Brewing

1. Front Matter

   Pages i-x

   PDF

2. Components

   1. Front Matter

      Pages 1-1

      PDF

   2. Overview of the brewing process

      • Michael J. Lewis, Tom W. Young

      Pages 3-10

   3. Basic chemistry for brewing science

      • Michael J. Lewis, Tom W. Young

      Pages 11-40

   4. Heat transfer and refrigeration

      • Michael J. Lewis, Tom W. Young

      Pages 41-55

   5. Water for brewing

      • Michael J. Lewis, Tom W. Young

      Pages 57-70

   6. Microbiology and microbial contaminants of brewing

      • Michael J. Lewis, Tom W. Young

      Pages 71-94

   7. Beer quality and flavor

      • Michael J. Lewis, Tom W. Young

      Pages 95-111

   8. Analytical methods and statistical process control

      • Michael J. Lewis, Tom W. Young

      Pages 113-135

   9. Cleaning and sanitation

      • Michael J. Lewis, Tom W. Young

      Pages 137-145

3. Processes

   1. Front Matter

      Pages 147-147

      PDF

   2. Barley

      • Michael J. Lewis, Tom W. Young

      Pages 149-161

   3. Malting technology: malt, specialized malts and non-malt adjuncts

      • Michael J. Lewis, Tom W. Young

      Pages 163-190

   4. Malting biochemistry

      • Michael J. Lewis, Tom W. Young

      Pages 191-204

   5. Mashing technology

      • Michael J. Lewis, Tom W. Young

      Pages 205-231

   6. Mashing biochemistry

      • Michael J. Lewis, Tom W. Young

      Pages 233-249

   7. Hops technology

      • Michael J. Lewis, Tom W. Young

      Pages 251-258

   8. Hop chemistry and wort boiling

      • Michael J. Lewis, Tom W. Young

      Pages 259-278

   9. Brewer’s yeast

      • Michael J. Lewis, Tom W. Young

      Pages 279-293

   10. Fermentation—overview, process, and technology

       • Michael J. Lewis, Tom W. Young

       Pages 295-317

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.

• biochemistry
• biology
• chemistry
• contaminants
• fermentation
• heat
• microbiology
• quality
• water
• yeast

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)

 

• University of California, Davis, USA

  Michael J. Lewis

• University Extension, Davis, USA

  Michael J. Lewis

• School of Biosciences, The University of Birmingham, Birmingham, UK

  Tom W. Young

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