In 1947, decolonization promised a better life for India's peasants, workers, students, Dalits, and religious minorities. By the 1970s, however, this promise had not yet been realized. Various groups fought for the social justice but in response, Prime Minister, Indira Gandhi suspended the constitution, and with it, civil liberties. The hope of decolonization that had turned to disillusion in the postcolonial period quickly descended into a nightmare. In this book, Kristin Plys recounts the little known story of the movement against the Emergency as seen through New Delhi's Indian Coffee House based on newly uncovered evidence and oral histories with the men who led the movement against the Emergency.
Brewing Microbiology discusses the microbes that are essential to successful beer production and processing, and the ways they can pose hazards in terms of spoilage and sensory quality. The text examines the properties and management of these microorganisms in brewing, along with tactics for reducing spoilage and optimizing beer quality. It opens with an introduction to beer microbiology, covering yeast properties and management, and then delves into a review of spoilage bacteria and other contaminants and tactics to reduce microbial spoilage. Final sections explore the impact of microbiology on the sensory quality of beer and the safe management and valorisation of brewing waste. - Examines key developments in brewing microbiology, discussing the microbes that are essential for successful beer production and processing - Covers spoilage bacteria, yeasts, sensory quality, and microbiological waste management - Focuses on developments in industry and academia, bringing together leading experts in the field
Much has happened in the brewing industry since the last edition of this book was published in 1996. In particular, there has been substantial con solidation of larger brewing companies as major multinational concerns, and at the other end of the spectrum the microbrewing scene in various parts of the world has become established as a sustainable enterprise. For those involved in the scientific and technical aspects of fermented bever age production the changes have been no less daunting. The complete genome sequence of Saccharomyces cerevisiae has been determined and studies are underway in numerous laboratories throughout the world to unravel the expression of the genome (transcriptomics and proteomics) and understand exactly "how a yeast works. " This will undoubtedly con tribute to our understanding of yeast fermentation and flavor generation in a revolutionary way because it will enable the simultaneous monitor ing of all genes in the organism during the fermentation. In Chapters 2 and 3 of this volume Colin Slaughter and John Hammond bring the reader up-to-date in this rapidly moving area and cover the remarkable achievements of modern biochemistry and molecular biology. lain Campbell has also revised the systematics of culture and wild yeasts in Chapter 7. The other major technical change since the last edition of this book is the introduction of molecular characterization and detection of microor ganisms based largely, but not exclusively, on the polymerase chain reac tion (PCR) for amplification of specific DNA fragments.
The Czech Republic is one of the motherlands of beer culture – beers of the pilsner brewing tradition and the aromatic Saaz hops are famous the world over. Brewing technicians and scientists from the Czech Republic have an excellent reputation and are constantly seeking an exchange and discussion of their research findings on the international scene. And the team of authors around Professor Basařová are all experienced technicians and scientists with a wealth of international experience. "The Comprehensive Guide to Brewing" is a unique groundwork for brewing technicians which deals with all subject areas, from the raw materials to packaging. It also conveys advanced knowledge of the fundamentals of brewing research. Compulsory reading for anyone who wishes to gain in-depth knowledge of brewing technology.
Part coming-to-America story, part lyrical memoir, and yet another part activist's call to action, The Coffeehouse Resistance: Brewing Hope in Desperate Times is timely, funny, and poignant. Writing as a mother, immigrant, new American, coffeehouse owner, and international nonprofit leader, Prabasi's story weaves between Nepal, Ethiopia, and the United States. When Prabasi and her husband move from Addis Ababa, Ethiopia, to New York City with their young daughter in 2011, they start a thriving coffee business, grow their family, and are living their American Dream. After the 2016 election, they are suddenly unsure about their new home. Reclaiming the tradition of coffee houses throughout history, their coffeehouses become a hub for local organizing and action. Moving from despair to hope, this story is ultimately about building community, claiming home, and fighting for our dreams.
These two exceptional volumes, both part of the second edition of a we ll established textbook, explore the biological, biochemical and chemi cal aspects of malting and brewing science. Focusing on the scientific principles behind the selection of raw materials and their processing, these two insightful text include brief descriptions of the equipmen t used.
Researching Craft Beer offers insights for aspiring and present owners of breweries, those looking to open a craft beer bar as well as other beer researchers. The volume offers a prescient assessment of historic, present, and likely future developments within the sector.
The beer of today—brewed from malted grain and hops, manufactured by large and often multinational corporations, frequently associated with young adults, sports, and drunkenness—is largely the result of scientific and industrial developments of the nineteenth century. Modern beer, however, has little in common with the drink that carried that name through the Middle Ages and Renaissance. Looking at a time when beer was often a nutritional necessity, was sometimes used as medicine, could be flavored with everything from the bark of fir trees to thyme and fresh eggs, and was consumed by men, women, and children alike, Beer in the Middle Ages and the Renaissance presents an extraordinarily detailed history of the business, art, and governance of brewing. During the medieval and early modern periods beer was as much a daily necessity as a source of inebriation and amusement. It was the beverage of choice of urban populations that lacked access to secure sources of potable water; a commodity of economic as well as social importance; a safe drink for daily consumption that was less expensive than wine; and a major source of tax revenue for the state. In Beer in the Middle Ages and the Renaissance, Richard W. Unger has written an encompassing study of beer as both a product and an economic force in Europe. Drawing from archives in the Low Countries and England to assemble an impressively complete history, Unger describes the transformation of the industry from small-scale production that was a basic part of housewifery to a highly regulated commercial enterprise dominated by the wealthy and overseen by government authorities. Looking at the intersecting technological, economic, cultural, and political changes that influenced the transformation of brewing over centuries, he traces how improvements in technology and in the distribution of information combined to standardize quality, showing how the process of urbanization created the concentrated markets essential for commercial production. Weaving together the stories of prosperous businessmen, skilled brewmasters, and small producers, this impressively researched overview of the social and cultural practices that surrounded the beer industry is rich in implication for the history of the period as a whole.
