Malting and Brewing Science

1. Front Matter

   Pages i-x

   PDF

2. Hops

   • J. S. Hough, D. E. Briggs, R. Stevens, T. W. Young

   Pages 389-421

3. The Chemistry of Hop Constituents

   • J. S. Hough, D. E. Briggs, R. Stevens, T. W. Young

   Pages 422-455

4. Chemistry of Wort Boiling and Hop Extraction

   • J. S. Hough, D. E. Briggs, R. Stevens, T. W. Young

   Pages 456-498

5. Methods of Wort Boiling and Hop Extraction

   • J. S. Hough, D. E. Briggs, R. Stevens, T. W. Young

   Pages 499-526

6. Biology of Yeasts

   • J. S. Hough, D. E. Briggs, R. Stevens, T. W. Young

   Pages 527-565

7. Metabolism of Wort by Yeast

   • J. S. Hough, D. E. Briggs, R. Stevens, T. W. Young

   Pages 566-614

8. Yeast Growth

   • J. S. Hough, D. E. Briggs, R. Stevens, T. W. Young

   Pages 615-643

9. Brewery Fermentations

   • J. S. Hough, D. E. Briggs, R. Stevens, T. W. Young

   Pages 644-686

10. Beer Treatment

    • J. S. Hough, D. E. Briggs, R. Stevens, T. W. Young

    Pages 687-740

11. Microbiological Contamination in Breweries

    • J. S. Hough, D. E. Briggs, R. Stevens, T. W. Young

    Pages 741-775

12. Chemical and Physical Properties of Beer

    • J. S. Hough, D. E. Briggs, R. Stevens, T. W. Young

    Pages 776-838

13. Beer Flavour and Beer Quality

    • J. S. Hough, D. E. Briggs, R. Stevens, T. W. Young

    Pages 839-883

14. Back Matter

    Pages 877-914

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Some ten years. have passed since the publication of the first edition of Malting and Brewing Science, a period of many changes. As before, this edition is an aid to teaching, particularly the MSc course in Brewing Science at Birmingham University, but it is also aimed at the requirements of other students of the science of malting and brewing throughout the world. In general, technological aspects are covered more fully in this new edition, although not malting and brewing practices that are exclusive to Britain. Nevertheless, the amount of technological information available is too great to be comprehensively covered iln one book. Scientific principles and infor­ mation receive more attention, but for details of analytical procedures reference should be made to the most recently published material of the Ameri­ can Society of Brewing Chemists, the European Brewery Convention and the Institute of Brewing. The new edition appears as two volumes because a single one would be inconveniently bulky. The first volume outlines the entire process and leads from barley, malting and water to the production of sweet wort. In the second volume there are chapters on hops and hop products, production of hopped wort, fermentation,yeast biology and all aspects of beer qualities and treatment. Decisions about the units of measurement proved difficult; metric units commonly used in the Industry are given and in parentheses are equivalents in degrees Fahrenheit, Imperial measures and UK barrels. Considerable information on equivalents is given in a special section in each volume.

• biology
• chemistry
• fermentation
• information
• society
• units
• water
• yeast

• Department of Biochemistry, The University of Birmingham, UK

  J. S. Hough, D. E. Briggs, T. W. Young

• School of Pharmacy, Sunderland Polytechnic, UK

  R. Stevens

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