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The Geography of Beer
This book builds on the highly successful Geography of Beer: Regions, Environment, and Society (2014) and investigates the geography of beer from two expanded perspectives: culture and economics. The respective chapters provide case studies that illustrate various aspects of these themes. As the beer industry continues to reinvent itself and its economic and cultural geographies, this book showcases historical, current, and future trends at the local, regional, national, and international scales.
Ferrocenes
With applications ranging from asymmetric catalysis to magnetic materials, ferrocene is one of the most versatile building blocks in synthesis. This book captures the multidisciplinary nature of ferrocene research, including topics such as ferrocene-containing polymers, ferrocene-containing thermotropic liquid crystals, chiral ferrocene derivatives, and ferrocene-containing charge-transfer materials. In addition, the reader will find * valuable information for planning syntheses * over 70 tables, making relevant data available at a glance * carefully selected references, providing an easy access to the primary literature Up-to-date, and written by leading international experts in the field, among them R. Deschenaux, C. D. Hall, Y. Butsugan, and R. Herrmann, this book is a welcome source of in-depth information for graduate students and professionals in organic, organometallic, and polymer chemistry, as well as in materials science.
BrewingScience Yearbook 2023
This publication is a compillion of the articles published in the BrewingScience bimonthly online journal in 2023. Aside from the more conventional subjects of barley, malt and hops as well as of wort and beer quality, some novel areas of research emerged this year, including the implementation of artificial intelligence and machine learning in the process of kilning hops, the substitution of malt with residual ingredients from the baking industry, the impact of fermantation conditions on ethanol production using exotic "ca na" fruit, and much more.
Handbook of Brewing
Offers detailed studies of beer and its production as well as its commercial and economic aspects. All beverages worldwide which are beer-like in character and alcoholic content are reviewed. The book delineates over 900 chemical compounds that have been identified in beers, pinpoints their sources, gives concentration ranges, and examines their influence on beer quality. This work is intended for brewing, cereal and food chemists and biochemists; composition, nutrition, biochemical, food and quality assurance and control engineers; nutritionists; food biologists and technologists; microbiologists; toxicologists; and upper level undergraduate and continuing-education students in these disciplines.
Brewing Microbiology
Brewing Microbiology: Managing Microbes, Ensuring Quality and Valorising Waste, Second Edition covers micro-organisms of significance to the brewing industry, including the most recent threats to beer quality and stability that have emerged. Reflecting the significant surge in production of no- and low-alcohol (NOLO) beers and Hard Seltzers since the publication of the 1st edition, and the lack of information available on the increased microbiological risk associated with these beverages – and how to control them, a new chapter "Maintaining microbiological quality control in Hard Seltzers and NOLO beverages" provides best practices in ensuring safe and effective management in production an...
Brewing
Brewing is one of the oldest and most complex technologies in food and beverage processing. Its success depends on blending a sound understanding of the science involved with an equally clear grasp of the practicalities of production. Brewing: science and practice provides a comprehensive and authoritative guide to both of these aspects of the subject.After an initial overview of the brewing process, malts, adjuncts and enzymes are reviewed. A chapter is then devoted to water, effluents and wastes. There follows a group of chapters on the science and technology of mashing, including grist preparation. The next two chapters discuss hops, and are followed by chapters on wort boiling, clarifica...
Advances in Inorganic Chemistry
Advances in Inorganic Chemistry
Advances in Physical Organic Chemistry
The objective of the serial is to present considered reviews on the quantitative study of organic compounds and their behavior--physical organic chemistry in its broadest sense--in a manner accessible to a general readership.
New Developments in the Brewing Industry
This book explores the role that institutions and ownership play in the transformation and development of the beer market and brewing industry, and the innovative ways in which breweries have adapted their strategies to respond to external challenges and the restructuring of the industry in recent years.
