Secure CheckoutPersonal information is secured with SSL technology.
Free ShippingFree global shipping
No minimum order.
New brewing technologies: Setting the scene; Providing cereals for brewing; Developments in the supply of adjunct materials for brewing; Malt and malt products; The breeding of hops; The processing of hops; Yeast genetics in brewing: New insights and opportunities; Yeast supply and propagation in brewing; Water in brewing; The brewhouse; Fermentation of beer; Accelerated processing of beer; Filtration and stabilization of beer; Packaging of beer; Modern brewery sanitation; Waste handling in the brewing industry; Quality assurance in brewing; Brewing control systems: Chemical analysis; Brewing control systems: Microbiological analysis; Brewing control systems: Sensory evaluation; The future of brewing.
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
- Hardcover ISBN:
- eBook 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
Elsevier.com visitor survey
We are always looking for ways to improve customer experience on Elsevier.com.
We would like to ask you for a moment of your time to fill in a short questionnaire, at the end of your visit.
If you decide to participate, a new browser tab will open so you can complete the survey after you have completed your visit to this website.
Thanks in advance for your time.