Titlebook: Brewing Science: A Multidisciplinary Approach; Michael Mosher,Kenneth Trantham Textbook 20171st edition Springer International Publishing

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Beer Styles,beers are often grouped together into styles. In this chapter, we will explore some of the main characteristics that allow beers to be grouped into styles, uncover some of the more common styles, revisit some of the historical styles that are beginning to make resurgence, and understand how to taste and evaluate beers.

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Molecules and Other Matters,how to draw the structure of the compound will allow us to understand the function of those compounds and their likely role in brewing. To fully understand the entirety of general and organic chemistry would require two full years of study. Many texts can aid in that study, but here we will look into the basics from the brewers’ perspective.

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Mashing,ic tasks such as the conversion of the starch in the malt into maltose. The water used in the mash becomes wort. There is not much difference between mashing that is performed in microbreweries versus that by homebrewers, but the equipment and techniques are a little different based on the scale of the process.

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Sparging,e general principle requires that we filter the liquid away from the spent grains and then wash the grains with hot water to ensure that no fermentable sugars are left behind. This process is known as sparging and it often requires a lauter tun.

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Packaging,e processes involved in packaging, both in small pack and large pack. We will take a look at how bottles, cans, and kegs are manufactured, and we will end the chapter with an exploration of pasteurization and the processes that are required in order to make a product that has as long a shelf life as possible.

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Quality Assurance and Quality Control,ntrol and assurance. These two principles are used by the brewer to ensure that the brewery operates with the highest standards. When coupled with total quality management or other guidelines, the brewery will reproducibly manufacture product that has the best chance of being sold to consumers.

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Intend

978-3-319-83510-5Springer International Publishing Switzerland 2017