Brewing is one of the oldest and most complex technologies in food and beverage processing. Its success depends on blending a sound understanding of the science involved with an equally clear grasp of the practicalities of production. Brewing: Science and Practice provides a comprehensive and authoritative guide to both aspects of the subject.
This book represents my search of the anti-venom that will reverse the effects of that venomous snakebite called racism. The effects of racism and discrimination are still, today, coursing through our bloodstream and because there are no outward or surface wounds we sometimes tend to forget or even deny their presence or existence. So I speak to the common man, for it is only through us that the necessary changes must originate. I am not angry at the white race; they did what they needed to do to survive in a world where they found themselves to be the minority. This book is not about slavery and what the white man did to us, rather it is about who and where we are now and what we need to do in order to change our state of being. This book is designed to invoke controversy and conversation, to inspire movement and change and to instill self-pride and dignity to a once-great people now lost. Linwood S. Hancock II
Brewing is one of the oldest and most complex technologies in food and beverage processing. Its success depends on blending a sound understanding of the science involved with an equally clear grasp of the practicalities of production. Brewing: science and practice provides a comprehensive and authoritative guide to both of these aspects of the subject.
After an initial overview of the brewing process, malts, adjuncts and enzymes are reviewed. A chapter is then devoted to water, effluents and wastes. There follows a group of chapters on the science and technology of mashing, including grist preparation. The next two chapters discuss hops, and are followed by chapters on wort boiling, clarification and aeration. Three chapters are devoted to the important topics of yeast biology, metabolism and growth. Fermentation, fermentation technologies and beer maturation are then reviewed, followed by a consideration of native African beers. After a discussion of brewhouses, the authors consider a number of safety and quality issues, including beer microbiology and the chemical and physical properties of beer, which contribute to qualities such as flavor. A final group of chapters cover packaging, storage, distribution and the retail handling of beer.
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