{"product_id":"brewing-science-a-multidisciplinary-approach-9783030734183","title":"Brewing Science: A Multidisciplinary Approach","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cp\u003eThis 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. \u003c\/p\u003e  \u003cp\u003eAs a truly comprehensive introduction to brewing science, \u003ci\u003eBrewing Science: A Multidisciplinary Approach, Second Edition \u003c\/i\u003ewalks 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. \u003c\/p\u003e  \u003cp\u003eEach 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.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eChapter 1 – Introduction to Brewing Science\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003e1.1 Science and the Brewer\u003c\/p\u003e  \u003cp\u003e            1.1.1 The Scientific Method\u003c\/p\u003e  1.2 What is Beer? \u003cp\u003e\u003c\/p\u003e  \u003cp\u003e1.3 Some Common Conventions\u003c\/p\u003e  \u003cp\u003e            1.3.1 Volume\u003c\/p\u003e              1.3.2 Temperature\u003cp\u003e\u003c\/p\u003e  \u003cp\u003e            1.3.3 Weight\u003c\/p\u003e  1.4 Yes Virginia, Beer contains Alcohol\u003cp\u003e\u003c\/p\u003e  \u003cp\u003e1.5 A Short History of Beer in the World\u003c\/p\u003e  \u003cp\u003e            1.5.1 The Very Early Years (pre-historic to Romans)\u003c\/p\u003e  \u003cp\u003e            1.5.2 Beer in Europe before 1500\u003c\/p\u003e  \u003cp\u003e            1.5.3 Colonization and the New World\u003c\/p\u003e              1.5.4 Beer in Post-1700 Europe\u003cp\u003e\u003c\/p\u003e  \u003cp\u003e            1.5.5 Beer in the Far East\u003c\/p\u003e  1.6 Beer in the United States \u003cp\u003e\u003c\/p\u003e  \u003cp\u003e            1.6.1 Beer unites the nation\u003c\/p\u003e  \u003cp\u003e            1.6.2 Expansion across the west\u003c\/p\u003e  \u003cp\u003e            1.6.3 Temperance and Prohibition\u003c\/p\u003e  \u003cp\u003e            1.6.4 Prohibition in the US \u003c\/p\u003e              1.6.5 Post-prohibition \u003cp\u003e\u003c\/p\u003e  \u003cp\u003e            1.6.6 Returning to the home \u003c\/p\u003e  1.7 The Current Market for Beer \u003cp\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eLaboratory Exercises\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003e            Familiarization with laboratory measurements\u003c\/p\u003e  \u003cp\u003e            Exploring the Internet \u003c\/p\u003e  \u003cp\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eChapter 2 – Beer Styles\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003e2.1 Judging Beer\u003c\/p\u003e  \u003cp\u003e            2.1.1 Beer Styles\u003c\/p\u003e  \u003cp\u003e            2.1.2 Conforming to a Style\u003c\/p\u003e  \u003cp\u003e2.2 Parameters that Classify a Beer Style\u003c\/p\u003e  \u003cp\u003e            2.2.1 Physical Parameters\u003c\/p\u003e  \u003cp\u003e2.3 Common Beer Styles\u003c\/p\u003e  \u003cp\u003e            2.3.1 Lagers\u003c\/p\u003e  \u003cp\u003e                        2.3.1.1 European Lagers\u003c\/p\u003e  \u003cp\u003e                        2.3.1.2 English Lagers\u003c\/p\u003e  \u003cp\u003e                        2.3.1.3 American Lagers\u003c\/p\u003e  \u003cp\u003e                        2.3.1.4 Other Lagers\u003c\/p\u003e  \u003cp\u003e            2.3.2 Ales\u003c\/p\u003e  \u003cp\u003e                        2.3.2.1 European Ales\u003c\/p\u003e  \u003cp\u003e                        2.3.2.2 English, Scottish and Irish Ales\u003c\/p\u003e  \u003cp\u003e                        2.3.2.3 American Ales\u003c\/p\u003e  \u003cp\u003e            2.3.3 Hybrids (talk about Calif. Common, etc…)\u003c\/p\u003e  \u003cp\u003e2.4 Historical Beer Styles\u003c\/p\u003e  \u003cp\u003e2.5 How to Sample and Taste Beer\u003c\/p\u003e  \u003cp\u003e            2.5.1 Beer Glasses\u003c\/p\u003e  \u003cp\u003e                        2.5.2 Serving Temperature\u003c\/p\u003e  \u003cp\u003e                        2.5.3 Sampling and Tasting\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eLaboratory Exercises\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003e            Density measurements\u003c\/p\u003e  \u003cp\u003e            SRM Determination\u003c\/p\u003e  \u003cp\u003e \u003c\/p\u003e  \u003cp\u003e \u003c\/p\u003e  \u003cp\u003e \u003c\/p\u003e  \u003cp\u003e\u003cb\u003eChapter 3 – Molecules and Other Matters\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003e3.1 The Atom\u003c\/p\u003e              3.1.1 Compounds\u003cp\u003e\u003c\/p\u003e  \u003cp\u003e3.2 Laws that Govern Atoms, Molecules, and Ionic Compounds\u003c\/p\u003e  \u003cp\u003e3.3 The World of Carbon-Containing Molecules\u003c\/p\u003e  \u003cp\u003e            3.3.1 Basic Functional Groups in Brewing\u003c\/p\u003e  \u003cp\u003e            3.3.2 Amino acid polymers\u003c\/p\u003e  \u003cp\u003e            3.3.3 Drawing Organic Molecules\u003c\/p\u003e  \u003cp\u003e            3.3.4 Naming Organic Molecules\u003c\/p\u003e  \u003cp\u003e3.4 Reactions of Organic Molecules\u003c\/p\u003e  \u003cp\u003e            3.4.1 Oxidation and Reduction\u003c\/p\u003e  \u003cp\u003e            3.4.2 Condensation Reactions\u003c\/p\u003e  \u003cp\u003e            3.4.3 Isomerization Reactions\u003c\/p\u003e  \u003cp\u003e            3.4.4 Radical Reactions\u003c\/p\u003e  \u003cp\u003e            3.4.5 Maillard Reactions\u003c\/p\u003e  \u003cp\u003eLaboratory Exercises\u003c\/p\u003e  \u003cp\u003e            Building models in 3-D\u003c\/p\u003e  \u003cp\u003e \u003c\/p\u003e  \u003cp\u003e \u003c\/p\u003e  \u003cp\u003e \u003c\/p\u003e  \u003cp\u003e\u003cb\u003eChapter 4 – Overview of the Brewing Process\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003e4.1 Overview of the Process\u003c\/p\u003e  \u003cp\u003e            4.1.1 Agriculture\u003c\/p\u003e  \u003cp\u003e            4.1.2 Malting\u003c\/p\u003e  \u003cp\u003e            4.1.3 Milling\u003c\/p\u003e  \u003cp\u003e            4.1.4 Mashing\u003c\/p\u003e  \u003cp\u003e            4.1.5 Lautering and Sparging\u003c\/p\u003e  \u003cp\u003e            4.1.6 Boiling\u003c\/p\u003e  \u003cp\u003e            4.1.7 Fermentation\u003c\/p\u003e  \u003cp\u003e            4.1.8 Maturation \u003c\/p\u003e  \u003cp\u003e            4.1.9 Filtration\u003c\/p\u003e              4.1.10 Packaging\u003cp\u003e\u003c\/p\u003e  \u003cp\u003e4.2 Cleaning and Sterilizing\u003c\/p\u003e  \u003cp\u003e4.3 Inputs and Outputs\u003c\/p\u003e  \u003cp\u003e            4.3.1 Water\u003c\/p\u003e  \u003cp\u003e            4.3.2 Grains and Malts\u003c\/p\u003e  \u003cp\u003e            4.3.3 Hops\u003c\/p\u003e  \u003cp\u003e            4.3.4 Yeast\u003c\/p\u003e  \u003cp\u003e            4.3.5 Finished product\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eLaboratory Exercises\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003e            Sketch the overview\u003c\/p\u003e  \u003cp\u003e            Research on Barley\u003c\/p\u003e  \u003cp\u003e \u003c\/p\u003e  \u003cp\u003e \u003c\/p\u003e  \u003cp\u003e\u003cb\u003eChapter 5 – Malting and Water\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003e5.1 Biology of Barley\u003c\/p\u003e  \u003cp\u003e            5.1.1 The Barley Corn\u003c\/p\u003e  \u003cp\u003e            5.1.2 Barley and the Farmer\u003c\/p\u003e  \u003cp\u003e            5.1.3 Barley Diseases and Pests\u003c\/p\u003e  \u003cp\u003e            5.1.4 Sorting and Grading\u003c\/p\u003e  \u003cp\u003e5.2 Malting Barley\u003c\/p\u003e  \u003cp\u003e            5.2.1 Germination of Barley\u003c\/p\u003e  \u003cp\u003e            5.2.2 Equipment used in Malting\u003c\/p\u003e  \u003cp\u003e            5.2.3 Problems Arising from Malting\u003c\/p\u003e  5.3 Maillard Reactions\u003cp\u003e\u003c\/p\u003e  \u003cp\u003e5.4 Water – the most important ingredient\u003c\/p\u003e  \u003cp\u003e            5.4.1 Types of water\u003c\/p\u003e  \u003cp\u003e                        5.4.1.1 Aquifers\u003c\/p\u003e  \u003cp\u003e                        5.4.1.2 Brewery Water\u003c\/p\u003e  \u003cp\u003e            5.4.2 What’s in the water?\u003c\/p\u003e  \u003cp\u003e                        5.4.2.1 Cations in water\u003c\/p\u003e  \u003cp\u003e                        5.4.2.2 Anions in water \u003c\/p\u003e  \u003cp\u003e                        5.4.2.3 Reactions in water \u003c\/p\u003e  \u003cp\u003e            5.4.3 pH\u003c\/p\u003e  \u003cp\u003e                        5.4.3.1 Residual Alkalinity\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eLaboratory Exercises\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003e            Germination of barley\u003c\/p\u003e  \u003cp\u003e \u003c\/p\u003e  \u003cp\u003e \u003c\/p\u003e  \u003cp\u003e\u003cb\u003eChapter 6 – Milling and Mashing\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003e6.1 Milling\u003c\/p\u003e  \u003cp\u003e            6.1.1 Purpose of milling\u003c\/p\u003e  \u003cp\u003e            6.1.2 Equipment used in milling\u003c\/p\u003e  \u003cp\u003e6.2 Purpose of mashing\u003c\/p\u003e  \u003cp\u003e6.3 Equipment used in Mashing\u003c\/p\u003e  \u003cp\u003e            6.3.1 Cereal Cookers\u003c\/p\u003e  \u003cp\u003e            6.3.2 Mash Mixer and Mash Kettles\u003c\/p\u003e  \u003cp\u003e            6.3.3 Mash Tun\u003c\/p\u003e  \u003cp\u003e            6.3.4 Processes in Mashing\u003c\/p\u003e  \u003cp\u003e6.4 Enzymes and what they are\u003c\/p\u003e  \u003cp\u003e6.5 Chemistry while Resting\u003c\/p\u003e  \u003cp\u003e            6.5.1 Starch\u003c\/p\u003e              6.5.1 Phytase\u003cp\u003e\u003c\/p\u003e  \u003cp\u003e            6.5.2 Glucanase\u003c\/p\u003e  \u003cp\u003e            6.5.3 Proteases and peptidases\u003c\/p\u003e  \u003cp\u003e            6.5.4 Alpha-amylase\u003c\/p\u003e  \u003cp\u003e            6.5.5 Beta-amylase\u003c\/p\u003e  \u003cp\u003e            6.5.6 Mashout\u003c\/p\u003e  \u003cp\u003e6.6 Efficiency of Extraction\u003c\/p\u003e  \u003cp\u003e            6.6.1 Efficiency Calculations\u003c\/p\u003e  \u003cp\u003e            6.6.2 Mash pH\u003c\/p\u003e  \u003cp\u003e            6.6.3 Mash Thickness\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eLaboratory Exercises\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003e            The Effect of Temperature and pH on Mashing Efficiency\u003c\/p\u003e  \u003cp\u003e \u003c\/p\u003e  \u003cp\u003e \u003c\/p\u003e  \u003cp\u003e\u003cb\u003eChapter 7 – Lautering and Sparging\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003e7.1 Introduction\u003c\/p\u003e  \u003cp\u003e7.2 Fluid physics: Static case\u003c\/p\u003e  \u003cp\u003e            7.2.1 Pressure\u003c\/p\u003e  \u003cp\u003e            7.2.2 Pascal’s Law\u003c\/p\u003e  \u003cp\u003e7.3 Fluid Physics: Dynamic case\u003c\/p\u003e  \u003cp\u003e            7.3.1 Conservation of mass: the continuity equation\u003c\/p\u003e  \u003cp\u003e            7.3.2: Bernoulli’s principle and laminar flow\u003c\/p\u003e  \u003cp\u003e            7.3.3 Pressure and Hydraulic Head\u003c\/p\u003e  \u003cp\u003e            7.3.4 Head and Pump Dynamics.\u003c\/p\u003e  \u003cp\u003e            7.3.5 Darcy’s Law and laminar flow in porous media\u003c\/p\u003e  \u003cp\u003e7.4 Equipment used in Sparging and Lautering\u003c\/p\u003e  \u003cp\u003e            7.4.1 Batch Sparging\u003c\/p\u003e  \u003cp\u003e            7.4.2 Fly Sparging\u003c\/p\u003e  \u003cp\u003e            7.4.3 Mash Filter\u003c\/p\u003e  \u003cp\u003e7.5 When do we stop sparging?\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eLaboratory Exercises\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003e            Exploring Darcy’s law\u003c\/p\u003e  \u003cp\u003e \u003c\/p\u003e  \u003cp\u003e \u003c\/p\u003e  \u003cp\u003e \u003c\/p\u003e  \u003cp\u003e\u003cb\u003eChapter 8 – Boiling\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003e8.1 Why Boil the Wort?\u003c\/p\u003e  \u003cp\u003e8.2 The Equipment of the Boil\u003c\/p\u003e  \u003cp\u003e            8.2.1 Metals and Heating\u003c\/p\u003e  \u003cp\u003e            8.2.2 Corrosion\u003c\/p\u003e  \u003cp\u003e            8.2.3 Methods for Heating\u003c\/p\u003e  \u003cp\u003e            8.2.4 Direct Fire Vessels\u003c\/p\u003e  \u003cp\u003e            8.2.5 Calandria\u003c\/p\u003e  \u003cp\u003e            8.2.6 Other Heating Systems\u003c\/p\u003e  \u003cp\u003e8.3 Heat and Temperature\u003c\/p\u003e  \u003cp\u003e            8.3.1 Types of Energy\u003c\/p\u003e  \u003cp\u003e8.4 Heat Capacity and Heat Transfer\u003c\/p\u003e              8.4.1 Phase Transition – Boiling\u003cp\u003e\u003c\/p\u003e  \u003cp\u003e            8.4.2 Power\u003c\/p\u003e  \u003cp\u003e8.5 Hops in the Boil\u003c\/p\u003e  \u003cp\u003e            8.5.1 The hop flower revisited\u003c\/p\u003e  \u003cp\u003e            8.5.2  Hop Oil Constituents\u003c\/p\u003e  \u003cp\u003e            8.5.3  Modified Hop Oils\u003c\/p\u003e  \u003cb\u003eLaboratory Exercises\u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e  \u003cp\u003e            Hop Tea and Identifying Flavors\u003c\/p\u003e  \u003cp\u003e            Determination of Percent Hop Acids in Hops.\u003c\/p\u003e  \u003cp\u003e            Determination of Wort Viscosity during Boil.\u003c\/p\u003e  \u003cp\u003e \u003c\/p\u003e  \u003cp\u003e\u003cb\u003e \u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eChapter 9 – Cooling and Fermenting\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003e9.0 Setting the Stage\u003c\/p\u003e  \u003cp\u003e9.1 Wort Chilling\u003c\/p\u003e  \u003cp\u003e            9.1.1 Heat Exchangers\u003c\/p\u003e  \u003cp\u003e            9.1.2 Multiple stage heat exchangers\u003c\/p\u003e  \u003cp\u003e9.2 Equipment used in Fermentation\u003c\/p\u003e  \u003cp\u003e            9.2.1 Refrigeration\u003c\/p\u003e  \u003cp\u003e                        9.2.1.1 Introductory Thermodynamics. State variables and processes.\u003c\/p\u003e  \u003cp\u003e                        9.2.1.2 Internal energy and the first law of thermodynamics\u003c\/p\u003e  \u003cp\u003e                        9.2.1.3 Thermodynamic Processes\u003c\/p\u003e  \u003cp\u003e                        9.2.1.4 Reversible and irreversible processes in thermodynamics\u003c\/p\u003e  \u003cp\u003e                        9.2.1.5 The most efficient cycle: The Carnot cycle.\u003c\/p\u003e  \u003cp\u003e                        9.2.1.6 Type of refrigerants.\u003c\/p\u003e  \u003cp\u003e                        9.2.1.7 Mechanical implementation of refrigeration. Glycol circulation.\u003c\/p\u003e  \u003cp\u003e            9.2.2 Fermenters, CCV, round squares.\u003c\/p\u003e  \u003cp\u003e                        9.2.2.1 Aeration and pressure effects \u003c\/p\u003e  \u003cp\u003e9.3 Yeast\u003c\/p\u003e  \u003cp\u003e            9.3.1 Yeast Morphology\u003c\/p\u003e  \u003cp\u003e            9.3.2 Yeast Metabolism\u003c\/p\u003e  \u003cp\u003e                        9.3.2.1 Aerobic Conditions\u003c\/p\u003e  \u003cp\u003e                        9.3.2.2 Anaerobic Conditions\u003c\/p\u003e  \u003cp\u003e                        9.3.2.3 Effects on metabolism\u003c\/p\u003e              9.3.3 Products of Yeast\u003cp\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eLaboratory Exercises\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003e            The Effect of Sugars on Fermentation\u003c\/p\u003e  \u003cp\u003e \u003c\/p\u003e  \u003cp\u003e\u003cb\u003eChapter 10 – Maturation and Carbonation\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003e10.1 The purpose of maturation\u003c\/p\u003e  \u003cp\u003e            10.1.1 Secondary fermentation\u003c\/p\u003e  \u003cp\u003e            10.1.2 Warm maturation\u003c\/p\u003e  \u003cp\u003e            10.1.3 Cold maturation\u003c\/p\u003e  \u003cp\u003e            10.1.4 Other adjustments\u003c\/p\u003e  \u003cp\u003e10.2 Equipment Used in Maturation\u003c\/p\u003e  \u003cp\u003e            10.2.1 Horizontal versus Vertical \u003c\/p\u003e  \u003cp\u003e            10.2.2 Cask Conditioning\u003c\/p\u003e  \u003cp\u003e10.3 Carbonation\u003c\/p\u003e  \u003cp\u003e            10.3.1 The principles of carbonation\u003c\/p\u003e              10.3.2 Equipment used to Carbonate\u003cp\u003e\u003c\/p\u003e  \u003cp\u003e                        10.3.2.1 Inline methods\u003c\/p\u003e  \u003cp\u003e                        10.3.2.2 Online methods\u003c\/p\u003e  \u003cp\u003e            10.3.3 Issues with Carbonation\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eLaboratory Exercises\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003e            Diacetyl Determination in Beer\u003c\/p\u003e  \u003cp\u003e            Adjusting the Color\u003c\/p\u003e  \u003cp\u003e \u003c\/p\u003e  \u003cp\u003e \u003c\/p\u003e  \u003cp\u003e\u003cb\u003eChapter 11 – Clarification and Filtration\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003e11.1 Introduction \u003c\/p\u003e  \u003cp\u003e11.2 Colloids and Colloidal Stability\u003c\/p\u003e  \u003cp\u003e            11.2.1 What is a colloid?\u003c\/p\u003e  \u003cp\u003e            11.2.2 Formation in beer\u003c\/p\u003e  \u003cp\u003e            11.2.3 Turbidity Measurements\u003c\/p\u003e  \u003cp\u003e            11.2.4 Shelf-life\u003c\/p\u003e  \u003cp\u003e11.3 Clarification\u003c\/p\u003e  \u003cp\u003e            11.3.1 During Boiling\u003c\/p\u003e  \u003cp\u003e            11.3.2 During Fermentation\u003c\/p\u003e  \u003cp\u003e            11.3.3 During Maturation\u003c\/p\u003e  \u003cp\u003e11.4 Filtration\u003c\/p\u003e  \u003cp\u003e            11.4.1 Principles of filtration\u003c\/p\u003e  \u003cp\u003e            11.4.2 Filtration equipment\u003c\/p\u003e  \u003cp\u003e                        11.4.2.1 The Sheet Filter\u003c\/p\u003e  \u003cp\u003e                        11.4.2.2 The Lenticular Filter\u003c\/p\u003e  \u003cp\u003e                        11.4.2.3 Powder Filters (Candle, Leaf, and Plate\u0026amp;Frame Filters)\u003c\/p\u003e  \u003cp\u003e                        11.4.2.4 Crossflow Filters\u003c\/p\u003e  \u003cp\u003e            11.4.3 Issues with Filtration\u003c\/p\u003e  \u003cp\u003e                        11.4.3.1 Product Safety Hazards\u003c\/p\u003e  \u003cp\u003e                        11.4.3.2 Product Quality Hazards\u003c\/p\u003e  \u003cp\u003e                        11.4.3.3 Operator Safety Hazards\u003c\/p\u003e  \u003cp\u003e \u003c\/p\u003e  \u003cp\u003e \u003c\/p\u003e  \u003cp\u003e\u003cb\u003eChapter 12 – Packaging\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003e12.1 Introduction\u003c\/p\u003e  \u003cp\u003e12.2 Carbonation and Other Gases\u003c\/p\u003e  \u003cp\u003e            12.2.1 Pressure Loss in Transferring Liquids\u003c\/p\u003e  \u003cp\u003e            12.2.2 Temperature Increases during production\u003c\/p\u003e  \u003cp\u003e            12.2.3 Other Gases used in “carbonation”\u003c\/p\u003e  \u003cp\u003e12.3 Packaging\u003c\/p\u003e  \u003cp\u003e            12.3.1 Small Pack\u003c\/p\u003e  \u003cp\u003e                        12.3.1.1 Bottles\u003c\/p\u003e  \u003cp\u003e                        12.3.1.2 Cans\u003c\/p\u003e  \u003cp\u003e                        12.3.1.3 Plastic\u003c\/p\u003e  \u003cp\u003e            12.3.2 Large Pack\u003c\/p\u003e  \u003cp\u003e12.4 Pasteurization\u003c\/p\u003e  \u003cp\u003e            12.4.1 Tunnel Pasteurization\u003c\/p\u003e  \u003cp\u003e            12.4.2 Flash Pasteurization\u003c\/p\u003e  \u003cp\u003e            12.4.3 Other methods of Pasteurization\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eLaboratory Exercises\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003e            Thermal Expansion of Water\u003c\/p\u003e  \u003cp\u003e \u003c\/p\u003e  \u003cp\u003e \u003c\/p\u003e  \u003cb\u003eChapter 13 – Quality Assurance and Quality Control\u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e  \u003cp\u003e13.1 What is Quality?\u003c\/p\u003e  \u003cp\u003e            13.1.1 Quality for the Consumer\u003c\/p\u003e  \u003cp\u003e            13.1.2 Quality for the Brewery\u003c\/p\u003e  \u003cp\u003e            13.1.3 What Quality is not\u003c\/p\u003e  \u003cp\u003e13.2 Quality Control\u003c\/p\u003e  \u003cp\u003e            13.2.1 Methods in Quality Control\u003c\/p\u003e  \u003cp\u003e13.3 Quality Assurance\u003c\/p\u003e              13.3.1 Good Brewery Practice\u003cp\u003e\u003c\/p\u003e  \u003cp\u003e            13.3.2 Addressing production using PDCA\u003c\/p\u003e  \u003cp\u003e13.4 Addressing Product Safety\u003c\/p\u003e  \u003cp\u003e            13.4.1 FSMA\u003c\/p\u003e  \u003cp\u003e            13.4.2 HACCP \u003c\/p\u003e  \u003cp\u003e13.5 Sensory Analyses\u003c\/p\u003e  \u003cp\u003e            13.5.1 Types of sensory evaluations\u003c\/p\u003e  \u003cp\u003e13.6 Safety in the Brewery\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eLaboratory Exercises\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003e            Turbidity in Beer\u003c\/p\u003e  \u003cp\u003e \u003c\/p\u003e  \u003cp\u003e\u003cb\u003eAppendix A – Math for the Brewer\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003e            A.0 Introduction\u003c\/p\u003e  \u003cp\u003e            A.1 Designing your brew\u003c\/p\u003e  \u003cp\u003e                        A.1.1 Volume.\u003c\/p\u003e                          A.1.2 Designing the Grain Bill\u003cp\u003e\u003c\/p\u003e  \u003cp\u003e                        A.1.3 Hops\u003c\/p\u003e  \u003cp\u003e                        A.1.4 Percent alcohol by volume (ABV)\u003c\/p\u003e  \u003cp\u003e                        A.1.5 Color and SRM\u003c\/p\u003e  \u003cp\u003e            A.2 Misc - Strike water temperature\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eAppendix B – R134a Refrigerant Data\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003e            B.0 Introduction\u003c\/p\u003e  \u003cp\u003e            B.1 Saturated, organized by Temperature\u003c\/p\u003e  \u003cp\u003e            B.2 Saturated, organized by pressure\u003c\/p\u003e  \u003cp\u003e            B.3 Superheated Vapor\u003c\/p\u003e  \u003cp\u003eAppendix C – Sensory Statistical Data\u003c\/p\u003e  \u003cp\u003e            C.0 Introduction\u003c\/p\u003e  \u003cp\u003e            C.1 Difference Testing Statistics\u003c\/p\u003e  \u003cp\u003e \u003c\/p\u003e\u003cbr\u003e\u003cp\u003e\u003c\/p\u003e","brand":"Springer Nature Switzerland AG","offers":[{"title":"Default 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