Introduction To Brewing And Fermentation Science: Essential Knowledge For Those Dedicated To Brewing Better Beer

This book provides an up-to-date overview of the science behind the various operations involved in the making of beer, with particular emphasis on the craft industry, appealing to readers interested in expanding their understanding of the chemical, microbiological, and business aspects of brewery operation.

\n Format: Hardback
\n Length: 212 pages
\n Publication date: 09 February 2021
\n Publisher: World Scientific Publishing Co Pte Ltd
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This comprehensive book serves as an invaluable introduction to the intricate science of brewing and beer fermentation. Written by renowned experts in the field, it offers a contemporary and comprehensive overview of the various processes involved in the production of beer. With a focus on the craft industry, the book delves into the chemical, microbiological, and business aspects of brewery operations, appealing to readers who seek to deepen their understanding of these critical components.

The book is organized into chapters, each dedicated to a specific aspect of brewing. The first chapter provides an overview of the brewing process, from raw materials to finished beer. It discusses the different types of grains used, the brewing equipment and techniques employed, and the critical steps in the fermentation process.

The second chapter focuses on the microbiology of beer fermentation. It explores the diverse microorganisms that contribute to the flavor and aroma of beer, including yeast, bacteria, and fungi. The chapter discusses the role of each microorganism in the fermentation process and the factors that influence their growth and activity.

The third chapter examines the chemical composition of beer. It discusses the various compounds present in beer, such as carbohydrates, proteins, and hops, and their role in the taste and bitterness of the beverage. The chapter also explores the brewing process and the impact of different ingredients on the final beer product.

The fourth chapter explores the business aspects of brewing. It discusses the economics of brewing, the marketing and distribution of beer, and the regulatory framework that governs the industry. The chapter also provides insights into the challenges faced by small-scale breweries and the opportunities they offer for innovation and growth.

Throughout the book, subject-matter experts contribute their knowledge and unique perspectives on the most important topics in brewing. Their contributions provide readers with a deeper understanding of the science behind the craft of brewing and beer fermentation.

In conclusion, this comprehensive book serves as an essential resource for anyone interested in brewing and beer fermentation. It provides a thorough and up-to-date overview of the science behind the various operations involved in the production of beer, with particular emphasis on the craft industry. Whether you are a professional brewer, a beer enthusiast, or simply curious about the process, this book will provide you with valuable insights and knowledge.

\n Weight: 464g\n
Dimension: 158 x 235 x 23 (mm)\n
ISBN-13: 9789811225314\n \n