By Matthew Farber and Roger Barth

Matthew Farber, PhD, is the founder and director of the Brewing Science Certificate Program at the University of the Sciences in Philadelphia, where he is a faculty member in the Biology department.

Roger Barth, PhD, has been a faculty member in the Chemistry department at West Chester University since 1985. He created and teaches a course on the Chemistry of Beer and is the author of its textbook: The Chemistry of Beer: The Science in the Suds.

With a focus on brewing science and quality control, this textbook is the ideal learning tool for working professionals or aspiring students.

Mastering Brewing Science is a comprehensive textbook for the brewing industry, with coverage of processes, raw materials, packaging, and everything in between, including discussion of essential methods in quality control and assurance. The book equips readers with a depth of understanding to deal with problems and issues that arise during production of beer from start to finish, as well as statistical tools for continual quality improvement. Brewery operations, raw material analysis, flavor, stability, cleaning, and methods of quality control, as well as the underlying science, are discussed in detail.

The successful brewing professional must produce beer with high standards of quality, consistency, efficiency, and safety. With a focus on quality and on essential applications of biology, chemistry, and process control, Mastering Brewing Science emphasizes development of the reader's trouble-shooting and problem-solving skills. It is the ideal learning tool for all brewing programs or as a resource for current industry professionals. Features of this book include:

• Comprehensive understanding through application. Presented in the logical order of the brewing process. All key principles of science are applied to beer production, facilitating a better understanding of both.

• Check for understanding and problem solving. Each chapter includes a set of problems, questions, and case studies that reinforce understanding of the material.

• Richly illustrated. Hundreds of unique, full-color illustrations, ranging from micrographs of spoilage bacteria to the inner workings of a beer keg, supplement clearly-written text, making this book easy to understand and appealing to the reader.

• Emphasis on quality and safety. Covers the underlying science and essential methods in quality control with discussion of data management and experimental statistics to ensure consistency in beer production. Safety notes for brewing operations prepare the reader for a culture of safety at the workplace.

• Glossary. A detailed and authoritative glossary sets the standard for beer and brewing terminology.

Mastering Brewing Science: Quality and Production

ABOUT THE AUTHORS

PREFACE

ACKNOWLEDGMENTS

BREWING QUALITY OVERVIEW

Ingredients
Brewing Overview
A Scientific History of Brewing
Introduction to Beer Quality

Check for Understanding
Case Study
Case Study Questions
Bibliography

CHEMISTRY FOR BREWING

Atoms
Bonding and Compounds
Molecules
Intermolecular Forces
Structure of Molecules
Organic Chemistry and Functional Groups
Chemical Reactions

Check for Understanding
Bibliography

BIOLOGY FOR BREWING

Macromolecules
Membranes
Cellular Structures
The Central Dogma

Check for Understanding
Bibliography

RAW MATERIALS

Water
Malt
Hops

Check for Understanding
Bibliography

GRAIN HANDLING AND MILLING

Malt Storage and Transfer
Milling

Check for Understanding
Case Study
Bibliography

MASHING

Starch Hydrolysis
Enzymes
Mashing Process
Mash Conversion Vessel Design and Operation
The Use of Adjuncts
Enzymes and Processing Aids

Check for Understanding
Case Study
Bibliography

WORT SEPARATION

Wort Separation Processes
Flow and Pressure
Lipid Removal
Management of Spent Grains

Check for Understanding
Case Study
Bibliography

BOILING, WORT CLARIFICATION, AND CHILLING

Heat Transfer
Boiling Technology
Boiling Chemistry
Chilling

Check for Understanding
Case Study
Bibliography

FERMENTATION

Fermentation Process
Fermentation Reactions
Energy and ATP
Oxidation, Reduction, and NAD
Fermentation Equipment
Temperature Monitoring and Control
Yeast Handling and Repitching
Yeast Propagation

Check for Understanding
Case Study
Bibliography

CONDITIONING

Warm Conditioning
Clarification
Carbonation
Beer Aging
Analytical and Quality Control Procedures for Conditioning

Check for Understanding
Case Study
Bibliography

PACKAGING AND SERVING

Kegs and Casks
Gas Laws
Keg Dispense System
Bottles
Cans
Filling Bottles and Cans
Beer Service and Packaging Quality

Check for Understanding
Case Study
Bibliography

FLAVOR

Flavor Anatomy and Chemistry
Flavor Compounds
Off-Flavors
Analysis and Quality Control to Monitor Flavor Consistency

Check for Understanding
Case Study
Bibliography

COLOR, FOAM, AND HAZE

Light
Color
Foam
Haze

Check for Understanding
Case Study
Bibliography

BIOLOGICAL STABILITY

Identifying Spoilage Microorganisms
Microbial Stabilization Methods
Analytics and Quality Control of Microorganisms

Check for Understanding
Case Study
Bibliography

MATHEMATICS OF QUALITY

Statistics for Quality
Control Charts
Dimensions, Units, and Conversions
Brewing Calculations

Check for Understanding
Case Study
Bibliography

CLEANING, CIP, AND SANITIZATION

Cleaning a Brewery
Clean in Place
Cleaning Chemicals
Sanitizers
Analysis and Quality Control of Cleaning Effectiveness

Check for Understanding
Case Study
Bibliography

GLOSSARY

INDEX