Brewing: Science and Practice (Woodhead Publishing in Food Science and Technology)

Brewing: Science and Practice......Page 1
Copyright Info......Page 2
TOC......Page 3
Preface......Page 14
1.2 Malts......Page 16
1.5 Milling and mashing in......Page 17
1.6 Mashing and wort separation systems......Page 18
1.8 Wort clarification, cooling and aeration......Page 19
1.10 The processing of beer......Page 20
1.11 Types of beer......Page 21
1.12 Analytical systems......Page 22
1.13 The economics of brewing......Page 23
1.15.2 General......Page 24
2.2.1 Malting in outline......Page 26
2.2.2 Changes occurring in malting grain......Page 29
2.2.3 Malting technology......Page 34
2.2.4 Malt analyses......Page 36
2.2.5 Types of kilned malt......Page 41
2.2.6 Special malts......Page 46
2.2.7 Malt specifications......Page 47
2.3.1 Mash tun adjuncts......Page 49
2.3.2 Copper adjuncts......Page 55
2.4 Priming sugars, caramels, malt colourants and Farbebier......Page 60
2.5 Supplementary enzymes......Page 61
2.6 References......Page 65
3.1 Introduction......Page 67
3.2 Sources of water......Page 68
3.3 Preliminary water treatments......Page 72
3.4 Secondary water treatments......Page 75
3.5 Grades of water used in breweries......Page 79
3.6 The effects of ions on the brewing process......Page 80
3.7 Brewery effluents, wastes and by-products......Page 83
3.7.1 The characterization of waste water......Page 84
3.7.2 The characteristics of some brewery wastes and by-products......Page 86
3.8.1 Preliminary treatments......Page 88
3.8.2 Aerobic treatments of brewery effluents......Page 90
3.8.3 Sludge treatments and disposal......Page 93
3.8.4 Anaerobic and mixed treatments of brewery effluents......Page 94
3.10 References......Page 97
4.1 Introduction......Page 100
4.2 Mashing schedules......Page 103
4.3.1 The grist......Page 110
4.3.2 Malts in mashing......Page 112
4.3.3 Mashing with adjuncts......Page 116
4.3.4 The influences of mashing temperatures and times on wort quality......Page 119
4.3.5 Non-malt enzymes in mashing......Page 125
4.3.6 Mashing liquor and mash pH......Page 128
4.3.7 Mash thickness, extract yield and wort quality......Page 131
4.3.8 Wort separation and sparging......Page 134
4.4.1 Wort carbohydrates......Page 137
4.4.2 Starch degradation in mashing......Page 142
4.4.3 Non-starch polysaccharides in mashing......Page 151
4.4.4 Proteins, peptides and amino acids......Page 157
4.4.6 Miscellaneous substances containing nitrogen......Page 161
4.4.7 Vitamins and yeast growth factors......Page 164
4.4.8 Lipids in mashing......Page 166
4.4.9 Phenols......Page 172
4.4.10 Miscellaneous acids......Page 176
4.4.11 Inorganic ions in sweet wort......Page 178
4.5 Mashing and beer flavour......Page 179
4.6 Spent grains......Page 181
4.7 References......Page 182
5.1 Intake, handling and storage of raw materials......Page 186
5.2 The principles of milling......Page 190
5.3 Laboratory mills......Page 193
5.4 Dry roller milling......Page 194
5.5 Impact mills......Page 197
5.7 Spray steep roller milling......Page 199
5.8 Steep conditioning......Page 201
5.10 Grist cases......Page 202
5.11 References......Page 203
6.1 Introduction......Page 204
6.2 Mashing in......Page 205
6.3.1 Construction......Page 209
6.3.2 Mash tun operations......Page 213
6.4.1 Decoction and double mashing......Page 214
6.4.2 Temperature-programmed infusion mashing......Page 216
6.5 Lauter tuns......Page 218
6.6 The Strainmaster......Page 226
6.7 Mash filters......Page 227
6.8 The choice of mashing and wort separation systems......Page 232
6.9 Other methods of wort separation and mashing......Page 235
6.11 Theory of wort separation......Page 237
6.12 References......Page 240
7.1 Introduction......Page 242
7.2 Botany......Page 243
7.3 Cultivation......Page 245
7.4 Drying......Page 249
7.5.1 Hop pellets......Page 251
7.5.2 Hop extracts......Page 253
7.5.3 Hop oils......Page 254
7.6.1 Damson-hop aphid (Phorodon humuli Schrank)......Page 255
7.6.2 (Red) Spider Mite (Tetranchus urticae Koch)......Page 258
7.6.4 Downy Mildew (Pseudoperonospora humuli (Miyabe and Tak.) G. W. Wilson)......Page 259
7.6.5 Powdery mildew (Sphaerotheca macularis (DC.) burr)......Page 260
7.6.6 Verticillium Wilt (Verticillium albo-atrum Reinke and Berth)......Page 261
7.6.7 Virus diseases......Page 262
7.7 Hop varieties......Page 263
7.8 References......Page 269
8.1 Introduction......Page 270
B. Specific compounds and mixtures of specific compounds......Page 271
8.2.2 Biosynthesis of the hop resins......Page 280
8.2.3 Analysis of the hop resins......Page 282
8.2.4 Isomerization of the  a-acids......Page 284
8.2.5 Hard resins and prenylflavonoids......Page 292
8.2.6 Oxidation of hop resins......Page 295
8.3.1 Introduction......Page 298
8.3.2 Hydrocarbons......Page 301
8.3.3 Oxygen-containing components......Page 303
8.3.4 Sulphur-containing compounds......Page 310
8.3.5 Most potent odorants in hop oil......Page 312
8.3.6 Hop oil constituents in beer......Page 313
8.3.7 Post fermentation aroma products......Page 315
8.4 Hop polyphenols (tannins)......Page 316
8.5 Chemical identification of hop cultivars......Page 317
8.6 References......Page 318
9.1 Introduction......Page 321
9.3.1 Introduction......Page 322
9.3.2 Proteins......Page 324
9.4 Carbohydrate-nitrogenous constituent interactions......Page 326
9.4.1 Melanoidins......Page 334
9.4.2 Caramel......Page 335
9.6 Copper finings and trub formation......Page 337
9.7 References......Page 339
10.1 Introduction......Page 341
10.2 The principles of heating wort......Page 343
10.3 Types of coppers......Page 347
10.4 The addition of hops......Page 356
10.5.1 Low-pressure boiling......Page 357
10.6 The control of volatile substances in wort......Page 358
10.7 Energy conservation and the hop-boil......Page 360
10.8 Hot wort clarification......Page 364
10.9 Wort cooling......Page 371
10.10 The cold break......Page 373
10.11 Wort aeration/oxygenation......Page 374
10.12 References......Page 375
11.1 Historical note......Page 378
11.2 Taxonomy......Page 381
11.3 Yeast ecology......Page 384
11.4 Cellular composition......Page 386
11.5 Yeast morphology......Page 387
11.6 Yeast cytology......Page 388
11.6.1 Cell wall......Page 389
11.6.1.1 Flocculation......Page 392
11.6.3 The plasma membrane......Page 394
11.6.4 The cytoplasm......Page 395
11.6.5 Vacuoles and intracellular membrane systems......Page 396
11.6.7 The nucleus......Page 397
11.7 Yeast cell cycle......Page 399
11.7.1 Yeast sexual cycle......Page 402
11.8 Yeast genetics......Page 404
11.8.1 Methods of genetic analysis......Page 405
11.8.2 The yeast genome......Page 408
11.9 Strain improvement......Page 410
11.10 References......Page 414
12.1 Introduction......Page 416
12.2 Yeast metabolism - an overview......Page 419
12.3 Yeast nutrition......Page 421
12.3.1 Water relations......Page 422
12.3.2 Sources of carbon......Page 424
12.3.5 Growth factors......Page 425
12.4 Nutrient uptake......Page 426
12.4.1 Sugar uptake......Page 427
12.4.2 Uptake of nitrogenous nutrients......Page 430
12.4.4 Ion uptake......Page 431
12.5.1 Glycolysis......Page 433
12.5.2 Hexose monophosphate (pentose phosphate) pathway......Page 436
12.5.3 Tricarboxylic acid cycle......Page 437
12.5.4 Electron transport and oxidative phosphorylation......Page 440
12.5.5 Fermentative sugar catabolism......Page 443
12.5.7 Storage carbohydrates......Page 445
12.5.8 Regulation of sugar metabolism......Page 449
12.5.9 Ethanol toxicity and tolerance......Page 453
12.6 The role of oxygen......Page 455
12.7 Lipid metabolism......Page 457
12.7.1 Fatty acid metabolism......Page 458
12.7.2 Phospholipids......Page 460
12.7.3 Sterols......Page 462
12.8 Nitrogen metabolism......Page 464
12.9 Yeast stress responses......Page 468
12.10.1 Organic and fatty acids......Page 469
12.10.2 Carbonyl compounds......Page 471
12.10.3 Higher alcohols......Page 474
12.10.4 Esters......Page 475
12.10.5 Sulphur-containing compounds......Page 477
12.11 References......Page 480
13.1 Introduction......Page 484
13.2 Measurement of yeast biomass......Page 485
13.3 Batch culture......Page 489
13.3.1 Brewery batch fermentations......Page 492
13.3.2 Effects of process variables on fermentation performance......Page 493
13.4 Yeast ageing......Page 497
13.5 Yeast propagation......Page 498
13.5.1 Maintenance and supply of yeast cultures......Page 499
13.5.2 Laboratory yeast propagation......Page 501
13.5.3 Brewery propagation......Page 502
13.6 Fed-batch cultures......Page 505
13.7 Continuous culture......Page 507
13.8 Immobilized yeast reactors......Page 510
13.9 Growth on solid media......Page 512
13.10.1 Microbiological tests......Page 513
13.10.2 Biochemical tests......Page 514
13.10.3 Tests based on cell surface properties......Page 515
13.10.4 Non-traditional methods......Page 516
13.11 Measurement of viability......Page 517
13.12 Assessment of yeast physiological state......Page 519
13.13 References......Page 521
14.1 Introduction......Page 524
14.2.1 Fermentability of wort......Page 525
14.2.2 Time course of fermentation......Page 526
14.2.3 Heat output in fermentation......Page 527
14.3.1 Choice, size and shape of vessels......Page 529
Metals and design......Page 531
Vessel fittings......Page 532
Addition of yeast (pitching)......Page 534
Temperature control......Page 536
Cleaning of vessels......Page 540
Vessels and rooms......Page 541
Operation......Page 543
Operation......Page 544
New developments......Page 545
14.4.3 Burton Union fermentation......Page 546
14.5 Continuous fermentation......Page 547
Tower fermenters......Page 548
Technology......Page 550
Operation......Page 552
Future......Page 553
14.6.1 Specific gravity changes......Page 554
14.6.2 Other methods......Page 555
14.8 References......Page 556
15.1 Introduction......Page 558
15.2.1 Principles of secondary fermentation......Page 559
Diketones......Page 560
Sulphur compounds......Page 561
Lager methods......Page 562
Oxygen control......Page 563
Colour......Page 564
Aroma......Page 565
Water......Page 566
Cooling......Page 567
Insulation......Page 569
15.3.1 Mechanisms for haze formation......Page 570
15.3.2 Removal of protein......Page 571
Adsorption......Page 572
Adsorption......Page 574
Proanthocyanidin free malt......Page 575
15.3.5 Hazes from other than protein or polyphenols......Page 576
15.4.1 Carbon dioxide saturation......Page 577
15.4.2 Carbon dioxide addition......Page 579
15.4.3 Carbon dioxide recovery......Page 580
Sedimentation and fining......Page 582
Centrifugation......Page 584
Filtration......Page 586
15.5.2 Beer filtration......Page 589
Powder filtration......Page 591
Vacuum distillation......Page 597
Reverse osmosis......Page 598
Control of fermentation......Page 599
15.6.2 Ice beers......Page 600
15.6.3 Diet beers......Page 601
15.8 References......Page 602
16.1 Introduction......Page 604
16.1.2 Bouza......Page 605
16.1.4 Busaa and some other beers......Page 606
16.1.5 Southern African beers......Page 607
16.2 Malting sorghum and millets......Page 608
16.3 Brewing African beers on an industrial scale......Page 612
16.4 Attempts to obtain stable African beers......Page 616
16.5 Beer composition and its nutritional value......Page 617
16.6 References......Page 619
17.1 Introduction......Page 621
17.2 The microbiological threat to the brewing process......Page 622
17.3.1 Detection of brewery microbial contaminants......Page 625
17.3.2 Identification of brewery bacteria......Page 628
17.3.3 Gram negative beer spoiling bacteria......Page 629
17.3.4 Gram positive beer spoiling bacteria......Page 636
17.3.5 Beer spoilage yeasts......Page 640
17.3.6 Microbiological media and the cultivation of micro-organisms......Page 643
17.4 Microbiological quality assurance......Page 647
17.5.1 Sampling devices......Page 649
17.6 Disinfection of pitching yeast......Page 651
17.7 Cleaning in the brewery......Page 652
17.7.1 Range of cleaning operations......Page 655
17.7.2 CIP systems......Page 658
17.7.3 Cleaning agents......Page 659
17.7.4 Cleaning beer dispense lines......Page 662
17. 8 References......Page 663
18.2 History of brewhouse development......Page 665
18.2.1 The tower brewery lay-out......Page 666
18.2.2 The horizontal brewery lay-out......Page 668
18.3.1 Experimental brewhouses......Page 669
18.3.2 Micro- and pub breweries......Page 670
Sensors......Page 672
18.4.2 Scheduling of brewhouse operations......Page 673
18.5 Economic aspects of brewhouses......Page 675
18.7 References......Page 676
19.1 Chemical composition of beer......Page 677
19.1.1 Inorganic constituents......Page 679
19.1.2 Alcohol and original extract......Page 681
19.1.3 Carbohydrates......Page 685
Non-volatile......Page 687
Volatile......Page 688
Non-volatile......Page 700
Volatile......Page 704
19.1.6 Sulphur-containing constituents......Page 706
19.2 Nutritive value of beer......Page 709
19.3 Colour of beer......Page 710
19.4 Haze......Page 712
19.4.1 Measurement of haze......Page 713
19.4.2 Composition and formation of haze......Page 714
19.4.3 Prediction of haze and beer stability......Page 715
19.5 Viscosity......Page 717
19.6 Foam characteristics and head retention......Page 718
19.6.1 Methods of assessing foam characteristics......Page 719
19.6.2 Beer components influencing head retention......Page 722
19.6.3 Head retention and the brewing process......Page 724
19.7 Gushing......Page 725
19.8 References......Page 727
20.1 Introduction......Page 731
20.2 Flavour - taste and odour......Page 732
20.3 Flavour stability......Page 743
20.4 Sensory analysis......Page 748
20.5 References......Page 772
21.1 Introduction......Page 774
21.2 General overview of packaging operations......Page 775
21.3 Bottling......Page 776
Depalletizing and palletizing......Page 777
Secondary packaging......Page 778
Washing......Page 779
Empty bottle inspection......Page 781
Labelling......Page 782
21.3.2 Managing beer flow......Page 785
Sterile filtration......Page 786
Standard filling......Page 787
Aseptic filling......Page 794
Crowning......Page 795
Tunnel pasteurization......Page 797
21.3.3 Managing plant cleaning......Page 800
21.3.4 Materials for making bottles......Page 801
21.4.1 The beer can......Page 802
21.4.2 Preparing cans at the brewery for filling......Page 803
21.4.3 Can filling......Page 804
21.4.4 Can closing (seaming)......Page 805
21.5 Kegging......Page 807
21.5.1 The keg......Page 808
Flash pasteurization......Page 809
21.5.3 Handling of kegs......Page 811
21.5.4 Keg internal cleaning and filling......Page 812
21.5.5 Keg capping and labelling......Page 817
21.5.6 Smooth flow ale in kegs......Page 818
21.6.1 The cask......Page 820
21.6.2 Handling casks......Page 821
21.6.3 Preparing beer for cask filling......Page 822
21.6.4 Cask filling......Page 823
21.7 Summary......Page 824
21.8 References......Page 825
22.2 Warehousing......Page 827
Stock control......Page 828
22.2.2 Safety in the warehouse......Page 829
22.3.1 Logistics......Page 830
Delivery......Page 831
22.3.2 Quality assurance......Page 832
22.5 References......Page 833
23.1 Introduction......Page 834
23.3.1 Hygiene......Page 835
23.4 Beer dispense......Page 836
Carbon dioxide......Page 837
Beer pumps......Page 838
23.4.2 Cask beer......Page 839
Tapping......Page 841
Hygiene......Page 842
Throughput......Page 844
23.6 New developments in trade quality......Page 845
23.8 References......Page 846
Introduction......Page 847
References......Page 862