With a foreword written by Professor Ludwig Narziss—one of the world’s most notable brewing scientists—the Handbook of Brewing, Third Edition, as it has for two previous editions, provides the essential information for those who are involved or interested in the brewing industry.
The book simultaneously introduces the basics—such as the biochemistry and microbiology of brewing processes—and also deals with the necessities associated with a brewery, which are steadily increasing due to legislation, energy priorities, environmental issues, and the pressures to reduce costs.
Written by an international team of experts recognized for their contributions to brewing science and technology, 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.
Features
- Lean manufacturing, including high gravity brewing
- Cleaning in place expanded
- Brewery health and safety
- Environmental aspects and waste disposal
- Developments in the marketing of beer
- Sensory evaluation of beer
- Making spirits in a brewery (reflecting the trend for a craft brewery and a craft distillery to be located on the same site).
Handbook of Brewing, Third Edition
History of Industrial Brewing
Raymond G Anderson
Beer Styles: Their Origins and Classification
Charlie Papazian
An Overview of Brewing
Brian Eaton
Water
David G Taylor
Barley and Malt
Geoff H. Palmer
Adjuncts
Graham G. Stewart
Hops
Trevor R. Roberts and Russell Falconer
Yeast
Inge Russell
Lean Manufacturing including High Gravity Brewing
Graham G. Stewart
In Aid of the Process: Processing Aids in Brewing
David S. Ryder
Brewhouse Technology
Michaela Miedl-Appelbee
Brewing Process Control
Zane C. Barnes
Cleaning in Place (CIP)
Zane C. Barnes
Fermentation
Graham G. Stewart
Aging, Dilution and Filtration
David G Taylor
Packaging: Historical Perspectives and Packaging Technology
Mike Partridge
Microbiology and Microbiological Control in the Brewery
Annie E. Hill and Fergus G Priest
Design and Sanitation in Pest Control
James W. Larson
Brewery By-Products
Patrick Charlton and Frank Vriesekoop
Beer Non-biological Instability
Graham G. Stewart
Quality
George Philliskirk
Craft Brewing
T.P. Lyons
Developments in the Marketing of Beer
Julie Kellershohn
Product Integrity
Frank Vriesekoop
Brewery Health & Safety
Jim Kuhr, Scott Millbower, Andrew Dagnan and Jim Stricker
Sensory Evaluation of Beer
Deborah Parker
Brewery Effluents, Emissions and Sustainability
James W. Larson
Making Spirits in a Brewery
Mark Coffman
Publish Date: 2018
Format: 7.5" x 10" hardcover
Pages: 777
Images: 202 images
Publication Weight: 4 lbs
Edited by Graham G. Stewart, Anne Anstruther, and Inge Russell