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Author : Edward Skeate White
Publisher :
ISBN 13 :
Total Pages : 246 pages
Book Rating : 4.3/5 (117 download)
Download or read book The Maltster's Guide written by Edward Skeate White and published by . This book was released on 1860 with total page 246 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Joseph Adams
Publisher :
ISBN 13 :
Total Pages : 131 pages
Book Rating : 4.:/5 (851 download)
Download or read book The Maltster's Guide, Being a History of the Art of Malting from the Earliest Ages written by Joseph Adams and published by . This book was released on 1871 with total page 131 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Edward Skeate White
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (319 download)
Download or read book The Maltster's Guide; Being a History of the Art of Malting from the Earliest Ages ... written by Edward Skeate White and published by . This book was released on 1860 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Joseph Adams
Publisher :
ISBN 13 :
Total Pages : 131 pages
Book Rating : 4.:/5 (833 download)
Download or read book The Maltster's Guide written by Joseph Adams and published by . This book was released on 1871 with total page 131 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Edward Skeate White
Publisher :
ISBN 13 :
Total Pages : 242 pages
Book Rating : 4.0/5 (26 download)
Download or read book The Maltster's Guide written by Edward Skeate White and published by . This book was released on 1860 with total page 242 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher :
ISBN 13 :
Total Pages : 780 pages
Book Rating : 4.:/5 (3 download)
Download or read book Brewers' Journal and Hop and Malt Trades' Review written by and published by . This book was released on 1899 with total page 780 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Institute of Brewing (Great Britain)
Publisher :
ISBN 13 :
Total Pages : 638 pages
Book Rating : 4.:/5 (43 download)
Download or read book Journal of the Federated Institutes of Brewing written by Institute of Brewing (Great Britain) and published by . This book was released on 1937 with total page 638 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher :
ISBN 13 :
Total Pages : 570 pages
Book Rating : 4.3/5 ( download)
Download or read book Journal of the Institute of Brewing written by and published by . This book was released on 1937 with total page 570 pages. Available in PDF, EPUB and Kindle. Book excerpt: Containing the transactions of the various sections, together with abstracts of papers published in other journals, etc.
Author : John Mallett
Publisher : Brewers Publications
ISBN 13 : 193846916X
Total Pages : 310 pages
Book Rating : 4.9/5 (384 download)
Download or read book Malt written by John Mallett and published by Brewers Publications. This book was released on 2014-12-08 with total page 310 pages. Available in PDF, EPUB and Kindle. Book excerpt: Often playing second fiddle to hops in the minds of craft beer drinkers, malt is the backbone of beer: “No barley, no beer.” Malt defines the color, flavor, body, and alcohol of beer and has been cultivated for nearly as long as agriculture has existed. In this book, author John Mallett explains why he feels a book on malt is necessary, taking the reader on a brief history of malting from the earliest records of bappir through to the Middle Ages and Early Modern Period. When Mallett touches on the major changes wrought by the Industrial Revolution and beyond, he illustrates how developments in malting technology were intertwined with politics and taxation, which increasingly came to bear on the world of maltsters and brewers. Of course, no book on malt would be complete without a look at the processes behind malting and how different malts are made. Mallett neatly conveys the basics of malt chemistry, Maillard reactions, and diastatic power—the enzymes, starches, sugars, glucans, phenols, proteins, and lipids involved. Descriptions of the main types of malt are included, from base malt, caramel malts, and roasted malts through to specialty malts and other grains like wheat, rye, and oats. Information is interspersed with the thoughts and wisdom of some of America's most respected craft brewers. Understanding an ingredient requires appreciating where it comes from and how it is grown. The author condenses the complexities of barley anatomy and agriculture into easy, readable sections, seamlessly combining these details with high-level look at the economic and environmental pressures that dictate the livelihoods of farmers and maltsters. Mallett explains how to interpret—and when to rely on—malt quality and analysis sheets, an essential skill for brewers. There is a summary of the main barley varieties, both modern and heritage, from Europe and America. The book finishes with what happens to the malt once it reaches the brewery, addressing issues of malt packaging, handling, preparation, storage, conveyance, and milling in the brewhouse.
Author : Christine Clark
Publisher : A&C Black
ISBN 13 : 9781852851705
Total Pages : 350 pages
Book Rating : 4.8/5 (517 download)
Download or read book The British Malting Industry Since 1830 written by Christine Clark and published by A&C Black. This book was released on 1998-01-01 with total page 350 pages. Available in PDF, EPUB and Kindle. Book excerpt: The British Malting Industry since 1830 is the first overall account of malting, dealing with the processes, products and sales, owners and employees, and with the evolution of what in 1830 were almost all small, local businesses. The industry provides a good example of the benefits and limitations, so typical of British industry, of family ownership. The modern malt industry has survived a series of crises and powerful foreign competition to become a significant exporter.
Author : Dave Thomas
Publisher :
ISBN 13 : 9780991043620
Total Pages : 214 pages
Book Rating : 4.0/5 (436 download)
Download or read book The Craft Maltsters' Handbook written by Dave Thomas and published by . This book was released on 2014-08-07 with total page 214 pages. Available in PDF, EPUB and Kindle. Book excerpt: The industrial process of germination-which converts hard, insoluble cereals into friable, extractable grains for subsequent use as a food source for humans or yeast - is called malting. The Craft Maltsters' Handbook provides an in-depth understanding of the technical and scientific meanings of words and phrases used in malting and is an up-to-date reference on the many types of malts used in brewing and distilling today. The rise in craft micro-malting is a nod to the 19th century men and women who provided the malt for brewing/distilling and part of the growing trend of taking back an art from large multinational corporations who have come to dominate much of agriculture and manufacturing.
Author : Great Britain. Patent Office. Library
Publisher :
ISBN 13 :
Total Pages : 662 pages
Book Rating : 4.A/5 ( download)
Download or read book Catalogue of the Library of the Patent Office: Subjects written by Great Britain. Patent Office. Library and published by . This book was released on 1883 with total page 662 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : William Robert LOFTUS
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (561 download)
Download or read book The Maltster: a Compendious Treatise on the Art of Malting ... New ... Edition written by William Robert LOFTUS and published by . This book was released on 1877 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : D.E. Briggs
Publisher : Springer Science & Business Media
ISBN 13 : 0412298007
Total Pages : 820 pages
Book Rating : 4.4/5 (122 download)
Download or read book Malts and Malting written by D.E. Briggs and published by Springer Science & Business Media. This book was released on 1998-09-30 with total page 820 pages. Available in PDF, EPUB and Kindle. Book excerpt: Malts are used in the manufacture of beers, whiskies, foodstuffs, non-alcoholic beverages and confectionery. Placing an emphasis on barley as the most used cereal grain, this book offers an up-to-date account of malt manufacture.
Author : Lars Marius Garshol
Publisher : Brewers Publications
ISBN 13 : 1938469615
Total Pages : 426 pages
Book Rating : 4.9/5 (384 download)
Download or read book Historical Brewing Techniques written by Lars Marius Garshol and published by Brewers Publications. This book was released on 2020-04-30 with total page 426 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ancient brewing traditions and techniques have been passed generation to generation on farms throughout remote areas of northern Europe. With these traditions facing near extinction, author Lars Marius Garshol set out to explore and document the lost art of brewing using traditional local methods. Equal parts history, cultural anthropology, social science, and travelogue, this book describes brewing and fermentation techniques that are vastly different from modern craft brewing and preserves them for posterity and exploration. Learn about uncovering an unusual strain of yeast, called kveik, which can ferment a batch to completion in just 36 hours. Discover how to make keptinis by baking the mash in the oven. Explore using juniper boughs for various stages of the brewing process. Test your own hand by brewing recipes gleaned from years of travel and research in the farmlands of northern Europe. Meet the brewers and delve into the ingredients that have kept these traditional methods alive. Discover the regional and stylistic differences between farmhouse brewers today and throughout history.
Author : John J. Palmer
Publisher : Brewers Publications
ISBN 13 : 1938469100
Total Pages : 313 pages
Book Rating : 4.9/5 (384 download)
Download or read book Water written by John J. Palmer and published by Brewers Publications. This book was released on 2013-09-16 with total page 313 pages. Available in PDF, EPUB and Kindle. Book excerpt: Water is arguably the most critical and least understood of the foundation elements in brewing. For many brewers used to choosing from a wide selection of hops and grain, water seems like an ingredient for which they have little choice but to accept what comes out of their faucet. But brewers in fact have many opportunities to modify their source water or to obtain mineral-free water and build their own brewing water from scratch. Much of the relevant information can be found in texts on physical and inorganic chemistry or water treatment and analysis, but these resources seldom, if ever, speak to brewers. Water: A Comprehensive Guide for Brewers takes the mystery out of water's role in the brewing process. This book is not just about brewing liquor. Whether in a brewery or at home, water is needed for every part of the brewing process: chilling, diluting, cleaning, boiler operation, wastewater treatment, and even physically pushing wort or beer from one place to another. The authors lead the reader from an overview of the water cycle and water sources, to adjusting water for different beer styles and brewery processes, to wastewater treatment. It covers precipitation, groundwater, and surface water, and explains how municipal water is treated to make it safe to drink but not always suitable for brewing. The parameters measured in a water report are explained, along with their impact on the mash and the final beer. Understand ion concentrations, temporary and permanent hardness, and pH. The concept of residual alkalinity is covered in detail and the causes of alkalinity in water are explored, along with techniques to control alkalinity. Ultimately, residual alkalinity is the major effector on mash pH, and this book addresses how to predict and target a specific mash pH—a key skill for any brewer wishing to raise their beer to the next level. But minerals in brewing water also determine specific flavor attributes. Ionic species important to beer are discussed and concepts like the sulfate-to-chloride ratio are explained. Examples illustrate how to tailor your brewing water to suit any style of beer. To complete the subject, the authors focus on brewery operations relating to source water treatment, such as the removal of particulates, dissolved solids, gas and liquid contaminants, organic contaminants, chlorine and chloramine, and dissolved oxygen. This section considers the pros and cons of various technologies, including membrane technologies such as filtration, ion-exchange systems, and reverse osmosis.
Author : Hans Michael Eßlinger
Publisher : John Wiley & Sons
ISBN 13 : 3527623493
Total Pages : 778 pages
Book Rating : 4.5/5 (276 download)
Download or read book Handbook of Brewing written by Hans Michael Eßlinger and published by John Wiley & Sons. This book was released on 2009-04-22 with total page 778 pages. Available in PDF, EPUB and Kindle. Book excerpt: This comprehensive reference combines the technological know-how from five centuries of industrial-scale brewing to meet the needs of a global economy. The editor and authors draw on the expertise gained in the world's most competitive beer market (Germany), where many of the current technologies were first introduced. Following a look at the history of beer brewing, the book goes on to discuss raw materials, fermentation, maturation and storage, filtration and stabilization, special production methods and beermix beverages. Further chapters investigate the properties and quality of beer, flavor stability, analysis and quality control, microbiology and certification, as well as physiology and toxicology. Such modern aspects as automation, energy and environmental protection are also considered. Regional processes and specialties are addressed throughout the entire book, making this a truly global resource on brewing.
