醸造ハンドブック（第２版） Handbook of Brewing, Second Edition (Food Science and Technology) （2ND）

醸造ハンドブック（第２版）<br>Handbook of Brewing, Second Edition (Food Science and Technology) （2ND）

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醸造ハンドブック（第２版）
Handbook of Brewing, Second Edition (Food Science and Technology) （2ND）

Stewart, Graham G. (EDT)/ Priest, Fergus G. (EDT)

ウェブストア価格 ¥51,920（本体¥47,200）
Marcel Dekker Inc（2006/02発売）
外貨定価 UK£ 200.00
ポイント 472pt

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製本 Hardcover:ハードカバー版／ページ数 872 p.
言語 ENG
商品コード 9780824726577
DDC分類 663.3

基本説明

Focuses on recent developments in brewing, such as novel hop products, brewhouse technology, process control in the brewhouse, packaging technology, and approaches to maintaining beer quality.

Full Description

It has been ten years since its first edition, making the Handbook of Brewing, Second Edition the must have resource on the science and technology of beer production. It recounts how during this time, the industry has transformed both commercially and technically and how many companies have been subsumed into large multinationals while at the other extreme, microbreweries have flourished in many parts of the world. It also explains how massive improvements in computer power and automation have modernized the brewhouse while developments in biotechnology have steadily improved brewing efficiency, beer quality, and shelf life. In addition to these topics, the book, written by an international team of experts recognized for their contributions to brewing science and technology, also covers traditional beer styles as well as more obscure beverages such as chocolate- or coffee-flavored beers. It includes the many factors to be considered in setting up and operating a microbrewery as well as the range of novel beers and beer-related products currently being considered by the brewing industry. It also describes new avenues that challenge the brewer's art of manufacturing a quality beverage from barley-based raw materials.

Thorough and accessible, the Handbook of Brewing, Second Edition provides the essential information for those who are involved or interested in the brewing industry.

Preface
History of Industrial Brewing, Raymond G. Anderson
Beer Styles: Their Origins and Classification, Charles Papazian
An Overview of Brewing, Brian Eaton
Water, David G. Taylor
Barley and Malt, Geoffrey H. Palmer
Adjuncts, Graham G. Stewart
Hops, Trevor R. Roberts and Richard J.H. Wilson
Yeast, Inge Russell
Miscellaneous Ingredients in Aid of the Process, David S. Ryder and Joseph Power
Brewhouse Technology, Kenneth A. Leiper and Michaela Miedl
Brewing Process Control, Zane C. Barnes
Fermentation, James H. Munroe
Aging and Finishing, James H. Munroe
Packaging: A Historical Perspective, Tom Fetters
Packaging Technology, Alexander R. Dunn
Microbiology and Microbiological Control in the Brewery, Fergus G. Priest
Sanitation and Pest Control, Vernon E. Walter
Brewery By-Products and Effluents, Nick J. Huige
Beer Stability, Graham G. Stewart
Quality, George Philliskirk
Microbrewing, Johannes Braun and Brian H. Dishman
Innovation and Novel Products, Inge Russell Index