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Home » Store » Books » Handbook of Brewing, Third Edition
brewing.jpg

Handbook of Brewing, Third Edition

$279.95
Books
No Comments
October 2017
ISBN 9781498751919
777

Product Details

Features

  • Lean manufacturing, including high gravity brewing
  • Cleaning in place expanded
  • Brewery health and safety
  • Craft brewing updated
  • Product integrity
  • Environmental aspects and waste disposal
  • Developments in the marketing of beer
  • Sensory evaluation of beer
  • Making spirits in a brewery (reflecting the trend for a craft brewery and a craft distillery to be located on the same site).

Summary

With a foreword written by Professor Ludwig Narziss—one of the world’s most notable brewing scientists—the Handbook of Brewing, Third Edition, as it has for two previous editions, provides the essential information for those who are involved or interested in the brewing industry.

The book simultaneously introduces the basics—such as the biochemistry and microbiology of brewing processes—and also deals with the necessities associated with a brewery, which are steadily increasing due to legislation, energy priorities, environmental issues, and the pressures to reduce costs.

Written by an international team of experts recognized for their contributions to brewing science and technology, it also explains how massive improvements in computer power and automation have modernized the brewhouse, while developments in biotechnology have steadily improved brewing efficiency, beer quality, and shelf life.

Table of Contents

History of Industrial Brewing - Raymond G Anderson

Beer Styles: Their Origins and Classification - Charlie Papazian

An Overview of Brewing - Brian Eaton

Water – David G Taylor

Barley and Malt – Geoff H. Palmer

Adjuncts – Graham G. Stewart

Hops - Trevor R. Roberts and Russell Falconer

Yeast - Inge Russell

Lean Manufacturing including High Gravity Brewing - Graham G. Stewart

In Aid of the Process: Processing Aids in Brewing - David S. Ryder

Brewhouse Technology - Michaela Miedl-Appelbee

Brewing Process Control - Zane C. Barnes

Cleaning in Place (CIP) - Zane C. Barnes

Fermentation - Graham G. Stewart

Aging, Dilution and Filtration - David G Taylor

Packaging: Historical Perspectives and Packaging Technology - Mike Partridge

Microbiology and Microbiological Control in the Brewery - Annie E. Hill and Fergus G Priest

Design and Sanitation in Pest Control - James W. Larson

Brewery By-Products - Patrick Charlton and Frank Vriesekoop

Beer Non-biological Instability - Graham G. Stewart

Quality - George Philliskirk

Craft Brewing - T.P. Lyons

Developments in the Marketing of Beer - Julie Kellershohn

Product Integrity - Frank Vriesekoop

Brewery Health & Safety - Jim Kuhr, Scott Millbower, Andrew Dagnan and Jim Stricker

Sensory Evaluation of Beer - Deborah Parker

Brewery Effluents, Emissions and Sustainability - James W. Larson

Making Spirits in a Brewery - Mark Coffman

Editor(s) Bio

Graham Stewart has been the director and a professor of the International Centre for Brewing and Distilling, Heriot-Watt University,

Edinburgh,since 1994. He received his B.Sc. Hons in Microbiology and B.Sc. Hons in Biochemistry from the University of Wales at

Cardiff, and Ph.D. and D.Sc. degrees from Bath University. He was a lecturer in biochemistry in the School of Pharmacy at

Portsmouth College of Technology (now Portsmouth University) from 1967 until 1969. From 1969 to 1994, he held a number of

technical/scientific positions with Labatt’s in Canada and from 1986 to 1994, was its director of technical affairs. In addition to coauthoring

and editing a number of books, he has published over 200 original papers, patents, and reviews.

Professor Inge Russell is an accomplished researcher. Her work on the biotechnology and fermentation of yeast and algae has

resulted in significant improvements in the production of feed, food, beverages, and fuel. She has over 100 publications and

obtained Canada's first patent for a genetically modified yeast specifically designed for biofuel production. She is a Professor at

Heriot-Watt University in Edinburgh, Scotland and an Adjunct Professor at the University of Western Ontario, Canada. Her work

has also done much to promote agriculture education and to inspire young ag scientists. She is Scientific Advisor to the Alltech

Young Scientist Competition and Director of the Alltech Margin of Excellence Fellowship.

 
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