Essays in Brewing Science
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Beschreibung
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.
This book is an original and comprehensive examination of brewing from the perspective of a real brewer. It incorporates the latest ideas from published research and from conversations with researchers and practical brewers alike. The book departs from the traditional sequential approach to pursue brewing in the manner a brew master would approach 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 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.
Addresses all factors throughout the process that impinge on a single beer quality (e.g. foam, color, or flavor) Approaches the brewing process by examining all aspects of the process for causes and effects Incorporates the latest ideas from published research and from conversations with researchers and practical brewers alike
Autor*in
Michael J. Lewis
Themen in »Essays in Brewing Science«
brewing brewing science enzymes fermented beverage malting microbiology phenols
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From the reviews:
"The authors have considerable experience in brewing science, and they have chosen to present their knowledge in a format useful to those interested in learning more about brewing. … Each chapter forms a relatively complete essay on the topic. Extensive index helpful to readers looking for specific information. Summing Up: Recommended. Upper-division undergraduates; graduate students; professionals." (L. E. Erickson, CHOICE, Vol. 44 (9), May, 2007)
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