{"product_id":"mastering-brewing-science-9781119456056","title":"Mastering Brewing Science","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003eWith a focus on brewing science and quality control, this textbook is the ideal learning tool for working professionals or aspiring students.\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003eMastering Brewing Science\u003c\/i\u003eis a comprehensive textbook for the brewing industry, with coverage of processes, raw materials, packaging, and everything in between, including discussion of essential methods in quality control and assurance. The book equips readers with a depth of understanding to deal with problems and issues that arise during production of beer from start to finish, as well as statistical tools for continual quality improvement. Brewery operations, raw material analysis, flavor, stability, cleaning, and methods of quality control, as well as the underlying science, are discussed in detail.\u003c\/p\u003e \u003cp\u003eThe successful brewing professional must produce beer with high standards of quality, consistency, efficiency, and safety. With a focus on quality and on essential applications of biology, chemistry, and process contr\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003e\"This book is fascinating read and in this age of microbreweries is a must for the personnel of such establishments. It contains a considerable amount of information on chemistry and biology and would make an ideal textbook for a degree course on general science.\" -- Chromatographia, March 2020\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eAbout the Authors xi\u003c\/p\u003e \u003cp\u003ePreface xiii\u003c\/p\u003e \u003cp\u003eAcknowledgments xv\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 Brewing Quality Overview 1\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e1.1 Ingredients 2\u003c\/p\u003e \u003cp\u003e1.2 Brewing Overview 4\u003c\/p\u003e \u003cp\u003e1.3 A Scientific History of Brewing 16\u003c\/p\u003e \u003cp\u003e1.4 Introduction to Beer Quality 27\u003c\/p\u003e \u003cp\u003eCheck for Understanding 32\u003c\/p\u003e \u003cp\u003eCase Study 33\u003c\/p\u003e \u003cp\u003eCase Study Questions 34\u003c\/p\u003e \u003cp\u003eBibliography 34\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 Chemistry for Brewing 37\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e2.1 Atoms 37\u003c\/p\u003e \u003cp\u003e2.2 Bonding and Compounds 44\u003c\/p\u003e \u003cp\u003e2.3 Molecules 50\u003c\/p\u003e \u003cp\u003e2.4 Intermolecular Forces 54\u003c\/p\u003e \u003cp\u003e2.5 Structure of Molecules 57\u003c\/p\u003e \u003cp\u003e2.6 Organic Chemistry and Functional Groups 59\u003c\/p\u003e \u003cp\u003e2.7 Chemical Reactions 62\u003c\/p\u003e \u003cp\u003eCheck for Understanding 65\u003c\/p\u003e \u003cp\u003eBibliography 67\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 Biology for Brewing 69\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e3.1 Macromolecules 69\u003c\/p\u003e \u003cp\u003e3.2 Membranes 90\u003c\/p\u003e \u003cp\u003e3.3 Cellular Structures 93\u003c\/p\u003e \u003cp\u003e3.4 The Central Dogma 95\u003c\/p\u003e \u003cp\u003eCheck for Understanding 103\u003c\/p\u003e \u003cp\u003eBibliography 104\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 Raw Materials 107\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e4.1 Water 108\u003c\/p\u003e \u003cp\u003e4.2 Malt 125\u003c\/p\u003e \u003cp\u003e4.3 Hops 148\u003c\/p\u003e \u003cp\u003eCheck for Understanding 162\u003c\/p\u003e \u003cp\u003eBibliography 164\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 Grain Handling and Milling 167\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e5.1 Malt Storage and Transfer 167\u003c\/p\u003e \u003cp\u003e5.2 Milling 177\u003c\/p\u003e \u003cp\u003eCheck for Understanding 185\u003c\/p\u003e \u003cp\u003eCase Study 185\u003c\/p\u003e \u003cp\u003eBibliography 186\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 Mashing 187\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e6.1 Starch Hydrolysis 187\u003c\/p\u003e \u003cp\u003e6.2 Enzymes 189\u003c\/p\u003e \u003cp\u003e6.3 Mashing Process 196\u003c\/p\u003e \u003cp\u003e6.4 Mash Conversion Vessel Design and Operation 200\u003c\/p\u003e \u003cp\u003e6.5 The Use of Adjuncts 209\u003c\/p\u003e \u003cp\u003e6.6 Enzymes and Processing Aids 211\u003c\/p\u003e \u003cp\u003eCheck for Understanding 214\u003c\/p\u003e \u003cp\u003eCase Study 215\u003c\/p\u003e \u003cp\u003eBibliography 216\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 Wort Separation 217\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e7.1 Wort Separation Processes 217\u003c\/p\u003e \u003cp\u003e7.2 Flow and Pressure 225\u003c\/p\u003e \u003cp\u003e7.3 Lipid Removal 227\u003c\/p\u003e \u003cp\u003e7.4 Management of Spent Grains 228\u003c\/p\u003e \u003cp\u003eCheck for Understanding 229\u003c\/p\u003e \u003cp\u003eCase Study 229\u003c\/p\u003e \u003cp\u003eBibliography 229\u003c\/p\u003e \u003cp\u003e\u003cb\u003e8 Boiling, Wort Clarification, and Chilling 231\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e8.1 Heat Transfer 233\u003c\/p\u003e \u003cp\u003e8.2 Boiling Technology 236\u003c\/p\u003e \u003cp\u003e8.3 Boiling Chemistry 247\u003c\/p\u003e \u003cp\u003e8.4 Chilling 250\u003c\/p\u003e \u003cp\u003eCheck for Understanding 252\u003c\/p\u003e \u003cp\u003eCase Study 252\u003c\/p\u003e \u003cp\u003eBibliography 253\u003c\/p\u003e \u003cp\u003e\u003cb\u003e9 Fermentation 255\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e9.1 Fermentation Process 255\u003c\/p\u003e \u003cp\u003e9.2 Fermentation Reactions 275\u003c\/p\u003e \u003cp\u003e9.3 Energy and ATP 278\u003c\/p\u003e \u003cp\u003e9.4 Oxidation, Reduction, and NAD 280\u003c\/p\u003e \u003cp\u003e9.5 Fermentation Equipment 282\u003c\/p\u003e \u003cp\u003e9.6 Temperature Monitoring and Control 287\u003c\/p\u003e \u003cp\u003e9.7 Yeast Handling and Repitching 293\u003c\/p\u003e \u003cp\u003e9.8 Yeast Propagation 299\u003c\/p\u003e \u003cp\u003eCheck for Understanding 305\u003c\/p\u003e \u003cp\u003eCase Study 306\u003c\/p\u003e \u003cp\u003eBibliography 307\u003c\/p\u003e \u003cp\u003e\u003cb\u003e10 Conditioning 309\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e10.1 Warm Conditioning 310\u003c\/p\u003e \u003cp\u003e10.2 Clarification 313\u003c\/p\u003e \u003cp\u003e10.3 Carbonation 319\u003c\/p\u003e \u003cp\u003e10.4 Beer Aging 323\u003c\/p\u003e \u003cp\u003e10.5 Analytical and Quality Control Procedures for Conditioning 325\u003c\/p\u003e \u003cp\u003eCheck for Understanding 328\u003c\/p\u003e \u003cp\u003eCase Study 329\u003c\/p\u003e \u003cp\u003eBibliography 329\u003c\/p\u003e \u003cp\u003e\u003cb\u003e11 Packaging and Serving 331\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e11.1 Kegs and Casks 332\u003c\/p\u003e \u003cp\u003e11.2 Gas Laws 337\u003c\/p\u003e \u003cp\u003e11.3 Keg Dispense System 341\u003c\/p\u003e \u003cp\u003e11.4 Bottles 350\u003c\/p\u003e \u003cp\u003e11.5 Cans 351\u003c\/p\u003e \u003cp\u003e11.6 Filling Bottles and Cans 353\u003c\/p\u003e \u003cp\u003e11.7 Beer Service and Packaging Quality 360\u003c\/p\u003e \u003cp\u003eCheck for Understanding 366\u003c\/p\u003e \u003cp\u003eCase Study 367\u003c\/p\u003e \u003cp\u003eBibliography 368\u003c\/p\u003e \u003cp\u003e\u003cb\u003e12 Flavor 369\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e12.1 Flavor Anatomy and Chemistry 370\u003c\/p\u003e \u003cp\u003e12.2 Flavor Compounds 373\u003c\/p\u003e \u003cp\u003e12.3 Off‐Flavors 378\u003c\/p\u003e \u003cp\u003e12.4 Analysis and Quality Control to Monitor Flavor Consistency 388\u003c\/p\u003e \u003cp\u003eCheck for Understanding 391\u003c\/p\u003e \u003cp\u003eCase Study 392\u003c\/p\u003e \u003cp\u003eBibliography 393\u003c\/p\u003e \u003cp\u003e\u003cb\u003e13 Color, Foam, and Haze 395\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e13.1 Light 395\u003c\/p\u003e \u003cp\u003e13.2 Color 399\u003c\/p\u003e \u003cp\u003e13.3 Foam 403\u003c\/p\u003e \u003cp\u003e13.4 Haze 414\u003c\/p\u003e \u003cp\u003eCheck for Understanding 423\u003c\/p\u003e \u003cp\u003eCase Study 423\u003c\/p\u003e \u003cp\u003eBibliography 424\u003c\/p\u003e \u003cp\u003e\u003cb\u003e14 Biological Stability 427\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e14.1 Identifying Spoilage Microorganisms 428\u003c\/p\u003e \u003cp\u003e14.2 Microbial Stabilization Methods 440\u003c\/p\u003e \u003cp\u003e14.3 Analytics and Quality Control of Microorganisms 446\u003c\/p\u003e \u003cp\u003eCheck for Understanding 457\u003c\/p\u003e \u003cp\u003eCase Study 458\u003c\/p\u003e \u003cp\u003eBibliography 458\u003c\/p\u003e \u003cp\u003e\u003cb\u003e15 Mathematics of Quality 461\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e15.1 Statistics for Quality 461\u003c\/p\u003e \u003cp\u003e15.2 Control Charts 466\u003c\/p\u003e \u003cp\u003e15.3 Dimensions, Units, and Conversions 469\u003c\/p\u003e \u003cp\u003e15.4 Brewing Calculations 471\u003c\/p\u003e \u003cp\u003eCheck for Understanding 475\u003c\/p\u003e \u003cp\u003eCase Study 476\u003c\/p\u003e \u003cp\u003eBibliography 476\u003c\/p\u003e \u003cp\u003e\u003cb\u003e16 Cleaning, CIP, and Sanitization 477\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e16.1 Cleaning a Brewery 478\u003c\/p\u003e \u003cp\u003e16.2 Clean in Place 480\u003c\/p\u003e \u003cp\u003e16.3 Cleaning Chemicals 484\u003c\/p\u003e \u003cp\u003e16.4 Sanitizers 487\u003c\/p\u003e \u003cp\u003e16.5 Analysis and Quality Control of Cleaning Effectiveness 489\u003c\/p\u003e \u003cp\u003eCheck for Understanding 491\u003c\/p\u003e \u003cp\u003eCase Study 491\u003c\/p\u003e \u003cp\u003eBibliography 492\u003c\/p\u003e \u003cp\u003eGlossary 493\u003c\/p\u003e \u003cp\u003eIndex 551\u003c\/p\u003e","brand":"John Wiley \u0026 Sons Inc","offers":[{"title":"Default Title","offer_id":49407058870615,"sku":"9781119456056","price":93.56,"currency_code":"GBP","in_stock":false}],"url":"https:\/\/bookcurl.com\/products\/mastering-brewing-science-9781119456056","provider":"Book Curl","version":"1.0","type":"link"}