Beer and Brewing

Current Advances and Future Outlook

Charles W. Bamforth (Herausgeber)

Buch | Softcover

375 Seiten

2026
Academic Press Inc (Verlag)
978-0-443-36465-5 (ISBN)

Infos

In a world of rapid change, the business of beer brewing is also undergoing an evolution. Beer and Brewing: Current Advances and Future Outlook addresses key changes and challenges facing breweries today and with an eye to the future. This reference offers the latest in scientific research and technology for novel methods and ingredients, such as genetically modified yeasts. In response to the climate crisis and consumer demand for sustainable products, information on brewing process changes for lower waste and reduced impact will also be included. Due to shifting consumer preferences, new product types such as spiked cider, low-alcohol and alcohol-free beers will be covered in addition to traditional beer. Edited by a true pillar of the field, Beer and Brewing: Current Advances and Future Outlook approaches brewing on the basis of driving forces that are impacting the industry now and into the future. Researchers interested in applied brewing science, skilled small-scale brewers and other industry stakeholders will gain invaluable insight from Dr. Bamforth's latest work.

Autor

Charles W. Bamfforth, PhD, DSc, FIBD,FIBiol, FIAFoST is the Anheuser-Busch Endowed Professor of Malting and Brewing Sciences at the University of California, Davis. He has held positions as director of research for Brewing Research International and as research and quality assurance manager for Bass Breweries in the UK. He is the author of numerous books and papers as well as being the editor-in-chief of the Journal of the American Society of Brewing Chemists. Dr. Bamforth specializes in the science of malting and brewing. His current research program focuses primarily on the wholesomeness of beer, including studies on the psychophysics of beer perception, on polyphenols and on the residues from non-starchy polysaccharide digestion that constitute soluble fiber and potential prebiotics in beer. Research in the laboratory also embraces the enzymology of the brewing process, foam stability, preventing oxidation in wort and beer and alternative paradigms for beer production. He has received the Award of Distinction, American Society of Brewing Chemists, 2011, and the Cambridge Prize, Institute of Brewing, 1984

Inhalt

1. Grists now and future
2. Hopping now and future
3. Yeast and its supply
4. Genetically modified yeast
5. Lager production techniques
6. Ale production techniques
7. Environmental issues
8. Controlling haze
9. Alcohol-free/ low alcohol
10. Gluten-free and gluten-reduced
11. Alternative drinks from breweries
12. Co-products from breweries

Produkt-Details

• Erscheint lt. Verlag: 1.7.2026
• Verlagsort: San Diego
• Sprache: englisch
• Maße: 191 x 235 mm
• Gewicht: 450 g
• Themenwelt: Technik ► Lebensmitteltechnologie
• ISBN-10: 0-443-36465-6 / 0443364656
• ISBN-13: 978-0-443-36465-5 / 9780443364655
• Zustand: Neuware