The Chemistry of Beer

Author: Roger Barth
Publisher: John Wiley & Sons
ISBN: 1119783356
Category : Cooking
Languages : en
Pages : 451

Book Description
The Chemistry of BEER An Engaging Introduction to Chemistry with a Popular Theme From the earliest civilizations to our own day, brewing beer has driven science and technology. In ancient times, brewing was the most advanced biotechnical process. In the modern world, the study of alcoholic fermentation was the springboard for the new science of biochemistry. The Chemistry of Beer: The Science in the Suds, 2nd Edition explains the scientific basis of each brewing step as we understand it today. Readers of this second edition will find: Updates and revisions include a new chapter on beer-related products such as hard seltzer, flavored malt beverages, and non-alcoholic beer Streamlined language and structure to help clarify the chemistry Over 200 illustrations, now in full color throughout Complete glossary and index Question sets at the end of each chapter to check for understanding Online solutions manual on a companion website for professors The Chemistry of Beer: The Science in the Suds, 2nd Edition is designed to engage students in an introductory chemistry course. Optional material extends the level to make it a useful supplement for a brewing science course. The material and style of presentation will interest brewing professionals, others in the beverage industry, advanced homebrewers, and beer enthusiasts.

The Chemistry of Beer

Author: Roger Barth
Publisher:
ISBN:
Category : Beer
Languages : en
Pages : 248

Book Description

Mastering Brewing Science

Author: Matthew Farber
Publisher: John Wiley & Sons
ISBN: 1119456037
Category : Cooking
Languages : en
Pages : 594

Book Description
With a focus on brewing science and quality control, this textbook is the ideal learning tool for working professionals or aspiring students. Mastering Brewing Science is a comprehensive textbook for the brewing industry, with coverage of processes, raw materials, packaging, and everything in between, including discussion of essential methods in quality control and assurance. The book equips readers with a depth of understanding to deal with problems and issues that arise during production of beer from start to finish, as well as statistical tools for continual quality improvement. Brewery operations, raw material analysis, flavor, stability, cleaning, and methods of quality control, as well as the underlying science, are discussed in detail. The successful brewing professional must produce beer with high standards of quality, consistency, efficiency, and safety. With a focus on quality and on essential applications of biology, chemistry, and process control, Mastering Brewing Science emphasizes development of the reader's trouble-shooting and problem-solving skills. It is the ideal learning tool for all brewing programs or as a resource for current industry professionals. Features of this book include: Comprehensive understanding through application. Presented in the logical order of the brewing process. All key principles of science are applied to beer production, facilitating a better understanding of both. Check for understanding and problem solving. Each chapter includes a set of problems, questions, and case studies that reinforce understanding of the material. Richly illustrated. Hundreds of unique, full-color illustrations, ranging from micrographs of spoilage bacteria to the inner workings of a beer keg, supplement clearly-written text, making this book easy to understand and appealing to the reader. Emphasis on Quality and Safety. Covers the underlying science and essential methods in quality control with discussion of data management and experimental statistics to ensure consistency in beer production. Safety notes for brewing operations prepare the reader for a culture of safety at the workplace. Glossary. A detailed and authoritative glossary sets the standard for beer and brewing terminology.

Encyclopaedia of Brewing

Author:
Publisher: John Wiley & Sons
ISBN: 111859813X
Category : Cooking
Languages : en
Pages : 768

Book Description
Encyclopaedia of Brewing provides a comprehensive description and explanation of all terms which relate to the science and technology of beer, allied beverages and the brewing and malting processes. The Encyclopaedia’s unrivalled coverage is extensive enough to provide an appropriately detailed description of each term under consideration, supplemented in many cases with diagrams and photographs. Offering an international perspective, the book includes descriptions of the terms used in: the brewing process, from raw materials through to packaging the biochemistry, microbiology and genetics which underpin brewing laboratory methods used for the analysis of beer and raw materials quality assurance/control systems and standards hygiene and cleaning processes small- and large-pack packaging engineering of malting, brewing, packaging and dispense beer flavour chemistry historical context legislation relevant to brewing Encyclopaedia of Brewing is the only book of its kind, and is destined to become the essential and authoritative first point of reference for brewing science.

Froth!

Author: Mark Denny
Publisher: Johns Hopkins University Press+ORM
ISBN: 0801895693
Category : Cooking
Languages : en
Pages : 197

Book Description
“A theoretical physicist’s exploration of the math and science behind the beer-brewing process. Packed with humor, history, and DIY enthusiasm.” —Seed Magazine Best Beer Book in the United States of America, 2009 Gourmand World Cookbook Awards Ever wonder where the bubbles in your beer came from, which way they are going, and why? Have you considered the physical differences among ales, lambics, and lagers? Do you contemplate your pint? Accomplished homebrewer and physicist Mark Denny has crafted a scientifically sound and witty investigation of the physics and chemistry of beer. He recounts and explains the history of and key technological advances in brewing, provides basic instructions for making your own—including a scientific-yet-accessible account of the changes in appearance during each stage of the process—and looks at the fascinating physical phenomena contained within a pint of beer. Along the way he defines the main concepts and terms involved in the process and shows how you can subject the technical aspects of brewing to scientific analysis. If you’ve ever been curious about how beer is made, why it froths so well, and what makes different types . . . well . . . different, then Froth! is for you. “Froth! earns a solid ‘A’ for bringing science, brewing, and good writing together.” —Beerfestivals.org “Books about beer tend to be either purely descriptive or wholly scientific. Rarely does a book combine the two, much less with genuine wit and charm. Froth! . . . is the exception. It is a great joy to read and contains a wealth of information for a wide audience . . . Highly recommended.” —Choice

Brewing Yeast and Fermentation

Author: Christopher Boulton
Publisher: John Wiley & Sons
ISBN: 1118685342
Category : Technology & Engineering
Languages : en
Pages : 676

Book Description
Now Available for the First Time in Paperback! This unique volume provides a definitive overview of modern and traditional brewing fermentation. Written by two experts with unrivalled experience from years with a leading international brewer, coverage includes all aspects of brewing fermentation together with the biochemistry, physiology and genetics of brewers' yeast. Brewing Yeast and Fermentation is unique in that brewing fermentation and yeast biotechnology are covered in detail from a commercial perspective. Now available for the first time in paperback, the book is aimed at commercial brewers and their ingredient and equipment suppliers (including packaging manufacturers). It is also an essential reference source for students on brewing courses and workers in research and academic institutions. Definitive reference work and practical guide for the industry. Highly commercially relevant yet academically rigorous. Authors from industry leading brewers.

Wine Faults and Flaws

Author: Keith Grainger
Publisher: John Wiley & Sons
ISBN: 1118979060
Category : Technology & Engineering
Languages : en
Pages : 531

Book Description
2022 Winner of the OIV Award in the Oenology category An essential guide to the faults and flaws that can affect wine Written by the award-winning wine expert, Keith Grainger, this book provides a detailed examination and explanation of the causes and impact of the faults, flaws and taints that may affect wine. Each fault is discussed using the following criteria: what it is; how it can be detected by sensory or laboratory analysis; what the cause is; how it might be prevented; whether an affected wine is treatable, and if so, how; and the science applicable to the fault. The incidences of faulty wines reaching the consumer are greater than would be regarded as acceptable in most other industries. It is claimed that occurrences are less common today than in recent recorded history, and it is true that the frequency of some faults and taints being encountered in bottle has declined in the last decade or two. However, incidences of certain faults and taints have increased, and issues that were once unheard of now affect many wines offered for sale. These include ‘reduced’ aromas, premature oxidation, atypical ageing and, very much on the rise, smoke taint. This book will prove invaluable to winemakers, wine technologists and quality control professionals. Wine critics, writers, educators and sommeliers will also find the topics highly relevant. The wine-loving consumer, including wine collectors will also find the book a great resource and the basis for discussion at tastings with like-minded associates. Reviews I read this book avidly from cover to cover. I’ll dip into it for future reference as required, which is how many will employ it. Meanwhile, I learned a great deal, and it now influences how I think about wine evaluation. I commend this excellent new book to you. Consider it an investment. Paul Howard, Wine Alchemy

Universal Foam

Author: Sidney Perkowitz
Publisher: Anchor
ISBN: 9780385720700
Category : Colloids
Languages : en
Pages : 0

Book Description
Physicist Sidney Perkowitz, whom the Washington Post calls "a gloriously lucid science writer," exposes the full dimensions of foam in our lives, from cappuccino to the cosmos. Foam affects the taste of beer, makes shaving easier, insulates take-out coffee cups and NASA space shuttles, controls bleeding in trauma victims, aids in drilling for oil, and captures dust particles from comets. The foam of ocean whitecaps affects Earth's climate, and astronomers believe the billions of galaxies that make up the universe rest on surfaces of immense bubbles within a gargantuan foam. From the cultural uses of foam to the cutting edge of foam research in cosmology and quantum mechanics, Perkowitz's investigations will delight readers of Henry Petroski, James Gleick and Michio Kaku.

The Disappearing Spoon

Author: Sam Kean
Publisher: Little, Brown
ISBN: 0316089087
Category : Science
Languages : en
Pages : 333

Book Description
From New York Times bestselling author Sam Kean comes incredible stories of science, history, finance, mythology, the arts, medicine, and more, as told by the Periodic Table. Why did Gandhi hate iodine (I, 53)? How did radium (Ra, 88) nearly ruin Marie Curie's reputation? And why is gallium (Ga, 31) the go-to element for laboratory pranksters? The Periodic Table is a crowning scientific achievement, but it's also a treasure trove of adventure, betrayal, and obsession. These fascinating tales follow every element on the table as they play out their parts in human history, and in the lives of the (frequently) mad scientists who discovered them. The Disappearing Spoon masterfully fuses science with the classic lore of invention, investigation, and discovery -- from the Big Bang through the end of time. Though solid at room temperature, gallium is a moldable metal that melts at 84 degrees Fahrenheit. A classic science prank is to mold gallium spoons, serve them with tea, and watch guests recoil as their utensils disappear.

Whiskey and Spirits For Dummies

Author: Perry Luntz
Publisher: John Wiley & Sons
ISBN: 1118051270
Category : Cooking
Languages : en
Pages : 379

Book Description
You are invited to join in appreciating this family of noble beverages, step-by-step, flavor-by-flavor Would you like to better appreciate fine distilled spirits? Whiskey & Spirits For Dummies is your complete guide to selecting and enjoying this family of noble beverages, flavor by flavor. From whiskey, rum, and brandy to vodka, gin, and cordials, this handy reference traces the history of distilled spirits, explains how they are made, and shows you how to evaluate, serve, and savor them. Ever wonder why the Irish spell it “whiskey” and the Scottish “whisky”? This friendly book tells you as it reveals where the first whiskeys — or “dark” spirits — originated and how they came to the United States. It also explores the origins of clear spirits and the different varieties of each. You’ll compare American and European vodkas, see how to make the new and improved all-purpose Martini, and follow the spread of flavored rums across the globe. A slew of sidebars give you fascinating tidbits of information about these spirits. You’ll also discover how to: Become a sophisticated taster Shop for the best spirits Select the right mixers Use spirits in cooking Make ten classic cocktails Choose and taste cordials and liqueurs Know the nutrients in one serving of each type of distilled spirit Present spirits to guests Set up tasting events at home This thorough guide also features recipes for cooking with spirits, offering menu choices such as entrees, vegetables, and desserts that all include at least one type of spirit. Complete with an appendix of craft distillers across the United States, Whiskey & Spirits For Dummies will give you the knowledge and hands-on guidance you need to become a connoisseur of such greats as fine Scotch, Bourbon, and Cognac in no time!