MALTING AND BREWING SCIENCE
1 Introduction to Brewing Science 1 11 Science and the Brewer 1 111 The Scientific Method 1 12 What Is Beer? 3 13 Some Common Conventions 6 131 Volume 6 132 Temperature 9 133 Weight 11 14 Yes Virginia, Beer Contains Alcohol 12 15 A Short History of Beer in the World 15 16 History of Beer in the USA 21 17 The Current Market for Beer 26 2 Beer Styles 35 21 Judging Beer 35 211 Beer Styles 36 212 Conforming to a Style 36 22 Parameters that Classify a Beer Style 38 221 Physical Parameters 38 23 Common Beer Styles 44 231 Lagers 44 232 Ales 47 24 Historical Beer Styles 51 25 How to Sample and Taste Beer 52 251 Beer Glasses 53 252 Serving Temperature 55 253 Sampling and Tasting 56 3 Molecules and Other Matters 63 31 The Atom 63 311 Compounds 66 32 Laws that Govern Atoms, Molecules, and Ionic Compounds 70 33 The World of Carbon-Containing Molecules 74 331 Basic Functional Groups in Brewing 75 332 Amino Acid Polymers 81 333 Drawing Organic Molecules 82 334 Naming Organic Molecules 84 34 Reactions of Organic Molecules 86 341 Oxidation and Reduction 87 342 Condensation Reactions 87 343 Isomerization Reactions 88 344 Radical Reactions 88 345 Maillard Reactions 90 4 Overview of the Brewing Process 95 41 Overview of the Process 95 411 Agricultural 96 412 Malting 98 413 Mashing 100 414 Lautering and Sparging 102 415 Boiling 105 416 Fermentation 107 417 Conditioning and Bottling 108 42 Cleaning and Sterilizing 109 43 Inputs and Outputs 111 431 Water 111 432 Grains and Malts 112 433 Hops 116 434 Yeast 118 435 Finished Product 119 5 The “Food” for the Brew 125 51 Biology of Barley 125 511 The Barley Corn 126 512 Barley and the Farmer 127 513 Barley Diseases and Pests 129 514 Sorting and Grading 130 52 Malting Barley 132 521 Germination of Barley 132 522 Equipment Used in Malting 135 523 Problems Arising from Malting 140 53 Maillard Reactions 141 54 Water—The Most Important Ingredient 144 541 Types of Water 145 542 What Makes up Water? 149 6 Mashing 157 61 Purpose of Mashing 157 62 Equipment Used in Mashing 158 621 Cereal Cookers 159 622 Mash Mixer and Mash Kettles 161 623 Mash Tun 164 624 Processes in Mashing 165 63 Enzymes and What They Are 165 64 Chemistry While Resting 167 641 Starch 167 642 Phytase 173 643 Proteases and Peptidases 174 644 Glucanase 175 645 Alpha-Amylase 175 646 Beta-Amylase 177 647 Mashout 178 7 Sparging 183 71 Introduction 183 72 Fluid Physics: Static Case 184 721 Pressure 184 722 Pascal’s Law 185 73 Fluid Physics: Dynamic Case 190 731 Conservation of Mass: The Continuity Equation 190 732 Bernoulli’s Principle and Laminar Flow 192 733 Pressure and Hydraulic Head 195 734 Head and Pump Dynamics 197 735 Darcy’s Law and Laminar Flow in Porous Media 205 74 Equipment Used in Sparging and Lautering 215 741 Batch Sparging 215 742 Fly Sparging 216 743 Mash Filter 218 75 When Do We Stop Sparging? 219 8 Wort Boiling 227 81 Why Boil the Wort? 227 82 The Equipment of the Boil 230 821 Metals and Heating 231 822 Corrosion 234 823 Methods for Heating 235 824 Direct-Fire Vessels 237 825 Calandria 239 826 Other Heating Systems 241 83 Heat and Temperature 243 831 Types of Energy 243 84 Heat Capacity and Heat Transfer 246 841 Phase Transition: Boiling 247 842 Power 248 85 Hops in the Boil 250 851 The Hop Flower Revisited 250 852 Hop Oil Constituents 251 853 Modified Hop Oils 254 9 Cooling and Fermenting 263 91 Setting the Stage 263 92 Wort Chilling 264 921 Heat Exchangers 265 93 Equipment Used in Fermentation 272 931 Refrigeration 273 932 Fermenters, CCV, and Round Squares 294 94 Yeast 299 941 Yeast Morphology 300 942 Yeast Metabolism 302 943 Products of Yeast 307 10 Conditioning 313 101 Why Condition? 313 1011 Secondary Fermentation 314 1012 Warm Conditioning 315 1013 Other Adjustments 318 102 Equipment Used in Conditioning 322 1021 The Conditioning Tank 322 1022 Cask Conditioning 323 11 Packaging 331 111 Introduction 331 112 Carbonation and Other Gases 331 1121 Pressure Loss in Transferring Liquids 332 1122 Other Gases Used in “Carbonation” 335 113 Packaging 338 1131 Small Pack 338 1132 Large Pack 346 114 Pasteurization 349 1141 Tunnel Pasteurization 352 1142 Flash Pasteurization 353 1143 Other Methods of Pasteurization 355 12 Quality Assurance and Quality Control 359 121 What Is Quality? 359 122 Quality Control 360 1221 Safety in the Brewery 361 123 Quality Assurance 367 124 HACCP Analysis 369 125 Sensory Analyses 371