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Mastering Brewing Science
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Table of Contents

About the Authors xi Preface xiii Acknowledgments xv 1 Brewing Quality Overview 1 1.1 Ingredients 2 1.2 Brewing Overview 4 1.3 A Scientific History of Brewing 16 1.4 Introduction to Beer Quality 27 Check for Understanding 32 Case Study 33 Case Study Questions 34 Bibliography 34 2 Chemistry for Brewing 37 2.1 Atoms 37 2.2 Bonding and Compounds 44 2.3 Molecules 50 2.4 Intermolecular Forces 54 2.5 Structure of Molecules 57 2.6 Organic Chemistry and Functional Groups 59 2.7 Chemical Reactions 62 Check for Understanding 65 Bibliography 67 3 Biology for Brewing 69 3.1 Macromolecules 69 3.2 Membranes 90 3.3 Cellular Structures 93 3.4 The Central Dogma 95 Check for Understanding 103 Bibliography 104 4 Raw Materials 107 4.1 Water 108 4.2 Malt 125 4.3 Hops 148 Check for Understanding 162 Bibliography 164 5 Grain Handling and Milling 167 5.1 Malt Storage and Transfer 167 5.2 Milling 177 Check for Understanding 185 Case Study 185 Bibliography 186 6 Mashing 187 6.1 Starch Hydrolysis 187 6.2 Enzymes 189 6.3 Mashing Process 196 6.4 Mash Conversion Vessel Design and Operation 200 6.5 The Use of Adjuncts 209 6.6 Enzymes and Processing Aids 211 Check for Understanding 214 Case Study 215 Bibliography 216 7 Wort Separation 217 7.1 Wort Separation Processes 217 7.2 Flow and Pressure 225 7.3 Lipid Removal 227 7.4 Management of Spent Grains 228 Check for Understanding 229 Case Study 229 Bibliography 229 8 Boiling, Wort Clarification, and Chilling 231 8.1 Heat Transfer 233 8.2 Boiling Technology 236 8.3 Boiling Chemistry 247 8.4 Chilling 250 Check for Understanding 252 Case Study 252 Bibliography 253 9 Fermentation 255 9.1 Fermentation Process 255 9.2 Fermentation Reactions 275 9.3 Energy and ATP 278 9.4 Oxidation, Reduction, and NAD 280 9.5 Fermentation Equipment 282 9.6 Temperature Monitoring and Control 287 9.7 Yeast Handling and Repitching 293 9.8 Yeast Propagation 299 Check for Understanding 305 Case Study 306 Bibliography 307 10 Conditioning 309 10.1 Warm Conditioning 310 10.2 Clarification 313 10.3 Carbonation 319 10.4 Beer Aging 323 10.5 Analytical and Quality Control Procedures for Conditioning 325 Check for Understanding 328 Case Study 329 Bibliography 329 11 Packaging and Serving 331 11.1 Kegs and Casks 332 11.2 Gas Laws 337 11.3 Keg Dispense System 341 11.4 Bottles 350 11.5 Cans 351 11.6 Filling Bottles and Cans 353 11.7 Beer Service and Packaging Quality 360 Check for Understanding 366 Case Study 367 Bibliography 368 12 Flavor 369 12.1 Flavor Anatomy and Chemistry 370 12.2 Flavor Compounds 373 12.3 Off?Flavors 378 12.4 Analysis and Quality Control to Monitor Flavor Consistency 388 Check for Understanding 391 Case Study 392 Bibliography 393 13 Color, Foam, and Haze 395 13.1 Light 395 13.2 Color 399 13.3 Foam 403 13.4 Haze 414 Check for Understanding 423 Case Study 423 Bibliography 424 14 Biological Stability 427 14.1 Identifying Spoilage Microorganisms 428 14.2 Microbial Stabilization Methods 440 14.3 Analytics and Quality Control of Microorganisms 446 Check for Understanding 457 Case Study 458 Bibliography 458 15 Mathematics of Quality 461 15.1 Statistics for Quality 461 15.2 Control Charts 466 15.3 Dimensions, Units, and Conversions 469 15.4 Brewing Calculations 471 Check for Understanding 475 Case Study 476 Bibliography 476 16 Cleaning, CIP, and Sanitization 477 16.1 Cleaning a Brewery 478 16.2 Clean in Place 480 16.3 Cleaning Chemicals 484 16.4 Sanitizers 487 16.5 Analysis and Quality Control of Cleaning Effectiveness 489 Check for Understanding 491 Case Study 491 Bibliography 492 Glossary 493 Index 551

About the Author

Matthew Farber, PhD, is the founder and director of the Brewing Science Certificate Program at the University of the Sciences in Philadelphia, where he is a faculty member in the Biology department. Roger Barth, PhD, has been a faculty member in the Chemistry department at West Chester University since 1985. He created and teaches a course on the Chemistry of Beer and is the author of its textbook: The Chemistry of Beer: The Science in the Suds (Wiley, 2013).

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