Essays in Brewing Science (Springer, 2006)(1).pdf

Essays in Brewing Science

Michael J. Lewis and

Charles W. Bamforth

University of California–Davis

Davis, California, USA

Michael J. Lewis

Charles. W. Bamforth

Professor Emeritus of Brewing Science

Chairperson, Department of Food Science

Academic Director of Brewing

and Technology

Programs in University Extension

Anheuser-Bush Endowed Professor

University of California–Davis

Davis, California 95616-8598

e-mail: mjlewis@ucdavis.edu

e-mail: cwbamforth@ucdavis.edu

Library of Congress Control Number: 2006923489

ISBN 10: 0-387-33010-0

e-ISBN 10: 0-387-33011-9

ISBN 13: 978-0387-33010-5

e-ISBN 13: 978-0387-33011-2

Printed on acid-free paper.

2006 Springer Science+Business Media, LLC

written permission of the publisher (Springer Science+Business Media, LLC, 233 Spring Street,

New York, NY 10013, USA), except for brief excerpts in connection with reviews or scholarly

analysis. Use in connection with any form of information storage and retrieval, electronic

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springer.com

Preface

Most brewing texts use a systematic barley-beer-bottle organization that

takes the reader sequentially through the various stages of beer-making.

This, of course, is logical and useful and works well. However, brewers do

not often think about beer and brewing in this way, e.g. to solve problems,

but they think about all the stages in the process that might get affected, e.g.

a single beer property such as color. Alternatively, brewers might ponder on

the inﬂuence of such affective agents as modiﬁcation or oxygen throughout

the process. This is also a typical questioning strategy in the examinations

of the Institute of Brewing and Distilling that many professional brewers

take. We think of this as a longitudinal organization of the subject matter,

i.e. looking down the length of the process for causes and effects, and that

is the structural approach to this book. It is important to bear this in mind

when reading the book because this organization brings together informa-

tion and ideas that are not usually seen side-by-side, and material that is

usually in a single chapter in most books might be spread over several in

this one because that best suits the unifying theme of the chapters. It has

been relatively easy to draw together, from across the spectrum of beer-

making, material that affects such beer properties as color, foam and haze,

for example, for which this organizational structure works quite well; how-

ever, in other cases the structure has given us some surprises and, to fulﬁll

the concept of the book, e.g. wort boiling appears under a chapter on water

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