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This book details the research that has been devoted to the range of quality attributes of beer. It is the first book to approach beer in this way and comprises an essential reference for anyone seeking an authoritative account of the science of beer appearance, flavor, stability and wholesomeness. The in-depth look at aspects of brewing that this book provides makes it perfect for employees on the technical production side of the alcoholic beverage industry, students studying the subject and people involved in related and associated biotechnology industries, the brewing industry, as well as academic researchers.

Focusing on the quality of beer and the impact of raw materials and processing on the consumer’s experience, the authors help their readers think about beer production differently than ever before. This title helps readers to consider beer from all perspectives of sensory evaluation from sight to scent to flavor.

Beer: A Quality Perspective

Beer Foam: Achieving a Suitable Head

Beer foam physics
Beer components that influence foam quality
Non-starch polysaccharides
Hop acids
Other foam negative/positive beer constituents
Manipulating the brewing process to optimize foam quality

Beer Flavour

The flavor unit
Brewing raw materials and beer flavor
Impact of beer production processes
In-pack flavor changes
Taints and off-flavors
Holistic flavor perception

The Flavour Instability of Beer

Factors impacting the shelf life of beer
The impact of temperature
The chemistry of flavor change in beer
An evaluation of processes from barley to beer in the context of flavor instability

Colloidal Stability of Beer

Biological stability
Importance of whole process to ensure stability
Chill haze
Protein in beer
Beer polypeptides and their functions
Identifying polypeptides by size
Identifying polypeptides by amino acid composition
Identifying polypeptides by hydrophobicity
Summary of polypeptides
Methods of detecting polyphenols
Polyphenols in beer
Haze-forming reactions between polypeptides and polyphenols
Stabilization treatments
Combined stabilization system (CSS)
Other treatments
Other non-biological hazes
Testing the effectiveness of beer stabilization
Haze identification

Microbiological Stability of Beer

Overview of microbial spoilage
Outline of the brewing process
Raw materials
Storage and finishing
Packaging and packaged beer
Improving microbiological stability
Quality control

Beer Gushing

Physical background of gushing
Primary gushing
Secondary gushing

Beer Color

Color perception
Measuring color
Standard methods for measuring beer color
Origins of beer color

Beer and Health

Hypertension and stroke
The digestive system
The reproductive system
Brain and cognitive function
Kidney and urinary tract

Appendix: Practicalities of achieving quality
Definitions of quality
Responsibility for quality
Quality systems
Quality assurance versus quality
The cost of quality
Statistical process control
Process capability
Control charts
Standard methods of analysis
Setting specifications and monitoring performance
Hazard analysis critical control points (HACCP)
Publish Date: 2009
Format: 7” x 9.75” hardcover
Pages: 300
Publication Weight: 3 lbs

Edited By Charles W. Bamforth

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