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© 2001

Brewing

Book

Table of contents

  1. Front Matter
    Pages i-x
  2. Components

    1. Front Matter
      Pages 1-1
    2. Michael J. Lewis, Tom W. Young
      Pages 3-10
    3. Michael J. Lewis, Tom W. Young
      Pages 11-40
    4. Michael J. Lewis, Tom W. Young
      Pages 41-55
    5. Michael J. Lewis, Tom W. Young
      Pages 57-70
    6. Michael J. Lewis, Tom W. Young
      Pages 71-94
    7. Michael J. Lewis, Tom W. Young
      Pages 95-111
    8. Michael J. Lewis, Tom W. Young
      Pages 113-135
    9. Michael J. Lewis, Tom W. Young
      Pages 137-145
  3. Processes

    1. Front Matter
      Pages 147-147
    2. Michael J. Lewis, Tom W. Young
      Pages 149-161
    3. Michael J. Lewis, Tom W. Young
      Pages 163-190
    4. Michael J. Lewis, Tom W. Young
      Pages 191-204
    5. Michael J. Lewis, Tom W. Young
      Pages 205-231
    6. Michael J. Lewis, Tom W. Young
      Pages 233-249
    7. Michael J. Lewis, Tom W. Young
      Pages 251-258
    8. Michael J. Lewis, Tom W. Young
      Pages 259-278
    9. Michael J. Lewis, Tom W. Young
      Pages 279-293
    10. Michael J. Lewis, Tom W. Young
      Pages 295-317

About this book

Introduction

Brewing is designed for those involved in the malting, brewing, and allied industries who have little or no formal training in brewing science. While some elementary knowledge of chemistry and biology is necessary, the book clearly presents the essentials of brewing science and its relationship to brewing technology. Brewing focuses on the principles and practices most central to an understanding of the brewing process, including preparation of malt, hops, and yeast; the fermentation process; microbiology and contaminants; and finishing, packaging, and flavor. The second edition gives more emphasis to engineering and technological aspects, with the three new chapters on water, engineering and analysis. Brewing, Second Edition, is both a basic text for traditional college, short, and extension courses in brewing science, and a basic reference for anyone in the brewing industry.

Keywords

biochemistry biology chemistry contaminants fermentation heat microbiology quality water yeast

Authors and affiliations

  1. 1.University of CaliforniaDavisUSA
  2. 2.University ExtensionDavisUSA
  3. 3.School of BiosciencesThe University of BirminghamBirminghamUK

Bibliographic information

  • Book Title Brewing
  • Authors Michael J. Lewis
    Tom W. Young
  • DOI https://doi.org/10.1007/978-1-4615-0729-1
  • Copyright Information Aspen Publishers, Inc. 2001
  • Publisher Name Springer, Boston, MA
  • eBook Packages Springer Book Archive
  • Softcover ISBN 978-0-306-47274-9
  • eBook ISBN 978-1-4615-0729-1
  • Edition Number 2
  • Number of Pages X, 398
  • Number of Illustrations 3 b/w illustrations, 0 illustrations in colour
  • Topics Food Science
  • Buy this book on publisher's site
Industry Sectors
Pharma
Chemical Manufacturing
Biotechnology
Law
Consumer Packaged Goods

Reviews

Praise for the second edition:
"Brewing, Second Edition, presents the subject of brewing science and practice in an easy-to-read format with excellent illustrations and gives a good grounding in the subject. ...an excellent survey of the science and technology of malting and brewing, suitable both for students of biotechnology in general and as a basic reference for anyone in the brewing industry. Overall, ...a useful introductory text for anyone interested in the technical aspects of the brewing process."
(Food Technology, June 2003)


"… these chapters provide a sound basis for the brewing process, with clear expositions of critical steps such as extraction in mashing and metabolism in fermentation."
(American Society of Brewing Chemists Newsletter, 63:2, 2003)

 

Praise for the first edition:
"This book presents the essentials of brewing science and is a useful guide for students and professional brewers."
(Food Science and Technology Abstracts)
"...an excellent survey of the science and technology of malting and brewing, suitable both for students of biotechnology in general and as an introduction for specialized students of brewing."
(Society for General Microbiology Quarterly)