Overview
- Provides a comprehensive and detailed overview of each step in the Brewing process from the initial definition of beer through all stages of the brewing process to the packaging of the final product, designed for Introduction to Brewing Science courses
- Delivers a thorough introduction to the chemistry of beer, including organic chemistry, reaction chemistry and molecular representation, with a focus on reactions and control through the brewing process
- Presents text and laboratory exercises designed to grant students the ability to conduct important brewing analysis and pass relevant certificate course examinations in the field
- Includes supplementary material: sn.pub/extras
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About this book
This text finally collects all the introductory aspects of beer brewing science into one place for undergraduate brewing science courses. This expansive and detailed work is written in conversational style, walking students through all the brewing basics from the origin and history of beer to the brewing process to post-brew packaging and quality control and assurance. As an introductory text, this book assumes the reader has no prior knowledge of brewing science and only limited experience with chemistry, biology and physics. The text provides students with all the necessary details of brewing science using a multidisciplinary approach, with a thorough and well-defined program of in-chapter and end-of-chapter problems. As students solve these problems, they will learn how scientists think about beer and brewing and develop a critical thinking approach to addressing concerns in brewing science.
As a truly comprehensive introduction to brewing science, Brewing Science: A Multidisciplinary Approach walks students through the entire spectrum of the brewing process. The different styles of beer, the molecular makeup and physical parameters, and how those are modified to provide different flavors are listed. All aspects of the brewery process, from the different setup styles to sterility to the presentation of the final product, are outlined in full. All the important brewing steps and techniques are covered in meticulous detail, including malting, mashing, boiling, fermenting and conditioning. Bringing the brewing process full circle, this text covers packaging aspects for the final product as well, focusing on everything from packaging technology to quality control. Students are also pointed to the future, with coverage of emerging flavor profiles, styles and brewing methods.
Each chapter in this textbook includes a sample of related laboratory exercises designed to develop a student’s capability to critically think about brewing science. These exercises assume that the student has limited or no previous experience in the laboratory. The tasks outlined explore key topics in each chapter based on typical analyses that may be performed in the brewery. Such exposure to the laboratory portion of a course of study will significantly aid those students interested in a career in brewing science.
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Keywords
Table of contents (12 chapters)
Authors and Affiliations
About the authors
MMichael Mosher, Ph.D., is Chair of the Department of Chemistry and Biochemistry at the University of Northern Colorado located in Greeley, CO.
Kenneth Trantham, Ph.D., is Chair of the Department of Physics and Physical Science at the University of Nebraska at Kearney located in Kearney, NE.
Bibliographic Information
Book Title: Brewing Science: A Multidisciplinary Approach
Authors: Michael Mosher, Kenneth Trantham
DOI: https://doi.org/10.1007/978-3-319-46394-0
Publisher: Springer Cham
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: Springer International Publishing Switzerland 2017
Softcover ISBN: 978-3-319-83510-5Published: 29 June 2018
eBook ISBN: 978-3-319-46394-0Published: 13 November 2016
Edition Number: 1
Number of Pages: XIII, 408
Number of Illustrations: 72 b/w illustrations, 104 illustrations in colour
Topics: Food Science, Organic Chemistry