Author(s): Dennis E. Briggs; Chris A. Boulton; Peter A. Brookes; Roger Stevens

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 aspects of the subject.

After an initial overview of the brewing process, the book reviews malts, adjuncts, and
enzymes. Chapters explain water, effluents, and wastes; detail the science and technology
of mashing, including grist preparation; discuss hops and are followed by chapters on wort
boiling, clarification, and aeration. Additional chapters present information on yeast
biology, metabolism, and growth; fermentation, fermentation technologies, and beer maturation;
and 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 flavor. A final group of chapters
cover packaging, storage, distribution, and the retail handling of beer.

Based on the authors' unrivaled experience in the field, Brewing: Science and Practice will
be a standard work for the industry.

Download File Size:8.16 MB

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