This handbook provides indispensible guidance to students of brewing technology as well as industry professionals, offering a comprehensive overview of beer production, including modern equipment and process engineering, raw materials, quality management, product stability, sensory analysis, microbiology, specialty beers and the health-related aspects of beer consumption. The principles of biochemistry and their relationship to brewing technology are explored and illustrated in clear, understandable text, tables and figures. Each chapter examines a specific topic of beer production in-depth, tracing it through malting, brewing and various other processes to the final product, with the ultimate goal of improving the quality of the finished beer. A discussion of commonly encountered problems and their origins along with valuable troubleshooting tips and insightful solutions make this book an essential and practical resource for anyone in the brewing industry. Every chapter in this volume also includes relevant findings from current research in brewing science. Standard reference values for important substances in wort and beer as well as aroma compounds and higher alcohols can be found in the appendices.

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