Brewing: New technologies

Hardback  500 pages  ISBN 1845690036      £135.00

• Reviews improvements in ingredients including cereals, malts and hops
• Discusses developments in fermentation, filtration and packaging technologies
• Analyses advances in safety and quality control
• Written by an international team of contributors

Brewing continues to be one of the most competitive and innovative sectors in the food and drink industry. This important book summarises the major recent technological changes in brewing and their impact on product range and quality.

The first group of chapters review improvements in ingredients, including cereals, adjuncts, malt and hops, as well as ways of optimising the use of water. The following sequence of chapters discuss developments in particular technologies from fermentation and accelerated processing to filtration and stabilisation processes as well as packaging. A final series of chapters analyse improvements in safety and quality control, covering such topics as modern brewery sanitation, waste handling, quality assurance schemes, and control systems responsible for chemical, microbiological and sensory analysis.

With its distinguished editor and international team of contributors, Brewing: new technologies will be a standard reference for R&D and Quality Assurance managers in the brewing industry.

Contents

• New brewing technologies: setting the scene C Bamforth, University of California, USA Introduction. The materials used in brewing. Brewing issues. Sources of further information.
• Providing cereals for brewing S E Heisel, America Malting Barley Association, USA Introduction. Quality evaluations. Commercialization of new malting varieties. Future trends. References.
• Developments in the supply of adjunct materials for brewing D L Goode, Kerry Bio-Science, Holland and A Arendt, National University of Ireland, Ireland. Introduction. Why use adjuncts? The range of traditional adjunct. Potential new adjunct sources. New developments to improve adjunct functionality. New beverages based on high adjunct levels. Future trends. Sources of further information. References.
• Malt and malt products N Davies, Muntons Plc, UK Introduction - factors driving change. Malting barley development. Malt processing. Malted ingredients. Sensory evaluation of malt and malted ingredients. Future trends. Sources of further information. References.
• The breeding of hops J Henning, Oregon State University, USA Introduction. Developments in hop breeding. Molecular techniques in hop cultivar development. Conclusion. References.
• The processing of hops C Schönberger, CO2 Extract Plant, Germany Introduction - the processing of hops. Hop pellets. Hop extracts. Isomerised hop products. Other hop products. Hop products and relevant beer analyses. Future trends. Sources of further information. References.
• Yeast genetics in brewing: new insights and opportunities D Quain, Coors Brewers, UK Introduction. Fundamentals. The yeast genome. The rise and fall of genetic modification. Genetic instability - problem or opportunity? Genetic differences between yeast species. Future trends. Sources of further information. Acknowledgements. References.
• Yeast supply and propagation in brewing D Quain, Coors Brewers, UK Introduction. Storage and supply of yeast cultures. Propagation. Active dried yeasts. Future trends. Sources of further information. Acknowledgements. References.
• Water in brewing M Euman and D Kierner, EUWA Water Treatment Plants, Germany Introduction. Water for use in breweries. Treatment technologies. Recycling. Future trends. References.
• The brewhouse J M H Andrews, Briggs of Burton Plc, UK Introduction. Milling. Mashing devices. Mash conversion vessels. Mash separation. Wort boiling. Energy recovery systems. Hot wort clarification. Wort cooling. Cold wort clarification. Cold wort oxygenation.
• Fermentation of beer C Boulton, Coors Brewers, UK Introduction. Current developments. Fermentation management. Yeast distribution in the fermenter. CO2 collection. Modelling fermentation. Continuous fermentation. High gravity brewing. Yeast physiology and fermentation performance. Future trends. Sources of further information. References.
• Accelerated processing of beer I Virkajarvi, VTT Technology, Finland Introduction. Diacetyl reduction. New techniques. Warm stabilization. Cold stabilization. Two maturation philosophies. Sources of further information. References.
• Filtration and stabilization of beer G Freeman, Brewing Research International, UK Introduction. Current filtration practice. Possibilities in recycling of kieselguhr. Crossflow filtration. Single-pass membrane filtration. Novel filter aids. Current stabilization process. Novel stabilizing systems. The effect of modern processing technologies on stability. Pasteurization. Future trends. Acknowledgements. References.
• Packaging of beer J Browne, Technical Management Support Ltd, UK Introduction. Trends in packaging formats. Developments in canning and bottling. Developments in handling kegs. Future trends. Sources of further information. Acknowledgements. References.
• Modern brewery sanitation D Loeffler, Loeffler Chemical Corporation, USA Introduction. Sanitation terminology. Theoretical aspects of cleaning. The use of water in cleaning. Detergents/cleaners. Mechanical aspects of cleaning. Temperature. Time. Sanitizers/Disinfectants. Future trends. Sources of further information. Acknowledgements.
• Waste handling in the brewing industry R Reed, Black & Veatch, UK Introduction. Assessment of the character and strength of wastewaters. Sources and nature of wastewater. Extent of treatment. Outline of processes and technology. Treatment processes. Summary of recent legislation. Management approaches for water and waste minimisation. Future trends. References.
• Quality assurance in brewing G Jackson, Brewing Research International, UK Introduction. Hazard analysis critical control points (HACCP). Quality management systems and ISO9001:2000. Integrated management systems € The BRC Global standard € Food. Feed materials scheme (FEMAS). Future trends.
• Brewing control systems: chemical analysis K J Siebert, Cornell University, USA Introduction. Brewing analytical methods. Detection, separation and measurement techniques. Combining different techniques. What and why do we measure? Where and how do we measure? Impact of brewery operation scale. Changes over time. Traditional, emerging and future methods. New technologies. References.
• Brewing control systems: microbiological analysis E Storgårds, A Haikara and R Juvonen, VTT Technology, Finland. Introduction. Classical microbiological methods. Optical techniques. Molecular methods for detection and identification. Indirect methods. Evaluation of yeast quality and quantity. Future trends. Sources of further information. References.
• Brewing control systems: sensory evaluation B Simpson, FlavorActiV Ltd, UK Introduction. Brands. Tasters. Assessment methods. Assessment facilities. Data analysis tools. Data reporting and distribution tools. Future trends. Sources of further information. Acknowledgements. References.
• The future of brewing C Bamforth, University of California, USA Choice. Impact of choice. Technical need drives research. Global influences. The nature of the brewing process in 2050.