outline of brewing; 1.1 Introduction; 1.2 Malts; 1.3 Mash tun adjuncts; 1.4 Brewing liquor; 1.5 Milling and mashing in; 1.6 Mashing and wort separation systems; 1.7 The hop-boil and copper adjuncts; 1.8 Wort clarification, cooling and aeration; 1.9 Fermentation; 1.10 The processing of beer; 1.11 Types of beer; 1.12 Analytical systems; 1.13 The economics of brewing; 1.14 Excise; 1.15 References and further reading; 2 Malts, adjuncts and supplementary enzymes; 2.1 Grists and other sources of extract; 2.2 Malting 327 $a2.3 Adjuncts2.4 Priming sugars, caramels, malt colourants and Farbebier; 2.5 Supplementary enzymes; 2.6 References; 3 Water, effluents and wastes; 3.1 Introduction; 3.2 Sources of water; 3.3 Preliminary water treatments; 3.4 Secondary water treatments; 3.5 Grades of water used in breweries; 3.6 The effects of ions on the brewing process; 3.7 Brewery effluents, wastes and by-products; 3.8 The disposal of brewery effluents; 3.9 Other water treatments; 3.10 References; 4 The science of mashing; 4.1 Introduction; 4.2 Mashing schedules; 4.3 Alterning mashing conditions; 4.4 Mashing biochemistry 327 $a4.5 Mashing and beer flavour4.6 Spent grains; 4.7 References; 5 The preparation of grists; 5.1 Intake, handling and storage of raw materials; 5.2 The principles of milling; 5.3 Laboratory mills; 5.4 Dry roller milling; 5.5 Impact mills; 5.6 Conditioned dry milling; 5.7 Spray steep roller milling; 5.8 Steep conditioning; 5.9 Milling under water; 5.10 Grist cases; 5.11 References; 6 Mashing technology; 6.1 Introduction; 6.2 Mashing in; 6.3 The mash tun; 6.4 Mashing vessels for decoction, double mashing and temperature-programmed infusion mashing systems; 6.5 Lauter tuns; 6.6 The Strainmaster 327 $a6.7 Mash filters6.8 The choice of mashing and wort separation systems; 6.9 Other methods of wort separation and mashing; 6.10 Spent grains; 6.11 Theory of wort separation; 6.12 References; 7 Hops; 7.1 Introduction; 7.2 Botany; 7.3 Cultivation; 7.4 Drying; 7.5 Hop products; 7.6 Pests abd diseases; 7.7 Hop varieties; 7.8 References; 8 The chemistry of hop constituents; 8.1 Introduction; 8.2 Hop resins; 8.3 Hop oil; 8.4 Hop polyphenols (tannins); 8.5 Chemical identification of hop cultivars; 8.6 References; 9 Chemistry of wort boiling; 9.1 Introduction; 9.2 Carbohydrates 327 $a9.3 Nitrogenous constituents9.4 Carbohydrate-nitrogenous constituent interactions; 9.5 Protein-polyphenol (tannin) interactions; 9.6 Copper finings and trub formation; 9.7 References; 10 Wort boiling, clarification, cooling and aeration; 10.1 Introduction; 10.2 The principles of heating wort; 10.3 Types of coppers; 10.4 The addition of hops; 10.5 Pressurized hop-boiling systems; 10.6 The control of volatile substances in wort; 10.7 Energy conservation and the hop-boil; 10.8 Hot wort clarification; 10.9 Wort cooling; 10.10 The cold break; 10.11 Wort aeration/oxygenation; 10.12 References 327 $a11 Yeast biology 330 $aBrewing is one of the oldest and most complex technologies in food and beverage processing. Its success depends on blending a sound understanding of the science involved with an equally clear grasp of the practicalities of production. Brewing: science and practice provides a comprehensive and authoritative guide to both of these aspects of the subject. After an initial overview of the brewing process, malts, adjuncts and enzymes are reviewed. A chapter is then devoted to water, effluents and wastes. There follows a group of chapters on the science and technology of mashing, including grist preparation. The next two chapters discuss hops, and are followed by chapters on wort boiling, clarification and aeration. Three chapters are devoted to the important topics of yeast biology, metabolism and growth. Fermentation, fermentation technologies and beer maturation are then reviewed, followed by a consideration of native African beers. After a discussion of brewhouses, the authors consider a number of safety and quality issues, including beer microbiology and the chemical and physical properties of beer, which contribute to qualities such as flavour. A final group of chapters cover packaging, storage, distribution and the retail handling of beer. Based on the authors unrivalled experience in the field, Brewing: science and practice is a standard work for the industry. 410 0$aWoodhead publishing in food science and technology 606 $aBrewing 606 $aFermentation 615 0$aBrewing. 615 0$aFermentation. 676 $a663.3 700 $aBriggs$b D. E$g(Dennis Edward)$01768634 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9911006700903321 996 $aBrewing$94390405 997 $aUNINA