Brewing: new technologies

Brewing continues to be one of the most competitive and innovative sectors in the food and drink industry. This important book summarises the major recent technological changes in brewing and their impact on product range and quality.

The first group of chapters reviews improvements in ingredients, including cereals, adjuncts, malt and hops, as well as ways of optimising the use of water. The following sequence of chapters discusses developments in particular technologies from fermentation and accelerated processing to filtration and stabilisation processes as well as packaging. A final series of chapters analyses improvements in safety and quality control, covering such topics as modern brewery sanitation, waste handling, quality assurance schemes, and control systems responsible for chemical, microbiological and sensory analysis.

With its distinguished editor and international team of contributors, Brewing: new technologies will be a standard reference for R&D and Quality Assurance managers in the brewing industry.

Contents

• New brewing technologies: setting the scene
• Proving cereals for brewing
• Developments in the supply of adjunct materials for brewing
• Malt and malt products
• The breeding of hops
• The processing of hops
• Yeast genetics in brewing: new insights and opportunities
• Yeast supply and propagation in brewing
• Water in brewing
• The brewhouse
• Fermentation of beer
• Accelerated processing of beer
• Filtration and stabilisation of beer
• Packaging of beer
• Modern brewery sanitation
• Waste handling in the brewing industry
• Qualtiy assurance in brewing
• Brewing control systems: chemical analytes
• Brewing control systems: microbiological analysis
• Brewing control systems: sensory evaluation
• The future of brewing

Hardback book - 500 pages

ISBN-13: 978 184569 003 8

...written in a manner so that it is accessible to all levels of experience.
Brewers Guardian

...an important title
Brewers Guardian