Brewing

NEW BREWING TECHNOLOGIES: SETTING THE SCENE, Dr. C. Bamforth

Introduction

The Materials Used in Brewing

Brewing Issues

Source of Further Information

PROVIDING CEREALS FOR BREWING, Dr. S.E. Heisel

Introduction

Quality Evaluations

Commercialization of New Matling Varieties

Future Trends

References

DEVELOPMENTS IN THE SUPPLY OF ADJUNCT MATERIALS FOR BREWING, Dr. D.L. Goode and Dr. A. Arendt

Introduction

Why Use Adjuncts?

The Range of Traditional Adjunct

Potential New Adjunct Sources

New Developments to Improve Adjunct Functionality

New Beverages Based on High Adjunct Levels

Future Trends

Sources of Further Information

References

MALT AND MALT PRODUCTS, Dr. N. Davies

Introduction - Factors Driving Change

Malting Barley Development

Malt Processing

Malted Ingredients

Sensory Evaluation of Malt and Malted Ingredients

Future Trends

Sources of Further Information

References

THE BREEDING OF HOPS, Dr. J. Henning

Introduction

Developments of Hop Breeding

Molecular Techniques in Hop Cultivar Development

Conclusion

References

THE PROCESSING OF HOPS, Dr. C. Schonberger

Introduction - The Processing of Hops

Hop Pellets

Hop Extracts

Isomerised Hop Products

Hop Products and Relevant Beer Analyses

Future Trends

Sources of Further Information

References

YEAST GENETICS IN BREWING: NEW INSIGHTS AND OPPORTUNITIES, Dr. D. Quain

Introduction

Fundamentals

The Yeast Genome

The Rise and Fall of Genetic Modification

Genetic Instability - Problem or Opportunity?

Genetic Differences between Yeast Species

Future Trends

Acknowledgements

References

YEAST SUPPLY AND PROPAGATION IN BREWING, Dr. D. Quain

Introduction

Storage and Supply of Yeast Cultures

Propagation

Active Dried Yeasts

Future Trends

Sources of Further Information

Acknowledgements

References

WATER IN BREWING, Dr. M. Euman

Introduction

Water for Use in Breweries

Treatment Technologies

Recycling

Future Trends

References

THE BREWHOUSE, Dr. J.M.H. Andrews

Introduction

Milling

Mashing Devices

Mash Conversion Vessels

Mash Separation

Wort Boiling

Energy Recovery Systems

Hot Wort Clarification

Wort Cooling

Cold Wort Clarification

Cold Wort Oxygenation

FERMENTATION OF BEER, Dr. C. Boulton

Introduction

Current Developments

Fermentation Management

Yeast Distribution in the Fermenter

CO2 Collection

Modeling Fermentation

Continuous Fermentation

High Gravity Brewing

Yeast Physiology and Fermentation Performance

Future Trends

Sources of Further Information

References

ACCELERATED PROCESSING OF BEER, Dr. I. Virkajarvi

Introduction

Diacetyl Reduction

New Techniques

Warm Stabilization

Cold Stabilization

Two Maturation Philosophies

Sources of Further Information

References

FILTRATION AND STABILIZATION OF BEER, Dr. G. Freeman

Introduction

Current Filtration Practice

Possibilities in Recycling of Keislguhr

Crossflow Filtration

Single-Pass Membrane Filtration

Novel Filter Aids

Current Stabilization Process

Novel Stabilizing Systems

The Effect of Modern Precessing Technologies on Stability

Pasteurization

Future Trends

Acknowledgements

References

PACKAGING OF BEER, Dr. J. Browne

Introduction

Trends in Packaging Formats

Developments in Canning and Bottling

Developments in Handling Kegs

Future Trends

Source of Further Information

Acknowledgements

References

MODERN BREWERY SANITATION, Dr. D. Loeffler

Introduction

Sanitation Terminology

Theoretical Aspects of Cleaning

The Use of Water in Cleaning

Detergents/Cleaners

Mechanical Aspects of Cleaning

Temperature

Time

Sanitizers/Disinfectants

Future Trends

Source of Further Information

References

WASTE HANDLING IN THE BREWING INDUSTRY, Dr. R. Reed

Introduction

Assessment of the Character and Strength of Wastewaters

Sources and Nature of Wastewater

Extent of Treatment

Outline of Processes and Technology

Treatment Processes

Summary of Recent Legislation

Management Approaches for Water and Waste Minimization

Future Trends

References

QUALITY ASSURANCE IN BREWING, Dr. G. Jackson

Introduction

Hazard Analysis Critical to Control Points (HACCP)

Quality Management Systems and ISO 9001:2000

Integrated Management Systems - The BRC Global Standard - Food

Feed Materials Scheme (FEMAS)

Future Trends

BREWING CONTROL SYSTEMS: CHEMICAL ANALYSIS, Dr. K.J. Siebert

Introduction

Brewing Analytical Methods

Detection, Separation, and Measurement Techniques

Combining Different Techniques

What and Why Do We Measure?

Where and How Do We Measure?

Impact of Brewery Operation Scale

Changes over Time

Traditional, Emerging, and Future Methods

New Technologies

References

BREWING CONTROL SYSTEMS: MICROBIOLOGICAL ANALYSIS, Dr. E. Storgards

Introduction

Classical Microbiological Methods

Optical Techniques

Molecular Methods for Detection and Identification

Indirect Methods

Evaluation of Yeast Quality and Quantity

Future Trends

References

BREWING CONTROL SYSTEMS: SENSORY EVALUATION, Dr. B. Simpson

Introduction

Brands

Tasters

Assessment Methods

Assessment Facilities

Data Analysis Tools

Data Reporting and Distribution Tools

Future Trends

Source of Further Information

Acknowledgements

References

THE FUTURE OF BREWING, Dr. C. Bamforth

Choice

Impact of Choice

Technical Need Drives Research

Global Influences

The Nature of the Brewing Process in 2050