Pivovarství - teorie a praxe výroby piva – group of authors (2022)

The book "Brewing" discusses the entire beer production process in sixteen chapters. The first chapter deals with the raw materials needed for beer production (malt, hops and hop products, water, and auxiliary raw materials). A separate chapter is dedicated to brewing yeast. The core part of the publication consists of chapters that detail the beer production from wort preparation in the brew house, through primary fermentation and conditioning, filtration (including centrifugation and membrane techniques) to pasteurization and bottling. The book compares the properties of different types of beer, the physicochemical and sensory stability of beer, explains the aging process of beer, and assesses its quality. Separate chapters address enzymes important for beer production, microbiology of brewing, quality control, hygiene and sanitation of production facilities, energy management, and issues related to wastewater and emissions. The conclusion of the book is dedicated to the health aspects of beer. Individual chapters are mostly introduced with a brief overview of historical development, followed by theoretical foundations, an overview of the technologies used including innovations, laboratory controls, etc. Each chapter is supplemented with a very rich list of literary citations. The book is extensive and...