Download PDF Handbook of Brewing, Second Edition (Food Science and Technology)From Brand: CRC Press
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Handbook of Brewing, Second Edition (Food Science and Technology)From Brand: CRC Press
Download PDF Handbook of Brewing, Second Edition (Food Science and Technology)From Brand: CRC Press
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It has been ten years since its first edition, making the Handbook of Brewing, Second Edition the must have resource on the science and technology of beer production. It recounts how during this time, the industry has transformed both commercially and technically and how many companies have been subsumed into large multinationals while at the other extreme, microbreweries have flourished in many parts of the world. It also explains how massive improvements in computer power and automation have modernized the brewhouse while developments in biotechnology have steadily improved brewing efficiency, beer quality, and shelf life.
In addition to these topics, the book, written by an international team of experts recognized for their contributions to brewing science and technology, also covers traditional beer styles as well as more obscure beverages such as chocolate- or coffee-flavored beers. It includes the many factors to be considered in setting up and operating a microbrewery as well as the range of novel beers and beer-related products currently being considered by the brewing industry. It also describes new avenues that challenge the brewer’s art of manufacturing a quality beverage from barley-based raw materials.
Thorough and accessible, the Handbook of Brewing, Second Edition provides the essential information for those who are involved or interested in the brewing industry.
- Sales Rank: #1672291 in Books
- Brand: Brand: CRC Press
- Published on: 2006-02-22
- Original language: English
- Number of items: 1
- Dimensions: 9.21" h x 1.81" w x 6.14" l, 2.94 pounds
- Binding: Hardcover
- 872 pages
- Used Book in Good Condition
Review
"[provides] the reader with information on the latest scientific research on the health-promoting properties of these products. I highly recommend [this book] to anyone (i.e. students, scientist and manufacturers) involved in this field because of the wealth of information provided." - International Journal of Dairy Technology "an excellent resource for food science/microbiology researchers. This topic is very unique and there is not a comparable resource." in Food Allergy News
Most helpful customer reviews
19 of 19 people found the following review helpful.
Not for the faint of heart
By Brian LeBaron
This is a serious book. Weighing in at over 800 pages, the Handbook of Brewing (2nd Ed.) is a dense tome of scientifically analyzed aspects of brewing. The reason I'm reviewing this book is because one of the two reviews for it is not only negative, but claims that it is not "in depth." He and I must have a different idea of in-depth. This book is pure science - you will not find hearsay and conjecture. You will not find anecdotal evidence. Every chapter in this book has an extensive reference section. It was written by scientists for scientists. The editors are Ph.Ds; each chapter has its own author(s), with their own unique credentials. I will paste a small excerpt from the chapter of miscellaneous additives to give you an idea what to expect:
"Discriminating between [kappa], [iota], and [lambda] carrageenans and furcellaran is important when formulating any kind of fining material for wort or beer to provide the most desirable functional properties. When [kappa] carrageenan forms protein-carrageenan complexes, the carrageenan moiety appears to form brittle gels, resulting in the formation of rather compact but not tightly bound sediments. Iota carrageenan, in the presence of Ca, Mg, and K ions, forms elastic gels. [...] In practical brewing studies, [kappa] carrageenan strongly removes from wort the hot and cold break proteins and other proteins that would eventually cause chill haze."
If you have at least a vague understanding of what is being talked about, and more importantly an interest in such things, this book may be for you. It is quite good at explaining in sufficient detail what some of the more obscure jargon means. The 22 chapters of the book cover a wide range of topics. This book is clearly for the science-minded, though; it is not for the brewer who doesn't use hydrometers, who doesn't take meticulous records, or who doesn't do any calculations before brewing. There is nothing wrong with those sorts of people, but some of us (I have a significant science background) want to REALLY know what's going on in our vessels. The casual homebrewer will probably not benefit much from this book. The casual homebrewer will also probably not read most of this book (and I don't blame him in the slightest). Its length and depth are that of a textbook and so this "Handbook" should not be used as a pocket reference while you've got wort on the stove, like, say Palmer's (admittedly indispensable) How to Brew. This book is for someone with a significant brewing background. It is for someone who has read Palmer, Papazian, Zainasheff, etc. and still wants to know more, much more. It is for someone who finds reports on internet brewing forums underwhelming, at times unbelievable, and almost universally un-rigorous. It is also noticeably geared towards larger-scale brewing. If I ever make it so far as to open a microbrewery, this book would undoubtedly be on my desk at all times, with bookmarks popping out, pages dog-eared, and handwritten notes in the margins. This is a great book, but it is most certainly not for every brewer, or even most. I think the target audience, however, would be very happy with this book (some expenses are worth it).
5 of 6 people found the following review helpful.
Great Resource
By B. Butler
I am using this book as a resource for my bioengineering senior design project. It is a great overview of the entire process. It explains brewing terminology clear enough for the novice brewer, but also gives enough detail to satisfy the experts.
0 of 0 people found the following review helpful.
Came in with damage on the edges
By Alan Levine
This is not a cheap book, I know international shipping is not your strength... but it came a little damaged, and for the price of the book you should pack it a little better.
besides that, the book is great. I'm a chemical engineer and I can understand it perfectly, but it's not for the the everyday homebrewer, it has a lot of chemical and biochemical therms and explanations in it, but if you have some chemistry and biochemistry knowledge, it's the best you get.
just used it to set up a microbrewery, great help around beer making processes.
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