Brewing technology : quality and production / Jennifer Raga.

Includes bibliographical references and index.

Overview of brewing technology -- Brewing materials and its processing -- Chemistry and biology of brewing -- Alcohol and its measurement -- Flavorsome components of beer -- Quality management: vital planning for breweries -- Advances in vinegar production -- Challenges in brewing industry.

"Several numbers of various alcoholic beverages are being produced with the help of several methods and are utilized by users across the globe. Alcoholic beverages are made with the help of brewing cereals, for example, beer and Japanese sake are most popular among all. Moreover, brewing a beer necessitates a complex process, in which the cereal must be saccharified with the help of enzymes like amylae. Therefore, the process of beer brewing is basically the output of beer with the help of steeping a source of starch (generally cereal kernels) in water, and then it went through the process of fermenting with yeast. The process is completed in a brewery with the help of a brewer, and the brewing commerce is a part of most of the western economies.
This book takes the readers through several different stages of a brewing process, brewing materials, and its processing. It therefore sheds light on the several characteristics of the brewing process such as chemistry and biology of brewing, components of beer, quality management for breweries, along with the challenges that come across in the process.
This book has been designed to suit the knowledge and pursuit of the researcher and scholars and to empower them with various aspects of the brewing process and the technology on which modern breweries are based so that they are updated with the information"-- Back cover.