Beer
Subtitle: a quality perspective
By: edited by Charles W. Bamforth
Contributors: ScienceDirect (Online service)
Series: Handbook of alcoholic beverages series
Publisher: Academic
Published: 2009
Place of publication: Burlington, MA
Language: eng
Format: [electronic resource] :
ISBN-13: 9780126692013
Subjects: Beer; Brewing; Handbooks, manuals
Description: Brewing is humankind's oldest biotechnology. Over the course of the past 125 years a wealth of research has been devoted to the topic of beer and the processes through which it is produced, namely malting and brewing. Because of this, beer is a highly consistent product and much is known about its quality attributes and how they can be delivered to delight the consumer. This book details, with extensive referencing, the research that has been devoted to the range of quality attributes of beer. It is the first book to approach beer in this way and comprises an essential reference for anyone seeking an authoritative account of the science of beer appearance, flavor, stability and wholesomeness. * The only detailed book that specifically addresses the science of beer quality * Addresses the various impacts on and perception of beer quality * Includes expert insights based on real-world experience.
Notes: Includes bibliographical references and index.

Electronic reproduction. Amsterdam : Elsevier Science & Technology, 2008. Mode of access: World Wide Web. System requirements: Web browser. Title from title screen (viewed on Dec. 9, 2008). Access may be restricted to users at subscribing institutions.
Table of contents: title: Ch. 1 Beer Foam: Achieving a Suitable Head; title: Ch. 2 Beer Flavour; title: Ch. 3 The Flavour Instability of Beer; title: Ch. 4 Colloidal Stability of Beer; title: Ch. 5 Microbiological Stability of Beer; title: Ch. 6 Beer Gushing; title: Ch. 7 Beer Color; title: Ch. 8 Beer and Health.