Beer: A Quality Perspective (Handbook of Alcoholic Beverages)

Beer: A Quality Perspective (Handbook of Alcoholic Beverages)

Language: English

Pages: 304

ISBN: B005H842CW

Format: PDF / Kindle (mobi) / ePub

Brewing is humankind’s oldest biotechnology. Over the course of the past 125 years a wealth of research has been devoted to the topic of beer and the processes through which it is produced, namely malting and brewing. Because of this, beer is a highly consistent product and much is known about its quality attributes and how they can be delivered to delight the consumer. This book details, with extensive referencing, the research that has been devoted to the range of quality attributes of beer. It is the first book to approach beer in this way and comprises an essential reference for anyone seeking an authoritative account of the science of beer appearance, flavor, stability and wholesomeness.

* The only detailed book that specifically addresses the science of beer quality
* Addresses the various impacts on and perception of beer quality
* Includes expert insights based on real-world experience

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to mention the undesirable health side effects of the attendant mycotoxins. So generally rather than wanting either of the extremes, that being more or less foam, some subtlety is required by the brewer to meet their customers’ desires. This optimization of beer foam quality will ideally require that a certain amount of foam to be produced, of a certain stability, with an appealing color (degree of whiteness), degree of creaminess, which during the course of consumption will leave the desired

trub formation on beer flavor is not completely clear but is most likely to be indirect. Thus the losses of polyphenols and polypeptides may have consequences for the subsequent flavor stability of beer in-pack, and the chelation of cations can impact on fermentation performance, but overall the three processes defined above are the critical processes that occur during boiling to affect beer flavor. The dispersal of the α-acids in boiling wort is dependent on the hop products used. Wilson and

103 Table 3.3 (Continued) Raw material or process stage Parameter Hypothesis Cooling and oxygenation Introduction of oxygen Oxygen “melding” into wort; O2 impacts cold break formation. Impact on vigor of yeast performance (see hot wort clarification) Yeast selection Yeast characteristics (strain, pitching rate, health) Strains differ in ability to produce SO2 Healthy yeast and good pitching rates for efficient removal of carbonyls, including VDKs and acetaldehyde Cold wort handling

beer, resulting in product deterioration. Bacteria may be divided into Gram positive or Gram negative depending on the structure of their cell wall. Gram positive bacteria appear purple under the light microscope following appropriate Gram staining. The Gram stain is of particular relevance in brewery microbiology as the cell wall structure determines which bacteria are able to grow in hopped wort. Growth of the vast majority of Gram positive organisms is inhibited by hop bitters, whereas growth

K., von Wright, A. and Haikara, A. (1998) Detection of beer spoilage bacteria Megasphaera and Pectinatus by polymerase chain reaction and colorimetric microplate hybridisation. International Journal of Food Microbiology, 45, 119–127. Schisler, D. O., Mabee, M. S. and Hahn, C. W. (1979) Rapid identification of important beer microorganisms using gas chromatography. Journal of the American Society of Brewing Chemists, 37, 69–77. Schwarz, P. B., Casper, H. H. and Beattie, S. B. (1995) Fate and

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