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The Craft Brewing Handbook. Woodhead Publishing Series in Food Science, Technology and Nutrition

  • ID: 4482890
  • Book
  • November 2019
  • 270 Pages
  • Elsevier Science and Technology
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The Craft Brewing Handbook: A Practical Guide to Running a Successful Craft Brewery covers the practical and technical aspects required to set up and grow a successful craft brewing business. With coverage of equipment options, raw material choice, the brewing process, recipe development and beer styles, packaging, quality assurance and quality control, sensory evaluation, common faults in beer, basic analyses, and strategies to minimize utilities, such as water and energy, this book is a one-stop shop for the aspiring brewer.

The craft brewing sector has grown significantly around the world over the past decade. Many new breweries are technically naïve and have a thirst for knowledge. This book not only covers how to maximize the chances of getting production right the first time, it also deals with the inevitable problems that arise and what to do about them.

  • Focuses on the practical aspects of craft brewing
  • Features chapters on equipment choice, QA/QC and analyses, and beer styles
  • Provides insights into successful breweries around the globe

Please Note: This is an On Demand product, delivery may take up to 11 working days after payment has been received.

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1. Introduction

2. Raw Materials 3. Beer styles and recipe development: what should I brew? 4. Brewhouse operations 5. Fermentation 6. Quality Assurance/Quality Control and product safety and testing 7. Sensory evaluation of beer 8. Common faults in beer

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Smart, Chris
Dr. Smart is the head of Brewing Services at Campden BRI. He has over 25 years' experience of leading technical and business development teams across industry, research and academia. His previous roles include Deputy Development Director at the University of Nottingham, Global Science Business Partner at Cadbury Schweppes, and Manager of Food Knowledge & Know-how, the London and South East of England Regional Food Technology Transfer Centre. He manages the sensory, microbiology, environmental and new product development teams at Campden BRI's brewing division - including the extensive plant for malting and brewing research.
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