Roger Barth – författare
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3 produkter
3 produkter
Häftad, Engelska, 2022
541 kr
Skickas
The Chemistry of BEER An Engaging Introduction to Chemistry with a Popular Theme From the earliest civilizations to our own day, brewing beer has driven science and technology. In ancient times, brewing was the most advanced biotechnical process. In the modern world, the study of alcoholic fermentation was the springboard for the new science of biochemistry. The Chemistry of Beer: The Science in the Suds, 2nd Edition explains the scientific basis of each brewing step as we understand it today. Readers of this second edition will find: Updates and revisions include a new chapter on beer-related products such as hard seltzer, flavored malt beverages, and non-alcoholic beerStreamlined language and structure to help clarify the chemistryOver 200 illustrations, now in full color throughoutComplete glossary and indexQuestion sets at the end of each chapter to check for understandingOnline solutions manual on a companion website for professorsThe Chemistry of Beer: The Science in the Suds, 2nd Edition is designed to engage students in an introductory chemistry course. Optional material extends the level to make it a useful supplement for a brewing science course. The material and style of presentation will interest brewing professionals, others in the beverage industry, advanced homebrewers, and beer enthusiasts.
Häftad, Engelska, 2025
1 464 kr
Skickas inom 5-8 vardagar
Focused on brewing science, process, and quality, this is a comprehensive textbook on beer production, from the underlying biology and chemistry to process steps, packaging, testing, and service of beer and related products. Mastering Brewing Science is a complete resource for brewing students as well as established professionals, with coverage of brewing processes, beer quality assurance, and related industries such as hop and malt preparation. The text strikes a balance among essential scientific concepts, treatment of raw materials, procedures and equipment for beer brewing, and protecting and evaluating product quality. Understanding the science of beer production will enable readers to troubleshoot problems in the brewery, a critical skill for a career in beer. Mastering Brewing Science begins with a high‐level discussion of the brewing process. Subsequent chapters review the fundamentals of biology and chemistry with application to the brewing process. The remaining material covers the processes and procedures to make quality beer and related beverages, including a focus on each of the four raw materials. Hundreds of illustrations, many in full color, explain the equipment and processes. The newly revised and updated Second Edition of Mastering Brewing Science includes: End-of-chapter review questions.Twenty-six “Case Studies” focused on real-world, practical problems for discussion.Coverage of alternative beverages including low alcohol beer, gluten-free beer, flavored malt beverages, hard seltzer, hemp beer, high-gravity brewing, and brewing with bacteria.Expanded coverage of water, malt, hops and yeast, each with its own chapter.Techniques for effective standard operating procedures (SOPs).Strong coverage of workplace safety throughout, with all safety coverage tabulated together in the index.Many procedures for beer preparation and quality testing of beer, raw materials, and packaging. All procedures are tabulated in the index.Mastering Brewing Science is an essential learning resource for students in brewing science or technology programs or as a valuable resource for brewing professionals.
Häftad, Engelska, 2019
1 150 kr
Tillfälligt slut
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.