Beer: A Quality Perspective

Other | May 5, 2011

byCharles Bamforth, Charles Bamforth, Inge Russell...

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Brewing is humankind's oldest biotechnology. Over the course of the past 125 years a wealth of research has been devoted to the topic of beer and the processes through which it is produced, namely malting and brewing. Because of this, beer is a highly consistent product and much is known about its quality attributes and how they can be delivered to delight the consumer. This book details, with extensive referencing, the research that has been devoted to the range of quality attributes of beer. It is the first book to approach beer in this way and comprises an essential reference for anyone seeking an authoritative account of the science of beer appearance, flavor, stability and wholesomeness.

* The only detailed book that specifically addresses the science of beer quality
* Addresses the various impacts on and perception of beer quality
* Includes expert insights based on real-world experience

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From the Publisher

Brewing is humankind's oldest biotechnology. Over the course of the past 125 years a wealth of research has been devoted to the topic of beer and the processes through which it is produced, namely malting and brewing. Because of this, beer is a highly consistent product and much is known about its quality attributes and how they can be...

Graham G. Stewart has been Emeritus Professor in Brewing and Distilling at Heriot-Watt University, Edinburgh, Scotland since he retired in 2007. From 1994-2007 he was Professor of Brewing and Distilling and Director of the International Centre for Brewing and Distilling (ICBD), Heriot-Watt University. For 25 years prior to this he was ...

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Format:OtherDimensions:304 pages, 1 × 1 × 1 inPublished:May 5, 2011Publisher:Academic PressLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0080926096

ISBN - 13:9780080926094

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Table of Contents

Ch. 1 Beer Foam: Achieving a Suitable Head
Ch. 2 Beer Flavour
Ch. 3 The Flavour Instability of Beer
Ch. 4 Colloidal Stability of Beer
Ch. 5 Microbiological Stability of Beer
Ch. 6 Beer Gushing
Ch. 7 Beer Color
Ch. 8 Beer and Health