Mastering Brewing Science (eBook)

Matthew Farber, PhD, is the founder and director of the Brewing Science Certificate Program at the University of the Sciences in Philadelphia, where he is a faculty member in the Biology department. Roger Barth, PhD, has been a faculty member in the Chemistry department at West Chester University since 1985. He created and teaches a course on the Chemistry of Beer and is the author of its textbook: The Chemistry of Beer: The Science in the Suds (Wiley, 2013).

About the Authors

Preface

Acknowledgements

Chapter 1 Brewing Quality Overview

1.1 Ingredients

1.2 Brewing overview

1.3 A Scientific History of Brewing

1.4 Introduction to Beer Quality

Chapter 2 Chemistry for Brewing

2.1 Atoms

2.2 Bonding and Compounds

2.3 Molecules

2.4 Intermolecular Forces

2.5 Structure of Molecules

2.6 Organic Chemistry and Functional Groups

2.7 Chemical Reactions

Chapter 3 Biology for Brewing

3.1 Macromolecules

3.2 Membranes

3.3 Cellular Structures

3.4 The Central Dogma

Chapter 4 Raw Materials

4.1 Water

4.2 Malt

4.3 Hops

Chapter 5 Grain Handling and Milling

5.1 Malt storage and Transfer

5.2 Milling

Chapter 6 Mashing

6.1 Starch hydrolysis

6.2 Enzymes

6.3 Mashing process

6.4 Mash conversion vessel design and operation

6.5 The use of adjuncts

6.6 Enzymes and processing aids

Chapter 7 Wort Separation

7.1 Wort Separation Processes

7.2 Flow and Pressure

7.3 Lipid Removal

7.4 Management of Spent Grains

Chapter 8 Boiling, Wort Clarification, and Chilling

8.1 Heat Transfer

8.2 Boiling Technology

8.3 Boiling Chemistry

8.4 Chilling

Chapter 9 Fermentation

9.1 Fermentation Process

9.2 Fermentation Reactions

9.3 Energy and ATP

9.4 Oxidation, Reduction and NAD

9.5 Fermentation Equipment

9.6 Temperature Monitoring and Control

9.7 Yeast handling and repitching

9.8 Yeast Propagation

Chapter 10 Conditioning

10.1 Warm Conditioning

10.2 Clarification

10.3 Carbonation

10.4 Beer Aging

10.5 Analytical and Quality Control Procedures for Conditioning

Chapter 11 Packaging and Serving

11.1 Kegs and Casks

11.2 Gas Laws

11.3 Keg Dispense System

11.4 Bottles

11.5 Cans

11.6 Filling Bottles and Cans

11.7 Beer Service and Packaging Quality

Chapter 12 Flavor

12.1 Flavor Anatomy and Chemistry

12.2 Flavor Compounds

12.3 Off-Flavors

12.4 Analysis and quality control to monitor flavor consistency

Chapter 13 Color, Foam, and Haze

13.1 Light

13.2 Color

13.3 Foam

13.4 Haze

Chapter 14 Biological Stability

14.1 Identifying Spoilage Microorganisms

14.2 Microbial stabilization methods

14.3 Analytics and Quality Control of Microorganisms

Chapter 15 Mathematics of Quality

15.1 Statistics for Quality

15.2 Control charts

15.3 Dimensions, Units, and Conversions

15.4 Brewing Calculations

Chapter 16 Cleaning, CIP, and Sanitization

16.1 Cleaning a Brewery

16.2. Clean in place

16.3 Cleaning chemicals

16.4 Sanitizers

16.5 Analysis and quality control of cleaning effectiveness

Glossary

"This book is fascinating read and in this age of microbreweries is a must for the personnel of such establishments. It contains a considerable amount of information on chemistry and biology and would make an ideal textbook for a degree course on general science." -- Chromatographia, March 2020