Brewing Technology Handbook from C.H.I.P.S.

New Technologies
edited by C. W. Bamforth

Brewing: New Technologies covers recent technological changes in brewing and their impact on product range and quality.


  • reviews improvements in ingredients, including cereals, adjuncts, malt and hops, as well as ways of optimizing the use of water
  • discusses developments in technologies from fermentation and accelerated processing to filtration and stabilization processes as well as packaging
  • analyzes improvements in safety and quality control, including control systems responsible for chemical, microbiological, and sensory analysis
  • Includes contributions from an international team of experts
  • covers recent changes and innovations in brewing, fermentation, and packaging
  • provides a standard reference for R&D and Quality Assurance managers


New Brewing Technologies: Setting the Scene

  • The Materials Used in Brewing
  • Brewing Issues

Providing Cereals for Brewing

  • Quality Evaluations
  • Commercialization of New Matling Varieties

Developments in the Supply of Adjunct Materials for Brewing

  • 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

Malt and Malt Products

  • Factors Driving Change
  • Malting Barley Development
  • Malt Processing
  • Malted Ingredients
  • Sensory Evaluation of Malt and Malted Ingredients

The Breeding of Hope

  • Developments of Hop Breeding
  • Molecular Techniques in Hop Cultivar Development

The Processing of Hops

  • The Processing of Hops
  • Hop Pellets
  • Hop Extracts
  • Isomerised Hop Products
  • Hop Products and Relevant Beer Analyses

Yeast Genetics in Brewing: New Insights and Opportunities

  • Fundamentals
  • The Yeast Genome
  • The Rise and Fall of Genetic Modification
  • Genetic Instability - Problem or Opportunity?
  • Genetic Differences between Yeast Species

Yeast Supply and Propagation in Brewing

  • Storage and Supply of Yeast Cultures
  • Propagation
  • Active Dried Yeasts

Water in Brewing

  • Water for Use in Breweries
  • Treatment Technologies
  • Recycling

The Brewhouse

  • 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

  • Current Developments
  • Fermentation Management
  • Yeast Distribution in the Fermenter
  • CO2 Collection
  • Modeling Fermentation
  • Continuous Fermentation
  • High Gravity Brewing
  • Yeast Physiology and Fermentation Performance

Accelerated Processing of Beer

  • Diacetyl Reduction
  • New Techniques
  • Warm Stabilization
  • Cold Stabilization
  • Two Maturation Philosophies

Filtration and Stabilization of Beer

  • Current Filtration Practice
  • Possibilities in Recycling of Keislguhr
  • Crossflow Filtration
  • Single-Pass Membrane Filtration
  • Novel Filter Aids
  • Current Stabilization Process
  • Novel Stabilizing Systems
  • The Effect of Modern Precessing Technologies on Stability
  • Pasteurization

Packaging of Beer

  • Trends in Packaging Formats
  • Developments in Canning and Bottling
  • Developments in Handling Kegs

Modern Brewery Sanitation

  • Sanitation Terminology
  • Theoretical Aspects of Cleaning
  • The Use of Water in Cleaning
  • Detergents/Cleaners
  • Mechanical Aspects of Cleaning
  • Temperature
  • Time
  • Sanitizers/Disinfectants

Waste Handling in the Brewing Industry

  • 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 Minimization

Quality Assurance in Brewing

  • Hazard Analysis Critical to Control Points (HACCP)
  • Quality Management Systems and ISO 9001:2000
  • Integrated Management Systems - The BRC Global Standard - Food
  • Feed Materials Scheme (FEMAS)

Brewing Control Systems: Chemical Analysis

  • 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

Brewing Control Systems: Microbiological Analysis

  • Classical Microbiological Methods
  • Optical Techniques
  • Molecular Methods for Detection and Identification
  • Indirect Methods
  • Evaluation of Yeast Quality and Quantity

Brewing Control Systems: Sensory Evaluation

  • Brands
  • Tasters
  • Assessment Methods
  • Assessment Facilities
  • Data Analysis Tools
  • Data Reporting and Distribution Tools

The Future of Brewing

  • Choice
  • Impact of Choice
  • Technical Need Drives Research
  • Global Influences
  • The Nature of the Brewing Process in 2050


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New Technologies
edited by C. W. Bamforth

2006 484 pages $248.95 + shipping
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