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Author: Sean E. Johnson
Publisher:
Published: 2020
Total Pages: 358
ISBN-13: 9781881696360
DOWNLOAD EBOOK →This books provides a solid foundation of scientific information plus the practical knowledge needed to create and operate a successful brewery laboratory. Utilizing an easy-to-understand format and a conversational tone, the authors introduce the fundamentals of chemistry, microbiology, and sensory.
Author: Michael Mosher
Publisher: Springer Nature
Published: 2021-07-29
Total Pages: 462
ISBN-13: 3030734196
DOWNLOAD EBOOK →This 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.
Author: Chris White
Publisher: Brewers Publications
Published: 2010-02-01
Total Pages: 325
ISBN-13: 1938469062
DOWNLOAD EBOOK →Yeast: The Practical Guide to Beer Fermentation is a resource for brewers of all experience levels. The authors adeptly cover yeast selection, storage and handling of yeast cultures, how to culture yeast and the art of rinsing/washing yeast cultures. Sections on how to set up a yeast lab, the basics of fermentation science and how it affects your beer, plus step by step procedures, equipment lists and a guide to troubleshooting are included.
Author: Michael Mosher
Publisher:
Published: 2021
Total Pages: 0
ISBN-13: 9783030734206
DOWNLOAD EBOOK →This 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.
Author: Matthew Farber
Publisher: John Wiley & Sons
Published: 2019-07-02
Total Pages: 592
ISBN-13: 1119456037
DOWNLOAD EBOOK →With a focus on brewing science and quality control, this textbook is the ideal learning tool for working professionals or aspiring students. Mastering Brewing Science is 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. The 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 control, Mastering Brewing Science emphasizes development of the reader's trouble-shooting and problem-solving skills. It is the ideal learning tool for all brewing programs or as a resource for current industry professionals. Features of this book include: Comprehensive understanding through application. Presented in the logical order of the brewing process. All key principles of science are applied to beer production, facilitating a better understanding of both. Check for understanding and problem solving. Each chapter includes a set of problems, questions, and case studies that reinforce understanding of the material. Richly illustrated. Hundreds of unique, full-color illustrations, ranging from micrographs of spoilage bacteria to the inner workings of a beer keg, supplement clearly-written text, making this book easy to understand and appealing to the reader. Emphasis on Quality and Safety. Covers the underlying science and essential methods in quality control with discussion of data management and experimental statistics to ensure consistency in beer production. Safety notes for brewing operations prepare the reader for a culture of safety at the workplace. Glossary. A detailed and authoritative glossary sets the standard for beer and brewing terminology.
Author: Wallerstein Laboratories
Publisher:
Published: 1937
Total Pages: 690
ISBN-13:
DOWNLOAD EBOOK →Author: Britt Rusert
Publisher: NYU Press
Published: 2017-04-18
Total Pages: 320
ISBN-13: 1479805726
DOWNLOAD EBOOK →Honorable Mention, 2019 MLA Prize for a First Book Sole Finalist Mention for the 2018 Lora Romero First Book Prize, presented by the American Studies Association Exposes the influential work of a group of black artists to confront and refute scientific racism. Traversing the archives of early African American literature, performance, and visual culture, Britt Rusert uncovers the dynamic experiments of a group of black writers, artists, and performers. Fugitive Science chronicles a little-known story about race and science in America. While the history of scientific racism in the nineteenth century has been well-documented, there was also a counter-movement of African Americans who worked to refute its claims. Far from rejecting science, these figures were careful readers of antebellum science who linked diverse fields—from astronomy to physiology—to both on-the-ground activism and more speculative forms of knowledge creation. Routinely excluded from institutions of scientific learning and training, they transformed cultural spaces like the page, the stage, the parlor, and even the pulpit into laboratories of knowledge and experimentation. From the recovery of neglected figures like Robert Benjamin Lewis, Hosea Easton, and Sarah Mapps Douglass, to new accounts of Martin Delany, Henry Box Brown, and Frederick Douglass, Fugitive Science makes natural science central to how we understand the origins and development of African American literature and culture. This distinct and pioneering book will spark interest from anyone wishing to learn more on race and society.
Author: Wallerstein Laboratories
Publisher:
Published: 1950
Total Pages: 860
ISBN-13:
DOWNLOAD EBOOK →Author: Adrian J. Brown
Publisher: Vintage Cookery Books
Published: 2015-11-18
Total Pages: 222
ISBN-13: 9781473328099
DOWNLOAD EBOOK →This vintage book contains a systematic course of practical work in the scientific principles underlying the processes of malting and brewing. "Laboratory Studies for Brewing Students" is highly recommended for those with an interest in the science and development of brewing processes, and would make for a fantastic addition to collections of allied literature. Contents include: "A Study of the Barley Corn," "The General Characteristics of a Grain of Barley," "Ear of Ripe Barley and Spike of Barley when in Flower Compared," "The Flower of Barley," "Ovary," "Anthers," "Lodicules," "The Flower after Fertilisation," "Barley and Wheat Compared," "Ears of Two-rowed and Six-rower Barley Compared," et cetera. Many vintage books such as this are increasingly scarce and expensive. It is with this in mind that we are republishing this volume now in an affordable, modern edition complete with a specially commissioned new introduction on beer brewing.
