Handbook of Brewing: Processes, Technology, Markets

Brewing, namely fermenting starch into alcohol with the help of yeast, is probably the oldest biotechnological production process known to mankind. It is also at the heart of a multi–billion–dollar industry that has refined and standardized brewing methods with scientific precision.
Drawing on the expertise gained in the world′s most competitive beer market, this comprehensive reference covers the entire product cycle, from raw material selection to waste disposal, and from product development to distribution. The editor and authors combine the technological know–how from five centuries of industrial–scale brewing to meet the needs of a global economy.
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, making this a truly global resource on brewing.

Spis treści:
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


Nota biograficzna:
Dr. Michael Esslinger is the head of Freiberger Brauhaus, a commercial brewery in the German city of Freiberg. Having obtained his degree in brewing technology from Freising–Weihenstephan University (Germany), one of the centers of brewing science and technology in Europe, he joined Eichbaum AG, a large commercial brewing company based in Mannheim, before taking over control at Freiberger Brauhaus.

Okładka tylna:
Brewing, namely fermenting starch into alcohol with the help of yeast, is probably the oldest biotechnological production process known to mankind. It is also at the heart of a multi–billion–dollar industry that has refined and standardized brewing methods with scientific precision.
Drawing on the expertise gained in the world′s most competitive beer market, this comprehensive reference covers the entire product cycle, from raw material selection to waste disposal, and from product development to distribution. The editor and authors combine the technological know–how from five centuries of industrial–scale brewing to meet the needs of a global economy.
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, making this a truly global resource on brewing.