Handbook of Brewing: Processes, Technology, Markets

Handbook of Brewing: Processes, Technology, Markets

Editor(s): Hans Michael Eßlinger

Published Online: 6 AUG 2009

Print ISBN: 9783527316748

Online ISBN: 9783527623488

DOI: 10.1002/9783527623488

About this Book

This comprehensive reference combines the technological know-how from five centuries of industrial-scale brewing to meet the needs of a global economy. The editor and authors draw on the expertise gained in the world's most competitive beer market (Germany), where many of the current technologies were first introduced.
Following a look at the history of beer brewing, the book goes on to discuss raw materials, fermentation, maturation and storage, filtration and stabilization, special production methods and beermix beverages. Further chapters investigate the properties and quality of beer, flavor stability, analysis and quality control, microbiology and certification, as well as physiology and toxicology. Such modern aspects as automation, energy and environmental protection are also considered.
Regional processes and specialties are addressed throughout the entire book, making this a truly global resource on brewing.

Table of contents

    1. You have free access to this content
    2. Chapter 7

      Wort Production (pages 165–205)

      Martin Krottenthaler, Werner Back and Martin Zarnkow

    3. Chapter 17

      Analysis and Quality Control (pages 437–475)

      Heinz-Michael Anger, Stefan Schildbach, Diedrich Harms and Katrin Pankoke

    4. Chapter 20

      World Beer Market (pages 497–513)

      Jens Christoph Riese and Dr. Hans Michael Eßlinger

    5. Chapter 22

      Automation (pages 531–554)

      Georg Bretthauer, Jens Uwe Müller and Markus Ruchter

    6. You have free access to this content

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