Brewing science and practice

[...]... Malting, by Dennis E Briggs, appeared in 1998, and Brewing Yeast and Fermentation, by Chris Boulton and David Quain, became available in 2001 These books cover their named topics in depth However, the need for an up-to-date, integrated textbook on brewing, comparable in scope and depth of coverage to Malting and Brewing Science, remained Brewing: Science and practice is intended to meet this need Deciding... Characteristics of some brewing materials Pasteurization units The relationships between ethanol/water mixtures and the densities of the solutions References Copyright © 2004 Woodhead Publishing Limited and CRC Press, LLC Preface The two volumes of the second edition of Malting and Brewing Science I, Malt and Sweet Wort and II, Hopped Wort and Beer, by James S Hough, Dennis E Briggs, Roger Stevens and Tom W Young,... not allow a single description of brewing activities, the book concentrates on the principles of the various brewing processes Brewing is carried out all over the world and, unsurprisingly, different terminologies and methods of measurement and analysis are used The different systems of units and analyses are explained in the text and conversion factors (where valid) and some other useful data are given... (1997) A Practical Guide to Good Lager Brewing Practice, Hout Bay, South Africa, The Institute of Brewing, Central and Southern African Section MOLL, M (1994) Beers and Coolers (English edn, translated Wainwright, T.), Andover, Intercept, 495 pp È SYSILA, I (1997) Small-Scale Brewing Brew your own beer, Helsinki, Limes, 278 pp WAINWRIGHT, T (1998) Basic Brewing Science, Reigate, Wainwright, 317 pp +... bitterness and hop aroma and the destruction of micro-organisms (Chapters 9 and 10) Evaporation of the wort, reduces the volume by, say, 7±10%, and so it is concentrated Unwanted flavour-rich and aromatic volatile substances are removed When used, sugars, syrups and even malt extracts (copper adjuncts) are dispersed and dissolve in the wort during the copper boil During the boil flavour changes and a darkening... and revisions), The Institute and Guild of Brewing, London MEBAK (1993) Brautechnische Analysenmethoden: Methodensammlung der Mitteleuropaischen È Brautechnischer Analysenkommission (5 volumes) BAMFORTH, C W (1998) Beer; tap into BAMFORTH, C W (2002) Standards of the art and science of brewing, London, Insight Press, 245 pp Brewing: a practical approach to consistency and excellence, Boulder, Colorado,... and QUAIN, D (2001) Brewing Yeast and Fermentation, London, Blackwell Science, 644 pp BRIGGS, D E (1998) Malts and Malting, London, Blackie Academic and Professional/Gaithersburg, Aspen Publishing, 796 pp COULTATE, T P (2002) Food, the chemistry of its components, (4th edn), Cambridge, The Royal Society of Chemistry, 432 pp Copyright © 2004 Woodhead Publishing Limited and CRC Press, LLC HLATKY, C and. .. appeared in 1981 and 1982 This book provided the framework for the M.Sc in Malting and Brewing Science, the course that was offered by the British School of Malting and Brewing in the University of Birmingham (UK) It also provided the backbone of many other courses After more than 20 years the demand for these volumes has continued, although they are increasingly out of date Malts and Malting, by Dennis... dioxide and to grain and malt dust As grain is steeped and germinated it liberates carbon dioxide This heavy gas can `pool', so it is essential to check that vessels and confined spaces are ventilated before they are entered Dust must be confined and cleaned away not only because it becomes damp and a breeding ground for insects and microbes, but also because when it is breathed it can cause allergies and. .. Leopold Stocker Verlag, 177 pp HORNSEY, I S (1999) Brewing, Cambridge, The Royal Society of Chemistry, 231 pp HORNSEY, I S (2003) A History of Beer and Brewing, Cambridge, The Royal Society of Chemistry, pp 742 (1996) Technology, Brewing and Malting (International edn, translated Wainwright, T.), Berlin, VLB, 726 pp LEWIS, M L and YOUNG, T W (2003) Brewing (2nd edn), New York, Kluwer Academic, 398 pp . LLC ThetwovolumesofthesecondeditionofMaltingandBrewingScienceI,MaltandSweet WortandII,HoppedWortandBeer,byJamesS.Hough,DennisE.Briggs,Roger StevensandTomW.Young,appearedin198 1and1 982.Thisbookprovidedthe frameworkfortheM.Sc.inMaltingandBrewingScience,thecoursethatwasofferedby theBritishSchoolofMaltingandBrewingintheUniversityofBirmingham(UK).Italso providedthebackboneofmanyothercourses.Aftermorethan20yearsthedemandfor thesevolumeshascontinued,althoughtheyareincreasinglyoutofdate.Maltsand Malting,byDennisE.Briggs,appearedin1998,andBrewingYeastandFermentation, byChrisBoultonandDavidQuain,becameavailablein2001.Thesebookscovertheir namedtopicsindepth.However,theneedforanup-to-date,integratedtextbookon brewing, comparableinscopeanddepthofcoveragetoMaltingandBrewingScience, remained. Brewing: Scienceandpracticeisintendedtomeetthisneed.Decidingonthedetailsof thecoveragehasgivenrisetosomeanxiousdiscussions.Practicallyitisimpossibleto describeallaspectsofallthevarietiesofbrewingprocessesindepth,inonemoderately sizedvolume.Inevitablyithasbeennecessarytoassumesomebackgroundknowledgeof physics,chemistry,biology,andengineering.However,thebookisunderstandableto peoplewithoutdetailedknowledgeintheseareas.Thereferencesattheendofeach chapterprovideguidanceforfurtherreading.Sincethewiderangeofkindsofbrewing operations,fromsimple,low-volume,single-linebreweriestoextremelylarge,highly complex,multiple-lineinstallations,doesnotallowasingledescriptionofbrewing activities,thebookconcentratesontheprinciplesofthevariousbrewingprocesses. Brewingiscarriedoutallovertheworldand,unsurprisingly,differentterminologies andmethodsofmeasurementandanalysisareused.Thedifferentsystemsofunitsand analysesareexplainedinthetextandconversionfactors(wherevalid)andsomeother usefuldataaregivenintheAppendix.Alistofabbreviationsisincludedintheindexfor reference LLC ThetwovolumesofthesecondeditionofMaltingandBrewingScienceI,MaltandSweet WortandII,HoppedWortandBeer,byJamesS.Hough,DennisE.Briggs,Roger StevensandTomW.Young,appearedin198 1and1 982.Thisbookprovidedthe frameworkfortheM.Sc.inMaltingandBrewingScience,thecoursethatwasofferedby theBritishSchoolofMaltingandBrewingintheUniversityofBirmingham(UK).Italso providedthebackboneofmanyothercourses.Aftermorethan20yearsthedemandfor thesevolumeshascontinued,althoughtheyareincreasinglyoutofdate.Maltsand Malting,byDennisE.Briggs,appearedin1998,andBrewingYeastandFermentation, byChrisBoultonandDavidQuain,becameavailablein2001.Thesebookscovertheir namedtopicsindepth.However,theneedforanup-to-date,integratedtextbookon brewing, comparableinscopeanddepthofcoveragetoMaltingandBrewingScience, remained. Brewing: Scienceandpracticeisintendedtomeetthisneed.Decidingonthedetailsof thecoveragehasgivenrisetosomeanxiousdiscussions.Practicallyitisimpossibleto describeallaspectsofallthevarietiesofbrewingprocessesindepth,inonemoderately sizedvolume.Inevitablyithasbeennecessarytoassumesomebackgroundknowledgeof physics,chemistry,biology,andengineering.However,thebookisunderstandableto peoplewithoutdetailedknowledgeintheseareas.Thereferencesattheendofeach chapterprovideguidanceforfurtherreading.Sincethewiderangeofkindsofbrewing operations,fromsimple,low-volume,single-linebreweriestoextremelylarge,highly complex,multiple-lineinstallations,doesnotallowasingledescriptionofbrewing activities,thebookconcentratesontheprinciplesofthevariousbrewingprocesses. Brewingiscarriedoutallovertheworldand,unsurprisingly,differentterminologies andmethodsofmeasurementandanalysisareused.Thedifferentsystemsofunitsand analysesareexplainedinthetextandconversionfactors(wherevalid)andsomeother usefuldataaregivenintheAppendix.Alistofabbreviationsisincludedintheindexfor reference.