Handbook of Brewing: Processes, Technology, Markets

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9783527316748: Handbook of Brewing: Processes, Technology, Markets

This comprehensive reference combines the technological know-how from five centuries of industrial-scale brewing to meet the needs of a global economy. The editor and authors draw on the expertise gained in the world's most competitive beer market (Germany), where many of the current technologies were first introduced.
Following a look at the history of beer brewing, the book goes on to discuss raw materials, fermentation, maturation and storage, filtration and stabilization, special production methods and beermix beverages. Further chapters investigate the properties and quality of beer, flavor stability, analysis and quality control, microbiology and certification, as well as physiology and toxicology. Such modern aspects as automation, energy and environmental protection are also considered.
Regional processes and specialties are addressed throughout the entire book, making this a truly global resource on brewing.

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From the Back Cover:

Brewing, namely fermenting starch into alcohol with the help of yeast, is probably the oldest biotechnological production process known to mankind. It is also at the heart of a multi-billion-dollar industry that has refined and standardized brewing methods with scientific precision.
Drawing on the expertise gained in the world's most competitive beer market, this comprehensive reference covers the entire product cycle, from raw material selection to waste disposal, and from product development to distribution. The editor and authors combine the technological know-how from five centuries of industrial-scale brewing to meet the needs of a global economy.
Following a look at the history of beer brewing, the book goes on to discuss raw materials, fermentation, maturation and storage, filtration and stabilization, special production methods and beermix beverages. Further chapters investigate the properties and quality of beer, flavor stability, analysis and quality control, microbiology and certification, as well as physiology and toxicology. Such modern aspects as automation, energy and environmental protection are also considered.
Regional processes and specialties are addressed throughout, making this a truly global resource on brewing.

About the Author:

Dr. Michael Esslinger is the head of Freiberger Brauhaus, a commercial brewery in the German city of Freiberg. Having obtained his degree in brewing technology from Freising-Weihenstephan University (Germany), one of the centers of brewing science and technology in Europe, he joined Eichbaum AG, a large commercial brewing company based in Mannheim, before taking over control at Freiberger Brauhaus.

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Descripción Wiley VCH Verlag Gmbh Apr 2009, 2009. Buch. Estado de conservación: Neu. Neuware - This comprehensive reference combines the technological know-how from five centuries of industrial-scale brewing to meet the needs of a global economy. The editor and authors draw on the expertise gained in the world s most competitive beer market (Germany), where many of the current technologies were first introduced. Following a look at the history of beer brewing, the book goes on to discuss raw materials, fermentation, maturation and storage, filtration and stabilization, special production methods and beermix beverages. Further chapters investigate the properties and quality of beer, flavor stability, analysis and quality control, microbiology and certification, as well as physiology and toxicology. Such modern aspects as automation, energy and environmental protection are also considered. Regional processes and specialties are addressed throughout the entire book, making this a truly global resource on brewing. 746 pp. Englisch. Nº de ref. de la librería 9783527316748

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Descripción Wiley-VCH, 2009. Hardcover. Estado de conservación: New. Never used!. Nº de ref. de la librería P113527316744

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Descripción Wiley VCH Verlag Gmbh Apr 2009, 2009. Buch. Estado de conservación: Neu. Neuware - This comprehensive reference combines the technological know-how from five centuries of industrial-scale brewing to meet the needs of a global economy. The editor and authors draw on the expertise gained in the world s most competitive beer market (Germany), where many of the current technologies were first introduced. Following a look at the history of beer brewing, the book goes on to discuss raw materials, fermentation, maturation and storage, filtration and stabilization, special production methods and beermix beverages. Further chapters investigate the properties and quality of beer, flavor stability, analysis and quality control, microbiology and certification, as well as physiology and toxicology. Such modern aspects as automation, energy and environmental protection are also considered. Regional processes and specialties are addressed throughout the entire book, making this a truly global resource on brewing. 746 pp. Englisch. Nº de ref. de la librería 9783527316748

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Descripción Wiley VCH Verlag Gmbh Apr 2009, 2009. Buch. Estado de conservación: Neu. Neuware - This comprehensive reference combines the technological know-how from five centuries of industrial-scale brewing to meet the needs of a global economy. The editor and authors draw on the expertise gained in the world s most competitive beer market (Germany), where many of the current technologies were first introduced. Following a look at the history of beer brewing, the book goes on to discuss raw materials, fermentation, maturation and storage, filtration and stabilization, special production methods and beermix beverages. Further chapters investigate the properties and quality of beer, flavor stability, analysis and quality control, microbiology and certification, as well as physiology and toxicology. Such modern aspects as automation, energy and environmental protection are also considered. Regional processes and specialties are addressed throughout the entire book, making this a truly global resource on brewing. 746 pp. Englisch. Nº de ref. de la librería 9783527316748

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