C.W. Bamforth (Editor)

Brewing continues to be one of the most competitive and innovative sectors in the food
and drink industry. Brewing: New Technologies summarizes recent technological changes
in brewing and their impact on product range and quality. The book begins with a review
of the improvements in ingredients, including cereals, adjuncts, malt and hops, as well
as ways of optimizing the use of water. It discusses developments in technologies from
fermentation and accelerated processing to filtration and stabilization processes as
well as packaging and concludes with analyses of improvements in safety and quality
control, including control systems responsible for chemical, microbiological, and
sensory analysis.

About the Author
Dr Charles Bamforth is Anheuser-Busch Endowed Professor of Brewing Science at the
University of California. He is also Visiting Professor of Brewing at Heriot-Watt
University in Scotland and a Fellow of the Institute of Brewing. Professor Bamforth
was formerly Head of Research at Brewing Research International. --This text refers
to an out of print or unavailable edition of this title.

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