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In Brewing Chemistry and Technology in the Americas 58 brewing science experts answer the “Who,” “What,” “How,” and “Why” of brewing chemistry. Like most scientific disciplines, brewing chemistry has become increasingly complex. Specialization of the scientists involved in various phases of brewing chemistry has increased to a level that it is often difficult for different sectors to communicate. This book provides a simple and easy-to-understand overview of the current science underlying the brewing processes and functions that exist across nearly any size operation. It will quickly build bridges of brewing chemistry knowledge among these specialists.

Peter Gales’ team of contributing authors demystifies brewing science by providing answers on hundreds of topics in a clear question and answer format:

• What are the most important analytical tests for malt, and what ranges of values are generally found to be acceptable to brewers? Chapter 4 has the answers.
• How do various brewing materials compare on a cost basis? Chapter 5 shows you how.
• What new technologies have been used to rapidly identify brewery contaminants? Chapter 7 explains your options in this important area.

Greg Casey’s 120 Cause-and-Effect Fishbone Diagrams add years of troubleshooting experience to your brewing operation.

The second part of this book contains a powerful tool that will improve your brewing operation across all of its functions. As a brewing scientist, Greg Casey is renowned for his educational lectures on process control using his Cause-and-Effect Fishbone Diagrams. These diagrams are a visual way of representing the relationship between an “effect” of interest to a maltster or brewer (e.g., beer flavor stability) and observed “causes” influencing or correlating with the stated effect, e.g., time, temperature, total in package oxygen.

Using the Fishbones provided in the book, a cross-functional team consisting of personnel from QA, R&D, Brewing support functions, plant management, and operations can capably troubleshoot a problem triggered by a loss in process control for a particular beer quality or processing productivity parameter. The Fishbones capture “Supply Chain Lessons in Improved Process Control for Product Quality Attributes and Plant Productivity Metrics” and have been developed over Greg Casey’s brewing science career. For the first time ever, these tools are available to all.

Brewing Chemistry and Technology in the Americas

Q&A Chapters

The American Lager Beer Style

Water

Barley

Malting

Adjuncts

Hops

Yeast and Microbiology

Biochemical Regulation and Control

Practical Brewing for the Chemist

Analytical Chemistry

Process-Specific Instrumentation

Additional Sources of Information

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Cause and Effect Fishbone Diagrams

Yeast Management Processes Impacting Yeast Viability & Vitality

Propagation—Design Considerations
Propagation—Processing Specifications
Cropping
Yeast Storage
Acid Washing
Pitching
Aber Yeast Monitors

Process Control for Yeast Viability & Vitality

Types of Stresses
Bill of Materials, Oxygen & Trub!
Just FAN!
Yeast Foods
Just Zinc!

Assaying Yeast Viability & Vitality

Metabolic Activity Based and “Smartly Said Stains: Fluorescent, DNA, Protein & Categories Methylene Blue/Flow Cytometry & “The Scope” Enzyme Activity & Molecular Biology Magnesium Release VDK Reduction/Acidification

Drivers of Beer Drinkability

Malt/Adjuncts/Salts/Additives
Hops
Yeast
Make Beer Process
Sapporo Says!
Sensory Science

Malting & Brewing Process Control for Beer Flavor Stability

Bill of Materials – Malt
Malting: Storage to Germination
Malting: Kilning
Malt: Attributes & Predictive Tests
Malt: LOX!
Brewhouse: Milling & Mashing
Brewhouse: Lautering
Brewhouse: Hops
Brewhouse: Kettle Boiling and Whirlpools
Fermenting: Yeast!
Fermentation: Fermenting & CIP/SIP
Finishing: Filtration, Chillproofing, & Processing
Packaging: Process & Materials
Distribute Product

Beer Flavor Stability – Gauge

Assaying & Predicting Beer Flavor Stability: No Silver Bullet!
Assaying & Predicting Beer Flavor Stability: Forcing Tests & Temperature Effects
Assaying & Predicting Beer Flavor Stability: ESR Principles
Assaying & Predicting Beer Flavor Stability: ESR Assay Metrics
Assaying & Predicting Beer Flavor Stability: ESR, SO2 & Beer Chemistry Based Assays
Beer Flavor Stability Assays: Markers, Reducing Power & Sensory
Beer Flavor Stability Assays: Acronyms Gone Wild!
Indicators of Beer Flavor Stability: Dicarbonyls
“Nonenal Potential” & Beer Flavor Stability
Beer Flavor Stability: “The Good, the Bad and the Ugly”

Volatile Organics: Acetaldehyde

Factors Influencing Acetaldehyde Levels in Beer

Volatile Organics: VDK

Process Control for Diacetyl: Brewhouse & Novel Technologies
Process Control for Diacetyl: Yeast & Gauge Considerations
Process Control for Diacetyl: Design, Fermenting & Aging

Volatile Organics: Esters

Process Control for Esters in Beer: Design Considerations
Process Control for Esters in Beer: Nutritional Considerations
Process Control for Esters in Beer: Yeast Considerations
Process Control for Esters in Beer: Fermenting
Practical Factors Affecting Ester Levels in Beer
Process Control for Esters in Beer: Gauge

Volatile Organics: Higher Alcohols

Yeast & Bill of Materials
Design, Gauge & Fermentation

Process Control for DMS

Malt & DMSP Specifications
Barley Supply Through Kilning
Brewhouse: Design Considerations
Bill of Materials: Malt, Hops & Carbon Dioxide
Kinetics & Kettle Operations
Whirlpool Through Fermentation

Process Control for Sulfidic & Sulfitic Flavors

Sulfur Dioxide: Bill of Materials & Yeast
Sulfur Dioxide: Brewhouse Through Finishing & Gauge
Sulfur Dioxide: Post-Fermentation & Gauge
Process Control for H2S & Thiol in Beer: Bill of Materials
Process Control for H2S & Thiol in Beer: Yeast
Process Control for H2S & Thiol in Beer: Brewhouse & Fermenting
Process Control for H2S & Thiol in Beer: Aging & Finishing
Process Control for H2S & Thiol in Beer: Gauge
Lightproof (“Skunky”) Resistance

Process Control for pH & Organic Acids

Organic Acids
Strategies to Control Beer pH

Process Control to Avoid Flavor Defects

Soapy, Goaty, Caprylic Off-Flavors
Medicinal/Phenolic/Astringent/Grainy Off-Flavors: Bill of Materials & Yeast
Medicinal/Phenolic/Astringent/Grainy Off-Flavors: Brewhouse & Gauge
Musty Off-Flavors

Process Control to Prevent Gushing in Beer

Bill of Materials & Malt Molds
Make Through Ship Beer & Gauge

Process Control for Beer Foam

Bill of Materials: Malt
Bill of Materials: Malt Proteins (LTP, LBPs, & Protein Z)
Bill of Materials: Hops & Yeast
Milling, Mashing, Lautering & Kettle Boiling
Fermenting & Aging
Finishing, Packaging & Dispensing
Tiny Bubbles & Foam Physics
Foam-Positive & Foam-Negative Compounds
Assays for Beer Foam

Process Control for Yeast Flocculation

Genetics of Flocculation: Go with the Flo!
Physiology of Flocculation
Brewing, Fermenting & Yeast Management Processes
Mechanism & Gauge

Process Control for Mycotoxins in Malting

DON Control in Malting

Process Control for Micro Stability of Beer

Beer Attributes

Process Control for Wort & Beer Filterability

Malt & A Tale of Two Pentosans!
Mashing Through Lautering
Aging Through Finishing
DE Filtration
CFMF
Wort Predictive Tests: Gauge & Modeling

Process Control for Beer Physical Stability

Bill of Materials
Milling, Mashing, Lautering, Kettle Boiling & Whirlpool Processes
Fermenting, Aging & Filtration Processes
Chillproofing: Targeting Haze Proteins
Chillproofing: Targeting Haze Proteins by Silica
Chillproofing: Targeting Haze Proteins by Enzymes, Tannins or Finings
Chillproofing: Tannoids 101 & PVP/PVPP!
Finishing, Packaging & Shipping Processes
Gauge: Predictive Tests
Gauge: Haze 101 – Light Scattering, Types of Haze & Diagnostic Checks

Process Control to Prevent Can Leakers

Abrasion Leakers
Score Leakers
Surface Leakers

Publish Date: 2007
Format: 8.5” x 11” spiral-bound softcover
ISBN: 978-1-881696-09-4
Pages: 248
Images: 69 images
Publication Weight: 2 lbs