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130626 ||| eng |
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|a 9780387330112
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| 100 |
1 |
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|a Lewis, Michael J.
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| 245 |
0 |
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|a Essays in Brewing Science
|h Elektronische Ressource
|c by Michael J. Lewis, Charles W. Bamforth
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| 250 |
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|a 1st ed. 2007
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| 260 |
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|a New York, NY
|b Springer US
|c 2007, 2007
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| 300 |
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|a VIII, 179 p. 17 illus
|b online resource
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| 505 |
0 |
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|a Qualities -- Proteins -- pH -- Color -- Foam -- Haze -- Microbiology -- Inorganic Ions -- Processes -- Raw Materials -- Modification -- Enzymes -- Yeast -- Oxygen -- Water and Energy -- Sanitation and Quality
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| 653 |
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|a Food Science
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| 653 |
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|a Food science
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| 700 |
1 |
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|a Bamforth, Charles W.
|e [author]
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| 041 |
0 |
7 |
|a eng
|2 ISO 639-2
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| 989 |
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|b Springer
|a Springer eBooks 2005-
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| 028 |
5 |
0 |
|a 10.1007/0-387-33011-9
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| 856 |
4 |
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|u https://doi.org/10.1007/0-387-33011-9?nosfx=y
|x Verlag
|3 Volltext
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| 082 |
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|a 641.3
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| 082 |
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|a 664
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| 520 |
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|a Essays in Brewing Science is an original and comprehensive examination of brewing from the perspective of a real brewer. Brewing texts generally use a sequential barley-beer-bottle organization that takes the reader systematically through the various stages of beer-making in a logical and informative way. This approach adequately communicates the essential operation. However, brewers think about all of the stages in the process that might affect a single property, such as beer color. Alternatively brewers might ponder the influence of such affective agents as modification or oxygen throughout the process. Essays in Brewing Science departs from the traditional sequential approach to pursue brewing in the manner a brew master approaches the process. It is structured to look down the length of the process for causes and effects. Each essay discusses a problem, a beer component, or a flavor, by following how this one item arises and how it changes along the way. This is a crucial feature to bear this in mind when reading the book because this organization brings together information and ideas that are not usually presented side-by-side. The essay format allows the reader to understand how the raw materials of brewing and the way they are handled impact on process performance and product quality. This new approach to an enduring subject is essential for the informed reader interested in the malting and brewing process. About the Editors: Michael J. Lewis is the first Professor Emeritus of Brewing Science at the University of California - Davis. Charles W. Bamforth is the first Anheuser-Busch Endowed Professor of Brewing Science at the University of California - Davis.
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