Brewing science : a multidisciplinary approach / Michael Mosher, Kenneth Trantham.
2021
TP570
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Unlimited
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Can lend chapters, not whole ebooks
Details
Title
Brewing science : a multidisciplinary approach / Michael Mosher, Kenneth Trantham.
Author
Mosher, Michael, author.
Edition
2nd ed.
ISBN
9783030734190 (electronic bk.)
3030734196 (electronic bk.)
3030734188
9783030734183
3030734196 (electronic bk.)
3030734188
9783030734183
Imprint
Cham, Switzerland : Springer, 2021.
Language
English
Description
1 online resource
Other Standard Identifiers
10.1007/978-3-030-73419-0 doi
Call Number
TP570
Dewey Decimal Classification
663/.3
Summary
This updated text collects all the introductory aspects of beer brewing science into one place for undergraduate brewing science courses. This expansive and detailed work is written in conversational style, walking students through all the brewing basics from the origin and history of beer to the brewing process to post-brew packaging and quality control and assurance. As an introductory text, this book assumes the reader has no prior knowledge of brewing science and only limited experience with chemistry, biology and physics. The text provides students with all the necessary details of brewing science using a multidisciplinary approach, with a thorough and well-defined program of in-chapter and end-of-chapter problems. As students solve these problems, they will learn how scientists think about beer and brewing and develop a critical thinking approach to addressing concerns in brewing science. As a truly comprehensive introduction to brewing science, Brewing Science: A Multidisciplinary Approach, Second Edition walks students through the entire spectrum of the brewing process. The different styles of beer, the molecular makeup and physical parameters, and how those are modified to provide different flavors are listed. All aspects of the brewery process, from the different setup styles to sterility to the presentation of the final product, are outlined in full. All the important brewing steps and techniques are covered in meticulous detail, including malting, mashing, boiling, fermenting and conditioning. Bringing the brewing process full circle, this text covers packaging aspects for the final product as well, focusing on everything from packaging technology to quality control. Students are also pointed to the future, with coverage of emerging flavor profiles, styles and brewing methods. Each chapter in this textbook includes a sample of related laboratory exercises designed to develop a student's capability to critically think about brewing science. These exercises assume that the student has limited or no previous experience in the laboratory. The tasks outlined explore key topics in each chapter based on typical analyses that may be performed in the brewery. Such exposure to the laboratory portion of a course of study will significantly aid those students interested in a career in brewing science.
Note
Includes index.
Access Note
Access limited to authorized users.
Digital File Characteristics
text file
PDF
Source of Description
Online resource; title from PDF title page (SpringerLink, viewed August 17, 2021).
Added Author
Trantham, Kenneth, author.
Available in Other Form
Brewing science.
Linked Resources
Online Access
Record Appears in
Online Resources > Ebooks
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All Resources
Table of Contents
Chapter 1 . Introduction to Brewing Science
Chapter 2 . Beer Styles
Chapter 3 . Molecules and Other Matters
Chapter 4 . Overview of the Brewing Process
Chapter 5 . Malting and Water
Chapter 6 . Milling and Mashing
Chapter 7 . Lautering and Sparging
Chapter 8 . Boiling
Chapter 9 . Cooling and Fermenting
Chapter 10 . Maturation and Carbonation
Chapter 11 . Clarification and Filtration
Chapter 12 . Packaging
Chapter 13 . Quality Assurance and Quality Control
Appendix A . Math for the Brewer
Appendix B . R134a Refrigerant Data.
Chapter 2 . Beer Styles
Chapter 3 . Molecules and Other Matters
Chapter 4 . Overview of the Brewing Process
Chapter 5 . Malting and Water
Chapter 6 . Milling and Mashing
Chapter 7 . Lautering and Sparging
Chapter 8 . Boiling
Chapter 9 . Cooling and Fermenting
Chapter 10 . Maturation and Carbonation
Chapter 11 . Clarification and Filtration
Chapter 12 . Packaging
Chapter 13 . Quality Assurance and Quality Control
Appendix A . Math for the Brewer
Appendix B . R134a Refrigerant Data.