About the Authors xi

Preface xiii

Acknowledgments xv

1 Brewing Quality Overview 1

1.1 Ingredients 2

1.2 Brewing Overview 4

1.3 A Scientific History of Brewing 16

1.4 Introduction to Beer Quality 27

Check for Understanding 32

Case Study 33

Case Study Questions 34

Bibliography 34

2 Chemistry for Brewing 37

2.1 Atoms 37

2.2 Bonding and Compounds 44

2.3 Molecules 50

2.4 Intermolecular Forces 54

2.5 Structure of Molecules 57

2.6 Organic Chemistry and Functional Groups 59

2.7 Chemical Reactions 62

Check for Understanding 65

Bibliography 67

3 Biology for Brewing 69

3.1 Macromolecules 69

3.2 Membranes 90

3.3 Cellular Structures 93

3.4 The Central Dogma 95

Check for Understanding 103

Bibliography 104

4 Raw Materials 107

4.1 Water 108

4.2 Malt 125

4.3 Hops 148

Check for Understanding 162

Bibliography 164

5 Grain Handling and Milling 167

5.1 Malt Storage and Transfer 167

5.2 Milling 177

Check for Understanding 185

Case Study 185

Bibliography 186

6 Mashing 187

6.1 Starch Hydrolysis 187

6.2 Enzymes 189

6.3 Mashing Process 196

6.4 Mash Conversion Vessel Design and Operation 200

6.5 The Use of Adjuncts 209

6.6 Enzymes and Processing Aids 211

Check for Understanding 214

Case Study 215

Bibliography 216

7 Wort Separation 217

7.1 Wort Separation Processes 217

7.2 Flow and Pressure 225

7.3 Lipid Removal 227

7.4 Management of Spent Grains 228

Check for Understanding 229

Case Study 229

Bibliography 229

8 Boiling, Wort Clarification, and Chilling 231

8.1 Heat Transfer 233

8.2 Boiling Technology 236

8.3 Boiling Chemistry 247

8.4 Chilling 250

Check for Understanding 252

Case Study 252

Bibliography 253

9 Fermentation 255

9.1 Fermentation Process 255

9.2 Fermentation Reactions 275

9.3 Energy and ATP 278

9.4 Oxidation, Reduction, and NAD 280

9.5 Fermentation Equipment 282

9.6 Temperature Monitoring and Control 287

9.7 Yeast Handling and Repitching 293

9.8 Yeast Propagation 299

Check for Understanding 305

Case Study 306

Bibliography 307

10 Conditioning 309

10.1 Warm Conditioning 310

10.2 Clarification 313

10.3 Carbonation 319

10.4 Beer Aging 323

10.5 Analytical and Quality Control Procedures for Conditioning 325

Check for Understanding 328

Case Study 329

Bibliography 329

11 Packaging and Serving 331

11.1 Kegs and Casks 332

11.2 Gas Laws 337

11.3 Keg Dispense System 341

11.4 Bottles 350

11.5 Cans 351

11.6 Filling Bottles and Cans 353

11.7 Beer Service and Packaging Quality 360

Check for Understanding 366

Case Study 367

Bibliography 368

12 Flavor 369

12.1 Flavor Anatomy and Chemistry 370

12.2 Flavor Compounds 373

12.3 Off-Flavors 378

12.4 Analysis and Quality Control to Monitor Flavor Consistency 388

Check for Understanding 391

Case Study 392

Bibliography 393

13 Color, Foam, and Haze 395

13.1 Light 395

13.2 Color 399

13.3 Foam 403

13.4 Haze 414

Check for Understanding 423

Case Study 423

Bibliography 424

14 Biological Stability 427

14.1 Identifying Spoilage Microorganisms 428

14.2 Microbial Stabilization Methods 440

14.3 Analytics and Quality Control of Microorganisms 446

Check for Understanding 457

Case Study 458

Bibliography 458

15 Mathematics of Quality 461

15.1 Statistics for Quality 461

15.2 Control Charts 466

15.3 Dimensions, Units, and Conversions 469

15.4 Brewing Calculations 471

Check for Understanding 475

Case Study 476

Bibliography 476

16 Cleaning, CIP, and Sanitization 477

16.1 Cleaning a Brewery 478

16.2 Clean in Place 480

16.3 Cleaning Chemicals 484

16.4 Sanitizers 487

16.5 Analysis and Quality Control of Cleaning Effectiveness 489

Check for Understanding 491

Case Study 491

Bibliography 492

Glossary 493

Index 551