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Brewing: New technologies

Edited by C Bamforth, University of California Davis, USA

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 126

…written in a manner so that it is accessible to all levels of experience.
Brewers Guardian

…an important title.
Brewers Guardian

…the layout of the publication is tight and well constructed. It would be a useful, updated general reference as well as a guide to current trends in brewing research and applications.
Trends in Food Science and Technology

 - summarises the major recent technological changes in brewing
 - 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 is a standard reference for R&D and Quality Assurance managers in the brewing industry.

ISBN 1 84569 003 6
ISBN-13: 978 1 84569 003 8
August 2006
500 pages  234 x 156mm  hardback  
£160.00 / US$270.00 / €190.00

Usually dispatched within 24 hours

An e-book version of this title is available to purchase as part of a Collection or Pick n Mix or by Chapter. Visit Woodhead Publishing Online

About the editor

Dr Charles Bamforth is Anheuser-Busch Endowed Professor of Brewing Science at the University of California. He is also Visiting Professor of Brewing at Heriot-Watt University in Scotland and a Fellow of the Institute of Brewing. Professor Bamforth was formerly Head of Research at Brewing Research International.

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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