Essays in Brewing Science

  • Michael J. Lewis
  • Charles W. Bamforth

Table of contents

  1. Front Matter
    Pages I-VIII
  2. Qualities

    1. Front Matter
      Pages I-VIII
    2. Michael J. Lewis, Charles W. Bamforth
      Pages 3-12
    3. pH
      Michael J. Lewis, Charles W. Bamforth
      Pages 13-19
    4. Michael J. Lewis, Charles W. Bamforth
      Pages 20-27
    5. Michael J. Lewis, Charles W. Bamforth
      Pages 28-42
    6. Michael J. Lewis, Charles W. Bamforth
      Pages 43-57
    7. Michael J. Lewis, Charles W. Bamforth
      Pages 58-68
    8. Michael J. Lewis, Charles W. Bamforth
      Pages 69-73
  3. Processes

    1. Front Matter
      Pages I-VIII
    2. Michael J. Lewis, Charles W. Bamforth
      Pages 77-92
    3. Michael J. Lewis, Charles W. Bamforth
      Pages 93-104
    4. Michael J. Lewis, Charles W. Bamforth
      Pages 105-113
    5. Michael J. Lewis, Charles W. Bamforth
      Pages 114-130
    6. Michael J. Lewis, Charles W. Bamforth
      Pages 131-142
    7. Michael J. Lewis, Charles W. Bamforth
      Pages 143-160
    8. Michael J. Lewis, Charles W. Bamforth
      Pages 161-170
  4. Back Matter
    Pages 171-180

About this book

Introduction

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.

 

Keywords

brewing brewing science enzymes fermented beverage malting microbiology phenols

Authors and affiliations

  • Michael J. Lewis
    • 1
  • Charles W. Bamforth
    • 2
  1. 1.Professor Emeritus of Brewing Science Academic Director of Brewing Programs in University ExtensionUniversity of California–DavisDavisUSA
  2. 2.Chairperson, Department of Food Science and Technology Anheuser-Bush EndowedProfessorUniversity of California–DavisDavisUSA

Bibliographic information

  • DOI https://doi.org/10.1007/0-387-33011-9
  • Copyright Information Springer 2007
  • Publisher Name Springer, Boston, MA
  • eBook Packages Chemistry and Materials Science
  • Print ISBN 978-0-387-33010-5
  • Online ISBN 978-0-387-33011-2
  • About this book