Brewing: New Technologies (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Format: PDF / Kindle (mobi) / ePub
Brewing continues to be one of the most competitive and innovative sectors in the food and drink industry. This important book summarises the major recent technological changes in brewing and their impact on product range and quality.
The first group of chapters review improvements in ingredients, including cereals, adjuncts, malt and hops, as well as ways of optimising the use of water. The following sequence of chapters discuss developments in particular technologies from fermentation and accelerated processing to filtration and stabilisation processes as well as packaging. A final series of chapters analyse improvements in safety and quality control, covering such topics as modern brewery sanitation, waste handling, quality assurance schemes, and control systems responsible for chemical, microbiological and sensory analysis.
With its distinguished editor and international team of contributors, Brewing: new technologies is a standard reference for R&D and Quality Assurance managers in the brewing industry.
- Summarises the major recent technological changes in brewing
- Reviews improvements in ingredients including cereals, malts and hops
- Discusses developments in fermentation, filtration and packaging technologies
top-fermenting strains (`Safale' and `Safbrew'). Increasingly, ADBY is positioned as being `multi-functional' with its application and opportunities for its use changing with brewery size, from `micro' through `regional' to `national' (Reckelbus et al., 2000). As discussed above, the scale of the opportunity relates to the extent to which dried yeast can replace existing activity. What is clear is that when pitching rates are corrected for viability, ADBY can perform acceptably (beer quality and
wheat decreased colloidal stability. This could be attributed to the level of protein degradation in the malt, resulting in less precipitate being formed and hence a more stable haze. Developments in the supply of adjunct materials for brewing 3.4 43 Potential new adjunct sources While the use of the traditional adjunct sources in brewing is already very well established, there are many other sources of carbohydrate. Some of these are already used in commercial brewing, while others, from
pressure on the smaller independent malt companies. Interest is increasing in the use of processed malt in brewing as it has been already established in food manufacture. In contrast to the market for malt as a commodity product, malted ingredients can attract a much better margin, since they are perceived as niche products adding value. The starting point for malted ingredients can be either white malts or any of the range of coloured or speciality (roast) malts available. These malts are most
systems to keep the grain moving and avoid hot pockets of grain which would subsequently have poorer germination. Many older plants have a central aeration pipe that generates a central surge mixing of the barley. It is more common now to have many smaller injection points arranged in rings around the lower part of the vessel to give an even and diffuse aeration during the immersion periods. Whichever vessel is used, it is important to achieve sufficient aeration and pulse the circulation
Isomerised kettle extracts have similar benefits to isomerised hop pellets ± increasing the utilisation of bittering constituents. The extraction of the iso-alpha acids into the boiling wort is completed within 10±15 minutes.34 LIKE consists of reduced iso-alpha acids (rho-iso-alpha acids) and the other components of the original pure resin extract (beta acids and hop oils). LIKE can be used for beers that are packed in clear bottles and therefore need to be light stable. Although the use of