Brewing is humankind’s oldest biotechnology. Over the course of the past 125 years a wealth of research has been devoted to the topic of beer and the processes through which it is produced, namely malting and brewing. Because of this, beer is a highly consistent product and much is known about its quality attributes and how they can be delivered to delight the consumer. This book details, with extensive referencing, the research that has been devoted to the range of quality attributes of beer. It is the first book to approach beer in this way and comprises an essential reference for anyone seeking an authoritative account of the science of beer appearance, flavor, stability and wholesomeness.

Key Features

* The only detailed book that specifically addresses the science of beer quality * Addresses the various impacts on and perception of beer quality * Includes expert insights based on real-world experience


Employees on the technical production side of the alcoholic beverage industry, students studying the subject and people involved in related and associated biotechnology industries, the brewing industry, as well as academic researchers.

Table of Contents

Ch. 1 Beer Foam: Achieving a Suitable Head Ch. 2 Beer Flavour Ch. 3 The Flavour Instability of Beer Ch. 4 Colloidal Stability of Beer Ch. 5 Microbiological Stability of Beer Ch. 6 Beer Gushing Ch. 7 Beer Color Ch. 8 Beer and Health


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© 2009
Academic Press
eBook ISBN:
Print ISBN: