Edited by John D. Sheppard
John Sheppard is a Professor in the Department of Food, Bioprocessing and Nutrition Sciences at North Carolina State University. He received a PhD in Chemical Engineering from McGill University in Montreal, Canada and an MBA from ESCP in Paris, France. Dr Sheppard currently teaches the science and technology of biopharmaceutical production and brewing at NCSU. His research is focused on the development and control of fermentation processes, especially applied to yeast and brewing. He is a registered PE and has been the Director of the NC State Research Brewery since 2006.Written as an introduction to the science of brewing and beer fermentation, this book provides an up-to-date overview of the science behind the various operations involved in the making of beer. Various subject-matter experts contribute their knowledge and unique perspectives on the most important topics in brewing, appealing to all readers wishing to expand their understanding of the chemical, microbiological and business aspects of brewery operation, with particular emphasis on the craft industry.
Introduction to Brewing and Fermentation Science
Chapter 1:
Introduction
Chapter 2:
Brewhouse Operations
Chapter 3:
Yeast and Fermentation
Chapter 4:
Beer Finishing
Chapter 5:
Malting
Chapter 6:
Hops in Beer
Chapter 7:
Water Quality and Usage
Chapter 8:
Beer Chemistry and Testing
Chapter 9:
The Craft Beer Industry
Author Biographies
Index
Publish Date: 2021
Format: 6” x 9.25” hardcover
Pages: 205
Publication Weight: 2 lbs
Edited by John D. Sheppard
Introduction to Brewing and Fermentation Science