Enhanced descriptions from Syndetics:

With a focus on brewing science and quality control, this textbook is the ideal learning tool for working professionals or aspiring students.

Mastering Brewing Science is a comprehensive textbook for the brewing industry, with coverage of processes, raw materials, packaging, and everything in between, including discussion of essential methods in quality control and assurance. The book equips readers with a depth of understanding to deal with problems and issues that arise during production of beer from start to finish, as well as statistical tools for continual quality improvement. Brewery operations, raw material analysis, flavor, stability, cleaning, and methods of quality control, as well as the underlying science, are discussed in detail.

The successful brewing professional must produce beer with high standards of quality, consistency, efficiency, and safety. With a focus on quality and on essential applications of biology, chemistry, and process control, Mastering Brewing Science emphasizes development of the reader's trouble-shooting and problem-solving skills. It is the ideal learning tool for all brewing programs or as a resource for current industry professionals. Features of this book include:

Comprehensive understanding through application. Presented in the logical order of the brewing process. All key principles of science are applied to beer production, facilitating a better understanding of both. Check for understanding and problem solving. Each chapter includes a set of problems, questions, and case studies that reinforce understanding of the material. Richly illustrated. Hundreds of unique, full-color illustrations, ranging from micrographs of spoilage bacteria to the inner workings of a beer keg, supplement clearly-written text, making this book easy to understand and appealing to the reader. Emphasis on Quality and Safety. Covers the underlying science and essential methods in quality control with discussion of data management and experimental statistics to ensure consistency in beer production. Safety notes for brewing operations prepare the reader for a culture of safety at the workplace. Glossary. A detailed and authoritative glossary sets the standard for beer and brewing terminology.

Table of contents provided by Syndetics

• About the Authors (p. xi)
• Preface (p. xiii)
• Acknowledgments (p. xv)
• 1 Brewing Quality Overview (p. 1)
• 1.1 Ingredients (p. 2)
• 1.2 Brewing Overview (p. 4)
• 1.3 A Scientific History of Brewing (p. 16)
• 1.4 Introduction to Beer Quality (p. 27)
• Check for Understanding (p. 32)
• Case Study (p. 33)
• Case Study Questions (p. 34)
• Bibliography (p. 34)
• 2 Chemistry for Brewing (p. 37)
• 2.1 Atoms (p. 37)
• 2.2 Bonding and Compounds (p. 44)
• 2.3 Molecules (p. 50)
• 2.4 Intermolecular Forces (p. 54)
• 2.5 Structure of Molecules (p. 57)
• 2.6 Organic Chemistry and Functional Groups (p. 59)
• 2.7 Chemical Reactions (p. 62)
• Check for Understanding (p. 65)
• Bibliography (p. 67)
• 3 Biology for Brewing (p. 69)
• 3.1 Macromolecules (p. 69)
• 3.2 Membranes (p. 90)
• 3.3 Cellular Structures (p. 93)
• 3.4 The Central Dogma (p. 95)
• Check for Understanding (p. 103)
• Bibliography (p. 104)
• 4 Raw Materials (p. 107)
• 4.1 Water (p. 108)
• 4.2 Malt (p. 125)
• 4.3 Hops (p. 148)
• Check for Understanding (p. 162)
• Bibliography (p. 164)
• 5 Grain Handling and Milling (p. 167)
• 5.1 Malt Storage and Transfer (p. 167)
• 5.2 Milling (p. 177)
• Check for Understanding (p. 185)
• Case Study (p. 185)
• Bibliography (p. 186)
• 6 Mashing (p. 187)
• 6.1 Starch Hydrolysis (p. 187)
• 6.2 Enzymes (p. 189)
• 6.3 Mashing Process (p. 196)
• 6.4 Mash Conversion Vessel Design and Operation (p. 200)
• 6.5 The Use of Adjuncts (p. 209)
• 6.6 Enzymes and Processing Aids (p. 211)
• Check for Understanding (p. 214)
• Case Study (p. 215)
• Bibliography (p. 216)
• 7 Wort Separation (p. 217)
• 7.1 Wort Separation Processes (p. 217)
• 7.2 Flow and Pressure (p. 225)
• 7.3 Lipid Removal (p. 227)
• 7.4 Management of Spent Grains (p. 228)
• Check for Understanding (p. 229)
• Case Study (p. 229)
• Bibliography (p. 229)
• 8 Boiling, Wort Clarification, and Chilling (p. 231)
• 8.1 Heat Transfer (p. 233)
• 8.2 Boiling Technology (p. 236)
• 8.3 Boiling Chemistry (p. 247)
• 8.4 Chilling (p. 250)
• Check for Understanding (p. 252)
• Case Study (p. 252)
• Bibliography (p. 253)
• 9 Fermentation (p. 255)
• 9.1 Fermentation Process (p. 255)
• 9.2 Fermentation Reactions (p. 275)
• 9.3 Energy and ATP (p. 278)
• 9.4 Oxidation, Reduction, and NAD (p. 280)
• 9.5 Fermentation Equipment (p. 282)
• 9.6 Temperature Monitoring and Control (p. 287)
• 9.7 Yeast Handling and Repitching (p. 293)
• 9.8 Yeast Propagation (p. 299)
• Check for Understanding (p. 305)
• Case Study (p. 306)
• Bibliography (p. 307)
• 10 Conditioning (p. 309)
• 10.1 Warm Conditioning (p. 310)
• 10.2 Clarification (p. 313)
• 10.3 Carbonation (p. 319)
• 10.4 Beer Aging (p. 323)
• 10.5 Analytical and Quality Control Procedures for Conditioning (p. 325)
• Check for Understanding (p. 328)
• Case Study (p. 329)
• Bibliography (p. 329)
• 11 Packaging and Serving (p. 331)
• 11.1 Kegs and Casks (p. 332)
• 11.2 Gas Laws (p. 337)
• 11.3 Keg Dispense System (p. 341)
• 11.4 Bottles (p. 350)
• 11.5 Cans (p. 351)
• 11.6 Filling Bottles and Cans (p. 353)
• 11.7 Beer Service and Packaging Quality (p. 360)
• Check for Understanding (p. 366)
• Case Study (p. 367)
• Bibliography (p. 368)
• 12 Flavor (p. 369)
• 12.1 Flavor Anatomy and Chemistry (p. 370)
• 12.2 Flavor Compounds (p. 373)
• 12.3 Off-Flavors (p. 378)
• 12.4 Analysis and Quality Control to Monitor Flavor Consistency (p. 388)
• Check for Understanding (p. 391)
• Case Study (p. 392)
• Bibliography (p. 393)
• 13 Color, Foam, and Haze (p. 395)
• 13.1 Light (p. 395)
• 13.2 Color (p. 399)
• 13.3 Foam (p. 403)
• 13.4 Haze (p. 414)
• Check for Understanding (p. 423)
• Case Study (p. 423)
• Bibliography (p. 424)
• 14 Biological Stability (p. 427)
• 14.1 Identifying Spoilage Microorganisms (p. 428)
• 14.2 Microbial Stabilization Methods (p. 440)
• 14.3 Analytics and Quality Control of Microorganisms (p. 446)
• Check for Understanding (p. 457)
• Case Study (p. 458)
• Bibliography (p. 458)
• 15 Mathematics of Quality (p. 461)
• 15.1 Statistics for Quality (p. 461)
• 15.2 Control Charts (p. 466)
• 15.3 Dimensions, Units, and Conversions (p. 469)
• 15.4 Brewing Calculations (p. 471)
• Check for Understanding (p. 475)
• Case Study (p. 476)
• Bibliography (p. 476)
• 16 Cleaning, CIP, and Sanitization (p. 477)
• 16.1 Cleaning a Brewery (p. 478)
• 16.2 Clean in Place (p. 480)
• 16.3 Cleaning Chemicals (p. 484)
• 16.4 Sanitizers (p. 487)
• 16.5 Analysis and Quality Control of Cleaning Effectiveness (p. 489)
• Check for Understanding (p. 491)
• Case Study (p. 491)
• Bibliography (p. 492)
• Glossary (p. 493)
• Index (p. 551)

Author notes provided by Syndetics

Matthew Farber, PhD, is the founder and director of the Brewing Science Certificate Program at the University of the Sciences in Philadelphia, where he is a faculty member in the Biology department.
Roger Barth, PhD, has been a faculty member in the Chemistry department at West Chester University since 1985. He created and teaches a course on the Chemistry of Beer and is the author of its textbook: The Chemistry of Beer: The Science in the Suds (Wiley, 2013).