Handbook of Brewing

NOTE EDITORE

With a foreword written by Professor Ludwig Narziss—one of the world’s most notable brewing scientists—the Handbook of Brewing, Third Edition, as it has for two previous editions, provides the essential information for those who are involved or interested in the brewing industry. The book simultaneously introduces the basics—such as the biochemistry and microbiology of brewing processes—and also deals with the necessities associated with a brewery, which are steadily increasing due to legislation, energy priorities, environmental issues, and the pressures to reduce costs. Written by an international team of experts recognized for their contributions to brewing science and technology, it also explains how massive improvements in computer power and automation have modernized the brewhouse, while developments in biotechnology have steadily improved brewing efficiency, beer quality, and shelf life.

SOMMARIO

History of Industrial Brewing - Raymond G Anderson Beer Styles: Their Origins and Classification - Charlie Papazian An Overview of Brewing - Brian Eaton Water – David G Taylor Barley and Malt – Geoff H. Palmer Adjuncts – Graham G. Stewart Hops - Trevor R. Roberts and Russell Falconer Yeast - Inge Russell Lean Manufacturing including High Gravity Brewing - Graham G. Stewart In Aid of the Process: Processing Aids in Brewing - David S. Ryder Brewhouse Technology - Michaela Miedl-Appelbee Brewing Process Control - Zane C. Barnes Cleaning in Place (CIP) - Zane C. Barnes Fermentation - Graham G. Stewart Aging, Dilution and Filtration - David G Taylor Packaging: Historical Perspectives and Packaging Technology - Mike Partridge Microbiology and Microbiological Control in the Brewery - Annie E. Hill and Fergus G Priest Design and Sanitation in Pest Control - James W. Larson Brewery By-Products - Patrick Charlton and Frank Vriesekoop Beer Non-biological Instability - Graham G. Stewart Quality - George Philliskirk Craft Brewing - T.P. Lyons Developments in the Marketing of Beer - Julie Kellershohn Product Integrity - Frank Vriesekoop Brewery Health & Safety - Jim Kuhr, Scott Millbower, Andrew Dagnan and Jim Stricker Sensory Evaluation of Beer - Deborah Parker Brewery Effluents, Emissions and Sustainability - James W. Larson Making Spirits in a Brewery - Mark Coffman

AUTORE

Graham G. Stewart is an emeritus professor in brewing and distilling at Heriot-Watt University, Edinburgh, Scotland, since he retired in 2007. From 1994 to 2007, he was professor of brewing and distilling and director of the International Centre for Brewing and Distilling (ICBD), Heriot-Watt University. For 25 years prior to this, he was employed by the Labatt Brewing Company in Canada, holding a number of scientic/technical positions, and from 1986 to 1994 was its technical direc-tor. He holds a PhD and DSc from Bath University and is a fellow of the Institute of Brewing and Distilling (IBD). In 2015, he was awarded an honorary DSc from Heriot-Watt University “for pre-eminence in the eld of brewing and distilling and contribution to the development of Heriot-Watt University education and that eld internationally.” He was president of the IBD in 1999 and 2000. He has more than 300 titles (books, patents, review papers, articles, and peer-reviewed papers) to his name. Inge Russell is the past editor-in-chief of the Journal of the Institute of Brewing (a position she held for 15 years), a visiting professor at Heriot-Watt University, Edinburgh, Scotland, and a past adjunct professor in the Department of Biochemical Engineering, University of Western Ontario, Canada. She has more than 40 years of experience in the brewing and distilling industry. She has served as president of both the American Society of Brewing Chemists (ASBC) and the Master Brewers Association of the Americas (MBAA). She holds PhD and DSc degrees from the University of Strathclyde in Scotland. In 2015, she was awarded an honorary DSc from Heriot-Watt University “in recognition of her exceptional contributions to science, technology, and business and pre-eminence in the eld of brewing, fermentation, and distilling.” She is the author of more than 150 publications and is a cofounder and coeditor of the journal, Critical Reviews in Biotechnology. Anne Anstruther is deeply interested in the history of Scotland, in particular Edinburgh, and the evolution of beer and whiskey worldwide. Apart from her many qualications, she has a BSc Hons. in computing science from Heriot-Watt University, Edinburgh, UK, and BSc Hons. (and a BEng) in management studies from the Open University. She served as the Edinburgh Field Ofcer for the St. Andrews Ambulance Association for a number of years. Before retiring, she proudly served as an administrator at the International Centre for Brewing and Distilling (ICBD) at Heriot-Watt University.

ALTRE INFORMAZIONI

• Condizione: Nuovo
• ISBN: 9781498751919
• Collana: Food Science and Technology
• Dimensioni: 10 x 7 in Ø 3.35 lb
• Formato: Copertina rigida
• Illustration Notes: 202 b/w images, 83 tables, 28 halftones and 174 line drawings
• Pagine Arabe: 777
• Pagine Romane: xx