Beer is the only detailed book that specifically addresses the
science of beer quality. It explores the quality attributes of beer
as well as the various impacts on and perception of beer quality.
It includes expert insights based on real-world experience. This
book details, with extensive referencing, the research that has
been devoted to beer and beer quality. It is the first book to
approach beer in this way and comprises an essential reference for
anyone seeking an authoritative account of the science of beer
appearance, flavor, stability and wholesomeness. Chapters discuss
beer foam and how to achieve a suitable head; beer flavour and its
instability; colloidal stability of beer; microbiological stability
of beer; beer gushing; beer color; and the health aspects of beer.
This book will be of interest to employees on the technical
production side of the alcoholic beverage industry; students
studying the subject; people involved in related and associated
biotechnology industries; people from the brewing industry; and
academic researchers.
General
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