The Brewers' Handbook
The Complete Book To Brewing Beer
Features and Benefits
- Explains beer brewing in plain English
- Comprehensive coverage on all facets of the beer brewing process
- Provides a useful step-by-step guide to brewing beer
- Reviewed by leading experts in the beer brewing industry
- Provides an overview of the U.S. beer brewing industry (beer sales, beer categories, advertising, beer distribution, and government regulation)
- No prior knowledge of brewing beer required
Description
The Brewers' Handbook is intended to provide an introduction to brewing beer, and to give a balanced, reasonably detailed account of every major aspect of the brewing process. This book not only discusses brewing beer on a large-scale commercial basis but it has made every effort to address beer brewing practices typically used by craft brewers. Thus its applicability extends to home brewers and to individuals working in the brewing industry and related fields.
Contents
PrefaceTechnical Contributors
Ch. 1 U.S. Beer Market
The U.S. beer industry got its start in the 1840s and 1850s with the introduction of lager beer. Ch. 2 Barley Malts
Barley malt is to beer as grapes are to wine. Ch. 3 Hops
Hops, a minor ingredient in beer, are used for their bittering, flavoring, and aroma-enhancing powers. Ch. 4 Yeast
Yeast, another ingredient in beer brewing that converts the fermentable sugars in mash to alcohol, carbon dioxide, and beer flavors. Ch. 5 Water
The mineral content of brewing water has long been recognized as making an important contribution to the flavor of beer. Ch. 6 Beer Adjuncts
Adjuncts are nothing more than unmalted grains such as corn, rice, rye, oats, barley, and wheat used in making beer. Ch. 7 Brewery Cleaning and Sanitation
All beer brewing equipment must be scrupulously clean and sanitized to avoid contamination by microorganisms. Ch. 8 Malt Milling
The object of malt milling is to expose the endosperm for milling and allow for efficient extraction and subsequent filtration of wort. Ch. 9 Mashing
Mashing is the process of converting starch from the milled malt and adjuncts into fermentable and unfermentable sugars to produce wort of desired composition. Ch. 10 Wort Separation
After mashing, the next step is to separate the wort from the solids. Ch. 11 Wort Boiling
Following extraction of the wort must be conditioned by boiling the wort in the kettle. Ch. 12 Wort Cooling
After boiling and clarification, the wort is cooled in preparation for the addition of yeast and subsequent fermentation. Ch. 13 Beer Fermentation
Beer fermentation is the process by which fermentable carbohydrates are converted by yeast into alcohol, carbon dioxide, and numerous byproducts. Ch. 14 Beer Conditioning
After fermentation, the beer is conditioned to reduce the levels of undesirable compounds in order to produce a more finished beer. Ch. 15 Beer Filtration
A final filtration is needed to remove residual yeast, other turbidity-causing materials, and microorganisms in order to achieve colloidal and microbiological stability of the beer. Ch. 16 Beer Carbonation
The next step after filtration is carbonating the beer. Ch. 17 Beer Bottling
Once the final quality of beer is achieved it is ready for bottling. Ch. 18 Beer Kegging
Kegging involves filling carbonated pasteurized beer ito sterile aluminum or stainless steel kegs. Ch. 19 Beer Spoilage Organisms
Microorganisms causing spoilage during brewing and beer processing are limited to a few genera of bacteria, wild yeasts, and molds. Ch. 20 Beer Styles
Although beers are brewed from similar materials, beers throughout the world have distinct styles. Appendixes
Index
;){kind=link}