Water
Water

Author: John J. Palmer

Publisher: Brewers Publications

Published: 2013-09-16

Total Pages: 313

ISBN-13: 1938469100

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Water is arguably the most critical and least understood of the foundation elements in brewing. For many brewers used to choosing from a wide selection of hops and grain, water seems like an ingredient for which they have little choice but to accept what comes out of their faucet. But brewers in fact have many opportunities to modify their source water or to obtain mineral-free water and build their own brewing water from scratch. Much of the relevant information can be found in texts on physical and inorganic chemistry or water treatment and analysis, but these resources seldom, if ever, speak to brewers. Water: A Comprehensive Guide for Brewers takes the mystery out of water's role in the brewing process. This book is not just about brewing liquor. Whether in a brewery or at home, water is needed for every part of the brewing process: chilling, diluting, cleaning, boiler operation, wastewater treatment, and even physically pushing wort or beer from one place to another. The authors lead the reader from an overview of the water cycle and water sources, to adjusting water for different beer styles and brewery processes, to wastewater treatment. It covers precipitation, groundwater, and surface water, and explains how municipal water is treated to make it safe to drink but not always suitable for brewing. The parameters measured in a water report are explained, along with their impact on the mash and the final beer. Understand ion concentrations, temporary and permanent hardness, and pH. The concept of residual alkalinity is covered in detail and the causes of alkalinity in water are explored, along with techniques to control alkalinity. Ultimately, residual alkalinity is the major effector on mash pH, and this book addresses how to predict and target a specific mash pH—a key skill for any brewer wishing to raise their beer to the next level. But minerals in brewing water also determine specific flavor attributes. Ionic species important to beer are discussed and concepts like the sulfate-to-chloride ratio are explained. Examples illustrate how to tailor your brewing water to suit any style of beer. To complete the subject, the authors focus on brewery operations relating to source water treatment, such as the removal of particulates, dissolved solids, gas and liquid contaminants, organic contaminants, chlorine and chloramine, and dissolved oxygen. This section considers the pros and cons of various technologies, including membrane technologies such as filtration, ion-exchange systems, and reverse osmosis.

Brewing
Brewing

Author: C Bamforth

Publisher: Woodhead Publishing

Published: 2006-08-09

Total Pages: 501

ISBN-13: 1845691733

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Brewing continues to be one of the most competitive and innovative sectors in the food and drink industry. This important book summarises the major recent technological changes in brewing and their impact on product range and quality.The first group of chapters review improvements in ingredients, including cereals, adjuncts, malt and hops, as well as ways of optimising the use of water. The following sequence of chapters discuss developments in particular technologies from fermentation and accelerated processing to filtration and stabilisation processes as well as packaging. A final series of chapters analyse improvements in safety and quality control, covering such topics as modern brewery sanitation, waste handling, quality assurance schemes, and control systems responsible for chemical, microbiological and sensory analysis.With its distinguished editor and international team of contributors, Brewing: new technologies is a standard reference for R&D and Quality Assurance managers in the brewing industry. - Summarises the major recent technological changes in brewing - Reviews improvements in ingredients including cereals, malts and hops - Discusses developments in fermentation, filtration and packaging technologies

Brewing
Brewing

Author: Michael J. Lewis

Publisher: Springer Science & Business Media

Published: 2012-12-06

Total Pages: 396

ISBN-13: 1461507294

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Brewing is designed for those involved in the malting, brewing, and allied industries who have little or no formal training in brewing science. While some elementary knowledge of chemistry and biology is necessary, the book clearly presents the essentials of brewing science and its relationship to brewing technology. Brewing focuses on the principles and practices most central to an understanding of the brewing process, including preparation of malt, hops, and yeast; the fermentation process; microbiology and contaminants; and finishing, packaging, and flavor. The second edition gives more emphasis to engineering and technological aspects, with the three new chapters on water, engineering and analysis. Brewing, Second Edition, is both a basic text for traditional college, short, and extension courses in brewing science, and a basic reference for anyone in the brewing industry.

Handbook of Brewing
Handbook of Brewing

Author: Graham G. Stewart

Publisher: CRC Press

Published: 2017-10-20

Total Pages: 777

ISBN-13: 149875192X

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With a foreword written by Professor Ludwig Narziss—one of the world’s most notable brewing scientists—the Handbook of Brewing, Third Edition, as it has for two previous editions, provides the essential information for those who are involved or interested in the brewing industry. The book simultaneously introduces the basics—such as the biochemistry and microbiology of brewing processes—and also deals with the necessities associated with a brewery, which are steadily increasing due to legislation, energy priorities, environmental issues, and the pressures to reduce costs. Written by an international team of experts recognized for their contributions to brewing science and technology, it also explains how massive improvements in computer power and automation have modernized the brewhouse, while developments in biotechnology have steadily improved brewing efficiency, beer quality, and shelf life.

The Design of Coffee
The Design of Coffee

Author: William Ristenpart

Publisher: Createspace Independent Publishing Platform

Published: 2016-09-14

Total Pages: 118

ISBN-13: 9781537305578

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The Design of Coffee provides a non-mathematical introduction to chemical engineering, as illustrated by the roasting and brewing of coffee. Hands-on coffee experiments demonstrate key engineering principles, including material balances, chemical kinetics, mass transfer, fluid mechanics, conservation of energy, and colloidal phenomena. The experiments lead to an engineering design competition where contestants strive to make the best tasting coffee using the least amount of energy - a classic engineering optimization problem, but one that is both fun and tasty! Anybody with access to a sink, electricity, and inexpensive coffee roasting and brewing equipment can do these experiments, either as part of a class or with your friends at home. The Design of Coffee will help you understand how to think like an engineer - and how to make excellent coffee! This revised second edition presents streamlined lab experiences, adds new bonus material on industrial coffee operations, and includes a new lab experience focused on sensory analysis during traditional cupping of coffee. FEATURES: * Covers all aspects of making coffee, from green beans to the final brew * Does not require calculus or college-level chemistry * Emphasizes the scientific method and introductory data analysis with guided data sheets and lab report questions * Includes 10 full experiments, each with background on key concepts, overview of necessary equipment, and detailed instructions: Lab 0 - Safety Overview and Introduction to Tasting Coffee Lab 1 - Reverse Engineering a Drip Coffee Brewer Lab 2 - Process Flow Diagram and Mass Balances for Coffee Lab 3 - The pH of Coffee and Chemical Reactions Lab 4 - Measuring the Energy Used to Make Coffee Lab 5 - Mass Transfer and Flux during Brewing Lab 6 - Coffee as a Colloidal Fluid and the Effect of Filtration Lab 7 - First Design Trials: Optimizing Strength & Extraction Lab 8 - Second Design Trials: Scaling Up to 1 Liter of Coffee Lab 9 - Design Competition and Blind Taste Panel

Brewing Engineering
Brewing Engineering

Author: Steven Deeds

Publisher: Createspace Independent Pub

Published: 2013-10-07

Total Pages: 228

ISBN-13: 9781482540505

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2nd Edition fully professionally edited for 2014. Brewing Engineering is the culmination of extensive work done to understand how each part of the brewing process works. Understanding is developed into application and presented in a way that brewers can utilize, regardless of background. If you are a beer geek like me, I'm sure you'll find reading about brewing science quite entertaining. If you are more of an artist, don't worry: each exploration wraps up into practical application of the concept. If you have visited my blog, much of this information will look familiar. The most valuable posts have been included in this book. Each one carefully edited, and in some cases expanded on and even re-written. In addition, some of the information in this book you will not be able to find on my blog, or anywhere else for that matter!

Malt
Malt

Author: John Mallett

Publisher: Brewers Publications

Published: 2014-12-08

Total Pages: 310

ISBN-13: 193846916X

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Often playing second fiddle to hops in the minds of craft beer drinkers, malt is the backbone of beer: “No barley, no beer.” Malt defines the color, flavor, body, and alcohol of beer and has been cultivated for nearly as long as agriculture has existed. In this book, author John Mallett explains why he feels a book on malt is necessary, taking the reader on a brief history of malting from the earliest records of bappir through to the Middle Ages and Early Modern Period. When Mallett touches on the major changes wrought by the Industrial Revolution and beyond, he illustrates how developments in malting technology were intertwined with politics and taxation, which increasingly came to bear on the world of maltsters and brewers. Of course, no book on malt would be complete without a look at the processes behind malting and how different malts are made. Mallett neatly conveys the basics of malt chemistry, Maillard reactions, and diastatic power—the enzymes, starches, sugars, glucans, phenols, proteins, and lipids involved. Descriptions of the main types of malt are included, from base malt, caramel malts, and roasted malts through to specialty malts and other grains like wheat, rye, and oats. Information is interspersed with the thoughts and wisdom of some of America's most respected craft brewers. Understanding an ingredient requires appreciating where it comes from and how it is grown. The author condenses the complexities of barley anatomy and agriculture into easy, readable sections, seamlessly combining these details with high-level look at the economic and environmental pressures that dictate the livelihoods of farmers and maltsters. Mallett explains how to interpret—and when to rely on—malt quality and analysis sheets, an essential skill for brewers. There is a summary of the main barley varieties, both modern and heritage, from Europe and America. The book finishes with what happens to the malt once it reaches the brewery, addressing issues of malt packaging, handling, preparation, storage, conveyance, and milling in the brewhouse.

Quality Management
Quality Management

Author: Mary Pellettieri

Publisher: Brewers Publications

Published: 2015-10-07

Total Pages: 196

ISBN-13: 1938469208

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Quality management for small, regional, and national breweries is critical for the success of craft brewing businesses. Written for staff who manage quality assurance (QA) and quality control (QC) in breweries of all sizes, this book clearly sets out how quality management is integrated into every level of operation. Author Mary Pellettieri shows how quality management is a concept that encompasses not only the “free from defect” ethos but combines the wants of the consumer and the art of brewing good beer. Breweries must foster a culture of quality, where governance and management seamlessly merge policy, strategy, specifications, goals, and implementation to execute a QA/QC program. What tests are necessary, knowing that food safety alone does not signify a quality product, adhering to good management practice (GMP), proper care and maintenance of assets, standard operating procedures, training and investment in staff, and more must be considered together if a quality culture is to translate into success. The people working at a brewery are the heart of any quality program. Management must communicate clearly the need for quality management, delineate roles and responsibilities, and properly train and assess staff members. Specialist resources such as a brewery laboratory are necessary if an owner wants to be serious about developing standard methods of analysis to maintain true-to-brand specifications and ensure problems are identified before product quality suffers. Staff must know the importance of taking corrective action and have the confidence to make the decision and implement it in a timely fashion. With so many processes and moving parts, a structured problem-solving program is a key part of any brewery's quality program. How should you structure your brewing lab so it can grow with your business? What chemical and microbiological tests are appropriate and effective? How are new brands incorporated into production? How do you build a sensory panel that stays alert to potential drifts in brand quality? Which FDA and TTB regulations affect your brewery in terms of traceability and GMP? Can you conduct and pass an audit of your processes and products? Mary Pellettieri provides answers to these key organizational, logistical, and regulatory considerations.