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Beer

, by Baxter, E. Denise; Hughes, Paul S.

Beer by Baxter, E. Denise; Hughes, Paul S., 9780854045884

Note: Supplemental materials are not guaranteed with Rental or Used book purchases.

ISBN: 9780854045884 | 0854045880
Cover: Paperback
Copyright: 11/1/2001

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Summary

Table of Contents

Supplemental Materials

For centuries, beer has been a favorite drink throughout the world. The art of brewing has more recently evolved into the science it is today as a result of the increased knowledge of both the ingredients and the process.Considerations such as appearance, taste and the nutritional value of beer are important topics for consumers and brewing scientists alike. This book looks at the chemistry behind those aspects of beer that are of particular interest to beer drinkers, namely flavor and nutritional aspects, in combination with a discussion of maintenance of quality and safety, the areas more relevant to the brewing scientist.

Glossary

xi

An Overview of the Malting and Brewing Processes

1

(13)

Malting

1

(3)

Mashing

4

(4)

Wort Boiling

8

(1)

Wort Clarification

9

(1)

Fermentation

9

(2)

Maturation

11

(1)

Packaging

12

(1)

Summary

13

(1)

Further Reading

13

(1)

Beer Quality and the Importance of Visual Cues

14

(26)

Introduction

14

(1)

Physical Properties of Beer Foam

14

(4)

What is Beer Foam?

14

(1)

Nucleation

15

(2)

Foam Ageing

17

(1)

Beer Foam Components

18

(5)

Proteins/Polypeptides

18

(1)

Polysaccharides

19

(1)

Hop Bitter Acids

19

(1)

Metal Cations

20

(1)

Alcohols and Lipids

21

(1)

Gas Composition

21

(1)

pH

22

(1)

Other Components

22

(1)

Foam Parameters

23

(2)

Foamability

23

(1)

Foam Stability

23

(1)

Foam Drainage

24

(1)

Cling

24

(1)

Viscoelasticity

24

(1)

Lateral Diffusion

25

(1)

Film Thickness

25

(1)

Bubble Size

25

(1)

Foam Structure

25

(2)

Improving Foam Stability

27

(2)

Propylene Glycol Alginate (PGA)

27

(1)

Chemically-modified Iso-α-acids

28

(1)

Choice of Raw Materials

28

(1)

Dispense Hardware and Gases

29

(1)

Foam Assessment

29

(1)

The Effects of Process on Final Foam Stability

30

(1)

Beer Colour

31

(5)

Perception of Colour

31

(1)

Light-absorbing Species in Beer

32

(1)

Beer Colour Measurement

33

(3)

Beer Clarity

36

(1)

Summary

37

(1)

References

38

(2)

Flavour Determinants of Beer Quality

40

(34)

Introduction

40

(1)

The Taste of Beer

41

(7)

Sweetness

41

(1)

Sourness

42

(1)

Saltiness

43

(1)

Bitterness

43

(5)

Beer Aroma

48

(18)

Esters

48

(1)

Alcohols

48

(3)

Vicinal Diketones

51

(1)

Sulfur Compounds

52

(6)

Hop Aroma

58

(6)

Malt Flavours

64

(2)

Other Contributors to Beer Flavour

66

(1)

Drinkability

66

(2)

The Mouthfeel of Beer

68

(1)

Sensory Assessment of Beer

68

(3)

Understanding Sensory Data

70

(1)

Beer Flavour

71

(1)

Summary

72

(1)

References

73

(1)

Maintenance of Beer Quality

74

(24)

Introduction

74

(1)

Beer Flavour Stability

74

(14)

Potential Sources of Flavour Instability

75

(11)

Distortion of Beer Flavour

86

(2)

Solving Flavour Instability of Beer

88

(1)

Foam Stability

88

(2)

The Formation of Haze

90

(3)

Polyphenol-Polypeptide Hazes

90

(2)

Calcium Oxalate

92

(1)

Carbohydrates

93

(1)

Other Sources of Haze in Beer

93

(1)

Microbiological Contamination and Beer Quality

93

(3)

Brewery Spoilage Organisms

94

(2)

Summary

96

(1)

References

96

(2)

Nutritional Aspects of Beer

98

(22)

Beer Components of Nutritional Value

98

(15)

Water

99

(1)

Alcohol

100

(2)

Carbohydrates

102

(1)

Proteins, Peptides and Amino Acids

103

(1)

Lipids

104

(1)

Fibre

104

(1)

Energy Value

104

(1)

Minerals

105

(2)

Vitamins and Micronutrients

107

(2)

Phenolic Compounds

109

(3)

Hop Bitter Acids

112

(1)

Metabolism of Alcohol

113

(2)

Risks and Benefits of Drinking Alcohol

115

(2)

Potential for Future Development

117

(1)

Summary

118

(1)

References

118

(2)

Assuring the Safety of Beer

120

(16)

Risks to Food Safety

120

(1)

HACCP

121

(13)

Raw Materials

125

(6)

Processing

131

(1)

Microbiological Safety

131

(1)

Packaging

132

(1)

Deliberate Tampering

133

(1)

Allergens

133

(1)

Summary

134

(1)

Further Reading

135

(1)

Subject Index

136

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