Includes expert insights based on real-world experience
Related Titles
Description
Brewing is humankind’s oldest biotechnology. Over the course of the past 125 years a wealth of research has been devoted to the topic of beer and the processes through which it is produced, namely malting and brewing. Because of this, beer is a highly consistent product and much is known about its quality attributes and how they can be delivered to delight the consumer. This book details, with extensive referencing, the research that has been devoted to the range of quality attributes of beer. It is the first book to approach beer in this way and comprises an essential reference for anyone seeking an authoritative account of the science of beer appearance, flavor, stability and wholesomeness.
Readership
Employees on the technical production side of the alcoholic beverage industry, students studying the subject and people involved in related and associated biotechnology industries, the brewing industry, as well as academic researchers.
Contents
Ch. 1 Beer Foam: Achieving a Suitable Head
Ch. 2 Beer Flavour
Ch. 3 The Flavour Instability of Beer
Ch. 4 Colloidal Stability of Beer
Ch. 5 Microbiological Stability of Beer
Ch. 6 Beer Gushing
Ch. 7 Beer Color
Ch. 8 Beer and Health
Author Information
Edited by Charles Bamforth, University of California, Davis; Inge Russell, University of Western Ontario, Canada; and Graham Stewart, Heriot-Watt University, Scotland
Elsevier
