Index []Beer foam carbonation, 314 fatty acids, 71 hops, 46 proteolytic enzymes, 264 total soluble...

16
Index Symbols α-amylase, 155 ß-amlyase, 155 ß-glucan, 155 Numbers 2,3-Pentanedione, 68, 240 A Aeration, 227 Aerobic wastewater treatment, 353 Acetaldehydes, 68 Acetic acid bacteria, 337 Acetobacter spp., 337 Acid-based detergents, 123 Acid-based sanitizers, 131 Acid malt, 158 Acid rest, 153 Acidification of mash, 158 Acidification of water boiling, 100 calcium hydroxide, 101 carbon dioxide, 101 food grade acids, 101 Acrospire, 24 Activated sludge process, 353 Adjunct cooker, 171 Adjuncts classification of adjuncts flakes, 112 grits, 112 flours, 111 refined starches, 112 torrified cereals, 112 gelatinization temperatures, 111 employment in brewing cooker mash adjuncts, 110 kettle adjuncts, 111 mash tun adjuncts, 111 types of cereal adjuncts barley, 114 corn, 113 oats, 116 rice, 114 wheat, 115 sugars, 116 syrups, 117 Adolf Coors Company, 6 Aeration of wort, 227 measuring oxygen levels, 230 methods of oxygenation, 229 oxygen requirements, 228 point of injection, 228 Aerobic wastewater treatment, 353 activated sludge process, 353 advantages and disadvantages, 356 attached growth process, 354 lagoons, 355 sludge treatment and disposal, 356 Agar slants, 75

Transcript of Index []Beer foam carbonation, 314 fatty acids, 71 hops, 46 proteolytic enzymes, 264 total soluble...

Page 1: Index []Beer foam carbonation, 314 fatty acids, 71 hops, 46 proteolytic enzymes, 264 total soluble nitrogen, 29 Beer industry advertising, 15 beer sales, 7 beer segments, 12 classification

Index

Symbolsα-amylase, 155ß-amlyase, 155ß-glucan, 155

Numbers2,3-Pentanedione, 68, 240

AAeration, 227Aerobic wastewater treatment, 353Acetaldehydes, 68 Acetic acid bacteria, 337Acetobacter spp., 337Acid-based detergents, 123Acid-based sanitizers, 131Acid malt, 158Acid rest, 153Acidification of mash, 158 Acidification of water

boiling, 100calcium hydroxide, 101carbon dioxide, 101food grade acids, 101

Acrospire, 24Activated sludge process, 353Adjunct cooker, 171Adjuncts

classification of adjuncts

flakes, 112grits, 112flours, 111refined starches, 112torrified cereals, 112

gelatinization temperatures, 111employment in brewing

cooker mash adjuncts, 110 kettle adjuncts, 111mash tun adjuncts, 111

types of cereal adjunctsbarley, 114corn, 113oats, 116rice, 114wheat, 115

sugars, 116syrups, 117

Adolf Coors Company, 6 Aeration of wort, 227

measuring oxygen levels, 230methods of oxygenation, 229oxygen requirements, 228point of injection, 228

Aerobic wastewater treatment, 353activated sludge process, 353advantages and disadvantages, 356 attached growth process, 354lagoons, 355sludge treatment and disposal, 356

Agar slants, 75

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466 The Brewer’s Handbook

Alcohol and Tobacco Tax and Trade Bureau (TTB), 411

Alcohol Beverage Control Boards, 416Aldehydes, 198, 212, 227Alexis barley variety, 22Alkaline-based detergents, 122 Alkaline-based disinfectants, 128Alkalinity in water, 95Alpha acids, 41Alpha-amylase, 155Altbier (German), 388 Aluminum

cleaning and sanitation, 139Amber ale (American), 362Amber malt, 35American Society of Brewing Chemists,

(ASBC), 149 Amino acids

malting, 23mashing 154yeast byproducts, 71yeast nutritional requirements, 65

Anheuser-Busch, Inc., 5Anaerobic wastewater treatment, 356

advantages and disadvantages, 358fluidized bed reactor, 357 upflow anaerobic sludge blanket, 357

Anionic acids, 131Aroma hops, 43 ATP bioluminescence method, 342Attached Growth (Biofilm) Process, 354Augers, 144Auxiliary finings, 262

BBacteria

acetic acid, 337 Acetobacter spp., 337 Gluconobacter spp., 338

Enterobacteriaceae, 339Obesumbacterium proteus, 339

Gram-negative, 337Gram-positive, 334Lactobacillus spp., 334

L. brevis, 336L. delbrueckii, 336L. pastorianus, 336

Pectinatus spp., 338Pediococcus spp., 336

P. damnosus, 337Zymomonas spp., 338

Z. anaerobia, 338Z. mobilis, 338

Barley adjuncts, 114Barley malts

barley typesidentification, 23six-row barley, 21two-row barley, 22

base maltsmild ale malt, 32pale ale malt, 32Pilsner malt, 31Munich malt, 33Vienna malt, 32

malt analysisalpha-amylase (DU), 29beta-glucan, 30coarse-grind extract, 27cold-water extract, 28color, 26diastatic power, 28dimethyl sulfide, 30fine grind-coarse grind difference, 27fine-grind extract, 27free amino nitrogen, 29friability, 30hot-water extract, 28mealiness, 30moisture content, 26sieving tests, 30total protein, 29total soluble protein, 29viscosity, 31

malt constituents, 25malt extracts, 37malting

germination, 23kilning, 24steeping, 23

malt modification, 24other malted grains

rye malt, 37 wheat malt, 36

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467 Index

specialty malts caramel (crystal) malts, 34dry-roasted malts, 35light-colored malts, 33unmalted barley, 36

Barley steeping, 23Barley wine (British), 376 Base malts, 31Beer carbonation, 295Beer clarification, 260Beer filtration, 275Beer foam

carbonation, 314fatty acids, 71hops, 46proteolytic enzymes, 264total soluble nitrogen, 29

Beer industryadvertising, 15beer sales, 7beer segments, 12classification of brewers, 4demographics, 18distribution, 15history, 1industry concentration, 2off- on-premise sales, 8per capita consumption, 11top beer brands, 8

Beer stabilization, 263Beer styles, 361

American, 362Belgium, 368British, 376Czech Republic, 386French, 387German, 388Irish, 401Scottish, 402

Beerstoneremoving, 127

Belgian beer styles, 368Bentonite, 266Berliner Weisse (German), 398 Beta acids, 42Beta-amylase, 155Beta-glucans

cold break, 222

malt analysis, 30malt constituents, 25mashing 156unmalted barley, 36viscosity, 31

Bière de garde (French), 387 Biofiltration towers, 355Biological acidification of mash, 158Biscuit malt, 35Bitter beer (British), 376 Bittering hops, 43Bitterness units, 54Black barley, 36Black beer, 396Black malt, 35Blood alcohol content, 11Bock beer (German), 389 BOD, 346Boiling systems, 206Boiling the wort, 195Bottle-conditioned beers, 259Bottling

bottle feedingbulk-pack, 306pre-pack, 305

bottle fillingbottle drying, 315counter-pressure, 312crowning, 314evacuation, 312filler bowl operations, 308filling valve technology, 311post filler operations, 313 post rinse, 314types of bottling machines, 309

bottle labeling, 316types of labelers,

bottle rinsing, 307 cleaning treatment, 307 types of bottle rinsers, 307

case packing, 318case sealing, 319types of case packers, 318warehousing, 319

sterilization of beerflash pasteurization, 304filtration, 304

tunnel pasteurization, 315

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468 The Brewer’s Handbook

Bottom-fermenting yeastlager yeast, 61open square fermenters, 248

Brettanomyces spp., 341Brewer’s window, 156 Brewhouse yield, 37Brewing industry, 1Brewing water ions, 96Brewpubs, 6Bright beer tanks, 268

temperature control, 269 coolants, 269cooling jackets, 270

vessel size, 269British beer styles, 376Brown ale (British), 378 Brown malt, 35Bureau of Alcohol, Tobacco, Firearms

and Explosives (ATF), 411Burton-on-Trent waters, 94

CCalandria, 207 Calcium in water, 96Calcium chloride

wort boiling, 205Calcium hydroxide treatment of water,

101Calcium sulfate

acidification of mash, 158kettle additives, 205reduction in wort pH, 199water treatment, 102

Calculationsassessing the wort, 191brewhouse yield, 37hop additions, 216raw material requirements, 174strike temperature, 176wort fermentability, 250

California Common (American), 366 Candida spp., 341 Candi sugar, 117Candle filter, 279Caramel malts, 34Caramelization

specialty malts, 33

wort boiling, 196, 197Carbohydrates

yeast nutritional requirements, 64Carbon dioxide

in water treatment, 101levels in beer, 296volume table, 429

Carbon filtration of water, 103Carbonate in water, 98Carbonation

levels in beer, 296mechanical

in-line, 298in-tank, 299

methods bottle conditioning, 297 kraeusening, 297mechanical, 298secondary fermentation, 297

principles, 295safety procedures, 301

Carlsberg flask, 78Cartridge membrane filters, 286

advantages and disadvantages, 288filtration mechanisms, 286operation, 287sterile filtration, 288

Cask-conditioned beers, 258Centrifugation

clarification, 260cold break separation, 227 hot break separation, 212

Cereal cooker, 171Chelating agents, 125Chillproofing agents, 264

bentonite, 266hydrolysable tannins, 265polyvinylpolypyrrolidone, 267proteolytic enzymes, 264silica gels, 265tannic acid, 264

Chlorides in water, 98Chlorine

acid-based sanitizers, 128treatment of brewing water, 105

Chlorine dioxidebrewery sanitation, 129water treatment, 105

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469 Index

yeast washing, 84Chocolate malt, 35Clarification

centrifugation, 262fining agents

isinglass, 260Clean-in-place systems (CIP), 133

recovery-type, 137single-use, 136

Cleaning detergentsacid-based, 123

nitric acid, 124phosphoric acid, 124

additives, 125chelating agents, 125emulsifiers, 126surfactants, 125

alkaline-based, 122sodium hydroxide, 122 sodium hydroxide/hypochlorite solutions, 123

Closed-keg systems, 321Coarse-grind extract, 27COD, 346COLAs Online System, 414Cold break

formation of, 222factors affecting quantity of, 223

removal of cold break, 225centrifugation, 227DE filtration, 226 flotation, 226starter tank, 225whirlpool, 227

Cold glue labeler, 316Cold-water extract, 28Colloidal hazes, 263Colloidal stabilization

conditioning, 263filtration, 282

Complex phosphates, 127Conditioning, 255

clarification, 260maturation, 255stabilization, 263tanks, 268

Conditioning tanks, 268temperature control, 270

collants, 270cooling jackets, 270

vessel size, 269Container deposit laws, 418Control states, 416Coolship, 211Copper

cleaning and sanitation, 139Copper finings, 203Copper in water, 99Corn adjuncts, 113Corrosion resistance, 137Craft brewing

brewing equipment, 173Crystal malts, 34Cylindroconical fermenters, 244

coolants, 246cooling jackets, 247foam production, 246 temperature control, 246yeast strains, 245

Czech Republic beer styles, 386

DDarauflassen, 237Dark lager (American), 363Dechlorination in water treatment

carbon filtration, 103heating the water, 103potassium metabisulfite, 104

Decoction mashing, 164single-step mash, 168three-step mash, 165two-step mash, 168

Degree of attenuationlager yeast, 62yeast strain selection, 72, 73

Deep-bed filtration, 289Degeneration of yeast, 74Demographics of U.S. beer market, 18Depth filtration, 275Detergents, 121

acid-based, 123nitric, 124phosphoric, 124

additives chelating agents, 125

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470 The Brewer’s Handbook

emulsifiers, 126surfactants, 125

alkaline-based, 122sodium hydroxide, 122 sodium hydroxide/hypochlorite solutions, 123

Dextrin malt, 33Dextrose

bottle-conditioned beers, 259sugars, 117 syrups, 116

Diacetylfermentation, 240yeast byproducts, 68

Diacetyl rest, 240Diastatic power

base malts, 32malt analysis, 28mash tun adjuncts, 111two-row barley, 22

Diatomaceous earthbeer filtration, 280 safety and disposal, 280solid waste, 348

Diet/light (American), 364Dimethyl sulfide, 69Dissolved air flotation (DAF), 351Domestic specialties, 14Dopplebock (American), 390 Dortmunder Export (German), 392 Dosing, 236Double-mash infusion system, 168Double-pass filtration, 276Dry hopping, 57Dry milling, 144Dry-roasted malts, 35Dry stout (Irish), 402Dunkler bock (German), 390 Dunkles Weizen (German), 398

EEDTA, 125Eisbock (German), 391Emulsifiers

complex phosphates, 127orthophosphates, 126

Enterobacteriaceae, 339

Enzymesactivity during mashing

alpha-amylase, 155beta-amylase, 155beta-glucanases, 156peptidase, 154 proteinase, 154

limit dextrinase, 155Esters, 67European Brewing Convention, 149Evaporation rate

kettle designs, 206kettle times, 196wort boiling 198

Excise taxes, 413Extract yield, 191

FFaro, 372Fatty acids, 71Federal agencies

BATF, 411 OSHA, 137TTB, 100, 411

Federal Alcohol Administration (FAA) Act, 2

Fermentationale fermentations

modern, 240starter tanks, 239 traditional, 239

diacetyl rest, 240high-gravity fermentations, 242 lager fermentations, 236

modern, 238starter tanks, 236topping up, 237traditional, 237

systems ale dropping, 247ale top skimming, 247burton union, 249cylindroconical, 244 dual purpose vessel, 249 open squares, 249yorkshire squares, 248

yeast collection, 242

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471 Index

fermentation systems, 242 storage, 243

Filter cakemash filters, 189types of powder filters, 277

Filtrationcartridge membrane filters, 286

advantages and disadvantages, 288 filtration mechanisms, 286operation, 287sterile filtration, 288

colloidal stabilization, 282deep-bed filtration, 289depth filtration, 275powder filter aids, 280

filtration process, 281 safety and disposal, 280types, 280

powder filters, 276candle, 279leaf, 278plate and frame, 277

sheet pad filters, 284 advantages and disadvantages, 286 filtration mechanisms, 285 operation, 285

sterile filtration, 289surface filtration, 275

Fine grind-coarse grind difference, 27Fine-grind extract, 27Fining agents, 260Finish hopping, 202Flanders brown ale (Belgium), 368 Flakes, 112Flash pasteurization

bottling, 304kegging, 324

Flocculationyeast strain selection, 72

Flours, 111Flow equalization, 350Fluidized bed reactor, 357Foam

fermentation, 246reduced by

cold break, 224degeneration of yeast, 74fatty acids, 71

hop stems, 46Food Chemicals Codex, 100Free amino nitrogen (FAN)

malt analysis, 29yeast nutritional requirements, 65

French beer styles, 387Friability, 30Fructose

rate of yeast attenuation, 73yeast nutritional requirements, 64

Fruit lambics (Belgium), 374 Fusarium, 22Fusel alcohols, 70

GGalena barley variety, 42Gehaltemeter, 300Gelatinization, 155German beer styles, 388Germination, 23Geuze, 373Gluconobacter spp., 337Glucose

bottle-conditioning, 297malt constituents, 25rate of attenuation, 73yeast nutritional requirements, 64

Glycogenyeast life cycle, 63

Glycol, 221, 247Government regulations

federal regulations, 411brewery application approval, 412 excise tax collection, 413labeling and advertising approval, 413 homebrewing, 415

local regulations, 418state regulations, 416

alcohol beverage control boards, 416 container deposit laws, 418 licenses, 417 taxation, 418

Grain silos, 143Gram-negative bacteria, 335, 337Gram-positive bacteria, 334, 335

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472 The Brewer’s Handbook

Gravity sedimentation, 350Green beer

conditioning, 255diacetyl and 2,3-pentanedione, 68

Grist case, 148Grist profile, 149 Grit removal, 350Grits, 112Gueuze (Belgium), 373Gushing

causes of,molds, 99nitrates, 342

HHammer mills, 147Harrington barley variety, 22Heating jackets, 206Hefe weizen (German), 399 Heller bock (German), 391 Hemacytometer

determining pitching rates, 235yeast viability, 85

High gravity fermentations, 242Higher alcohols, 70Holding hopper, 170Homebrewing, 415Homebrew bitterness units (HBUs), 54Honey malt, 34Hop additions, 201Hop back, 210Hop bitter substances, 41Hop extracts, 49, 51Hop plugs, 46Hop separator (strainer), 210Hop varieties, 423Hopjack, 202Hops

bitterness levelscontrolling acid levels, 55HBUs, 54IBUs, 54

constituentsoils, 42resins, 41

dry hopping, 57isomerization, 42

productshop oils, 52isomerized, 50non-isomerized, 46

stability, 53utilization, 55varieties

aroma hops, 43bittering hops, 43cultivars, 44dual-purpose hops, 44growing regions, 44

whole hops, 44Horizontal leaf pressure filter, 278Hot break, 199

quality, 200quantity, 200

Hot trub separation, 211brew kettle/whirlpool, 215 centrifuge, 212coolship, 211settling tanks, 212whirlpool, 213

Hot-water extract, 28 Hot wort separation

whole hops, 210hop back, 210hop separator (Strainer), 210

hot trub separation, 211brew kettle/whirlpoolcentrifuge, 212coolship, 211settling tanks, 212whirlpool, 213

Humulus lupulus, 43Hydrochlorous acid, 129Hydrogen peroxide, 131Hydrogen sulfide

lager yeast, 62Pectinatus spp., 338vitamin deficiency, 66yeast byproducts, 69

Hydrolysable tannins, 265

IImperial stout (British), 384Imports, 7, 13

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473 Index

In-line carbonation, 298In-tank carbonation, 299India pale ale

American, 362British, 379

Infusion mashing, 160International Bitterness Units (IBUs),

54Iodophores, 132Irish ale, 401Irish beer styles, 401Irish moss, 203Iron in water, 99Isinglass, 260iso-alpha acids, 42 Isomerization, 42, 197Isomerized hop extracts, 51

KKegging

keg racking machines, 322in-line, 323rotary, 324

keg stylesclosed-keg systems, 321open-keg systems, 321

sterilization of beer, 324 kegging operations

cold storage, 330external washing, 325 inspection, 325internal cleaning, 326keg depalletizing, 325keg filling, 328volumetric/fill by weight, 330

Kettle designsdirect-fired, 206external heating jackets, 206 external wort boilers, 207internal heating systems, 206

Kilning, 24Keiselguhr, 280Kolbach index, 29Kölschbier (German), 388 Kraeusening, 257Kriek, 377Kristall weizen (German), 399

LLactobacillus amylolyticus, 158Lactobacillus delbrueckii, 158Lactobacillus spp., 334Lagering, 256Lagoons, 355Lambic (Belgian), 372 Laminar flow hood, 79Late kettle hopping,Lauter tun, 183Lautering

collection of first wort, 187establishing grain filter bed, 186 grains-out, 189 mash rest and underletting, 186 mash transfer, 184recirculation of wort, 186sparging and second wort collection,

187 Leaf filters, 278License states, 416Light beer, 13Light-colored malts, 33Limit dextrinase

malt germination, 23starch degradation, 155

Lipidsmalt constituents, 26sparging, 183

Liquefaction, 156Lyophilization, 76

MMagnesium in water, 97Magnesium sulfate in water treatment,

102Maibock, 391Maillard reaction

kilning, 24wort boiling, 196

Malt conditioning, 148Malt extracts, 37Malt liquor

beer segments, 12 Malt milling

dry milling, 145

Page 10: Index []Beer foam carbonation, 314 fatty acids, 71 hops, 46 proteolytic enzymes, 264 total soluble nitrogen, 29 Beer industry advertising, 15 beer sales, 7 beer segments, 12 classification

474 The Brewer’s Handbook

hammer mills, 147roller mills, 145sampling, 148

handling and storage, 143malt conditioning, 147 safety, 150sieve analysis, 149

mashing systems, 149 wet milling, 148

Malt storage, 143Malting, 22Malto-dextrin, 117Maltose

diastatic power, 28malt constituents, 25influence of mash thickness, 159rate of attenuation, 73starch degradation, 155yeast nutritional requirements, 64

Maltose/dextrin ratio, 156Maltotriose

malt constituents, 25mashing temperature, 157influence of mash thickness, 159mutation of yeast, 73rate of attenuation, 73starch degradation, 155yeast nutritional requirements, 64

Manganese in water, 99Märzen (German), 393 Mash filters, 189Mash kettle, 171Mash mixer, 171Mash tun

mashing, 171wort separation, 181

Mashingacidification, 153equipment

adjunct cooker, 171craft brew systems, 173holding hopper, 170mash kettle, 171mash mixer, 171mash tun, 172premasher, 170underback, 173

factors affecting

malt modification, 158 mash thickness, 159mash water, 159pH, 158temperature, 157time, 157

protein degradation, 154starch degradation, 154

alpha-amylase, 155beta-amylase, 155beta-glucans, 156stages in starch breakdown, 155

systems, 159decoction, 164double-mash infusion, 168 infusion, 160temperature-controlled, 163

Mash-in, 161Material corrosion resistance

aluminum, 139copper, 139stainless steel

chemical agents, 138passivation, 138

Material safety data sheets, 137Maturation

cold storage, 259secondary fermentation, 255

Mealiness, 29Methylene blue staining, 85 Meura 2001 mash filter, 190Microbiological testing, 342Microbreweries, 6Mild ale (British), 380 Mild ale malt, 32Miller Brewing Co., 5Mineral salt adjustment of water, 102 Minerals in water, 96Molds, 342Molson Coors Brewing Co., 6Monopoly states, 416Multi-roll mills, 145Munich dark (German), 393 Munich helles (German), 394 Munich malt, 33Mutation of yeast, 73Myrcene, 43

Page 11: Index []Beer foam carbonation, 314 fatty acids, 71 hops, 46 proteolytic enzymes, 264 total soluble nitrogen, 29 Beer industry advertising, 15 beer sales, 7 beer segments, 12 classification

475 Index

NNational brewers, 4National Pollution Discharge

Elimination System, 348Nitrates in water, 99Nitric acid

acid-based detergents, 124Nitrites in water, 99Nitrogen

yeast byproducts, 71yeast nutritional requirements, 65

Noble hops, 44

OOatmeal stout (British), 385 Oats

as in adjuncts, 116 Obesumbacterium proteus, 339Oktoberfestbier (German), 393 Old ale (British), 380 Open states, 416Open-keg systems, 321Optic barley variety,Organic acids, 71Orthophosphates, 126Oxygen requirements for yeast, 227Ozone treatment of water, 106

PPad filters, 284Pale ale

American, 363Belgium, 368British, 381

Pale ale malt, 32Palletizing, 318Papain, 264Passivation, 138Pasteurization

flash, 304tunnel, 315

Pasteurization unit, 304, 315 Pectinatus spp., 338Pediococcus spp., 336Peptidase, 154

Peracetic acid, 131Per-capita beer consumption, 11 Perlite, 280Permanent hardness, 96Peroxyacetic acid, 131pH

beer quality, 258mash, 158water, 94

pH reduction of water, 100Phosphate in water, 98Phosphoric acid

as in acid-based detergents, 124Phytase

malt constituents, 26mashing (acidification), 153

Pichia spp., 341Pilsner

Czech Republic, 386German, 395

Pilsner malt, 31Pitching yeast

determination of, 235centrifugation, 235electron cell counting, 235 hemacytometer, 235in-line biomass sensors, 236weight-based, 235

dosing, 236microbiological contamination, 236 rates, 23 strain, 233viability, 234

Plate and frame filter, 277Plate heat exchangers, 221Polycar AT, 283Polyphenols

cold break, 222malt constituents, 26stabilization, 263wort boiling

color development, 196oxidation, 197

Polyvinylpolypyrrolidone (PVPP)conditioning, 267filtration, 283

Porter (British), 382 Potassium in water, 98

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476 The Brewer’s Handbook

Powder filters, 276candle, 279leaf, 278plate and frame, 277

Powder filter aidsdiatomaceous earth, 280filtration process, 281 perlite, 280safety and disposal, 280

Premasher, 170Premium beer (American), 365 Pressure-sensitive labeler, 316 Prohibition, 2Propagation of yeast

laboratory phase, 77plant phase, 78

Propagation plants, 80Protein rest, 154 Proteinase, 154 Proteins

cold break formation, 223hot break formation, 199malt constituents, 26malt modification, 24mashing − protein degradation, 154conditioning − stabilization, 263wort boiling − protein precipitation,

196 Proteolytic enzymes, 264Pub breweries, 6

QQuaternary ammonium, 130

RRauchbier (German), 396 Raw material requirements, 174Red ales

Belgium, 369Irish, 401

Regional breweries, 6Reinheitsgebot

adjunct use, 110conditioning, 266mashing, 158

Refined starches, 112Regional brewers, 6Residual alkalinity, 95Resins, Retailers, 17Rice, 114

as in adjuncts, 114Roasted barley, 36Robust barley variety, 21Roller mills, 145Rotary labeler, 316 Rotating biological contactor process,

355Rye malt, 37

SS/T ratio, 6 S-methyl methionine

malt germination, 24wort boiling, 198

Saccharification, 156Saccharomyces cerevisiae, 61Saccharomyces pastorianus, 61Saccharomyces uvarum, 61Saison (Belgium), 369 Sanitizing agents

acid-based, 131anionic acids, 131 hydrogen peroxide, 131 iodophores, 132peroxyacetic acid, 131

alkaline-based, 128 chlorine, 128quaternary ammonium, 130

Sankey keg, 322Schwarzbier (German), 396 Scottish ale, 402Scottish beer styles, 402Screen analysis, 149Screening, 350Secondary fermentation

bottle-conditioned, 259cask-conditioned, 257 kraeusening, 257lagering, 256

Settling tanks, 212Sheet (pad) filters, 284

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477 Index

advantages and disadvantages, 286filtration mechanisms, 285operation, 285

Sieving tests, 149Silica gels

beer filtration, 283conditioning, 265

Silos, 143Single-pass filtration, 276Single-step decoction system, 168Six-roll mills, 145Six-row barley, 21Sludge treatment and removal, 356Smoked beer, 396Sodium hydroxide

as in alkaline-based detergents, 122Sodium hypochlorite, 129Sodium in water, 97Solid waste disposal, 347Solid wastes

diatomaceous earth slurry, 348 packaging materials, 348spent grains, 347spent yeast, 348 trub, 347

Sorghum, 111South African Breweries (SAB-Miller),

5Sparging, 182, 187Specialty malts, 33Specialty craft brewers, 6Spent grains, 347Spent yeast, 347Spray balls

dynamic, 135static, 135

Stabilization of green beer, 263brewhouse procedures, 268chillproofing agents, 263

Stabilized hop pellets, 49Stainless steel

cleaning and sanitation, 137Standard beer (American), 365Stander barley variety, 21Starch

action of alpha-amylase on, 155 action of beta-amylase on, 155action of limit dextrinase on, 155

barley malt, 25gelatinization, 155

Starch degradation, 154Starter tanks, 225Steam

malt conditioning, 147sanitizing agents, 128wort boiling

methods of heating, 209systems, 206, 208

Steeping, 23Sterile filtration

bottling, 303filtration, 288, 289kegging, 304

Strainmaster, 190Strike temperature, 157, 162, 176Strong golden ale (Belgium), 370 Stouts

American, 366British, 384Irish, 402

Subculturing of yeast, 75Sucrose

cask-conditioned beers, 258influence of mash thickness, 159rate of attenuation, 73sucrose-based sugars, 117sucrose-based syrups, 116yeast nutritional requirements, 54

Sugarscaramel, 117dextrose, 117invert, 117malto-dextrin, 117sucrose, 117

Sulfates in water, 98Sulfur volatiles, 69Surface filtration, 275Surfactants, 125SVK keg, 322Sweet stout (British), 385 Syrups, 116

TTannic acid

conditioning, 264

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478 The Brewer’s Handbook

wort boiling, 205Taxes

federal, 413local, 418state, 418state excise tax rates, 431

Temperature-programmed mash, 163Temporary hardness, 96Three-step mash decoction, 165Three-tier system, 15Top-fermenting yeast

ale yeast, 61traditional ale top-skimming systems,

247Torrified cereals, 112Torulopsis spp., 341Total dissolved solids (TDS), 346Total protein, 29Total soluble nitrogen, 29Total suspended solids (TSS), 346Trappist ales (Belgium), 370Trickling filter process, 355Trisodium phosphate (TSP), 126Trub

characteristics of brewery wastewater, 347

formation of cold break, 222formation of hot break, 199removal of cold break, 224removal of hot break, 211

TSP, 126TSS (total suspended solids), 346 Tunnel pasteurization, 315Two-roll mills, 145Two-row barley, 22 Two-stage cooling, 221Two-step mash decoction system, 167Type 45 hop pellets, 48Type 90 hop pellets, 48

UUltraviolet radiation treatment of water,

104 Underback, 173Underletting, 182, 186United States beer styles, 362Unmalted barley, 36, 115

Upflow anaerobic sludge blanket, 357U.S. beer industry (see beer industry)

VVenturi tube

methods of oxygenation, 229Vertical leaf pressure filter, 279 Vicinal diketones (VDKs)

diacetyl rest, 240Lactobacillus spp., 335yeast byproducts, 68yeast lag phase, 63

Vienna beer (German), 397 Vienna malt, 32Viscosity

barley malts, 31Vitamins

yeast nutritional requirements, 66Vorlauf, 186

WWastewater

characteristics, 346quality, 346quantity, 346

Wastewater treatment, 348biological treatment, 352

aerobic, 353 anaerobic, 356

chemical, 351flocculation, 352pH adjustment, 351

physical, 349flow equalization, 350 gravity sedimentation, 350 grit removal, 350screening, 350

Wateralkalinity, 95 evaluation, 93hardness, 95

permanent, 96temporary, 96

mineralscalcium, 96

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479 Index

carbonate, 98 chloride, 98copper, 99 iron, 99 magnesium, 97 manganese, 99 minor ions, nitrate, 99nitrite, 99 phosphate, 98potassium, 98principal ions, sodium, 97sulfate, 98zinc, 99

pH, 94residual alkalinity, 95treatment

dechlorination, 103microbiological control, 104 mineral salt adjustment, 102reduction in alkalinity, 100 removal of particulate matter, 100

Water demand for brewing, 93Weizenbock (German), 400 Wet milling, 148Wheat

as in adjuncts, 115malt, 36

Wheat beersAmerican, 367Belgium, 375German, 398

Whirlpoolcold wort clarification, 227 hot wort clarification, 213

White beer (Belgium), 375 Wholesalers, 16Wild yeast, 340

Brettanomyces spp., 341 Candida spp., 341 Pichia spp., 341Saccharomyces spp., 340Torulopsis spp., 340

Wort aeration, 227methods of oxygenation, 229 oxygen requirements, 228 point of injection, 228

Wort assessment, 191Wort boiling

biochemical changes, 195color development, 195concentration of wort, 198dissipation of volatiles, 198 enzyme inactivation, 195 isomerization, 197protein precipitation, 195reduction in wort pH, 199sterilization, 195

formation of hot break, 199quality, 200quantity, 200

kettle additivesacids, 205calcium chloride, 205calcium sulfate, 205 copper finings, 203 flavorings, 206 hops, 201syrups and sugars, 205

kettle designs direct-fired, 206external heating jackets, 206 external wort boilers, 207internal heating systems, 206

methods of heating, 208 Wort clarification (hot), 210

hot trub separation, 211brew kettle/whirlpool, 215 centrifuge, 212coolship, 211settling tanks, 212 whirlpool, 213

whole hop separation, 209hop back, 210hop separator, 210

Wort cooling cooling systems, 221formation of cold break, 222microbiological stability, 223

Wort fermentability, 250Wort lipids, 187Wort recovery, 215Wort separation equipment

lauter tun, 183mash filter, 189

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480 The Brewer’s Handbook

mash tun, 182strainmaster, 190

YYeast

ale, 61attenuation rate, 73byproducts

acetaldehydes, 68diacetyl, 68dimethyl sulfide, 69esters, 67fatty acids, 71fusel alcohols, 70nitrogen compounds, 71organic acids, 71sulfur volatiles, 69

culture contamination, 81culturing, 77degeneration, 74flocculation, 72lager, 62life cycle

fermentation phase, 63growth phase, 63lag phase, 63sedimentation phase, 64

mutation, 73nutritional requirments

carbohydrates, 64minerals, 66nitrogen, 65vitamins, 66

pure culture maintenance desiccation, 76freezing in liquid nitrogen, 77lyophilization, 76sub-culturing, 75

propagation and scale-uplaboratory phase, 77plant phase, 78

replacement, 86storage, 86strain selection, 71viability

fermentation tests, 85selective staining, 84

slide viability method, 85standard-slide culture method, 85

washing acid wash, 82 acid wash with ammonium persulfate, 83 chlorine dioxide, 84 distilled or sterile water wash, 82

Yeast collection, 242fermentation systems, 242

cylindroconical fermenters, 243 traditional ale system, 242traditional lager system, 242

storage, 243Yeast pitching

dosing, 236methods for determining rates, 235

centrifugation, 235electron cell counting, 235hemacytometer, 235in-line biomass sensorsweight-based, 235

microbiological contamination, 236pitching rates, 233strain, 233viability, 234

ZZahm meter, 300Zinc

in water, 99yeast nutritional requirements, 66

Zymomonas spp., 338