Technologie Brassicole

• Autore: Imbreckx Nicolas
• Pubblicazione: Namur : , : Edipro, , 2023; ©2023
• Edizione: 1st ed.
• Descrizione fisica: 1 online resource (200 pages)
• Soggetto topico: SCIENCE / General; SCIENCE / Chemistry / General; SCIENCE / Chemistry / Industrial & Technical; SCIENCE / Life Sciences / Biochemistry; SCIENCE / Physics / General
• Nota di contenuto: PREFACE -- REMERCIEMENTS -- AVANT-PROPOS -- INTRODUCTION -- Définition légale de la bière -- Historique de la bière -- Les premières origines de la bière -- L’égypte -- L’arrivée de la bière en occident -- Le gruit : l’essence aphrodisiaque principale de la bière -- Les vikings -- Le déclin du gruit et l’avènement du houblon en brasserie -- La disette, la loi de la pureté et l’abandon du gruit -- Pasteur et la mise en évidence des micro-organismes -- Actuellement -- Définition d’une micro-brasserie -- Patrimoine culturel immatériel de l’humanité -- Les matières premières -- Eau -- Approche historique et aspect légal -- Composition -- Malt -- Orge -- Anatomie du grain -- Germination naturelle du grain -- Maltage de l’orge -- Coloration EBC -- Buts du maltage -- Grains crus et sucres -- Grains crus
• Sommario/riassunto: This book is a comprehensive guide to the art and science of beer brewing, focusing on the historical and technical aspects of the craft. It covers the legal definition of beer, its historical origins, and the evolution of brewing techniques, from ancient Egypt to modern times. The book delves into the ingredients essential for brewing, such as water, malt, hops, and yeast, and discusses their chemical and biochemical properties. It also addresses the brewing process, including mashing, fermentation, and filtration, and explores different beer styles such as ales, lagers, and specialty Belgian beers. Aimed at students and professionals in the brewing industry, the book serves as both an educational resource and a practical guide, emphasizing the cultural significance and technical expertise involved in Belgian brewing traditions.
• Titolo autorizzato: Technologie Brassicole
• ISBN: 9782874965005; 2874965006
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Francese
• Record Nr.: 9910985679403321
• Lo trovi qui: Univ. Federico II