Chapter 2. Beer

  1. Charles W. Bamforth

Published Online: 16 NOV 2007

DOI: 10.1002/9780470995273.ch2

Food, Fermentation and Micro-organisms

Food, Fermentation and Micro-organisms

How to Cite

Bamforth, C. W. (ed) (2005) Beer, in Food, Fermentation and Micro-organisms, Blackwell Publishing Ltd, Oxford, UK. doi: 10.1002/9780470995273.ch2

Editor Information

  1. University of California Davis, USA

Publication History

  1. Published Online: 16 NOV 2007
  2. Published Print: 20 SEP 2005

ISBN Information

Print ISBN: 9780632059874

Online ISBN: 9780470995273

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Keywords:

  • beer;
  • malting and brewing;
  • saccharomyces;
  • hopping;
  • barley

Summary

This chapter contains sections titled:

  • Overview of malting and brewing

  • Barley

  • Mashing: the production of sweet wort

  • Water

  • Hops

  • Wort boiling and clarification

  • Wort cooling

  • Yeast

  • Brewery fermentations

  • Filtration

  • The stabilisation of beer

  • Gas control

  • Packaging

  • The quality of beer

  • Spoilage of beer

  • Beer styles