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

Features:

• 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

Contents

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

Index

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