This book details, with extensive referencing, the research that has been devoted to beer and beer quality. 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. Chapters discuss beer foam and how to achieve a suitable head; beer flavour and its instability; colloidal stability of beer; microbiological stability of beer; beer gushing; beer color; and the health aspects of beer.
This book will be of interest to employees on the technical production side of the alcoholic beverage industry; students studying the subject; people involved in related and associated biotechnology industries; people from the brewing industry; and academic researchers.The only detailed book that specifically addresses the science of beer qualityAddresses the various impacts on and perception of beer qualityIncludes expert insights based on real-world experience
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.
This Element is an excerpt from Beer Is Proof God Loves Us: Reaching for the Soul of Beer and Brewing (9780137065073) by Charles W. Bamforth. Available in print and digital formats.
An expert meditates on beer quality: from the bottle to the bubbles and beyond.
What exactly does beer qualitymean to the consumer? Does anyone have the right to stamp their judgment on it, like Robert Parker pontificates on wine? Let us journey from the container inwards and dwell on attitudes towards what is and what is not beer quality.
Each chapter addresses the measurement tools and approaches available, along with the nature and significance of the specifications applied. In its entirety, the book represents a comprehensive description on how to address quality performance in brewing operations.
Understanding how the grain, hops, water, gases, worts, and other contributing elements establish the framework for quality is the core of ultimate quality achievement. The book is ideal for users in corporate R&D, researchers, students, highly-skilled small-scale brewers, and those seeking an understanding on how the parts impact the whole in beer production, providing them with an ideal companion to complement Beer: A Quality Perspective.Focuses on the practical approach to delivering beer quality, beginning with raw ingredientsIncludes an analytical perspective for each element, giving the reader insights into its role and impact on overall qualityProvides a hands-on reference work for daily use Presents an essential volume in brewing education that addresses areas only lightly covered elsewhere
· The extraordinary complexity and artistry that can be found in great brewing
· The factors that impact beer quality and wholesomeness
· Centuries-old cultural values embedded in good beer
Bamforth also explains what the rise of new craft breweries means to beer drinkers and what the latest global trends will have on beer consumption. The book concludes with a look to the future, illustrating how environmental issues will change the brewing industry and addressing radical new approaches to brewing, such as Happoshu and malternatives.