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Introduction to Brewing and Fermentation Science
Introduction to Brewing and Fermentation Science

This book provides an up-to-date overview of the science behind the various operations involved in the making of beer.

Item No. 25314

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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

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