Brewing continues to be one of the most competitive and innovative sectors in the food and drink industry. This important book summarises the major recent technological changes in brewing and their impact on product range and quality.
The first group of chapters review improvements in ingredients, including cereals, adjuncts, malt and hops, as well as ways of optimising the use of water. The following sequence of chapters discuss developments in particular technologies from fermentation and accelerated processing to filtration and stabilisation processes as well as packaging. A final series of chapters analyse improvements in safety and quality control, covering such topics as modern brewery sanitation, waste handling, quality assurance schemes, and control systems responsible for chemical, microbiological and sensory analysis.
With its distinguished editor and international team of contributors, Brewing: new technologies is a standard reference for R&D and Quality Assurance managers in the brewing industry.
- Summarises the major recent technological changes in brewing
- Reviews improvements in ingredients including cereals, malts and hops
- Discusses developments in fermentation, filtration and packaging technologies
R&D and Quality Assurance managers in the brewing industry
- No. of pages:
- © Woodhead Publishing 2006
- 9th August 2006
- Woodhead Publishing
- eBook ISBN:
- Hardcover ISBN:
…written in a manner so that it is accessible to all levels of experience., Brewers Guardian
…an important title., Brewers Guardian
…the layout of the publication is tight and well constructed. It would be a useful, updated general reference as well as a guide to current trends in brewing research and applications., Trends in Food Science and Technology
Dr Charles Bamforth is Anheuser-Busch Endowed Professor of Brewing Science at the University of California. He is also Visiting Professor of Brewing at Heriot-Watt University in Scotland and a Fellow of the Institute of Brewing. Professor Bamforth was formerly Head of Research at Brewing Research International.
University of California Davis, USA