BEER: Science, Technology & Engineering is a comprehensive three-volume reference that reveals how modern beer is created through the combined disciplines of brewing science, biochemical engineering, process design and industrial technology.Across 55 chapters, the series follows the complete journey from malt, water, hops and yeast to brewhouse operations, fermentation, beer processing, packaging, utilities, quality control, automation, sustainability and complete brewery design. It connects the chemistry of flavour and foam, the biology of yeast and fermentation, and the engineering of equipment, energy, hygiene and process control.Volume I establishes the scientific and engineering foundation of brewing, covering raw materials, malt biochemistry, water chemistry, microbiology, process calculations, material and energy balances, milling, mashing, lautering, wort boiling, whirlpool separation, cooling, aeration and hygienic piping.Written for brewing professionals, engineers, consultants, researchers, students, entrepreneurs, equipment manufacturers and investors, the handbook combines scientific depth with practical calculations, design guidance, process references and troubleshooting tools.More than a guide to brewing beer, it shows how a modern brewery is conceived, engineered, operated and continuously improved.
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