Overview

Brewing continues to be one of the most competitive and innovative sectors in the food and drink industry. Written by an international team of contributors, this important book summarizes the major recent technological changes in brewing and their impact on product range and quality. Topics featured include improvements in ingredients, ways of optimizing the use of water, developments in particular technologies from fermentation and accelerated processing to filtration and stabilization processes as well as packaging and improvements in safety and quality control. It highlights modern brewery sanitation, waste handling, and quality assurance.

Full Product Details

Author:   W.J. Simpson (Cara Technology Ltd, UK) ,  A. Downes (The South African Breweries Ltd., South Africa)
Publisher:   Taylor & Francis Inc
Imprint:   CRC Press Inc
ISBN:  

9781420044003

ISBN 10:   1420044001
Pages:   320
Publication Date:   15 September 2011
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Hardback
Publisher's Status:   Out of Print
Availability:   Awaiting stock  

Table of Contents

New brewing technologies: setting the scene C Bamforth, University of California, USA - Introduction - The materials used in brewing - Brewing issues - Sources of further information Providing cereals for brewing S E Heisel, America Malting Barley Association, USA - Introduction - Quality evaluations - Commercialization of new malting varieties - Future trends - References Developments in the supply of adjunct materials for brewing D L Goode, Kerry Bio-Science, Holland and A Arendt, National University of Ireland, Ireland. - Introduction - Why use adjuncts? - The range of traditional adjunct - Potential new adjunct sources - New developments to improve adjunct functionality - New beverages based on high adjunct levels - Future trends - Sources of further information - References Malt and malt products N Davies, Muntons Plc, UK - Introduction - factors driving change - Malting barley development - Malt processing - Malted ingredients - Sensory evaluation of malt and malted ingredients - Future trends - Sources of further information - References The breeding of hops J Henning, Oregon State University, USA - Introduction - Developments in hop breeding - Molecular techniques in hop cultivar development - Conclusion - References The processing of hops C Schoenberger, CO2 Extract Plant, Germany - Introduction - the processing of hops - Hop pellets - Hop extracts - Isomerised hop products - Other hop products - Hop products and relevant beer analyses - Future trends - Sources of further information - References Yeast genetics in brewing: new insights and opportunities D Quain, Coors Brewers, UK - Introduction - Fundamentals - The yeast genome - The rise and fall of genetic modification - Genetic instability - problem or opportunity? Genetic differences between yeast species - Future trends - Sources of further information - Acknowledgements - References Yeast supply and propagation in brewing D Quain, Coors Brewers, UK - Introduction - Storage and supply of yeast cultures - Propagation - Active dried yeasts - Future trends - Sources of further information - Acknowledgements - References Water in brewing M Euman and D Kierner, EUWA Water Treatment Plants, Germany - Introduction - Water for use in breweries - Treatment technologies - Recycling - Future trends - References The brewhouse J M H Andrews, Briggs of Burton Plc, UK - Introduction - Milling - Mashing devices - Mash conversion vessels - Mash separation - Wort boiling - Energy recovery systems - Hot wort clarification - Wort cooling - Cold wort clarification - Cold wort oxygenation Fermentation of beer C Boulton, Coors Brewers, UK - Introduction - Current developments - Fermentation management - Yeast distribution in the fermenter - CO2 collection - Modelling fermentation - Continuous fermentation - High gravity brewing - Yeast physiology and fermentation performance - Future trends - Sources of further information - References Accelerated processing of beer I Virkajarvi, VTT Technology, Finland - Introduction - Diacetyl reduction - New techniques - Warm stabilization - Cold stabilization - Two maturation philosophies - Sources of further information - References Filtration and stabilization of beer G Freeman, Brewing Research International, UK - Introduction - Current filtration practice - Possibilities in recycling of kieselguhr - Crossflow filtration - Single-pass membrane filtration - Novel filter aids - Current stabilization process - Novel stabilizing systems - The effect of modern processing technologies on stability - Pasteurization - Future trends - Acknowledgements - References Packaging of beer J Browne, Technical Management Support Ltd, UK - Introduction - Trends in packaging formats - Developments in canning and bottling - Developments in handling kegs - Future trends - Sources of further information - Acknowledgements - References Modern brewery sanitation D Loeffler, Loeffler Chemical Corporation, USA - Introduction - Sanitation terminology - Theoretical aspects of cleaning - The use of water in cleaning - Detergents/cleaners - Mechanical aspects of cleaning - Temperature - Time - Sanitizers/Disinfectants - Future trends - Sources of further information - Acknowledgements Waste handling in the brewing industry R Reed, Black & Veatch, UK - Introduction - Assessment of the character and strength of wastewaters - Sources and nature of wastewater - Extent of treatment - Outline of processes and technology - Treatment processes - Summary of recent legislation - Management approaches for water and waste minimisation - Future trends - References Quality assurance in brewing G Jackson, Brewing Research International, UK - Introduction - Hazard analysis critical control points (HACCP) - Quality management systems and ISO9001:2000 - Integrated management systems - The BRC Global standard - Food - Feed materials scheme (FEMAS) - Future trends Brewing control systems: chemical analysis K J Siebert, Cornell University, USA - Introduction - Brewing analytical methods - Detection, separation and measurement techniques - Combining different techniques - What and why do we measure? - Where and how do we measure? - Impact of brewery operation scale - Changes over time - Traditional, emerging and future methods - New technologies - References Brewing control systems: microbiological analysis E Storgards, A Haikara and R Juvonen, VTT Technology, Finland. - Introduction - Classical microbiological methods - Optical techniques - Molecular methods for detection and identification - Indirect methods - Evaluation of yeast quality and quantity - Future trends - Sources of further information - References Brewing control systems: sensory evaluation B Simpson, FlavorActiV Ltd, UK - Introduction - Brands - Tasters - Assessment methods - Assessment facilities - Data analysis tools - Data reporting and distribution tools - Future trends - Sources of further information - Acknowledgements - References The future of brewing C Bamforth, University of California, USA - Choice - Impact of choice - Technical need drives research - Global influences - The nature of the brewing process in 2050

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