Handbook of Brewing, Second Edition (Food Science and Technology) [Hardcover]

_x005F_x000D_ _x005F_x005F_x005F_x000D_ It has been ten years since its first edition, making the Handbook of Brewing, Second Edition the must have resource on the science and technology of beer production. It recounts how during this time, the industry has transformed both commercially and technically and how many companies have been subsumed into large multinationals while at the other extreme, microbreweries have flourished in many parts of the world. 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.

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_x005F_x000D_ _x005F_x005F_x005F_x000D_ In addition to these topics, the book, written by an international team of experts recognized for their contributions to brewing science and technology, also covers traditional beer styles as well as more obscure beverages such as chocolate- or coffee-flavored beers. It includes the many factors to be considered in setting up and operating a microbrewery as well as the range of novel beers and beer-related products currently being considered by the brewing industry. It also describes new avenues that challenge the brewer’s art of manufacturing a quality beverage from barley-based raw materials.

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_x005F_x000D_ _x005F_x005F_x005F_x000D_ Thorough and accessible, the Handbook of Brewing, Second Edition provides the essential information for those who are involved or interested in the brewing industry.

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_x005F_x000D_ _x005F_x005F_x005F_x000D_ Preface
_x005F_x000D_ _x005F_x005F_x005F_x000D_ History of Industrial Brewing, Raymond G. Anderson
_x005F_x000D_ _x005F_x005F_x005F_x000D_ Beer Styles: Their Origins and Classification, Charles Papazian
_x005F_x000D_ _x005F_x005F_x005F_x000D_ An Overview of Brewing, Brian Eaton
_x005F_x000D_ _x005F_x005F_x005F_x000D_ Water, David G. Taylor
_x005F_x000D_ _x005F_x005F_x005F_x000D_ Barley and Malt, Geoffrey H. Palmer
_x005F_x000D_ _x005F_x005F_x005F_x000D_ Adjuncts, Graham G. Stewart
_x005F_x000D_ _x005F_x005F_x005F_x000D_ Hops, Trevor R. Roberts and Richard J.H. Wilson
_x005F_x000D_ _x005F_x005F_x005F_x000D_ Yeast, Inge Russell
_x005F_x000D_ _x005F_x005F_x005F_x000D_ Miscellaneous Ingredients in Aid of the Process, David S. Ryder and Joseph Power
_x005F_x000D_ _x005F_x005F_x005F_x000D_ Brewhouse Technology, Kenneth A. Leiper and Michaela Miedl
_x005F_x000D_ _x005F_x005F_x005F_x000D_ Brewing Process Control, Zane C. Barnes
_x005F_x000D_ _x005F_x005F_x005F_x000D_ Fermentation, James H. Munroe
_x005F_x000D_ _x005F_x005F_x005F_x000D_ Aging and Finishing, James H. Munroe
_x005F_x000D_ _x005F_x005F_x005F_x000D_ Packaging: A Historical Perspective, Tom Fetters
_x005F_x000D_ _x005F_x005F_x005F_x000D_ Packaging Technology, Alexander R. Dunn
_x005F_x000D_ _x005F_x005F_x005F_x000D_ Microbiology and Microbiological Control in the Brewery, Fergus G. Priest
_x005F_x000D_ _x005F_x005F_x005F_x000D_ Sanitation and Pest Control, Vernon E. Walter
_x005F_x000D_ _x005F_x005F_x005F_x000D_ Brewery By-Products and Effluents, Nick J. Huige
_x005F_x000D_ _x005F_x005F_x005F_x000D_ Beer Stability, Graham G. Stewart
_x005F_x000D_ _x005F_x005F_x005F_x000D_ Quality, George Philliskirk
_x005F_x000D_ _x005F_x005F_x005F_x000D_ Microbrewing, Johannes Braun and Brian H. Dishman
_x005F_x000D_ _x005F_x005F_x005F_x000D_ Innovation and Novel Products, Inge Russell Index

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