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Brewing 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.
A detailed account of all stages of the brewing processSafety and
quality issues are discussed, including the chemical and physical
properties of beer and beer microbiologyA strong partnership of the
science and the practicalities of production ensures this book is a
primary reference"
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