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Essays in Brewing Science (Springer, nauka, piwowarstwo i browarnictwo
[ Pobierz całość w formacie PDF ]Essays in Brewing Science
Essays in Brewing Science
Michael J. Lewis and
Charles W. Bamforth
University of California–Davis
Davis, California, USA
Michael J. Lewis
Charles. W. Bamforth
Professor Emeritus of Brewing Science
Chairperson, Department of Food Science
Academic Director of Brewing
and Technology
Programs in University Extension
Anheuser-Bush Endowed Professor
University of California–Davis
University of California–Davis
Davis, California 95616-8598
Davis, California 95616-8598
e-mail: mjlewis@ucdavis.edu
e-mail: cwbamforth@ucdavis.edu
Library of Congress Control Number: 2006923489
ISBN 10: 0-387-33010-0
e-ISBN 10: 0-387-33011-9
ISBN 13: 978-0387-33010-5
e-ISBN 13: 978-0387-33011-2
Printed on acid-free paper.
2006 Springer Science+Business Media, LLC
All rights reserved. This work may not be translated or copied in whole or in part without the
written permission of the publisher (Springer Science+Business Media, LLC, 233 Spring Street,
New York, NY 10013, USA), except for brief excerpts in connection with reviews or scholarly
analysis. Use in connection with any form of information storage and retrieval, electronic
adaptation, computer software, or by similar or dissimilar methodology now known or hereafter
developed is forbidden.
The use in this publication of trade names, trademarks, service marks, and similar terms, even
if they are not identified as such, is not to be taken as an expression of opinion as to whether
or not they are subject to proprietary rights.
C
987654321
springer.com
Preface
Most brewing texts use a systematic barley-beer-bottle organization that
takes the reader sequentially through the various stages of beer-making.
This, of course, is logical and useful and works well. However, brewers do
not often think about beer and brewing in this way, e.g. to solve problems,
but they think about all the stages in the process that might get affected, e.g.
a single beer property such as color. Alternatively, brewers might ponder on
the influence of such affective agents as modification or oxygen throughout
the process. This is also a typical questioning strategy in the examinations
of the Institute of Brewing and Distilling that many professional brewers
take. We think of this as a longitudinal organization of the subject matter,
i.e. looking down the length of the process for causes and effects, and that
is the structural approach to this book. It is important to bear this in mind
when reading the book because this organization brings together informa-
tion and ideas that are not usually seen side-by-side, and material that is
usually in a single chapter in most books might be spread over several in
this one because that best suits the unifying theme of the chapters. It has
been relatively easy to draw together, from across the spectrum of beer-
making, material that affects such beer properties as color, foam and haze,
for example, for which this organizational structure works quite well; how-
ever, in other cases the structure has given us some surprises and, to fulfill
the concept of the book, e.g. wort boiling appears under a chapter on water
v
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