Overview

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.

Full Product Details

Author:   Michael Mosher ,  Kenneth Trantham
Publisher:   Springer Nature Switzerland AG
Imprint:   Springer Nature Switzerland AG
Edition:   2nd ed. 2021
Weight:   0.869kg
ISBN:  

9783030734183

ISBN 10:   3030734188
Pages:   455
Publication Date:   30 July 2021
Audience:   College/higher education ,  Undergraduate
Format:   Hardback
Publisher's Status:   Active
Availability:   Manufactured on demand  
We will order this item for you from a manufactured on demand supplier.

Table of Contents

Chapter 1 – Introduction to Brewing Science 1.1 Science and the Brewer             1.1.1 The Scientific Method 1.2 What is Beer? 1.3 Some Common Conventions             1.3.1 Volume             1.3.2 Temperature             1.3.3 Weight 1.4 Yes Virginia, Beer contains Alcohol 1.5 A Short History of Beer in the World             1.5.1 The Very Early Years (pre-historic to Romans)             1.5.2 Beer in Europe before 1500             1.5.3 Colonization and the New World             1.5.4 Beer in Post-1700 Europe             1.5.5 Beer in the Far East 1.6 Beer in the United States             1.6.1 Beer unites the nation             1.6.2 Expansion across the west             1.6.3 Temperance and Prohibition             1.6.4 Prohibition in the US             1.6.5 Post-prohibition             1.6.6 Returning to the home 1.7 The Current Market for Beer  Laboratory Exercises             Familiarization with laboratory measurements             Exploring the Internet Chapter 2 – Beer Styles 2.1 Judging Beer             2.1.1 Beer Styles             2.1.2 Conforming to a Style 2.2 Parameters that Classify a Beer Style             2.2.1 Physical Parameters 2.3 Common Beer Styles             2.3.1 Lagers                         2.3.1.1 European Lagers                         2.3.1.2 English Lagers                         2.3.1.3 American Lagers                         2.3.1.4 Other Lagers             2.3.2 Ales                         2.3.2.1 European Ales                         2.3.2.2 English, Scottish and Irish Ales                         2.3.2.3 American Ales             2.3.3 Hybrids (talk about Calif. Common, etc…) 2.4 Historical Beer Styles 2.5 How to Sample and Taste Beer             2.5.1 Beer Glasses                         2.5.2 Serving Temperature                         2.5.3 Sampling and Tasting Laboratory Exercises             Density measurements             SRM Determination       Chapter 3 – Molecules and Other Matters 3.1 The Atom             3.1.1 Compounds 3.2 Laws that Govern Atoms, Molecules, and Ionic Compounds 3.3 The World of Carbon-Containing Molecules             3.3.1 Basic Functional Groups in Brewing             3.3.2 Amino acid polymers             3.3.3 Drawing Organic Molecules             3.3.4 Naming Organic Molecules 3.4 Reactions of Organic Molecules             3.4.1 Oxidation and Reduction             3.4.2 Condensation Reactions             3.4.3 Isomerization Reactions             3.4.4 Radical Reactions             3.4.5 Maillard Reactions Laboratory Exercises             Building models in 3-D       Chapter 4 – Overview of the Brewing Process 4.1 Overview of the Process             4.1.1 Agriculture             4.1.2 Malting             4.1.3 Milling             4.1.4 Mashing             4.1.5 Lautering and Sparging             4.1.6 Boiling             4.1.7 Fermentation             4.1.8 Maturation             4.1.9 Filtration             4.1.10 Packaging 4.2 Cleaning and Sterilizing 4.3 Inputs and Outputs             4.3.1 Water             4.3.2 Grains and Malts             4.3.3 Hops             4.3.4 Yeast             4.3.5 Finished product Laboratory Exercises             Sketch the overview             Research on Barley     Chapter 5 – Malting and Water 5.1 Biology of Barley             5.1.1 The Barley Corn             5.1.2 Barley and the Farmer             5.1.3 Barley Diseases and Pests             5.1.4 Sorting and Grading 5.2 Malting Barley             5.2.1 Germination of Barley             5.2.2 Equipment used in Malting             5.2.3 Problems Arising from Malting 5.3 Maillard Reactions 5.4 Water – the most important ingredient             5.4.1 Types of water                         5.4.1.1 Aquifers                         5.4.1.2 Brewery Water             5.4.2 What’s in the water?                         5.4.2.1 Cations in water                         5.4.2.2 Anions in water                          5.4.2.3 Reactions in water              5.4.3 pH                         5.4.3.1 Residual Alkalinity Laboratory Exercises             Germination of barley     Chapter 6 – Milling and Mashing 6.1 Milling             6.1.1 Purpose of milling             6.1.2 Equipment used in milling 6.2 Purpose of mashing 6.3 Equipment used in Mashing             6.3.1 Cereal Cookers             6.3.2 Mash Mixer and Mash Kettles             6.3.3 Mash Tun             6.3.4 Processes in Mashing 6.4 Enzymes and what they are 6.5 Chemistry while Resting             6.5.1 Starch             6.5.1 Phytase             6.5.2 Glucanase             6.5.3 Proteases and peptidases             6.5.4 Alpha-amylase             6.5.5 Beta-amylase             6.5.6 Mashout 6.6 Efficiency of Extraction             6.6.1 Efficiency Calculations             6.6.2 Mash pH             6.6.3 Mash Thickness Laboratory Exercises             The Effect of Temperature and pH on Mashing Efficiency     Chapter 7 – Lautering and Sparging 7.1 Introduction 7.2 Fluid physics: Static case             7.2.1 Pressure             7.2.2 Pascal’s Law 7.3 Fluid Physics: Dynamic case             7.3.1 Conservation of mass: the continuity equation             7.3.2: Bernoulli’s principle and laminar flow             7.3.3 Pressure and Hydraulic Head             7.3.4 Head and Pump Dynamics.             7.3.5 Darcy’s Law and laminar flow in porous media 7.4 Equipment used in Sparging and Lautering             7.4.1 Batch Sparging             7.4.2 Fly Sparging             7.4.3 Mash Filter 7.5 When do we stop sparging? Laboratory Exercises             Exploring Darcy’s law       Chapter 8 – Boiling 8.1 Why Boil the Wort? 8.2 The Equipment of the Boil             8.2.1 Metals and Heating             8.2.2 Corrosion             8.2.3 Methods for Heating             8.2.4 Direct Fire Vessels             8.2.5 Calandria             8.2.6 Other Heating Systems 8.3 Heat and Temperature             8.3.1 Types of Energy 8.4 Heat Capacity and Heat Transfer             8.4.1 Phase Transition – Boiling             8.4.2 Power 8.5 Hops in the Boil             8.5.1 The hop flower revisited             8.5.2  Hop Oil Constituents             8.5.3  Modified Hop Oils Laboratory Exercises             Hop Tea and Identifying Flavors             Determination of Percent Hop Acids in Hops.             Determination of Wort Viscosity during Boil.     Chapter 9 – Cooling and Fermenting 9.0 Setting the Stage 9.1 Wort Chilling             9.1.1 Heat Exchangers             9.1.2 Multiple stage heat exchangers 9.2 Equipment used in Fermentation             9.2.1 Refrigeration                         9.2.1.1 Introductory Thermodynamics. State variables and processes.                         9.2.1.2 Internal energy and the first law of thermodynamics                         9.2.1.3 Thermodynamic Processes                         9.2.1.4 Reversible and irreversible processes in thermodynamics                         9.2.1.5 The most efficient cycle: The Carnot cycle.                         9.2.1.6 Type of refrigerants.                         9.2.1.7 Mechanical implementation of refrigeration. Glycol circulation.             9.2.2 Fermenters, CCV, round squares.                         9.2.2.1 Aeration and pressure effects 9.3 Yeast             9.3.1 Yeast Morphology             9.3.2 Yeast Metabolism                         9.3.2.1 Aerobic Conditions                         9.3.2.2 Anaerobic Conditions                         9.3.2.3 Effects on metabolism             9.3.3 Products of Yeast Laboratory Exercises             The Effect of Sugars on Fermentation   Chapter 10 – Maturation and Carbonation 10.1 The purpose of maturation             10.1.1 Secondary fermentation             10.1.2 Warm maturation             10.1.3 Cold maturation             10.1.4 Other adjustments 10.2 Equipment Used in Maturation             10.2.1 Horizontal versus Vertical             10.2.2 Cask Conditioning 10.3 Carbonation             10.3.1 The principles of carbonation             10.3.2 Equipment used to Carbonate                         10.3.2.1 Inline methods                         10.3.2.2 Online methods             10.3.3 Issues with Carbonation Laboratory Exercises             Diacetyl Determination in Beer             Adjusting the Color     Chapter 11 – Clarification and Filtration 11.1 Introduction 11.2 Colloids and Colloidal Stability             11.2.1 What is a colloid?             11.2.2 Formation in beer             11.2.3 Turbidity Measurements             11.2.4 Shelf-life 11.3 Clarification             11.3.1 During Boiling             11.3.2 During Fermentation             11.3.3 During Maturation 11.4 Filtration             11.4.1 Principles of filtration             11.4.2 Filtration equipment                         11.4.2.1 The Sheet Filter                         11.4.2.2 The Lenticular Filter                         11.4.2.3 Powder Filters (Candle, Leaf, and Plate&Frame Filters)                         11.4.2.4 Crossflow Filters             11.4.3 Issues with Filtration                         11.4.3.1 Product Safety Hazards                         11.4.3.2 Product Quality Hazards                         11.4.3.3 Operator Safety Hazards     Chapter 12 – Packaging 12.1 Introduction 12.2 Carbonation and Other Gases             12.2.1 Pressure Loss in Transferring Liquids             12.2.2 Temperature Increases during production             12.2.3 Other Gases used in “carbonation” 12.3 Packaging             12.3.1 Small Pack                         12.3.1.1 Bottles                         12.3.1.2 Cans                         12.3.1.3 Plastic             12.3.2 Large Pack 12.4 Pasteurization             12.4.1 Tunnel Pasteurization             12.4.2 Flash Pasteurization             12.4.3 Other methods of Pasteurization Laboratory Exercises             Thermal Expansion of Water     Chapter 13 – Quality Assurance and Quality Control 13.1 What is Quality?             13.1.1 Quality for the Consumer             13.1.2 Quality for the Brewery             13.1.3 What Quality is not 13.2 Quality Control             13.2.1 Methods in Quality Control 13.3 Quality Assurance             13.3.1 Good Brewery Practice             13.3.2 Addressing production using PDCA 13.4 Addressing Product Safety             13.4.1 FSMA             13.4.2 HACCP 13.5 Sensory Analyses             13.5.1 Types of sensory evaluations 13.6 Safety in the Brewery Laboratory Exercises             Turbidity in Beer   Appendix A – Math for the Brewer             A.0 Introduction             A.1 Designing your brew                         A.1.1 Volume.                         A.1.2 Designing the Grain Bill                         A.1.3 Hops                         A.1.4 Percent alcohol by volume (ABV)                         A.1.5 Color and SRM             A.2 Misc - Strike water temperature Appendix B – R134a Refrigerant Data             B.0 Introduction             B.1 Saturated, organized by Temperature             B.2 Saturated, organized by pressure             B.3 Superheated Vapor Appendix C – Sensory Statistical Data             C.0 Introduction             C.1 Difference Testing Statistics  

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Author Information

Michael Mosher, Ph.D., is Chair of the Department of Chemistry and Biochemistry at the University of Northern Colorado located in Greeley, CO.  Kenneth Trantham, Ph.D., is Chair of the Department of Physics and Physical Science at the University of Nebraska at Kearney located in Kearney, NE.

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