Description
Book SynopsisThis updated text collects all the introductory aspects of beer brewing science into one place for undergraduate brewing science courses. This expansive and detailed work is written in conversational style, walking students through all the brewing basics from the origin and history of beer to the brewing process to post-brew packaging and quality control and assurance. As an introductory text, this book assumes the reader has no prior knowledge of brewing science and only limited experience with chemistry, biology and physics. The text provides students with all the necessary details of brewing science using a multidisciplinary approach, with a thorough and well-defined program of in-chapter and end-of-chapter problems. As students solve these problems, they will learn how scientists think about beer and brewing and develop a critical thinking approach to addressing concerns in brewing science.
As a truly comprehensive introduction to brewing science, Brewing Science: A Multidisciplinary Approach, Second Edition walks students through the entire spectrum of the brewing process. The different styles of beer, the molecular makeup and physical parameters, and how those are modified to provide different flavors are listed. All aspects of the brewery process, from the different setup styles to sterility to the presentation of the final product, are outlined in full. All the important brewing steps and techniques are covered in meticulous detail, including malting, mashing, boiling, fermenting and conditioning. Bringing the brewing process full circle, this text covers packaging aspects for the final product as well, focusing on everything from packaging technology to quality control. Students are also pointed to the future, with coverage of emerging flavor profiles, styles and brewing methods.
Each chapter in this textbook includes a sample of related laboratory exercises designed to develop a student’s capability to critically think about brewing science. These exercises assume that the student has limited or no previous experience in the laboratory. The tasks outlined explore key topics in each chapter based on typical analyses that may be performed in the brewery. Such exposure to the laboratory portion of a course of study will significantly aid those students interested in a career in brewing science.
Table of ContentsChapter 1 – Introduction to Brewing Science
1.1 Science and the Brewer
1.1.1 The Scientific Method
1.2 What is Beer?
1.3 Some Common Conventions
1.3.1 Volume
1.3.2 Temperature
1.3.3 Weight
1.4 Yes Virginia, Beer contains Alcohol
1.5 A Short History of Beer in the World
1.5.1 The Very Early Years (pre-historic to Romans)
1.5.2 Beer in Europe before 1500
1.5.3 Colonization and the New World
1.5.4 Beer in Post-1700 Europe
1.5.5 Beer in the Far East
1.6 Beer in the United States
1.6.1 Beer unites the nation
1.6.2 Expansion across the west
1.6.3 Temperance and Prohibition
1.6.4 Prohibition in the US
1.6.5 Post-prohibition
1.6.6 Returning to the home
1.7 The Current Market for Beer
Laboratory Exercises
Familiarization with laboratory measurements
Exploring the Internet
Chapter 2 – Beer Styles
2.1 Judging Beer
2.1.1 Beer Styles
2.1.2 Conforming to a Style
2.2 Parameters that Classify a Beer Style
2.2.1 Physical Parameters
2.3 Common Beer Styles
2.3.1 Lagers
2.3.1.1 European Lagers
2.3.1.2 English Lagers
2.3.1.3 American Lagers
2.3.1.4 Other Lagers
2.3.2 Ales
2.3.2.1 European Ales
2.3.2.2 English, Scottish and Irish Ales
2.3.2.3 American Ales
2.3.3 Hybrids (talk about Calif. Common, etc…)
2.4 Historical Beer Styles
2.5 How to Sample and Taste Beer
2.5.1 Beer Glasses
2.5.2 Serving Temperature
2.5.3 Sampling and Tasting
Laboratory Exercises
Density measurements
SRM Determination
Chapter 3 – Molecules and Other Matters
3.1 The Atom
3.1.1 Compounds
3.2 Laws that Govern Atoms, Molecules, and Ionic Compounds
3.3 The World of Carbon-Containing Molecules
3.3.1 Basic Functional Groups in Brewing
3.3.2 Amino acid polymers
3.3.3 Drawing Organic Molecules
3.3.4 Naming Organic Molecules
3.4 Reactions of Organic Molecules
3.4.1 Oxidation and Reduction
3.4.2 Condensation Reactions
3.4.3 Isomerization Reactions
3.4.4 Radical Reactions
3.4.5 Maillard Reactions
Laboratory Exercises
Building models in 3-D
Chapter 4 – Overview of the Brewing Process
4.1 Overview of the Process
4.1.1 Agriculture
4.1.2 Malting
4.1.3 Milling
4.1.4 Mashing
4.1.5 Lautering and Sparging
4.1.6 Boiling
4.1.7 Fermentation
4.1.8 Maturation
4.1.9 Filtration
4.1.10 Packaging
4.2 Cleaning and Sterilizing
4.3 Inputs and Outputs
4.3.1 Water
4.3.2 Grains and Malts
4.3.3 Hops
4.3.4 Yeast
4.3.5 Finished product
Laboratory Exercises
Sketch the overview
Research on Barley
Chapter 5 – Malting and Water
5.1 Biology of Barley
5.1.1 The Barley Corn
5.1.2 Barley and the Farmer
5.1.3 Barley Diseases and Pests
5.1.4 Sorting and Grading
5.2 Malting Barley
5.2.1 Germination of Barley
5.2.2 Equipment used in Malting
5.2.3 Problems Arising from Malting
5.3 Maillard Reactions
5.4 Water – the most important ingredient
5.4.1 Types of water
5.4.1.1 Aquifers
5.4.1.2 Brewery Water
5.4.2 What’s in the water?
5.4.2.1 Cations in water
5.4.2.2 Anions in water
5.4.2.3 Reactions in water
5.4.3 pH
5.4.3.1 Residual Alkalinity
Laboratory Exercises
Germination of barley
Chapter 6 – Milling and Mashing
6.1 Milling
6.1.1 Purpose of milling
6.1.2 Equipment used in milling
6.2 Purpose of mashing
6.3 Equipment used in Mashing
6.3.1 Cereal Cookers
6.3.2 Mash Mixer and Mash Kettles
6.3.3 Mash Tun
6.3.4 Processes in Mashing
6.4 Enzymes and what they are
6.5 Chemistry while Resting
6.5.1 Starch
6.5.1 Phytase
6.5.2 Glucanase
6.5.3 Proteases and peptidases
6.5.4 Alpha-amylase
6.5.5 Beta-amylase
6.5.6 Mashout
6.6 Efficiency of Extraction
6.6.1 Efficiency Calculations
6.6.2 Mash pH
6.6.3 Mash Thickness
Laboratory Exercises
The Effect of Temperature and pH on Mashing Efficiency
Chapter 7 – Lautering and Sparging
7.1 Introduction
7.2 Fluid physics: Static case
7.2.1 Pressure
7.2.2 Pascal’s Law
7.3 Fluid Physics: Dynamic case
7.3.1 Conservation of mass: the continuity equation
7.3.2: Bernoulli’s principle and laminar flow
7.3.3 Pressure and Hydraulic Head
7.3.4 Head and Pump Dynamics.
7.3.5 Darcy’s Law and laminar flow in porous media
7.4 Equipment used in Sparging and Lautering
7.4.1 Batch Sparging
7.4.2 Fly Sparging
7.4.3 Mash Filter
7.5 When do we stop sparging?
Laboratory Exercises
Exploring Darcy’s law
Chapter 8 – Boiling
8.1 Why Boil the Wort?
8.2 The Equipment of the Boil
8.2.1 Metals and Heating
8.2.2 Corrosion
8.2.3 Methods for Heating
8.2.4 Direct Fire Vessels
8.2.5 Calandria
8.2.6 Other Heating Systems
8.3 Heat and Temperature
8.3.1 Types of Energy
8.4 Heat Capacity and Heat Transfer
8.4.1 Phase Transition – Boiling
8.4.2 Power
8.5 Hops in the Boil
8.5.1 The hop flower revisited
8.5.2 Hop Oil Constituents
8.5.3 Modified Hop Oils
Laboratory Exercises Hop Tea and Identifying Flavors
Determination of Percent Hop Acids in Hops.
Determination of Wort Viscosity during Boil.
Chapter 9 – Cooling and Fermenting
9.0 Setting the Stage
9.1 Wort Chilling
9.1.1 Heat Exchangers
9.1.2 Multiple stage heat exchangers
9.2 Equipment used in Fermentation
9.2.1 Refrigeration
9.2.1.1 Introductory Thermodynamics. State variables and processes.
9.2.1.2 Internal energy and the first law of thermodynamics
9.2.1.3 Thermodynamic Processes
9.2.1.4 Reversible and irreversible processes in thermodynamics
9.2.1.5 The most efficient cycle: The Carnot cycle.
9.2.1.6 Type of refrigerants.
9.2.1.7 Mechanical implementation of refrigeration. Glycol circulation.
9.2.2 Fermenters, CCV, round squares.
9.2.2.1 Aeration and pressure effects
9.3 Yeast
9.3.1 Yeast Morphology
9.3.2 Yeast Metabolism
9.3.2.1 Aerobic Conditions
9.3.2.2 Anaerobic Conditions
9.3.2.3 Effects on metabolism
9.3.3 Products of Yeast
Laboratory Exercises
The Effect of Sugars on Fermentation
Chapter 10 – Maturation and Carbonation
10.1 The purpose of maturation
10.1.1 Secondary fermentation
10.1.2 Warm maturation
10.1.3 Cold maturation
10.1.4 Other adjustments
10.2 Equipment Used in Maturation
10.2.1 Horizontal versus Vertical
10.2.2 Cask Conditioning
10.3 Carbonation
10.3.1 The principles of carbonation
10.3.2 Equipment used to Carbonate
10.3.2.1 Inline methods
10.3.2.2 Online methods
10.3.3 Issues with Carbonation
Laboratory Exercises
Diacetyl Determination in Beer
Adjusting the Color
Chapter 11 – Clarification and Filtration
11.1 Introduction
11.2 Colloids and Colloidal Stability
11.2.1 What is a colloid?
11.2.2 Formation in beer
11.2.3 Turbidity Measurements
11.2.4 Shelf-life
11.3 Clarification
11.3.1 During Boiling
11.3.2 During Fermentation
11.3.3 During Maturation
11.4 Filtration
11.4.1 Principles of filtration
11.4.2 Filtration equipment
11.4.2.1 The Sheet Filter
11.4.2.2 The Lenticular Filter
11.4.2.3 Powder Filters (Candle, Leaf, and Plate&Frame Filters)
11.4.2.4 Crossflow Filters
11.4.3 Issues with Filtration
11.4.3.1 Product Safety Hazards
11.4.3.2 Product Quality Hazards
11.4.3.3 Operator Safety Hazards
Chapter 12 – Packaging
12.1 Introduction
12.2 Carbonation and Other Gases
12.2.1 Pressure Loss in Transferring Liquids
12.2.2 Temperature Increases during production
12.2.3 Other Gases used in “carbonation”
12.3 Packaging
12.3.1 Small Pack
12.3.1.1 Bottles
12.3.1.2 Cans
12.3.1.3 Plastic
12.3.2 Large Pack
12.4 Pasteurization
12.4.1 Tunnel Pasteurization
12.4.2 Flash Pasteurization
12.4.3 Other methods of Pasteurization
Laboratory Exercises
Thermal Expansion of Water
Chapter 13 – Quality Assurance and Quality Control 13.1 What is Quality?
13.1.1 Quality for the Consumer
13.1.2 Quality for the Brewery
13.1.3 What Quality is not
13.2 Quality Control
13.2.1 Methods in Quality Control
13.3 Quality Assurance
13.3.1 Good Brewery Practice
13.3.2 Addressing production using PDCA
13.4 Addressing Product Safety
13.4.1 FSMA
13.4.2 HACCP
13.5 Sensory Analyses
13.5.1 Types of sensory evaluations
13.6 Safety in the Brewery
Laboratory Exercises
Turbidity in Beer
Appendix A – Math for the Brewer
A.0 Introduction
A.1 Designing your brew
A.1.1 Volume.
A.1.2 Designing the Grain Bill
A.1.3 Hops
A.1.4 Percent alcohol by volume (ABV)
A.1.5 Color and SRM
A.2 Misc - Strike water temperature
Appendix B – R134a Refrigerant Data
B.0 Introduction
B.1 Saturated, organized by Temperature
B.2 Saturated, organized by pressure
B.3 Superheated Vapor
Appendix C – Sensory Statistical Data
C.0 Introduction
C.1 Difference Testing Statistics
