Beer: A Quality Perspective

by Elsevier Science

Overview

Beer is the only detailed book that specifically addresses the science of beer quality. It explores the quality attributes of beer as well as the various impacts on and perception of beer quality. It includes expert insights based on real-world experience.

This book details, with extensive referencing, the research that has been devoted to beer and beer quality. 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. Chapters discuss beer foam and how to achieve a suitable head; beer flavour and its instability; colloidal stability of beer; microbiological stability of beer; beer gushing; beer color; and the health aspects of beer.

This book will be of interest to employees on the technical production side of the alcoholic beverage industry; students studying the subject; people involved in related and associated biotechnology industries; people from the brewing industry; and academic researchers.

• 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

Product Details

ISBN-13:	9780080926094
Publisher:	Elsevier Science
Publication date:	05/05/2011
Series:	Handbook of Alcoholic Beverages
Sold by:	Barnes & Noble
Format:	eBook
Pages:	304
File size:	6 MB

About the Author

Julie Kellershohn is an assistant professor at the Ted Rogers School of Hospitality and Tourism Management at Ryerson University in Toronto, Canada. Her research focuses on the food and beverage industries, including how and why consumers make their food and beverage purchase decisions in restaurants, pubs, and stores; and how marketing and technology can be used to influence those consumer decisions.
Inge Russell is an honorary professor at Heriot-Watt University in Edinburgh, Scotland, and a fellow of the British Institute of Biology and the American Academy of Microbiology. She holds a PhD and DSc from the University of Strathclyde in Scotland and has more than 40 years of industrial research experience in the fermentation industry. She has authored more than 150 papers on yeast biotechnology and is the cofounder and coeditor of the journal Critical Reviews in Biotechnology.
Graham G. Stewart has been Emeritus Professor in Brewing and Distilling at Heriot-Watt University, Edinburgh, Scotland since he retired in 2007. From 1994-2007 he was Professor of Brewing and Distilling and Director of the International Centre for Brewing and Distilling (ICBD), Heriot-Watt University. For 25 years prior to this he was employed by the Labatt Brewing Company in Canada, holding a number of scientific/technical positions and from 1986-1994 was its Technical Director. He holds a PhD and DSc from Bath University and is a Fellow of the Institute of Brewing. He was President of the Institute of Brewing and Distilling in 1999 and 2000. He has over 300 publications (books, patents, review papers, articles and peer reviewed papers) to his name and is a co-founder and co-editor of the journal “Critical Reviews in Biotechnology”.

Dr. Graham G. Stewart has been Emeritus Professor in Brewing and Distilling at Heriot-Watt University, Edinburgh, Scotland. Previously he was Professor of Brewing and Distilling and Director of the International Centre for Brewing and Distilling (ICBD), Heriot-Watt University. He’s held many scientific/technical positions in such companies as Labatt Brewing Company in Canada, and was the President of the Institute of Brewing. He has over 300 publications (books, patents, review papers, articles and peer review

Table of Contents

1. Beer Foam: Achieving a Suitable Head
2. Beer Flavour
3. The Flavour Instability of Beer
4. Colloidal Stability of Beer
5. Microbiological Stability of Beer
6. Beer Gushing
7. Beer Color
8. Beer and Health