H A NDBOOK OF BR EWING T HIRD EDI T ION H A NDBOOK OF BR EW ING T H I R D E D I T I O N Edited by Graham G. Stewart Inge Russell Anne Anstruther CRC Press Taylor & Francis Group 6000 Broken Sound Parkway NW, Suite 300 Boca Raton, FL 33487-2742 © 2018 by Taylor & Francis Group, LLC CRC Press is an imprint of Taylor & Francis Group, an Informa business No claim to original U.S. Government works Printed on acid-free paper International Standard Book Number-13: 978-1-4987-5191-9 (Hardback) This book contains information obtained from authentic and highly regarded sources. Reasonable efforts have been made to publish reliable data and information, but the author and publisher cannot assume responsibility for the validity of all materials or the consequences of their use. The authors and publishers have attempted to trace the copy- right holders of all material reproduced in this publication and apologize to copyright holders if permission to publish in this form has not been obtained. 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Visit the Taylor & Francis Web site at http://www.taylorandfrancis.com and the CRC Press Web site at http://www.crcpress.com Contents Foreword ...........................................................................................................................................ix Preface...............................................................................................................................................xi Editors ............................................................................................................................................xiii Contributors .....................................................................................................................................xv Chapter 1 History of Industrial Brewing ............................................................................................................1 Raymond G. Anderson Chapter 2 Beer Styles: Their Origins and Classification ..................................................................................35 Charlie Papazian Chapter 3 An Overview of Brewing .................................................................................................................53 Brian Eaton Chapter 4 Water ................................................................................................................................................67 David G. Taylor Chapter 5 Barley and Malt ..............................................................................................................................107 Geoff H. Palmer Chapter 6 Adjuncts .........................................................................................................................................129 Graham G. Stewart Chapter 7 Hops ...............................................................................................................................................145 Trevor R. Roberts and Russell Falconer Chapter 8 Yeast ...............................................................................................................................................225 Inge Russell Chapter 9 Lean Manufacturing Including High Gravity Brewing .................................................................275 Graham G. Stewart v vi Contents Chapter 10 Processing Aids in Brewing ...........................................................................................................287 David S. Ryder Chapter 11 Brewhouse Technology ..................................................................................................................329 Michaela Miedl-Appelbee Chapter 12 Brewing Process Control ...............................................................................................................383 Zane C. Barnes Chapter 13 Cleaning in Place (CIP) .................................................................................................................415 Zane C. Barnes Chapter 14 Fermentation ..................................................................................................................................433 Graham G. Stewart Chapter 15 Aging, Dilution, and Filtration.......................................................................................................453 David G. Taylor Chapter 16 Packaging: Historical Perspectives and Packaging Technology ....................................................487 Michael Partridge Chapter 17 Microbiology and Microbiological Control in the Brewery ..........................................................529 Annie E. Hill and Fergus G. Priest Chapter 18 Design and Sanitation in Pest Control ...........................................................................................547 James W. Larson Chapter 19 Brewery By-Products .....................................................................................................................567 Patrick Charlton and Frank Vriesekoop Contents vii Chapter 20 Beer’s Nonbiological Instability ....................................................................................................591 Graham G. Stewart Chapter 21 Quality ...........................................................................................................................................603 George Philliskirk Chapter 22 Craft Brewing: An American Phenomenon—A Trend Situation that Was Never Expected to Survive .......................................................................................................................633 T. Pearse Lyons Chapter 23 Developments in the Marketing of Beer ........................................................................................641 Julie Kellershohn Chapter 24 Product Integrity ............................................................................................................................653 Frank Vriesekoop Chapter 25 Brewery Health and Safety ............................................................................................................679 Jim Kuhr, Scott Millbower, Andrew Dagnan, and Jim Stricker Chapter 26 Sensory Evaluation of Beer ............................................................................................................699 Deborah Parker Chapter 27 Brewery Effluents, Emissions, and Sustainability .........................................................................723 James W. Larson Chapter 28 Making Spirits in a Brewery ..........................................................................................................755 Mark Coffman Index ..............................................................................................................................................767 Foreword Writing a Handbook of Brewing is a challenge! It not only serves as a textbook for students but also as an adviser to the brewmaster and his/her staff. On the one side, it introduces the basics— such as the biochemistry and microbiology of brewing processes—and on the other side, it deals with the necessities associated with a brewery, which are steadily increasing due to legislation, energy priorities, environmental issues, and the pressure to reduce costs. For this third and extended edition, Graham Stewart, Inge Russell, and Anne Anstruther have assembled many experts in the brewing field, all well-known and respected names. Indeed, some have been conducting research for more than 40 years! The treatment of “brewing” itself ranges from the history of brewing to raw materials to beer styles. “Lean manufacturing,” including “high gravity brewing,” is written by Graham himself, who is one of its promoters, supported by an over- view of yeast and fermentation. In addition, craft brewing, product integrity, sensory evaluation, and health and safety are all considered. There are also other subjects in this book that are not directly about brewing, such as energy man- agement, fuel economy, and electric power, as well as relevant aspects of a brewery’s environment. The handling of by-products, wastes, effluents, and noise abatement—all demand much of a brewmas- ter’s attention and time these days. This book teaches and advises us. It focuses on beer production and quality and, at the same time, the different ancillary activities that are necessary to operate a brewery successfully—currently and in the future. I wish the third edition of the Handbook of Brewing every success, as well as all those operating breweries for production of our beloved beverage—beer! Ludwig Narziss Weihenstephan, Munich, Bavaria ix