Principles of Brewing Science

Principles of Brewing Science Author George Fix
ISBN-10 9781938469190
Year 1999-11-15
Pages 190
Language en
Publisher Brewers Publications
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Principles of Brewing Science is an indispensable reference which applies the practical language of science to the art of brewing. As an introduction to the science of brewing chemistry for the homebrewer to the serious brewer’s desire for detailed scientific explanations of the process, Principles is a standard addition to any brewing bookshelf.

Principles of Brewing Science

Principles of Brewing Science Author George J. Fix
ISBN-10 0937381748
Year 1999-01-01
Pages 189
Language en
Publisher
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The science and mystique of what makes truly great beer is explored with logic and order. The long-awaited second edition of the George Fix classic looks at ways in which fundamental science impacts brewing. This comprehensive and highly technical study bridges the gap between professional brewing texts and standard texts on chemistry, biochemistry and thermodynamics. Recent major developments in brewing science have been significant, especially in the most crucial determinants of beer flavour quality -- fermentation and oxidation. Dr Fix pays special attention to basic chemical pathways used by bacteria and wild yeast, chemical changes that occur during malting, and the application of gas laws to carbonation and dispensation. This is a book no brewer should be without.

The Chemistry of Beer

The Chemistry of Beer Author Roger Barth
ISBN-10 9781118733790
Year 2013-08-29
Pages 348
Language en
Publisher John Wiley & Sons
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Discover the science of beer and beer making Ever wondered just how grain and water are transformed into an effervescent, alcoholic beverage? From prehistory to our own time, beer has evoked awe and fascination; it seems to have a life of its own. Whether you're a home brewer, a professional brewer, or just someone who enjoys a beer, The Chemistry of Beer will take you on a fascinating journey, explaining the underlying science and chemistry at every stage of the beer making process. All the science is explained in clear, non-technical language, so you don't need to be a PhD scientist to read this book and develop a greater appreciation for the world's most popular alcoholic drink. The Chemistry of Beer begins with an introduction to the history of beer and beer making. Author Roger Barth, an accomplished home brewer and chemistry professor, then discusses beer ingredients and the brewing process. Next, he explores some core concepts underlying beer making. You'll learn chemistry basics such as atoms, chemical bonding, and chemical reactions. Then you'll explore organic chemistry as well as the chemistry of water and carbohydrates. Armed with a background in chemistry principles, you'll learn about the chemistry of brewing, flavor, and individual beer styles. The book offers several features to help you grasp all the key concepts, including: Hundreds of original photographs and line drawings Chemical structures of key beer compounds Glossary with nearly 1,000 entries Reference tables Questions at the end of each chapter The final chapter discusses brewing at home, including safety issues and some basic recipes you can use to brew your own beer. There's more to The Chemistry of Beer than beer. It's also a fun way to learn about the science behind our technology and environment. This book brings life to chemistry and chemistry to life.

Brewing

Brewing Author Michael J. Lewis
ISBN-10 0306472740
Year 2002-10-31
Pages 398
Language en
Publisher Springer Science & Business Media
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This book is designed for those involved in the malting, brewing, and allied industries who have little or no formal training in brewing science. While some elementary knowledge of chemistry and biology is necessary, the book clearly presents the essentials of brewing science and its relationship to brewing technology. The second edition gives more emphasis to engineering and technological aspects, with the three new chapters on water, engineering and analysis.

An Analysis of Brewing Techniques

An Analysis of Brewing Techniques Author George J. Fix
ISBN-10 0937381470
Year 1997
Pages 192
Language en
Publisher
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Using an analytical, data-based approach, the authors touch on all areas of yeast management and offer an informative discussion on brewing procedures and materials.

Brew Chem 101

Brew Chem 101 Author Lee W. Janson
ISBN-10 9781603421751
Year 1996-09-30
Pages 128
Language en
Publisher Storey Publishing
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Understand the science that goes into making your favorite beverage. This crash course in brewing chemistry makes it easy for every homebrewer to make better beer. Using simple language and helpful diagrams, Lee W. Janson guides you through every chemical reaction in the brewing process and explains how you can avoid potential problems. Steer away from common mistakes in taste, fermentation, and alcohol content, and use your newfound knowledge to successfully brew your most delicious beer yet.

Evaluating Beer

Evaluating Beer Author Brewers Publications
ISBN-10 9781938469398
Year 1993-01-26
Pages 244
Language en
Publisher Brewers Publications
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From defining off-flavors to analyzing competition-winning beers, Evaluating Beer will help develop your tasting and evaluating skills.

The Biotechnology of Malting and Brewing

The Biotechnology of Malting and Brewing Author James S. Hough
ISBN-10 0521395534
Year 1991-08-29
Pages 184
Language en
Publisher Cambridge University Press
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Now available in paperback for the first time, this book gives a clear, concise account of the malting and brewing processes and the science on which they are based. There are chapters about barley and the malting of grain, about water, hops, yeasts and bacteria as well as descriptions of fermentation and post-fermentation processes. The techniques of production of high-quality beers are also described. The whole description is placed within a biotechnological content: modern developments and the wider significance of the bacteria that commonly contaminate beer are carefully examined.

Froth

Froth Author Mark Denny
ISBN-10 9780801895692
Year 2009-11-01
Pages 200
Language en
Publisher JHU Press
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different, then Froth! is for you.

Brewing

Brewing Author Ian Spencer Hornsey
ISBN-10 0854045686
Year 1999-01-01
Pages 231
Language en
Publisher Royal Society of Chemistry
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It is believed that beer has been produced, in some form, for thousands of years - the ancient Egyptians being one civilization with a knowledge of the fermentation process. Beer production has seen many changes over the centuries, and Brewing combines both an historical look at the process with some up-to-the-minute developments. Covering the various stages of beer production, reference is also made to microbiology within the brewery. Written by a practising brewer, this book will appeal to all beer-lovers, but particularly those within the industry who wish to understand the processes, and will be relevant to students of food or biological sciences.

Introduction to Sustainability

Introduction to Sustainability Author Robert Brinkmann
ISBN-10 9781118487211
Year 2016-02-23
Pages 336
Language en
Publisher John Wiley & Sons
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Introduction to Sustainability is the first major textbook to review major themes in the cutting-edge field of sustainability. The book is suitable for introductory interdisciplinary courses on sustainability, as well as those in the fields of geography, geology, sociology, planning, political science, and anthropology. Brinkmann’s book allows students to see the world in new ways while also encouraging them to become part of the change needed to ensure the long-term sustainability of the planet. The text includes material on the development of the field of sustainability; environmental sustainability issues like water, food, and energy; social sustainability themes like environmental justice and transportation; and economic sustainability topics like green businesses and economic development. The book concludes with a chapter on sustainability issues in college and universities. Brinkmann intersperses many fascinating case studies and text boxes that encourage students to deeply explore the material. This is a book that not only organizes the complex field of sustainability, but also encourages students to take action to make the world a better place.

Brewing Engineering

Brewing Engineering Author Steven Deeds
ISBN-10 1482540509
Year 2013-10-07
Pages 228
Language en
Publisher Createspace Independent Pub
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2nd Edition fully professionally edited for 2014. Brewing Engineering is the culmination of extensive work done to understand how each part of the brewing process works. Understanding is developed into application and presented in a way that brewers can utilize, regardless of background. If you are a beer geek like me, I'm sure you'll find reading about brewing science quite entertaining. If you are more of an artist, don't worry: each exploration wraps up into practical application of the concept. If you have visited my blog, much of this information will look familiar. The most valuable posts have been included in this book. Each one carefully edited, and in some cases expanded on and even re-written. In addition, some of the information in this book you will not be able to find on my blog, or anywhere else for that matter!

Water

Water Author John Palmer
ISBN-10 9781938469107
Year 2013-09-16
Pages 300
Language en
Publisher Brewers Publications
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Water is arguably the most critical and least understood of the foundation elements in brewing beer. Water: A Comprehensive Guide for Brewers, third in Brewers Publications’ Brewing Elements series, takes the mystery out of water’s role in the brewing process. The book leads brewers through the chemistry and treatment of brewing water, from an overview of water sources, to adjusting water for different beer styles, and different brewery processes, to wastewater treatment. The discussions include how to read water reports, understanding flavor contributions, residual alkalinity, malt acidity, and mash pH.

Standards of Brewing

Standards of Brewing Author Charles W. Bamforth
ISBN-10 9781938469220
Year 2002-07-31
Pages 210
Language en
Publisher Brewers Publications
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Standards of Brewing covers an essential topic for today’s brewers: consistent production of quality product. With distribution expanding and competition intense, no brewery can afford to release product for distribution unless it is confident the beer will meet consumer expectations-even months after production. Bamforth covers the principles and practices of brewery quality so that brewers can establish or audit their own programs and procedures for producing consistent, high quality beer.