The Biotechnology of Malting and Brewing

Front Cover
Cambridge University Press, Aug 29, 1991 - Medical - 184 pages
1 Review
Now available in paperback for the first time, this book gives a clear, concise account of the malting and brewing processes and the science on which they are based. There are chapters about barley and the malting of grain, about water, hops, yeasts and bacteria as well as descriptions of fermentation and post-fermentation processes. The techniques of production of high-quality beers are also described. The whole description is placed within a biotechnological content: modern developments and the wider significance of the bacteria that commonly contaminate beer are carefully examined.
 

What people are saying - Write a review

User Review - Flag as inappropriate

absolutely and intricately in detail for us young brewers in the industry. marvelous, jus what I need in understanding the delicate technicalities of making good beer.

Contents

Introduction
1
Types of beer
2
Organisation of the industry
3
Legislation
4
An outline of brewing
5
Classification of beers
6
Barley the key material
8
Development of the plant
9
Hops and wort boiling
73
Hop diseases
74
Hop selection
75
Hop chemistry
78
Hop products
81
Wort boiling
85
Cooling and aeration
90
Comparison of substrate media for fermentation
92

The barley corn
13
The farmers requirements
14
The maltsters requirements
15
Tworow and sixrow barleys
16
Barley breeding
17
Barley brewing
18
Malt a package of enzymes and food substances
19
Selection of barley
20
Steeping
21
Germination
22
Biochemistry of barley germination
25
Starch
28
Endosperm cell walls
32
Fats
33
Phosphates
34
Interactions
35
The selection of malt for brewing
37
Gibberellic acid
38
Malt and malt extracts outside brewing
40
Water its functions in brewing
41
Chemical and microbial contamination
44
Softening and deionising
46
The importance of calcium and bicarbonate ions
47
Cleaning and sanitising
48
Water in cooling and heating
49
Effluent treatment by breweries
50
Sweet wort production
54
Infusion mashing
58
Decoction mashing
61
Double mashing
64
Solid cereal adjuncts
65
Liquid adjuncts
68
Highgravity brewing
70
Spent grains
71
Yeasts and brewery bacteria
93
Serological differentiation
95
Structure of the yeast cell
96
The cell wall in brewing
99
Selection of yeast strains
101
Maintenance of yeast cultures
102
Wild yeasts
104
Applications of yeast genetics in producing new strains
105
Bacteria that contaminate wort and beer
108
Control of infection
111
Fermentation the fundamental process
114
Uptake of materials by yeast
115
Production of flavour compounds
118
Top and bottom cropping yeasts
120
Course of batch fermentation
121
Continuous fermentation
124
Modern developments in fermentor design
126
Other fermentations
132
Yeast products
134
Postfermentation treatments
135
Isinglass finings
136
Secondary fermentation in tank
137
Additions to the lagering tank
138
Beer foaming
139
Beer haze
140
Filtration
143
Pasteurisation
147
Packaging
151
Beer composition
153
Beer quality
155
Further Reading
159
Conversions
161
Index
163
Copyright

Other editions - View all

Common terms and phrases

References to this book

All Book Search results »

Bibliographic information