The landmark guide to malting and brewing science is available in English for the first time
Humans have been producing fermented beverages for at least ten thousand years. Chief among them is beer, which has arguably never been more popular than it is at this point in history. The United States alone boasts more than 9,500 breweries, a number which has risen steadily as the market for craft beer continues to grow in that country. Thus, maltsters and brewers there and around the world are constantly looking for ways to hone their skills to create products of the highest quality as consistently as possible. With the detailed information presented in this book, they will not only be able to reacquaint themselves with the basic tenets of their profession but will also acquire an in-depth scientific foundation and a wide range of practical knowledge in all aspects of advanced malting and brewing.
This landmark work on malting and brewing, originally entitled Abriss der Bierbrauerei, is currently in its eighth edition and has hitherto only been offered in the German language. However, it is now finally available for the first time in translation, as an unabridged and updated English edition. Applied Malting and Brewing Science is a reference for those interested in any facet of malt and beer production, including all of the most recent technical innovations in equipment and processes. This book represents the collective knowledge amassed over many decades of research by Ludwig Narziß in his tenure as Professor at the Chair for Brewing Technology at Weihenstephan.
Readers of Applied Malting and Brewing Science will find the following:
- Comprehensive treatment of topics covering raw materials, malt and wort production, fermentation, packaging and much more
- A team of authors with decades of experience in the fields of malting and brewing science, both in academia and in their application in the industry
- A design which facilitates use of the book as both a student textbook and as a practical guide
Written by the late Ludwig Narziß and his team, Applied Malting and Brewing Science is an indispensable source for students at any level in related scientific disciplines and for anyone working in the malting and brewing industry.
Ludwig Narziß was Professor at the Chair for Brewing Technology at the TU Munich, Freising-Weihenstephan, Germany, until his retirement in 1992. He is renowned as having been one of the world's leading experts in malting and brewing science. He published frequently on a broad range of topics over many years and remained active in the industry until his passing in December of 2022.
Werner Back succeeded Ludwig Narziß as Professor of Brewing Technology at the TU Munich, Freising-Weihenstephan, Germany. He is likewise a well-respected and widely published author on malting and brewing science and technology.
Martina Gastl is Professor of Brewing Technology and Director of the Research Center Weihenstephan for Brewing and Food Quality, TU Munich, Freising-Weihenstephan, Germany.
Martin Zarnkow leads the R&D department at the Research Center Weihenstephan for Brewing and Food Quality, TU Munich, Freising-Weihenstephan, Germany.
Ludwig Narziß was Professor at the Chair for Brewing Technology I at the TU Munich, Freising-Weihenstephan, Germany, until his retirement in 1992. He is renowned as having been one of the world's leading experts in malting and brewing science. He published frequently on a broad range of topics over many years and remained active in the industry until his passing in December of 2022. Werner Back succeeded Ludwig Narziss as Professor of Brewing Technology I at the TU Munich, Freising-Weihenstephan, Germany. He is likewise a well-respected and widely published author on malting and brewing science and technology. Martina Gastl is Professor for Brewing Technology and Director of the Research Center Weihenstephan for Brewing and Food Quality, TU Munich, Freising-Weihenstephan, Germany. Martin Zarnkow leads the R&D department at the Research Center Weihenstephan for Brewing and Food Quality, TU Munich, Freising-Weihenstephan, Germany.
Cover 1
Title Page 5
Copyright 6
Contents 7
A Few Words of Thanks 11
Preface 13
Chapter 1 The Technology of Malting 15
1.1 Malting Barley 15
1.1.1 The Morphology of Barley 16
1.1.1.1 The Embryo 16
1.1.1.2 The Endosperm 16
1.1.1.3 Tissues Surrounding the Kernel 16
1.1.2 The Chemical Composition of Barley 16
1.1.2.1 Starch 16
1.1.2.2 Non?starch Polysaccharides 17
1.1.2.3 Lower Molecular Weight Carbohydrates 17
1.1.2.4 Lipids 17
1.1.2.5 Organic Compounds Containing Phosphoric Acid 17
1.1.2.6 Polyphenols 17
1.1.2.7 Bitter Substances in Barley 18
1.1.2.8 Proteins 18
1.1.2.9 Enzymes 19
1.1.2.10 Inorganic Constituents 20
1.1.2.11 Moisture Content 20
1.1.3 Determining and Evaluating the Properties of Barley 20
1.1.3.1 External Features of the Barley Kernel 21
1.1.3.2 Physical Examination of the Barley Kernel 22
1.1.3.3 Chemical Analysis of the Barley Kernel 23
1.2 Preparing Barley for Malting 23
1.2.1 Receiving Barley in Bulk 23
1.2.2 Conveyor Systems 23
1.2.3 Cleaning and Sorting Barley 24
1.2.3.1 Pre?cleaning and Pre?sorting 24
1.2.3.2 Awns and Dirt 24
1.2.3.3 Ferrous Material 24
1.2.3.4 Stones 24
1.2.3.5 Trieur Cylinders 24
1.2.3.6 Dust Removal Systems 25
1.2.3.7 Sorting Barley 26
1.2.4 Preparing and Storing Barley 27
1.2.4.1 Artificial Cooling 28
1.2.4.2 Storage on Granary Floors 29
1.2.4.3 Reinforced Concrete Silos 29
1.2.4.4 Sheet Metal Silos 30
1.2.5 Artificial Drying of Barley 30
1.2.5.1 Modern Dryers 31
1.2.5.2 Malt Kilns 31
1.2.5.3 Drying with Cold Air 32
1.2.6 Plant Diseases and Animal Pests Affecting Barley 32
1.2.7 Changes in the Weight of Barley During Storage 33
1.3 Steeping the Barley 33
1.3.1 Moisture Uptake in the Barley Kernel 33
1.3.2 Supplying Oxygen to the Steeping Grain 34
1.3.3 Cleaning the Barley 35
1.3.4 Water Consumption 35
1.3.5 Steeping Equipment 36
1.3.5.1 Types of Steeping Vessels 36
1.3.5.2 Steeping Vessel Capacity 37
1.3.5.3 Positioning Steeping Vessels 37
1.3.5.4 Steeping Chambers 37
1.3.5.5 Steep Liquor Supply and Drain Lines 37
1.3.5.6 Recirculation Using Steeping Pumps 37
1.3.5.7 Compressed Air 37
1.3.5.8 Carbon Dioxide Removal 38
1.3.5.9 Flat?bottomed Steeping Vessels 38
1.3.6 Steeping Technology 39
1.3.6.1 Conventional Steeping 39
1.3.6.2 Modern Steeping Processes 39
1.3.6.3 Other Steeping Methods 41
1.3.6.4 Assessing Steeping Operations 41
1.3.6.5 Steeping Losses 41
1.3.6.6 Cleaning and Maintenance 41
1.4 Germination 42
1.4.1 The Theory of Germination 42
1.4.1.1 Cytolytic Enzymes 43
1.4.1.2 Protein Degradation 45
1.4.1.3 Phosphate Degradation 47
1.4.1.4 Starch Degradation 48
1.4.1.5 Lipid Degradation 49
1.4.1.6 Polyphenol Degradation 49
1.4.1.7 Other Degradation Processes 50
1.4.1.8 The Growth of Microbial Flora During Malting 50
1.4.2 The Practice of Germination 50
1.4.2.1 Rootlets 51
1.4.2.2 Acrospire Development 51
1.4.2.3 Modification of the Barley Kernel 52
1.4.2.4 Metabolism During Germination 53
1.4.2.5 Germination Conditions 53
1.5 Various Malting Systems 55
1.5.1 Floor Malting 55
1.5.1.1 Malting Floors 55
1.5.1.2 Artificial Cooling 55
1.5.1.3 Moisture Content 56
1.5.1.4 The Area Required for the Malting Floor 56
1.5.1.5 Light Exposure During Floor Malting 56
1.5.1.6 Regulating Germination in the Piece 56
1.5.1.7 The Capacity of Floor Malting Operations 58
1.5.1.8 Floor Malting Designs 59
1.5.2 Pneumatic Malting Systems 59
1.5.2.1 Ventilation Systems 59
1.5.2.2 Dedicated Purification Systems 59
1.5.2.3 Devices Used for Attemperation 60
1.5.2.4 Artificial Humidification 60
1.5.2.5 Duct Systems 62
1.5.2.6 Fans 62
1.5.2.7 Automatic Temperature Control 62
1.5.2.8 Powering Pneumatic Malting Systems 62
1.5.3 Germination Vessels in Pneumatic Malting Systems 63
1.5.3.1 Drum Malting Systems 63
1.5.3.2 Germination Drum Systems 66
1.5.3.3 Box Malting 67
1.5.3.4 Wanderhaufen Transposal Malting Systems 75
1.5.3.5 Lausmann Transposal Germination Systems 76
1.5.3.6 Other Malting Systems 77
1.5.3.7 Modern Static Systems 77
1.5.3.8 Employing Starter Cultures 78
1.5.3.9 Stimulating and Inhibiting Germination 78
1.5.4 The Finished Green Malt 79
1.6 Kilning the Green Malt 80
1.6.1 The Processes Involved in Kilning 80
1.6.1.1 Physical Changes in the Green Malt 81
1.6.1.2 Chemical Changes in the Green Malt 81
1.6.2 Kilns 86
1.6.2.1 Single?deck High?performance Kilns 87
1.6.2.2 Two?deck High?performance Kilns 88
1.6.2.3 Combination Germination and Kilning Units 89
1.6.2.4 Continuous Malting Systems 91
1.6.2.5 Kilns in Continuous Operation 92
1.6.2.6 “Classic” Multideck Kilns 93
1.6.3 Kilning Techniques 93
1.6.3.1 Kilning Pilsner Malt in a Single?deck Kiln 94
1.6.3.2 Vertical Two?deck High?performance Kilns 97
1.6.3.3 Parallel Two?deck Kilns with Variable Airflow Systems 99
1.6.3.4 Triflex Kilns 99
1.6.3.5 Vertical Kilns 99
1.6.3.6 Operating a Combination Germination Box?kiln 100
1.6.3.7 Operating a Traditional Two?deck Kiln 100
1.6.4 Monitoring and Automating Kilning – Kiln Maintenance 101
1.6.4.1 Monitoring Kiln Operations 101
1.6.4.2 Automating Kiln Operations 102
1.6.4.3 The Maintenance and Servicing of Kilns 102
1.6.5 Energy?Saving Measures 102
1.6.5.1 Thermal Energy Requirements 102
1.6.5.2 Prewarming the Incoming Air 102
1.6.5.3 Blended Air 103
1.6.5.4 Insulating the Kiln 103
1.6.5.5 Efficient Utilization of the Air 103
1.6.5.6 Heat Pumps 103
1.6.6 Additional Tasks Associated with Kilning 103
1.6.6.1 Conveying the Green Malt 103
1.6.6.2 Emptying the Kiln 104
1.6.7 Handling of Malt After Kilning 104
1.6.7.1 Cooling the Malt 104
1.6.7.2 Deculming 104
1.6.7.3 Polishing 105
1.6.8 Storing Malt and Maintaining Malt Stores 105
1.6.8.1 Malt Storage 105
1.6.8.2 Malt Storage in Bins 106
1.6.8.3 Malt Storage in Silos 106
1.7 Malting Losses 106
1.7.1 Losses During Steeping 107
1.7.2 Losses During Respiration and Germination 107
1.7.2.1 Limiting the Germination Period 108
1.7.2.2 The Role of Carbon Dioxide in the Germinating Grain 108
1.7.2.3 The Resteeping Method 108
1.7.2.4 Germination Regime with Falling Temperatures 108
1.7.2.5 Using Auxins and Growth Inhibitors 108
1.7.3 Calculating Malting Losses 108
1.8 The Properties of Malt 109
1.8.1 External Characteristics 109
1.8.1.1 The Degree of Purity of the Malt 109
1.8.1.2 The Color of the Malt 109
1.8.1.3 Aroma and Flavor of the Malt 109
1.8.2 Mechanical Analysis 109
1.8.2.1 Hectoliter Weight 109
1.8.2.2 Thousand Kernel Weight 109
1.8.2.3 Friability – Longitudinally Sectioning Kernels 109
1.8.2.4 Friability – More Practical Analyses 109
1.8.2.5 Acrospire Development 110
1.8.3 Physico?Chemical Analysis 110
1.8.3.1 Moisture Content 110
1.8.3.2 Moisture Content 110
1.8.3.3 Extract Difference 110
1.8.3.4 Viscosity of the Congress Wort 110
1.8.3.5 Determining ??Glucan Content 110
1.8.3.6 Time Required for Saccharification 111
1.8.3.7 Color and Appearance of the Malt 111
1.8.3.8 Appearance of the Wort 111
1.8.3.9 Apparent Limit of Attenuation 111
1.8.3.10 Gelatinization Temperature 111
1.8.3.11 Protein Profile 111
1.8.3.12 The Hartong–Kretschmer Four?mash Method 111
1.8.3.13 pH of the Congress Wort 111
1.8.3.14 The Stability of Kilned Malt 112
1.8.3.15 Supplementary Analyses 112
1.9 Malt from Other Grains 112
1.9.1 Wheat Malt 112
1.9.1.1 Wheat Malted for Brewing Purposes 112
1.9.1.2 Malting Procedures for Wheat 113
1.9.1.3 Kilning Wheat Malt 113
1.9.1.4 Wheat Malt Analyses 113
1.9.2 Malt from Alternative Cereals 114
1.9.2.1 Rye 114
1.9.2.2 Triticale 115
1.9.2.3 Spelt, Emmer, and Einkorn 115
1.9.2.4 Oats 116
1.9.2.5 Millet 116
1.9.2.6 Sorghum 116
1.9.3 Pseudocereals 117
1.9.3.1 Amaranth 117
1.9.3.2 Buckwheat 117
1.9.3.3 Quinoa 117
1.9.4 Specialty Malts 117
1.9.4.1 Roasted Malt 117
1.9.4.2 Caramel Malt 118
1.9.4.3 Melanoidin Malt 119
1.9.4.4 Chit Malt 120
1.9.4.5 Acidulated or Acid Malt 120
1.9.5 Micromalting 120
Chapter 2 The Technology of Wort Production 123
2.1 Raw Materials for the Brewing Process 123
2.1.1 Malt 123
2.1.2 Adjuncts: Alternatives to Malt 123
2.1.2.1 Unmalted Barley 123
2.1.2.2 Unmalted Wheat 124
2.1.2.3 Unmalted Rye 124
2.1.2.4 Millet 124
2.1.2.5 Rice 124
2.1.2.6 Corn 124
2.1.2.7 Syrups 125
2.1.2.8 Sugar 125
2.1.2.9 Industrial Enzyme Products 125
2.1.3 Brewing Liquor 125
2.1.3.1 Water Composition 125
2.1.3.2 The Hardness of Water 126
2.1.3.3 The Effect of Water Ions 127
2.1.3.4 Treatment of Brewing Liquor 128
2.1.3.5 Eliminating Carbonates Through Boiling 128
2.1.3.6 Slaked Lime (Saturated Limewater) 129
2.1.3.7 Ion Exchangers 130
2.1.3.8 Electroosmosis Method 132
2.1.3.9 Reverse Osmosis 132
2.1.3.10 Other Treatment Methods 133
2.1.3.11 Clarification 134
2.1.3.12 Eliminating Microbial Contamination in Brewing Liquor 134
2.1.3.13 The Degassing of Water 136
2.1.3.14 The Effects of Softening or Removing Minerals from Brewing Liquor 137
2.1.3.15 Acidification with Sauergut 137
2.1.4 Hops 138
2.1.4.1 General Information 138
2.1.4.2 Classifying Hops 139
2.1.4.3 Processing the Hops 141
2.1.4.4 Hop Storage 141
2.1.4.5 Evaluating Hops 142
2.1.4.6 Hop Analysis 142
2.1.4.7 Hop Products 148
2.1.5 Adding Hops to the Wort 153
2.1.5.1 Bringing Bitter Substances into Solution 153
2.1.5.2 Hop Polyphenols 156
2.1.5.3 Hop Oils 157
2.1.5.4 Dry Hopping 158
2.1.5.5 Criteria for Late Aroma Hop Additions in the Brewhouse 159
2.1.5.6 Lipids 160
2.1.5.7 Hop Proteins 160
2.1.5.8 The Quantity of Hops in an Addition 160
2.1.5.9 Adding Hops to the Wort 161
2.1.5.10 Timing Individual Hop Additions 162
2.1.5.11 Automatic Hop Additions 162
2.2 Milling the Malt 162
2.2.1 Monitoring Grist Quality 164
2.2.2 Mill Designs 164
2.2.2.1 Two?roller Mills 164
2.2.2.2 Four?roller Mills 165
2.2.2.3 Classic Six?roller Mills 166
2.2.2.4 Additional Equipment 166
2.2.2.5 Mill Throughput 167
2.2.2.6 Wet Milling 169
2.2.2.7 The Production of Fine Grist (Pulverized Grist) 170
2.2.2.8 Dispersion Devices 171
2.2.3 Properties and Composition of the Grist 172
2.2.3.1 The Degree of Malt Modification 172
2.2.3.2 The Moisture Content of the Malt 172
2.2.3.3 Mashing Regime 172
2.2.3.4 Lautering Equipment 172
2.2.4 The Arrangement of the Milling Area 173
2.3 Wort Production 173
2.3.1 The Theory of Mashing 173
2.3.1.1 Starch Degradation 173
2.3.1.2 Protein Degradation (Proteolysis) 176
2.3.1.3 Degradation of Hemicelluloses and Gum Substances (Cytolysis) 179
2.3.1.4 Changes in the Phosphates 180
2.3.1.5 Changes in the Lipids 181
2.3.1.6 Polyphenols and Anthocyanogens 181
2.3.1.7 Zinc in the Mash 182
2.3.1.8 The Oxidation of Mash Constituents 182
2.3.2 Mashing Techniques 182
2.3.2.1 The Malt Bill 183
2.3.2.2 Mash Liquor 183
2.3.2.3 Mashing Techniques 183
2.3.2.4 The Strike Temperature 184
2.3.2.5 The Duration of the Process of Mashing In 185
2.3.2.6 The Basic Concept of Mashing 185
2.3.2.7 Mash Vessels 186
2.3.2.8 The Energy Requirements for Mashing 188
2.3.3 Mashing Regimes 188
2.3.3.1 The Triple?decoction Mashing Regime 188
2.3.3.2 The Double?decoction Mashing Regime 190
2.3.3.3 The Single?decoction Mashing Regime 191
2.3.3.4 The Hoch?kurz Mashing Regime 192
2.3.3.5 The “Spring” Mashing Regime 193
2.3.3.6 Infusion Mashing 193
2.3.3.7 Separating Grist Fractions 195
2.3.3.8 Mashing Regimes Using Pressure 196
2.3.3.9 Processing Adjuncts 196
2.3.4 Particular Issues with Mashing 199
2.3.4.1 Older Wet Mills 199
2.3.4.2 Extraction and Subsequent Return of a Small Portion of the Mash 199
2.3.4.3 Reusing Spent Hops 199
2.3.4.4 Mashing Regimes Designed to Increase the Glucose Content 199
2.3.4.5 Adaptation to Modern Brewing Equipment 200
2.3.5 Monitoring the Mashing Process 200
2.3.5.1 Monitoring the Temperature 200
2.3.5.2 Monitoring Quantities of the Raw Materials 201
2.3.5.3 The pH of the Mash 201
2.3.5.4 Protein Degradation 201
2.3.5.5 Starch Degradation 201
2.3.5.6 ??Glucan Degradation 202
2.4 Extracting the Wort (Lautering) 202
2.4.1 Operations During Lautering 202
2.4.2 The Lauter Tun 203
2.4.2.1 Modern Lauter Tuns 203
2.4.2.2 Lauter Tun Capacity 203
2.4.2.3 The False Bottom 203
2.4.2.4 The Position of the False Bottom 204
2.4.2.5 Lauter Wort Piping 204
2.4.2.6 The Wort Collection Area 205
2.4.2.7 Lauter Faucets 205
2.4.2.8 Modern Lautering Systems 205
2.4.2.9 “Graining Out” 206
2.4.3 The Lautering Process with a Lauter Tun 206
2.4.3.1 “Underletting” 206
2.4.3.2 Lauter Bed Formation 206
2.4.3.3 The Grain Bed 207
2.4.3.4 First Wort 207
2.4.3.5 Sparging 209
2.4.3.6 Raking and Cutting Equipment 210
2.4.3.7 Classic Lauter Tun Operations 211
2.4.3.8 Accelerating the Lautering Process 212
2.4.3.9 Modern Lauter Tun Operations 213
2.4.3.10 The Quality of the Lautering Process with a Lauter Tun 214
2.4.3.11 Wastewater Volumes in the Lautering Process 214
2.4.3.12 The Raking Arms 215
2.4.3.13 Monitoring Sparging and Cutting of the Bed 215
2.4.3.14 Lauter Tun Performance and Efficiency 215
2.4.4 Lautering with a Conventional Mash Filter 216
2.4.4.1 Mash Filter Design 216
2.4.4.2 The Mash Filter Lautering Process 216
2.4.4.3 The Quality of the Lautering Process with a Conventional Mash Filter 217
2.4.4.4 The Output of a Conventional Mash Filter 217
2.4.5 Membrane Compression Filters 217
2.4.5.1 Membrane Compression Filter Design 217
2.4.5.2 Membrane Compression Filter Operations 218
2.4.5.3 The Quality of the Lautering Process with a Membrane Compression Filter 219
2.4.5.4 Membrane Compression Filter Performance 219
2.4.6 The Thin?bed Filter 219
2.4.6.1 Thin?bed Filter Design 220
2.4.6.2 Thin?bed Filter Operations 220
2.4.6.3 The Quality of the Lautering Process with Thin?bed Filters 220
2.4.6.4 Thin?bed Filter Performance 220
2.4.7 A Comparison of Thin?bed Mash Filtration and the Modern Lauter Tun 221
2.4.8 The Strainmaster 221
2.4.9 Continuous Lautering Methods 222
2.4.9.1 The Vacuum Filter 222
2.4.9.2 The Pablo System 222
2.4.9.3 Decanters 222
2.4.10 The Wort Collection Vessel 223
2.5 Boiling and Hopping the Wort 223
2.5.1 Wort Kettles 224
2.5.1.1 Wort Kettle Capacity 224
2.5.1.2 Wort Kettle Construction 224
2.5.1.3 The Wort Kettle Footprint 224
2.5.1.4 The Ratio of the Height of the Liquid to the Diameter 224
2.5.1.5 Direct?fired Kettles 224
2.5.1.6 Direct?fired Kettles Burning Heating Oil 224
2.5.1.7 Steam?heated Kettles 225
2.5.1.8 Venting Vapor and Draining Condensate in Steam?heated Systems 227
2.5.1.9 Wort Kettle Agitators 227
2.5.2 Physical Processes During Wort Boiling 229
2.5.2.1 The Evaporation of Excess Water 229
2.5.2.2 Denaturation of the Enzymes Derived from the Malt 230
2.5.2.3 Sterilization of the Wort 230
2.5.2.4 The pH of the Wort 230
2.5.2.5 The Color of the Wort 230
2.5.3 Coagulation of Protein 230
2.5.4 Hopping the Wort 233
2.5.4.1 The Solubility of the Bitter Substances 233
2.5.4.2 Hop Polyphenols 235
2.5.4.3 Hop Oils 236
2.5.4.4 Lipids 237
2.5.4.5 The Proteinaceous Substances in the Hops 237
2.5.4.6 The Quantity of Hops in Hop Additions 237
2.5.4.7 The Types and Times of Hop Additions 238
2.5.4.8 The Timing and Number of Individual Hop Additions 240
2.5.4.9 Automated Systems for Hop Additions 240
2.5.5 Aroma Compounds in Wort 240
2.5.5.1 Thermal?oxidative Modification of Lipid Degradation Products 240
2.5.5.2 Phenol Carboxylic Acids 241
2.5.5.3 Alcohols 241
2.5.5.4 Pigments and Reducing Substances 241
2.5.5.5 Changes in Sulfurous Compounds 242
2.5.6 Technical and Energy Aspects of Modern Wort Boiling Systems 243
2.5.6.1 The Energy Required to Boil Wort 243
2.5.6.2 Energy?saving Measures in Modern Systems 243
2.5.6.3 Reducing Evaporation 244
2.5.6.4 The Process of Vapor Compression 245
2.5.6.5 Superbarometric Boiling 246
2.5.6.6 Continuous (High?temperature) Wort Boiling 247
2.5.6.7 Thin?film Evaporators 247
2.5.6.8 Post?boil Evaporation Under Vacuum Conditions 248
2.5.6.9 Wort Boiling Systems with Post?boil Evaporation 248
2.5.7 Casting Out the Wort 250
2.5.7.1 Hop Filters 250
2.5.7.2 Spent Hops 250
2.5.7.3 Hop Pellets (Milled Hops) 250
2.5.7.4 Automatic Additions Between the Whirlpool and the Wort Chiller 250
2.5.8 The Cast?out Wort 251
2.5.9 Cleaning the Brewhouse Equipment 251
2.5.9.1 Mills 251
2.5.9.2 Mash Vessels 252
2.5.9.3 Collection Vessels in the Brewhouse 252
2.5.9.4 Lauter Tuns 252
2.5.9.5 Mash Filters 252
2.5.9.6 Wort Boiling Systems 252
2.5.9.7 Wort Chilling Systems 252
2.5.9.8 Other 252
2.5.10 Automating the Wort Boiling Process 253
2.5.11 Options for Recovering Residual Extract 253
2.5.11.1 Reuse of the Last Runnings and the Liquid Pressed from Spent Grain 254
2.5.11.2 Reuse of the Last Runnings Containing Hot Break Material and/or Spent Hops 254
2.5.11.3 Reuse of Recovered Vapor Condensate 254
2.5.11.4 “Runaway Beer” 254
2.5.11.5 Beer Recovered from Surplus Yeast 255
2.5.11.6 Other Process Beers 255
2.5.11.7 Conclusions 255
2.5.12 Spent Grain 255
2.5.13 Safety and Consistency in the Brewhouse Production 255
2.5.13.1 Signal Lamps 255
2.5.13.2 Locking Devices 255
2.5.13.3 Remote Control of Valves and Pumps 255
2.5.13.4 Automation of Partial Operations 255
2.5.13.5 Integrating Milling in Automated Brewhouse Operations 256
2.5.13.6 Boilover Safety Mechanisms 256
2.5.13.7 Full Automation of the Brewing Process 256
2.6 Brewhouse Yield 256
2.6.1 Calculation of Brewhouse Yield 256
2.6.1.1 The Grist 256
2.6.1.2 The Amount of Wort 256
2.6.1.3 Determining the Extract Content of the Wort 257
2.6.1.4 Correction of the Values 257
2.6.2 Assessing Brewhouse Yield 258
2.6.2.1 The Available Residual Extract in the Spent Grain 259
2.6.2.2 The Soluble Extract in the Spent Grain 259
2.6.3 Conclusions on the Topic of Brewhouse Yield 260
2.7 Wort Chilling and Elimination of Break Material 260
2.7.1 Chilling the Wort 261
2.7.2 Oxygen Uptake in the Wort 261
2.7.2.1 The Chemical Binding of Atmospheric Oxygen 261
2.7.2.2 The Physical Binding of Atmospheric Oxygen 261
2.7.3 Elimination of Hot and Cold Break Material 261
2.7.3.1 Hot Break Material 261
2.7.3.2 Cold Break Material 262
2.7.4 Other Processes 263
2.7.4.1 The Increase in Wort Color 263
2.7.4.2 The Bitter Substances 263
2.7.4.3 Volatile Substances 263
2.7.5 Wort Chilling and Cold Wort Handling 263
2.7.6 Operations with a Coolship and a Baudelot (Falling Film) Chiller or a Closed Chiller 263
2.7.6.1 Coolships 263
2.7.6.2 The Baudelot or Falling Film Chiller 264
2.7.6.3 Closed Chillers 264
2.7.6.4 Plate Chillers 264
2.7.6.5 Reuse of the Hot Break Material 264
2.7.6.6 Evaluation of Coolship Performance 265
2.7.7 Closed Wort Chilling Systems 265
2.7.7.1 Hot Break Separation 265
2.7.7.2 Cold Break Separation 269
2.7.7.3 Wort Aeration Devices 271
2.7.7.4 Devices for Wort Handling After Boiling 272
2.7.7.5 Automation of the Wort Chilling Process 273
2.8 Cold Wort Yield 274
2.8.1 Data Collected for Cold Wort Yield 274
2.8.1.1 The Quantity of Cold Wort 274
2.8.1.2 The Extract Concentration of the Wort 274
2.8.2 Calculation of Cold Wort Yield 274
2.8.2.1 Reduction in Volume due to Contraction of the Wort 274
2.8.2.2 Losses in Extract 275
2.8.3 Overall Yield in Wort Production (Overall Brewhouse Yield – OBY) 275
Chapter 3 The Technology of Fermentation 277
3.1 Brewing Yeast 277
3.1.1 Yeast Morphology 277
3.1.1.1 The Shape of the Cells 277
3.1.1.2 Yeast Cell Walls 278
3.1.1.3 The Organelles 278
3.1.2 The Chemical Composition of Yeast 278
3.1.2.1 Nitrogenous Substances 278
3.1.2.2 Carbohydrates 278
3.1.2.3 The Lipid Content 278
3.1.2.4 Vitamins 278
3.1.3 Yeast Enzymes 278
3.1.3.1 Hydrolases 279
3.1.3.2 Transferases 279
3.1.3.3 Oxidoreductases 279
3.1.3.4 Lyases 279
3.1.3.5 Isomerases 279
3.1.3.6 Ligases 279
3.1.4 Yeast Reproduction 279
3.1.5 Yeast Genetics 280
3.1.6 Genetic Manipulation of Yeast 280
3.1.7 Yeast Autolysis 282
3.2 Yeast Metabolism 282
3.2.1 Carbohydrate Metabolism 283
3.2.1.1 Fermentation According to the Embden?Meyerhof?Parnas Pathway 283
3.2.1.2 Respiration 283
3.2.1.3 The Pentose or Hexose Monophosphate Pathway 284
3.2.1.4 Carbohydrate Synthesis 284
3.2.2 Protein Metabolism 285
3.2.2.1 The Absorption of Amino Acids in Yeast 285
3.2.2.2 The Importance of Individual Amino Acids for Yeast 286
3.2.2.3 Changes in Nitrogen Concentrations During Fermentation 286
3.2.3 Lipid Metabolism 286
3.2.3.1 The Formation of Fatty Acids 287
3.2.3.2 Importance of Fatty Acids for Yeast Metabolism 287
3.2.3.3 Fatty Acids and Ester Formation 287
3.2.3.4 Glycerol Synthesis 287
3.2.3.5 The Degradation of Fats 287
3.2.4 Mineral Metabolism 287
3.2.4.1 Sulfur Metabolism 287
3.2.4.2 Sulfur Dioxide Formation 288
3.2.4.3 Other Minerals 288
3.2.5 Vitamins 288
3.2.6 Metabolites and Their Significance for Beer Quality 288
3.2.6.1 Higher Alcohols 289
3.2.6.2 Esters 289
3.2.6.3 Aldehydes 290
3.2.6.4 Organic Acids 290
3.2.6.5 Lower, Free Fatty Acids 290
3.2.6.6 Vicinal Diketones 291
3.2.6.7 Sulfurous Compounds 292
3.3 Bottom?fermenting Yeast in Brewing Operations 293
3.3.1 Yeast Strain Selection 293
3.3.2 Culturing Pure Strains of Brewing Yeasts 293
3.3.2.1 Pure Cultures 293
3.3.2.2 Pure Yeast in Brewery Practice 293
3.3.3 Yeast Degeneration and Loss of Typical Characteristics 295
3.3.4 Harvesting Yeast 296
3.3.5 Cleaning the Yeast 297
3.3.5.1 Sieving Yeast 297
3.3.5.2 Washing Yeast 297
3.3.5.3 Removing Carbon Dioxide from Cropped Yeast 297
3.3.6 Yeast Storage 298
3.3.7 Shipping Yeast – Dry Yeast 299
3.3.7.1 Shipping Yeast 299
3.3.7.2 Dry Yeast 299
3.3.8 The Physiological Condition of the Yeast 299
3.3.8.1 Determining Yeast Viability 299
3.3.8.2 Yeast Vitality 299
3.4 Beer Production with Bottom?fermenting Yeast 300
3.4.1 Fermentation Rooms or Cellars 300
3.4.1.1 Cellars for Open Fermentation Vessels 300
3.4.1.2 Cellars for Closed Fermentation Vessels 301
3.4.2 Fermentation Vessels 301
3.4.2.1 Open Fermentation Vats 302
3.4.2.2 Construction Materials for Fermentation Vats 302
3.4.2.3 Closed Fermentation Vats 303
3.4.2.4 Horizontal Fermentation Tanks 304
3.4.2.5 Vertical, Cylindrical, and Flat?bottomed Tanks (Asahi Tanks) 305
3.4.2.6 Vertical Fermentation Tanks with a Flat?conical Bottom 305
3.4.2.7 “Unitanks” 305
3.4.2.8 Spheroconical Tanks 306
3.4.2.9 Thin Tanks with a Flat?conical Bottoms 306
3.4.2.10 Cooling the Fermenting Wort 306
3.4.3 Pitching the Yeast 308
3.4.3.1 Where the Yeast Is Pitched in the Process 308
3.4.3.2 The Yeast?pitching Rate 308
3.4.3.3 Yeast?pitching Methods 309
3.4.3.4 Oxygen Supply 310
3.4.3.5 Yeast Propagation 310
3.4.3.6 Drauflassen (Adding Multiple Batches of Wort to a Single Vessel) 310
3.4.3.7 Pitching with Kräusen 311
3.4.4 Conducting Fermentation 311
3.4.4.1 Cold Fermentation 312
3.4.4.2 Warm Fermentation 312
3.4.4.3 The Duration of Fermentation 312
3.4.4.4 Forced Fermentation 312
3.4.5 Primary Fermentation 312
3.4.5.1 The White Foam Blanket 312
3.4.5.2 Low Kräusen 313
3.4.5.3 High Kräusen 313
3.4.5.4 Receding Kräusen 313
3.4.5.5 Accelerating Conventional Fermentation 313
3.4.5.6 Fermentation in Closed Tanks 314
3.4.5.7 Monitoring Primary Fermentation 314
3.4.5.8 Monitoring the Yeast Cell Count 314
3.4.5.9 Abnormal Fermentation Phenomena 314
3.4.6 Degree of Attenuation 315
3.4.6.1 The Apparent Degree of Attenuation 316
3.4.6.2 The Real Degree of Attenuation 316
3.4.6.3 The Limit of Attenuation 316
3.4.6.4 The Final Degree of Attenuation 316
3.4.6.5 The Degree of Attenuation at the End of Primary Fermentation 317
3.4.7 Maturation Levels of the Green Beer 318
3.4.7.1 Sensorially Evaluating the Green Beer 318
3.4.7.2 Transferring the Green Beer 318
3.4.8 Changes in the Wort During Fermentation 318
3.4.8.1 The Concentration of Hydrogen Ions 318
3.4.8.2 Nitrogenous Compounds 319
3.4.8.3 The Redox Potential of the Wort and Green Beer 319
3.4.8.4 Fermentation By?products 319
3.4.8.5 Bitter Substances and Polyphenols 320
3.4.8.6 Color 320
3.4.8.7 Yeast Flocculation 321
3.4.9 Recovery of Carbon Dioxide Produced During Fermentation 321
3.4.9.1 The CO2 Recovery Plant 321
3.4.9.2 Equipment for Collecting, Compressing, and Liquefying the CO2 322
3.4.9.3 The Microbiological Purity of Recovered CO2 323
3.4.9.4 The Impact of CO2 Recovery on Fermentation 323
3.4.9.5 Dimensions of a CO2 Recovery System 323
3.4.9.6 The Costs of an On?site CO2 Recovery System 323
3.5 Maturation and Lagering 323
3.5.1 The Lager Cellar 324
3.5.1.1 Traditional and Modern Lager Cellar Construction 324
3.5.1.2 Cooling Lager Cellars 324
3.5.1.3 The Essential Elements of a Lager Cellar 324
3.5.1.4 Piping Systems 324
3.5.1.5 Lager Cellar Capacity 324
3.5.2 Lager Vessels 325
3.5.2.1 Wooden Lager Vessels 325
3.5.2.2 Metal Tanks 325
3.5.2.3 Concrete Tanks 326
3.5.2.4 Tanks Connected in Series 326
3.5.2.5 Vertical Tanks 326
3.5.3 The Maturation Process 326
3.5.3.1 Maturation and Lagering Vessels 326
3.5.3.2 The Decline in Extract Concentration 327
3.5.3.3 Carbonation or the Enrichment of Carbon Dioxide in Beer 329
3.5.3.4 The Clarification of Beer 331
3.5.3.5 The Effects of Maturation on Beer Flavor 333
3.5.3.6 The Duration of Lagering 334
3.5.3.7 Monitoring Maturation 334
3.6 Modern Fermentation and Lagering Methods in Beer Production 335
3.6.1 Methods of Operation for Fermenting in Tanks and Larger Vessels 335
3.6.1.1 Methods of Operation for Fermenting in Cylindroconical Tanks 336
3.6.1.2 Methods of Operation for Fermenting in Vertical Tanks with Flat Bottoms 338
3.6.1.3 Methods of Operation for Fermenting in Vertical Tanks with Flat?conical Bottoms 338
3.6.1.4 Utilization of Vertical Fermentation Tanks for Lagering Beer 338
3.6.1.5 Silicone?based Anti?foam Agents 339
3.6.1.6 Anti?foam Agents Derived from Hops 339
3.6.2 Utilization of Intermediate Storage Tanks and Implementation of a Green Beer Centrifuge 340
3.6.2.1 Yeast Sedimentation Tanks 340
3.6.2.2 Divided Lagering 340
3.6.2.3 Green Beer Centrifuges 340
3.6.3 Methods for Accelerating Fermentation and Maturation 341
3.6.3.1 The Nathan Procedure 341
3.6.3.2 Fermentation Under Mechanical Agitation 341
3.6.3.3 Fermentation at Higher Temperatures 341
3.6.3.4 Fermentation Under Pressure 342
3.6.3.5 The Unitank Method 344
3.6.3.6 Conventional Fermentation and Lagering Procedures in Cylindroconical Tanks 345
3.6.3.7 Fermentation and Maturation of High?gravity Worts and Beers 345
3.6.3.8 The Duration of Maturation 346
3.6.3.9 Cold Fermentation – Warm Maturation 347
3.6.3.10 Flat?conical Tanks with External Cooling Systems 347
3.6.3.11 Fermentation or Maturation Using Immobilized Yeast 348
3.6.3.12 Maturing Beer in a Yeast Reactor 349
3.6.4 Continuous Fermentation Processes 349
3.6.4.1 A Continuously Fermenting Substrate 349
3.6.4.2 A Continuous?flow Process 349
3.6.4.3 The Coutts Procedure 349
3.6.5 Classic CCTs Employed in a Continuous?flow Process 350
3.6.6 Hopping Beer on the Cold Side 350
3.6.6.1 The Effects of Dry Hopping 351
3.6.6.2 Dry Hopping in Practice 351
Chapter 4 Beer Filtration 353
4.1 The Theory of Filtration 353
4.2 Filtration Technology 355
4.2.1 Pulp Filtration 355
4.2.1.1 Pulp Filters 355
4.2.1.2 Filter Pulp 355
4.2.1.3 The Pulp Filtration Process 355
4.2.1.4 Cost?effective Pulp Filtration 356
4.2.2 Diatomaceous Earth Filtration 356
4.2.2.1 Diatomite 356
4.2.2.2 Diatomaceous Earth Filters 357
4.2.2.3 Dosing 360
4.2.2.4 Operations with a Diatomaceous Earth Pre?coat Sheet Filter 360
4.2.2.5 General Remarks 362
4.2.2.6 Diatomaceous Earth Filtration 362
4.2.2.7 Operations with “Tandem” Diatomaceous Earth Filters 363
4.2.3 Sheet Filters 363
4.2.3.1 The Filter 363
4.2.3.2 Filter Sheets 363
4.2.3.3 Sheet Filter Operations 364
4.2.4 Membrane Filtration 364
4.2.5 Centrifuges 365
4.2.5.1 Centrifuge Operations 365
4.2.5.2 Centrifugation Technology 365
4.2.5.3 Green Beer Clarification 366
4.3 Combined Clarification Processes 367
4.4 Options for Replacing Diatomaceous Earth as a Filter Medium 367
4.4.1 Combining a Centrifuge with a Pulp Filter 367
4.4.2 Combining a Fine Clarification Centrifuge and a Horizontal Filter 368
4.4.3 Multi?step Microfiltration 368
4.4.4 Filter Sheets 368
4.4.5 The Use of Synthetic Extrudates 369
4.4.6 Crossflow Microfiltration 369
4.4.6.1 The Principle of Crossflow Systems 369
4.4.6.2 Crossflow Filtration with Polymer Membranes 370
4.4.6.3 Crossflow System Operations 371
4.4.6.4 Crossflow Filtration with Ceramic Membranes 371
4.4.6.5 A Cost Comparison 372
4.4.6.6 Vibrating Membrane Filtration 372
4.4.7 Concluding Remarks on Modern Filtration Systems 373
4.5 Filtration – Auxiliary Equipment and Monitoring Devices 373
4.5.1 Auxiliary Equipment 374
4.5.1.1 Blending Apparatus 374
4.5.1.2 Pressure Regulators 374
4.5.1.3 Chillers 374
4.5.1.4 Beer Lines 374
4.5.1.5 Venting Valves 374
4.5.2 Devices for Monitoring Filtration 374
4.5.2.1 Temperature Data Loggers 374
4.5.2.2 Pressure Data Loggers 374
4.5.2.3 Opacimeters 375
4.5.2.4 Measuring the Refractive Index, Density, or Original Gravity 375
4.5.2.5 The Carbon Dioxide Content of Beer 375
4.5.2.6 Oxygen Meters 375
4.5.2.7 Flow Meters 375
4.6 Beginning and Ending a Filtration Run 375
4.7 Tank Bottoms 376
4.8 Compressed Air 377
Chapter 5 Packaging Beer 379
5.1 Beer Storage After Filtration 379
5.2 Filling Barrels and Casks 379
5.2.1 Barrels and Casks 379
5.2.1.1 Wooden Barrels 379
5.2.1.2 Aluminum Casks 380
5.2.1.3 Stainless Steel Casks 380
5.2.1.4 Cylindrical Casks (Kegs) 380
5.2.2 Cleaning Barrels and Casks 380
5.2.2.1 Cleaning Barrels and Casks 380
5.2.2.2 Fully Automatic Equipment 380
5.2.3 Filling Casks and Barrels 381
5.2.4 Improvements in Filling and Dispensing from Conventional Casks 382
5.2.5 Cleaning and Filling Kegs 382
5.2.5.1 Types of Kegs 382
5.2.5.2 Cleaning and Filling Kegs 383
5.2.5.3 Advantages 384
5.2.5.4 Disadvantages 385
5.2.5.5 Monitoring Cleaning and Filling 385
5.2.6 Filling and Storage Areas 385
5.3 Bottling and Canning 385
5.3.1 The Containers 385
5.3.1.1 Bottles 385
5.3.1.2 Cans 388
5.3.2 Cleaning Bottles 388
5.3.2.1 Small Bottle Cleaning Systems 388
5.3.2.2 Spraying Machines 388
5.3.2.3 Soaking and Spraying Bottle Washers 388
5.3.3 Bottling 391
5.3.3.1 Fillers Operating at Lower Pressures 391
5.3.3.2 Fillers Operating at Higher Pressures 391
5.3.3.3 Bowl Fillers 392
5.3.3.4 Ring Bowl Fillers 392
5.3.3.5 Ring Channel Fillers 392
5.3.3.6 Plug Valve Fillers 392
5.3.3.7 Disk or Gate Valve Fillers 392
5.3.3.8 Level?control or Displacement Fillers 392
5.3.3.9 Valve Fillers 393
5.3.3.10 Fillers with Integrated Bottle Sterilization 395
5.3.3.11 Fillers for Cans and PET Bottles – Volumetric Fillers 395
5.3.4 Cleaning and “Sterilizing” Filling Machines 396
5.3.5 Capping the Bottles 397
5.3.6 Oxygen Uptake During Bottling 397
5.3.6.1 Oxygen Uptake During Maturation 397
5.3.6.2 Oxygen Uptake During Beer Filtration 398
5.3.6.3 The Tank for Filtered Beer 398
5.3.6.4 CO2 Scrubbing 399
5.3.6.5 Oxygen Uptake During Bottling 399
5.3.6.6 Oxygen Uptake During Canning 401
5.3.6.7 Oxygen Uptake During Kegging 401
5.3.6.8 Carbon Dioxide Usage 401
5.4 “Sterile Filling” and the Pasteurization of Beer 401
5.4.1 “Sterile Filling” 401
5.4.1.1 Sterile Filtration 402
5.4.1.2 Flash Pasteurization 402
5.4.1.3 “Sterile” Filling of Beer 404
5.4.2 Pasteurization of Beer 405
5.4.2.1 Hot Filling 406
5.5 The Layout of a Bottling Plant 407
Chapter 6 Beer Losses 409
6.1 Factors Affecting Beer Losses 409
6.1.1 Wort Losses 410
6.1.1.1 Wort Contraction and Displacement by Hops 410
6.1.1.2 Losses Through Evaporation 410
6.1.1.3 Losses Through Hopping 410
6.1.1.4 Losses in Hot Break Material 410
6.1.1.5 Losses Due to the Adhesion of Wort on Surfaces 411
6.1.1.6 Fermentation Cellar Yield Versus Brewhouse Yield 411
6.1.2 True Beer Losses 411
6.1.2.1 Beer Losses Incurred During Fermentation 411
6.1.2.2 Beer Losses in the Lager Cellar 412
6.1.2.3 Beer Losses During Filling 412
6.1.2.4 Beer Losses During Filtration 413
6.1.2.5 Beer Losses through Pasteurization and Hot Filling 413
6.2 Calculating Beer Losses 413
6.2.1 Calculation of Volumetric Losses 413
6.2.2 Calculation of Surpluses and Deficits 414
6.2.3 Calculating the Quantity of Wort and Beer Obtained from 100?kg of Malt 414
6.2.4 Calculating the Extract Losses from the Cast?out Wort and/or from Malt Grist 414
6.2.5 The Economic Aspects of Recovering Beer 415
6.2.5.1 Recovering Wort and Beer 415
6.2.5.2 Beer Recovered from Yeast 415
6.2.5.3 Beer Entrained in Tank Bottoms 416
6.2.5.4 Pre?/Post?filtration Run Procedures 416
6.2.5.5 Pre?/Post?runs and Overflow 417
6.2.5.6 Tainted Beer 417
Chapter 7 The Finished Beer 419
7.1 The Composition of Beer 419
7.1.1 Extract in Beer 419
7.1.1.1 Carbohydrates 419
7.1.1.2 Nitrogenous Compounds 419
7.1.1.3 Glycerol 419
7.1.1.4 Minerals 419
7.1.1.5 Tannins 420
7.1.1.6 Bitter Substances 420
7.1.1.7 Organic Acids 420
7.1.1.8 Vitamins 420
7.1.2 Volatile Compounds 420
7.1.2.1 Ethyl Alcohol 420
7.1.2.2 Fermentation By?products 420
7.1.2.3 The Carbon Dioxide Content 420
7.1.2.4 Air or Oxygen in Beer 421
7.2 The Classification of Beer 421
7.3 Properties of Beer 421
7.3.1 General Characteristics 421
7.3.1.1 The Specific Gravity of Beer 421
7.3.1.2 The Viscosity of Beer 421
7.3.1.3 The Surface Tension of Beer 421
7.3.1.4 The pH of Bottom?fermented Beers 421
7.3.2 The Redox Potential of Beer 421
7.3.3 Beer Color 422
7.4 The Aroma of Beer 422
7.4.1 Characteristics of Beer Aroma 423
7.4.1.1 The Initial Sensory Impression of a Beer 423
7.4.1.2 The Refreshing, Effervescent Nature of Beer 423
7.4.1.3 The Aftertaste of Beer 423
7.4.1.4 The Overall Impression of Beer 423
7.4.2 Factors Influencing Flavor 424
7.4.2.1 Flavor and Body 424
7.4.2.2 Beer Aroma 424
7.4.2.3 The Liveliness of Beer 425
7.4.2.4 The Aftertaste or Finish 425
7.4.3 Off?flavors in Beer 425
7.4.3.1 Off?flavors Originating from Malting or Brewing Techniques 425
7.4.3.2 Off?flavors Due to Contact with Certain Materials 426
7.4.3.3 Off?flavors from Microbial Sources 427
7.4.3.4 Measures to Improve Beers Exhibiting Off?flavors 427
7.5 Beer Foam 428
7.5.1 The Theory of Foam Formation 428
7.5.1.1 Foam Formation 428
7.5.1.2 Foam Stability 428
7.5.1.3 Foam Decay or Collapse 428
7.5.1.4 Foam?positive Substances 428
7.5.1.5 Foam?negative Substances 429
7.5.1.6 The Carbon Dioxide Content 429
7.5.1.7 The Utilization of Other Gases 429
7.5.2 Technological Influences on the Properties of Beer Foam 429
7.5.2.1 Barley Variety, Crop Year, and Provenance 429
7.5.2.2 Barley Varieties and Malt Production 429
7.5.2.3 Mashing Regime 429
7.5.2.4 Turbid Wort 430
7.5.2.5 The Wort Boiling Process 430
7.5.2.6 Elimination of Hot Break Material 430
7.5.2.7 Primary Fermentation, Maturation, and Lagering 430
7.5.2.8 Other Factors Associated with Production Operations 431
7.5.2.9 Dispensing System Errors 431
7.5.2.10 Additives for Enhancing Foam 431
7.6 Factors Affecting the Physico?chemical Properties of Beer and Their Stabilization 432
7.6.1 The Composition of Colloidal Turbidity 432
7.6.1.1 The Polyphenol Fraction 432
7.6.1.2 The Proteinaceous Fraction 432
7.6.1.3 Carbohydrates 432
7.6.2 The Formation of Colloidal Turbidity 433
7.6.3 Technological Measures to Improve Colloidal Stability 433
7.6.4 The Stabilization of Beer 433
7.6.4.1 Adsorbents 434
7.6.4.2 Chemical Agents 440
7.6.5 The Flavor Stability of Beer 442
7.6.5.1 The Balance Shifts in the Sensory Impression of the Beer 442
7.6.5.2 The Transformation of the Bitterness 442
7.6.5.3 The Emergence of an Aged Character 442
7.6.5.4 Light?struck Flavor 444
7.6.5.5 Technological Factors Affecting Flavor Stability 445
7.6.6 Methods for Monitoring and Predicting Flavor Stability 448
7.6.7 Turbidity Originating Chemically 449
7.6.7.1 Oxalate Turbidity 449
7.6.7.2 Sanitizer?induced Turbidity 449
7.6.7.3 ??Glucan Turbidity 449
7.6.8 Gushing 450
7.7 Filterability of Beer 452
7.7.1 The Causes of Poor Filterability in Beer 452
7.7.1.1 ??Glucans 453
7.7.1.2 ??Glucans 453
7.7.1.3 Aroma Compounds 453
7.7.1.4 Proteinaceous Substances 453
7.7.1.5 Yeast 453
7.7.1.6 Inadequate Clarification 453
7.7.1.7 Microbiological Turbidity 454
7.7.1.8 Determining the Filterability of Beer 454
7.7.2 Remedial Measures 454
7.7.2.1 Disruptions in Production due to ??Glucans 454
7.8 Microbiological Stability of Beer 455
7.8.1 Sources of Contamination 455
7.8.1.1 Beer Sarcina (Pediococcus damnosus) 455
7.8.1.2 Beer?spoiling, Lactic Acid Bacteria 455
7.8.1.3 Pectinatus and Megasphaera 456
7.8.1.4 Potential and Indirect Beer Spoilers 456
7.8.1.5 Wild Yeasts 456
7.8.1.6 Pure Brewing Yeast Cultures 456
7.8.1.7 Indicator Microbes 457
7.8.2 Maintaining Microbiological Shelf Life 457
7.9 Physiological Effects of Beer 459
7.9.1 The Nutritional Value of Beer 459
7.9.1.1 The Alcohol Content 459
7.9.1.2 The Residual Extract 459
7.9.1.3 Carbon Dioxide 459
7.9.1.4 The Mineral Content 459
7.9.1.5 Vitamins 459
7.9.1.6 Ethanol 460
7.9.1.7 Water 460
7.9.1.8 Hop Bitter Acids and Hop Oils 460
7.9.1.9 The Polyphenol Content 460
7.9.1.10 Cardiovascular Diseases 460
7.9.2 Dietary Effects of Beer 460
7.10 Bottom?fermented German Beer Styles 460
7.10.1 Pale Lager Beer (Helles) 461
7.10.2 Pale Export (12.5+?%, w/w) 461
7.10.3 Pils or Pilsner 462
7.10.4 Heller Bock 462
7.10.5 Märzen 463
7.10.6 Dunkles and Schwarzbier 463
7.10.7 German Porter 464
7.10.8 Rauchbier or Smoked Beer 464
7.11 Special Beers 465
7.11.1 Dietetic Beers of the Past 465
7.11.1.1 Characteristic Attributes 465
7.11.1.2 Malt Bill 465
7.11.1.3 Brewing Liquor 465
7.11.1.4 Mashing Regime 466
7.11.1.5 Lautering and Sparging 466
7.11.1.6 Wort Boiling and Hop Additions 466
7.11.1.7 Fermentation 466
7.11.1.8 Maturation 466
7.11.1.9 Stabilization, Filtration, and Filling 467
7.11.1.10 Reduction in Alcohol Content 467
7.11.2 Nutritive Beers 467
7.11.2.1 Characteristic Features 467
7.11.2.2 Malt Bill 467
7.11.2.3 Brewing Process 467
7.11.2.4 Fermentation 467
7.11.2.5 Filling 468
7.11.3 Non?alcoholic Beers 468
7.11.4 Methods for Limiting Alcohol Content 468
7.11.4.1 Interrupted Fermentation 468
7.11.4.2 Continuous Production Using Immobilized Yeast (Bioreactor) 470
7.11.4.3 Fermentation with Special Yeasts 470
7.11.4.4 Lactic Acid Fermentation with a Subsequent Yeast Addition 470
7.11.5 Alcohol Removal with Physical Methods 470
7.11.5.1 Rotary Thin?film Evaporator 470
7.11.5.2 Falling Film Evaporator 471
7.11.5.3 Countercurrent Distillation/Rectification 471
7.11.5.4 Dialysis Method 471
7.11.5.5 Reverse Osmosis 472
7.11.5.6 Technology Including a Distillation Process 472
7.11.6 Combinations of Different Processes in the Production of Non?alcoholic Beer 473
7.11.6.1 Blending Beers from Interrupted Fermentation with Dealcoholized Products 473
7.11.6.2 Combining Different Dealcoholization Processes 474
7.11.6.3 The Physiological Effects of Non?alcoholic Beer Consumption 474
7.11.6.4 Production of Beer Almost Completely Free of Alcohol 474
7.11.6.5 Concluding Remarks 474
7.11.6.6 Bottling Non?alcoholic Beers 475
7.11.7 Low?alcohol Beers 475
7.11.7.1 Definition 475
7.11.7.2 Classification of Production Processes 475
7.11.7.3 Malt Bill 476
7.11.7.4 Special Methods 476
Chapter 8 Top Fermentation 479
8.1 General Information 479
8.2 Top?fermenting Yeast 479
8.2.1 Morphological Characteristics 479
8.2.1.1 Branched Aggregates of Mother/Daughter Cells 479
8.2.1.2 Flocculative Capacity 480
8.2.2 Physiological Differences 480
8.2.2.1 Raffinose Fermentation 480
8.2.2.2 Sporulation 480
8.2.2.3 Respiration 480
8.2.2.4 Genomes of Brewing Yeasts 480
8.2.2.5 Other Characteristics 480
8.2.3 Fermentation Attributes 480
8.2.3.1 Fermentation Temperatures 481
8.2.3.2 Overall Fermentation Performance 481
8.2.3.3 Yeast Reproduction 481
8.2.4 Yeast Handling 481
8.2.4.1 Harvesting Yeast 481
8.2.4.2 Yeast Storage 482
8.2.4.3 Acid Washing Top?fermenting Yeast 482
8.2.4.4 Repitching Top?fermenting Yeast 482
8.2.4.5 Propagating Top?fermenting Yeast 482
8.3 Top Fermentation Techniques 482
8.3.1 Fermentation Rooms and Fermentation Vessels 482
8.3.1.1 Fermentation Cellars 482
8.3.1.2 Fermentation Vessels of an Older Design 483
8.3.1.3 Utensils and Devices for Removing the Yeast 483
8.3.1.4 Fermentation Tanks 483
8.3.1.5 Headspace in Tanks 483
8.3.2 Wort Composition 484
8.3.2.1 Wort for Top Fermentation 484
8.3.2.2 Hot and Cold Break Separation 484
8.3.3 Pitching the Yeast 484
8.3.3.1 Pitching Temperature 484
8.3.3.2 Yeast Cell Count 484
8.3.3.3 Wort Aeration 484
8.3.3.4 Fermenting Multiple Batches of Wort in One Tank 484
8.3.4 Primary Fermentation 484
8.3.4.1 The Stages of Fermentation 484
8.3.4.2 Ascension of the Yeast 485
8.3.4.3 Variations on Primary Fermentation 486
8.3.4.4 Fermentation Under Pressure 486
8.3.5 Changes in Wort During Top Fermentation 487
8.3.5.1 The Change in pH 487
8.3.5.2 Nitrogenous Substances 487
8.3.5.3 Bitter Substances 487
8.3.5.4 Polyphenols 487
8.3.5.5 Beer Color 487
8.3.5.6 Fermentation By?products 487
8.3.6 Maturation 488
8.3.6.1 Fresh Beers 488
8.3.6.2 Top?fermented Lager Beers 488
8.3.6.3 Bottle Conditioning 490
8.3.6.4 Clarifying Agents 490
8.3.7 Filtration and Filling 490
8.3.7.1 Filtration 490
8.3.7.2 Stabilization 491
8.3.7.3 “Sterilization” 491
8.3.7.4 Filling 491
8.4 Production Methods for Various Top?fermented German Beers 491
8.4.1 Altbier (Düsseldorf and Lower Rhine) 491
8.4.1.1 Characteristic Attributes 491
8.4.1.2 Malt Bill 491
8.4.1.3 Brewing Liquor 491
8.4.1.4 Mashing Regime 491
8.4.1.5 Wort Boiling and Hop Additions 492
8.4.1.6 Wort Handling 492
8.4.1.7 Fermentation 492
8.4.1.8 Maturation and Conditioning 492
8.4.1.9 Filtration and Filling 493
8.4.2 Kölsch 493
8.4.2.1 Characteristic Attributes 493
8.4.2.2 Malt Bill 493
8.4.2.3 Brewing Liquor 493
8.4.2.4 Mashing Regime 493
8.4.2.5 Wort Boiling and Hop Additions 493
8.4.2.6 Wort Handling 493
8.4.2.7 Primary Fermentation 493
8.4.2.8 Maturation and Conditioning 494
8.4.2.9 Filtration and Bottling 494
8.4.3 Kristallweizen – Filtered Wheat Beer (Free of Yeast) 494
8.4.3.1 Characteristic Attributes 494
8.4.3.2 Malt Bill 494
8.4.3.3 Brewing Liquor 494
8.4.3.4 Mashing Regime 494
8.4.3.5 Wort Boiling and Hop Additions 495
8.4.3.6 Wort Handling 495
8.4.3.7 Primary Fermentation 495
8.4.3.8 Maturation and Conditioning 496
8.4.3.9 Filtration and Bottling 498
8.4.4 Hefeweizen – Bavarian?style Wheat Beer with Yeast 498
8.4.4.1 Characteristic Attributes 498
8.4.4.2 Malt Bill 498
8.4.4.3 Brewing Liquor 498
8.4.4.4 Mashing Regime 498
8.4.4.5 Wort Boiling and Hop Additions 498
8.4.4.6 Wort Handling 499
8.4.4.7 Primary Fermentation 499
8.4.4.8 Maturation and Conditioning 499
8.4.5 Top?fermented Beers Brewed with Malted Cereals Other Than Barley and Wheat 502
8.4.5.1 General Information 502
8.4.5.2 Rye Beer 503
8.4.6 Berliner Weisse 504
8.4.6.1 Characteristic Attributes 504
8.4.6.2 Malt Bill 504
8.4.6.3 Brewing Liquor 504
8.4.6.4 Mashing Regime 504
8.4.6.5 Wort Handling 504
8.4.6.6 Primary Fermentation 504
8.4.6.7 Maturation and Conditioning 505
8.4.6.8 Difficulties in Production 505
8.4.6.9 Recent Modifications 505
8.4.7 Other Traditional Top?fermented Beer Styles 505
8.4.7.1 Grätzer 505
8.4.7.2 Gose 506
8.4.7.3 Lichtenhainer 506
8.4.8 Malzbier 507
8.4.8.1 Characteristic Attributes 507
8.4.8.2 Malt Bill 507
8.4.8.3 Brewing Process 507
8.4.8.4 Fermentation 507
8.4.8.5 Maturation and Filtration 507
8.4.8.6 Filling and Pasteurization 507
8.4.9 Bavarian?style, Top?fermented Nutritive Beers 507
8.4.10 Top?fermented, Non?alcoholic Beers 508
8.4.11 Top?fermented, Low?alcohol Beers 508
8.5 Gluten?Free Beer 508
8.5.1 Production from Conventional Raw Materials – Genetic Modification of Raw Materials Through Breeding 508
8.5.2 Enzymatic Modification of Raw Materials 508
8.5.3 Beer Production from Gluten?free Sugar or Starch Sources 509
8.5.4 Carbohydrate?rich Cereals and Pseudocereals 509
Chapter 9 High?gravity Brewing 511
9.1 High?gravity Wort Production 511
9.1.1 Lautering 511
9.1.2 Mashing 511
9.1.3 Wort Boiling 511
9.1.4 Whirlpool Operations 512
9.1.5 Dilution of High?gravity Wort at the Chiller 512
9.2 Fermentation of High?gravity Wort 513
9.3 Dilution of High?gravity Beer After Maturation 513
9.4 The Properties of Beer Produced with High?gravity Techniques 514
Index 515
EULA 527
| Erscheint lt. Verlag | 8.11.2023 |
|---|---|
| Sprache | englisch |
| Themenwelt | Naturwissenschaften ► Biologie |
| Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei | |
| Schlagworte | beer filtration • beer losses • Bier • Bierbrauen • bottling • Brauerei • brewing science • chemical engineering • Chemische Verfahrenstechnik • Fermentation • Fermented Foods & Beverages • Fermentierte Nahrungsmittel u. Getränke • Food chemistry • Food Processing, Production & Manufacture • Food Science & Technology • Food Technology • Herstellung u. Verarbeitung von Lebensmitteln • high gravity brewing • Lebensmittelforschung u. -technologie • MALT • malting and brewing technology • Malz • Mälzen • Mälzerei • packaging beer • Process Engineering • Prozesssteuerung • top fermentation • Weihenstephan • Wort • wort production |
| ISBN-10 | 3-527-82713-7 / 3527827137 |
| ISBN-13 | 978-3-527-82713-8 / 9783527827138 |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
| Haben Sie eine Frage zum Produkt? |
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