[...]... 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, appeared in 1981 and 1982 This book provided the framework for the M.Sc in Malting and Brewing... 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... 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. .. is chilled and filtered and carbonated or is conditioned in bottle or cask and how it is packaged Stouts, porters and wheat beers, which are produced in conventional ways, are often not transparent A beer may also be distinguished by its OG and degree of attenuation or alcohol content, colour, acidity, flavour and aroma, by its `body' or `mouth feel', by its head (foam) characteristics and by its physiological... effect and they can also make other savings, for example, by using heat-recovery systems that are not suitable for breweries that operate intermittently There are strong and increasing pressures to minimize water use, to minimize the production of wastes and effluents and the release of heat and odorous gases (such as vapours from hop-boiling), and `greenhouse gases' such as carbon dioxide and refrigerants,... 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. .. 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 E Briggs, appeared in 1998, and Brewing Yeast and Fermentation, by Chris Boulton and. .. precleaned and, if necessary, dried Precleaning involves rapid screening to remove gross impurities, such as sand, straw, stones and string, which are either appreciably larger or smaller than the grains, and aspiration with air to remove dust The dust from this and other locations is trapped in cyclones and textile-sleeve filters The grain also passes over magnetic separators, which retain iron and steel... 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 on the details of the coverage has given rise to some anxious discussions Practically it is impossible to describe... which it is served, its temperature, clarity and colour, flavour, aroma and `character', the ambience, and whether or not it is being taken with food and what has been consumed before Within each grouping, `class' or `style', individual beers may be quite distinct and brewers aim to produce distinctive products In North America most beer is pale, lightly hopped and served very cold (often at about 0 ëC; . and CRC Press, 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 class="bi x0 y0 w0 h0" alt="" Brewing Science and practice Dennis E. Briggs, Chris A. Boulton, Peter A. Brookes and Roger Stevens Copyright © 2004 Woodhead Publishing Limited and CRC Press, LLC PublishedbyWoodheadPublishingLimited,AbingtonHall,Abington CambridgeCB16AH,England www.woodhead-publishing.com PublishedinNorthAmericabyCRCPressLLC,2000CorporateBlvd,NW BocaRatonFL33431,USA Firstpublished2004,WoodheadPublishingLimitedandCRCPressLLC ß2004,DennisE.Briggs,ChrisA.Boulton,PeterA.BrookesandRogerStevens Theauthorshaveassertedtheirmoralrights. 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