Designed as a single-source reference for all aspects relevant for the industrial production of fermented starch beverages (mainly Beer, Sake and Kwass), this multi-author handbook systematically covers raw materials, production processes, process and quality control, toxicology and hygiene as well as environmental issues. It contains all the knowledge to produce beer on an industrial or semi-industrial scale, taking into account also specialized brewing methods indigenous to certain regions of the world. An analysis of the world market for beer is also found here, looking at the transition from product to market in a globalized economy.
A Comprehensive History of Beer Brewing Starching Raw Materials Hops Brewing Water Yeast Malting Wort Production Fermentation - Maturation - Storage Filtration and Stabilisation Special Production Methods Beermix Beverages Filling Labeling and Declaration Dispensing Properties and Quality Flavour Stability Analysis and Quality Control Microbiology Certification Beermarket Physiology and Toxicology Automation Malthouse and Brewery Planning Packaging Cleaning and Disinfection Effluent Energy Environmental Protection Sensorical Evaluation Technical Approval of Equipment
This comprehensive reference combines the technological know-how from five centuries of industrial-scale brewing to meet the needs of a global economy. The editor and authors draw on the expertise gained in the world's most competitive beer market (Germany), where many of the current technologies were first introduced. Following a look at the history of beer brewing, the book goes on to discuss raw materials, fermentation, maturation and storage, filtration and stabilization, special production methods and beermix beverages. Further chapters investigate the properties and quality of beer, flavor stability, analysis and quality control, microbiology and certification, as well as physiology and toxicology. Such modern aspects as automation, energy and environmental protection are also considered. Regional processes and specialties are addressed throughout the entire book, making this a truly global resource on brewing.
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