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Brewing : new technologies
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ISBN: 9781845690038 1845690036 1845691733 9781845691738 0849391598 9780849391590 1280544333 9786610544332 9781280544330 Year: 2006 Publisher: Boca Raton, Fla. ; Cambridge : CRC P. : Woodhead,

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Brewing continues to be one of the most competitive and innovative sectors in the food and drink industry. This important book summarises the major recent technological changes in brewing and their impact on product range and quality. The first group of chapters review improvements in ingredients, including cereals, adjuncts, malt and hops, as well as ways of optimising the use of water. The following sequence of chapters discuss developments in particular technologies from fermentation and accelerated processing to filtration and stabilisation processes as well as packaging. A final series of chapters analyse improvements in safety and quality control, covering such topics as modern brewery sanitation, waste handling, quality assurance schemes, and control systems responsible for chemical, microbiological and sensory analysis. With its distinguished editor and international team of contributors, Brewing: new technologies is a standard reference for R&D and Quality Assurance managers in the brewing industry. Summarises the major recent technological changes in brewing; Reviews improvements in ingredients including cereals, malts and hops; Discusses developments in fermentation, filtration and packaging technologies.


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Brewing materials and processes : a practical approach to beer excellence
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ISBN: 0128004681 012799954X 9780128004685 9780127999548 Year: 2016 Publisher: Amsterdam, Netherlands : Elsevier,

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Food, fermentation and micro-organisms.
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ISBN: 9780632059874 0632059877 0470995270 9786611312022 0470709588 1281312029 0470995262 9780470995266 9780470995273 9781281312020 6611312021 9780470709580 Year: 2005 Publisher: Oxford Blackwell

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Fermentation and the use of micro-organisms is one of the most important aspects of food processing, an industry worth billions of US dollars world-wide. From beer and wine to yoghurt and bread, it is the common denominator between many of our foodstuffs. In his engaging style Professor Charles Bamforth covers all known food applications of fermentation. Beginning with the science underpinning food fermentations, Professor Bamforth looks at the relevant aspects of microbiology and microbial physiology, moving on to cover individual food products, how they are made, what is the role of fermentation and what possibilities exist for future development. * Internationally respected author * Coverage of all major uses of fermentation in the food industry * Practical coverage of food processing in relation to fermentation A comprehensive guide for all food scientists, technologists and microbiologists in the food industry and academia, this book will be an important addition to all libraries in food companies, research establishments and universities where food studies, food science, food technology and microbiology are studied and taught.


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Beer
Author:
ISBN: 9780126692013 0126692017 9780080926094 0080926096 1281795607 9786611795603 Year: 2009 Publisher: Burlington, MA Academic

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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.

Keywords

Beer. --- Brewing. --- Fermentation --- Beer --- Liquors --- Malt liquors --- Ale --- Brewing

Beer
Author:
ISBN: 1280502266 9786610502264 019530344X 0198035268 1602567778 9780198035268 9780195154795 0195154797 9780195303445 Year: 2003 Publisher: New York Oxford University Press

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Charles Bamforth gives a revised version of his definitive guide to brewing. The Art and Science of Brewing Beer is the ideal one-volume handbook on brewing beer.

Keywords

Brewing --- Beer. --- Malt liquors --- Ale

Grape vs. grain : a historical, technological, and social comparison of wine and beer
Author:
ISBN: 1107175879 1281383503 9786611383503 0511397712 0511399332 0511396945 051139621X 0511546181 0511398468 0521849373 Year: 2008 Publisher: New York : Cambridge University Press,

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Why is wine considered more sophisticated even though the production of beer is much more technologically complex? Why is wine touted for its health benefits when beer has more nutrition value? Why does wine conjure up images of staid dinner parties while beer denotes screaming young partiers? Charles Bamforth explores several paradoxes involving beer and wine, paying special attention to the culture surrounding each. He argues that beer can be just as grown-up and worldly as wine and be part of a healthy, mature lifestyle. Both beer and wine have histories spanning thousands of years. This is the first book to compare them from the perspectives of history, technology, the market for each, and the effect that they have on human health and nutrition.


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In praise of beer
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ISBN: 0190845953 9780190845957 Year: 2020 Publisher: New York (N.Y.): Oxford university press,

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"There is a supposed Chinese curse that says "May you live in interesting times'. There is no doubt whatsoever that, when it comes to beer, these most certainly are extremely interesting times. In China, itself, the brewing of beer accelerated at an astonishing rate in the past couple of decades. Elsewhere, in a huge range of countries but perhaps best typified by the likes of the United States, United Kingdom and Australia, there is a burgeoning so-called craft sector, with a vast growth in the number of brewing companies. Here in California, as elsewhere, there is no end to the ingenuity of these brewers, who are forever pushing the boundaries in terms of styles, ingredients and presentation of products that can either delight, disturb or distress the drinker, depending on perceptions, preferences and pre-conceived biases. No matter, the reality is that the beer world is emerging and exciting. There is an ongoing need for new brewers who are well-informed and capable - for which folks like me, whose day job has been to make a living out of teaching, are inordinately grateful. Equally, there seems to be a growing thirst from customers, not only for the beers themselves but also for an understanding of what they are drinking. Most of the books I have written over a quarter of a century have primarily been targeted at the producers of beer. This one, however, has been penned largely with the customer in mind, although I hope that won't stop those employed by brewing companies from reading it, because they sure need to know what I am preaching to the customer. Customers are becoming more knowledgeable and, therefore, more choosy and, yes, demanding. It's a good thing, provided they speak from a position of genuine understanding. I hope that this volume will help"--

Keywords

Beer


Book
Beer : tap into the art and science of brewing
Author:
ISBN: 0195305426 9780195305425 Year: 2009 Publisher: Oxford ; New York : Oxford University Press,

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Digital
Brewing materials and processes : a practical approach to beer excellence
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ISBN: 9780128004685 0128004681 Year: 2016 Publisher: London, UK Academic Press is an imprint of Elsevier

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Brewing Materials and Processes: A Practical Approach to Beer Excellence presents a novel methodology on what goes into beer and the results of the process. From adjuncts to yeast, and from foam to chemometrics, this unique approach puts quality at its foundation, revealing how the right combination builds to a great beer. Based on years of both academic and industrial research and application, the book includes contributions from around the world with a shared focus on quality assurance and control. Each chapter addresses the measurement tools and approaches available, along with the nature and significance of the specifications applied. In its entirety, the book represents a comprehensive description on how to address quality performance in brewing operations. Understanding how the grain, hops, water, gases, worts, and other contributing elements establish the framework for quality is the core of ultimate quality achievement. The book is ideal for users in corporate R&D, researchers, students, highly-skilled small-scale brewers, and those seeking an understanding on how the parts impact the whole in beer production, providing them with an ideal companion to complement Beer: A Quality Perspective.

Keywords

Brewing : new technologies
Author:
ISBN: 9781845691738 1845691733 1845690036 9781845690038 1280544333 9781280544330 Year: 2006 Publisher: Boca Raton, FL CRC Press

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Abstract

Brewing continues to be one of the most competitive and innovative sectors in the food and drink industry. This important book summarises the major recent technological changes in brewing and their impact on product range and quality. The first group of chapters review improvements in ingredients, including cereals, adjuncts, malt and hops, as well as ways of optimising the use of water. The following sequence of chapters discuss developments in particular technologies from fermentation and accelerated processing to filtration and stabilisation processes as well as packaging. A final series of chapters analyse improvements in safety and quality control, covering such topics as modern brewery sanitation, waste handling, quality assurance schemes, and control systems responsible for chemical, microbiological and sensory analysis. With its distinguished editor and international team of contributors, Brewing: new technologies is a standard reference for R & D and Quality Assurance managers in the brewing industry. Summarises the major recent technological changes in brewingReviews improvements in ingredients including cereals, malts and hopsDiscusses developments in fermentation, filtration and packaging technologies.

Keywords

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