Author : Chris White
Publisher : Brewers Publications
Page : 325 pages
File Size : 22,77 MB
Release : 2010-02-01
Category : Cooking
ISBN : 1938469062
Yeast: The Practical Guide to Beer Fermentation is a resource for brewers of all experience levels. The authors adeptly cover yeast selection, storage and handling of yeast cultures, how to culture yeast and the art of rinsing/washing yeast cultures. Sections on how to set up a yeast lab, the basics of fermentation science and how it affects your beer, plus step by step procedures, equipment lists and a guide to troubleshooting are included.
Author : Christopher Boulton
Publisher : John Wiley & Sons
Page : 676 pages
File Size : 33,20 MB
Release : 2013-04-25
Category : Technology & Engineering
ISBN : 1118685342
Now Available for the First Time in Paperback! This unique volume provides a definitive overview of modern and traditional brewing fermentation. Written by two experts with unrivalled experience from years with a leading international brewer, coverage includes all aspects of brewing fermentation together with the biochemistry, physiology and genetics of brewers' yeast. Brewing Yeast and Fermentation is unique in that brewing fermentation and yeast biotechnology are covered in detail from a commercial perspective. Now available for the first time in paperback, the book is aimed at commercial brewers and their ingredient and equipment suppliers (including packaging manufacturers). It is also an essential reference source for students on brewing courses and workers in research and academic institutions. Definitive reference work and practical guide for the industry. Highly commercially relevant yet academically rigorous. Authors from industry leading brewers.
Author : Katherine Smart
Publisher : Wiley-Blackwell
Page : 240 pages
File Size : 31,10 MB
Release : 2000-11-10
Category : Technology & Engineering
ISBN : 9780632054510
This book is for commercial brewers of all scales and their ingredient and equipment suppliers. Highly practical, it clearly describes the factors effecting brewing yeast fermentation performance and how they may be controlled. Contributions from leading brewing technologists in industry and universities ensure that coverage is both commercially relevant and academically rigorous. This is an essential reference source and overview of the latest technological developments which no-one connected to the industry can afford to be without. Practical up-to-date review of technology and how it can be controlled. Written by experts from leading brewers and university-based scientists. Essential reference source and entry-point for the surrounding literature.
Author : Graham G. Stewart
Publisher : Springer
Page : 427 pages
File Size : 33,98 MB
Release : 2018-01-04
Category : Science
ISBN : 3319691260
This book is an overview considering yeast and fermentation. The similarities and differences between yeasts employed in brewing and distilling are reviewed. The implications of the differences during the production of beer and distilled products (potable and industrial) are discussed. This Handbook includes a review of relevant historical developments and achievements in this field, the basic yeast taxonomy and biology, as well as fundamental and practical aspects of yeast cropping (flocculation), handling, storage and propagation. Yeast stress, vitality and viability are also addressed together with flavor production, genetic manipulation, bioethanol formation and ethanol production by non-Saccharomyces yeasts and a Gram-negative bacterium. This information, and a detailed account of yeast research and its implications to both the brewing and distilling processes, is a useful resource to those engaged in fermentation, yeast and their many products and processes.
Author : Eduardo Pires
Publisher : Springer
Page : 85 pages
File Size : 37,16 MB
Release : 2015-02-09
Category : Technology & Engineering
ISBN : 3319151894
Beer is the most popular alcoholic beverage in the world. Yet, behind each glass of beer there is an enormous amount of work invested. If the first image that comes to your mind is the lifting of heavy bags of malt or carrying kegs, guess again! Most of the work involved in brewing is carried out by “microworkers” – yeast and their enzymes! These special helpers are responsible for catalyzing the vast majority of the biochemical reactions occurring in all steps that gradually transform the sugary wort into beer. This book not only provides readers with an overview of the whole biochemical process involved in beer fermentation, but also reviews the latest findings in this delightful field, making it essential reading for both scientists and brewing enthusiasts
Author : Lars Marius Garshol
Publisher : Brewers Publications
Page : 426 pages
File Size : 41,34 MB
Release : 2020-04-30
Category : History
ISBN : 1938469615
Ancient brewing traditions and techniques have been passed generation to generation on farms throughout remote areas of northern Europe. With these traditions facing near extinction, author Lars Marius Garshol set out to explore and document the lost art of brewing using traditional local methods. Equal parts history, cultural anthropology, social science, and travelogue, this book describes brewing and fermentation techniques that are vastly different from modern craft brewing and preserves them for posterity and exploration. Learn about uncovering an unusual strain of yeast, called kveik, which can ferment a batch to completion in just 36 hours. Discover how to make keptinis by baking the mash in the oven. Explore using juniper boughs for various stages of the brewing process. Test your own hand by brewing recipes gleaned from years of travel and research in the farmlands of northern Europe. Meet the brewers and delve into the ingredients that have kept these traditional methods alive. Discover the regional and stylistic differences between farmhouse brewers today and throughout history.
Author : Ted Goldammer
Publisher :
Page : 480 pages
File Size : 37,4 MB
Release : 2008
Category : Beer
ISBN : 9780967521237
Author : Jeff Sparrow
Publisher : Brewers Publications
Page : 238 pages
File Size : 22,10 MB
Release : 2005-05-25
Category : Cooking
ISBN : 0984075682
Explores the world of Lambics, Flanders red and Flanders brown beers as well as the many new American beers produced in the similar style.
Author : Jamil Zainasheff
Publisher : Brewers Publications
Page : 292 pages
File Size : 18,21 MB
Release : 2007-10-08
Category : Cooking
ISBN : 098407564X
Award-winning brewer Jamil Zainasheff teams up with homebrewing expert John J. Palmer to share award-winning recipes for each of the 80-plus competition styles. Using extract-based recipes for most categories, the duo gives sure-footed guidance to brewers interested in reproducing classic beer styles for their own enjoyment or to enter into competitions.
Author : Gabe Toth
Publisher : Brewers Publications
Page : 186 pages
File Size : 29,26 MB
Release : 2021-09-27
Category : Cooking
ISBN : 1938469720
Fermented foods are experiencing a resurgence in popularity due to their bold flavors and purported health benefits. Brewer and distiller Gabe Toth has dedicated 15 years to learning and experimenting with the fundamentals of fermented vegetables, condiments, sausage, dairy, meat, bread, vinegar, kombucha, and other live-culture foods. In Fermentation Kitchen, he distills the essential lessons into easy to follow information that is both technical and practical. Part how-to guide, part cookbook, and part reference manual, The Fermented Kitchen is a wide-ranging introduction to fermentation for brewers, food enthusiasts, and home fermentationists, who want to go beyond just recipes to understand what’s happening as their food is transformed. Enough chemistry and microbiology is included to provide a thorough understanding of what’s happening during food transformation which, when paired with a focus on methods and recipes to illustrate techniques, will allow the reader to explore fermentation with greater creativity. The overarching aim of The Fermented Kitchen is to provide readers with the tools they need to improvise and adapt their new knowledge to safely create novel flavors and unique fermented foods that reflect their own creativity, using beer when possible.
