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Brewing

  • Book
  • © 2001

Overview

Authors:
  1. Michael J. Lewis

    1. University of California, Davis, USA
      University Extension, Davis, USA

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    You can also search for this author in PubMed   Google Scholar

  2. Tom W. Young

    1. School of Biosciences, The University of Birmingham, Birmingham, UK

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    You can also search for this author in PubMed   Google Scholar

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Table of contents (20 chapters)

  1. Front Matter

    Pages i-x
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  2. Components

    1. Front Matter

      Pages 1-1
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    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
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    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
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Keywords

About this book

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.

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)

 

Authors and Affiliations

  • 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

Bibliographic Information

  • Book Title: Brewing

  • Authors: Michael J. Lewis, Tom W. Young

  • DOI: https://doi.org/10.1007/978-1-4615-0729-1

  • Publisher: Springer New York, NY

  • eBook Packages: Springer Book Archive

  • Copyright Information: Aspen Publishers, Inc. 2001

  • Softcover ISBN: 978-0-306-47274-9Published: 31 October 2002

  • eBook ISBN: 978-1-4615-0729-1Published: 06 December 2012

  • Edition Number: 2

  • Number of Pages: X, 398

  • Number of Illustrations: 3 b/w illustrations

  • Topics: Food Science

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