000			03223nam a22004095i 4500
001			978-0-387-33011-2
003			DE-He213
005			20250710083950.0
007			cr nn 008mamaa
008			100301s2007 xxu| s |||| 0|eng d
020			_a9780387330112 _a99780387330112
024	7		_a10.1007/0-387-33011-9 _2doi
082	0	4	_a641.3 _223
082	0	4	_a664 _223
100	1		_aLewis, Michael J. _eauthor.
245	1	0	_aEssays in Brewing Science _h[recurso electrónico] / _cby Michael J. Lewis, Charles W. Bamforth.
264		1	_aBoston, MA : _bSpringer US, _c2007.
300			_aVIII, 179p. 17 illus. _bonline resource.
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_arecurso en línea _bcr _2rdacarrier
347			_atext file _bPDF _2rda
505	0		_aQualities -- Proteins -- pH -- Color -- Foam -- Haze -- Microbiology -- Inorganic Ions -- Processes -- Raw Materials -- Modification -- Enzymes -- Yeast -- Oxygen -- Water and Energy -- Sanitation and Quality.
520			_aEssays in Brewing Science is an original and comprehensive examination of brewing from the perspective of a real brewer. Brewing texts generally use a sequential barley-beer-bottle organization that takes the reader systematically through the various stages of beer-making in a logical and informative way. This approach adequately communicates the essential operation. However, brewers think about all of the stages in the process that might affect a single property, such as beer color. Alternatively brewers might ponder the influence of such affective agents as modification or oxygen throughout the process. Essays in Brewing Science departs from the traditional sequential approach to pursue brewing in the manner a brew master approaches the process. It is structured to look down the length of the process for causes and effects. Each essay discusses a problem, a beer component, or a flavor, by following how this one item arises and how it changes along the way. This is a crucial feature to bear this in mind when reading the book because this organization brings together information and ideas that are not usually presented side-by-side. The essay format allows the reader to understand how the raw materials of brewing and the way they are handled impact on process performance and product quality. This new approach to an enduring subject is essential for the informed reader interested in the malting and brewing process. About the Editors: Michael J. Lewis is the first Professor Emeritus of Brewing Science at the University of California - Davis. Charles W. Bamforth is the first Anheuser-Busch Endowed Professor of Brewing Science at the University of California - Davis.
650		0	_aCHEMISTRY.
650		0	_aFOOD SCIENCE.
650	1	4	_aCHEMISTRY.
650	2	4	_aFOOD SCIENCE.
700	1		_aBamforth, Charles W. _eauthor.
710	2		_aSpringerLink (Online service)
773	0		_tSpringer eBooks
776	0	8	_iPrinted edition: _z9780387330105
856	4	0	_uhttp://dx.doi.org/10.1007/0-387-33011-9 _zVer el texto completo en las instalaciones del CICY
912			_aZDB-2-CMS
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