Verfügbarkeit: Froth! :: THWS Bibkatalog

Froth!: the science of beer

Ever wonder where the bubbles in your beer came from, which way they are going, and why? Have you considered the physical differences among ales, lambics, and lagers? Do you contemplate your pint? The author, an accomplished homebrewer and physicist has crafted a scientifically sound investigation o...

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Bibliographische Detailangaben
1. Verfasser:	Denny, Mark (VerfasserIn)
Format:	Buch
Sprache:	English
Veröffentlicht:	Baltimore Johns Hopkins University Press 2009
Schlagworte:	Beer Brewing Chemie Bierherstellung Bier Physik
Online-Zugang:	Inhaltsverzeichnis
Zusammenfassung:	Ever wonder where the bubbles in your beer came from, which way they are going, and why? Have you considered the physical differences among ales, lambics, and lagers? Do you contemplate your pint? The author, an accomplished homebrewer and physicist has crafted a scientifically sound investigation of the physics and chemistry of beer. He recounts and explains the history of and key technological advances in brewing, provides basic instructions for making your own, including a scientific account of the changes in appearance during each stage of the process, and looks at the fascinating physical phenomena contained within a pint of beer. Along the way he defines the main concepts and terms involved in the process and shows how you can subject the technical aspects of brewing to scientific analysis.
Beschreibung:	Includes bibliographical references and index
Beschreibung:	IX, 183 S. Ill., graph. Darst.
ISBN:	9780801891328 0801891329

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Datensatz im Suchindex

_version_	1804138821120425984
adam_text	Titel: Froth! Autor: Denny, Mark Jahr: 2009 Acetaldehyde, 82 Adjuncts, 12, 18, 32, 35, S5-S6, 59 Aeration, 67, 81-82 Aerobic respiration. See Respiration, aerobic Aftertaste. See Finish Airlock, 71-73 Akohol by volume (abv), 3, 7,11, 27, 31,47,67 Ale, 7,12,17-19, 43, 46; brown, 27,29; pale (see Pale alej. See also Real ale Alpha acid, 55 Altbier, 24-25 Amber, 36-37 Anaerobic respiration. See Respira- tion, anaerobic Anchor Steam, 50-51, 108 Anheuser-Busch, 7,43 Antibubbles, 135-36 Archimedes principle, 134 Attenuation, of wort, 82 Babylonians, 13-14 Bacteria, 65, 67-68, 74, 99-100, 144 Bamforth, Charlie, 12,117,129 Barley, 13, 15, 35; malted, 27, 47, 50- 51,56-57,60 Barrel (bbl), 2-3,42,46,138-40; pitching of, 138-39, 153,156 Bass, 32-33 Bavaria, 19, 21, 24 Beading, 117,119-27 Beer: aroma, 55, 63, 82,116,165; bad, 166; barons, 43-44,143; bitter (see Bitter); bottle conditioned, 35, 75; bubbles (see Bubbles); carbonation [see Carbonation); circulation, 110,137-38; and civilization, 12; color, 14,18, 24-25, 56, 165; con- ditioning (see Conditioning); con- sumption, per capita, 4; craft, 49- 50; dispensing, 46,153-57; dis- tribution, 42-43, 46, SO, 145-53; engine, 15S; flavor (see Flavor); fruit, 36; geography, 42; history, 11-52; homebrewed (see Home- brew); industrialization, 41-46; ingredients, 55; lager (see Lager); Lake, 1, 3, 7; light (lite, Lyte), 5, 38-40, 47; maturation, 12; nations, 4-7; packaging, 138-45; popularity, 1; sampling, 165-66; science, 8,10,124,164-65; small, 27; strength (see Alcohol by vol- ume); wheat (see Wheat beer); witches, 19; worid production of, 1,7,116 Beer distribution game, 146 Beerophile, 10-11, 41, 49,84,119, 130,145 179 INDEX Beerquake, 99 Belgian beer/Belgium, 6-7,18, 32- 36,45, 119, 136, 156 Bester, Alfred, 78 Biere blanche. See Witbier Bitter, 27, 31, 84 Bockbier, 24-25 Boiling, 11, 54, 58, 62-65, 98, 101-3 Bottles, 73-75, 118, 141-44; color, 75, 143 Bottling, 9, 44, 58, 73-77 Bramah, Joseph, 155 Bread, 13, 15,18 Break: cold, 65, 99, 164; hot, 65 Brewers, female, 14,18 Brewery: macro- (MB), 40-41, 46-48, 50-51, 56, 76,114, 163; micro- (jib), 8, 44, 49-50, 52,163; nano- (nb), 52,163 Brewing, 45-46, 49, 53-77, 111 Britain, 16, 22, 28, 32, 49, 52. See also English beer/England Bubbles, 9-10, 54, 72, 77,113-36, 165; anti- (see Antibubbles); fall- ing, 10,134-35; polygonal, 117, 120,127 Buddweiss, 19 Budweiser, 19, 21 Budweiser brewery, 49 Busch, Adolphus, 142 Campaign for Real Ale (CAMRA), 49 Canning, 44,143 Carbonation, 46, 76-77,113, 116, 132, 139, 145, 164 Carbon dioxide, 46, 69, 71-72, 93, 108, 115-17, 129-31,139, 157 Carboy, 69, 71-73,164 Catabolism, 93,103-4 Cereals, 11,13. See also under Barley Chill haze, 65, 84 Cleaning, 61, 63, 73-74, 98-99 Conditioning, 35, 46, 51, 75, 116 Cooling, 65,99-101 Coors, 7 Creaming. See Beading Czech beer/brewing, 3,11,18-19, 21-22, 23-26, 32, 43, 45-46 Daye, David, 137 Disproportionation, 117, 127-31 Dornbusch, Horst, 12 Draff, 62 Drainage, 117,122,132-33 Dray, 153-55 Drinking, 8,17, 29, 51,157-62 Drunkenness, Scottish words for, 160 Dunkel, 24 Duvel, 6 Egyptians, ancient, 13-15 English beer/England, 7-8,18-19, 22, 27-32, 41, 45-46, 48, 74, 119, 138-39, 143, 145-46, 153, 156 Enzymes, 42, 62, 68, 94 Esters, 82 Eurolager, 41 Europe/European beer, 14-18, 21, 23, 139 Experimentation, 23, 57, 74, 79, 89, 120 Extreme value distribution, 91 Facultative anaerobes, 81 Feedback control, 159-61 Fermentation, 10,12,115-16; bot- tom, 17, 22-23, 42, 51; primary, 58, 65-70, 103,164; reaction, 94- 95; secondary, 12, 58, 69-73; stuck, 83; top, 8,17, 22-23, 51; vessels, 46 Filtration, 47, 50, 65, 74, 84,144,165 Fining, 29, 74 Finish, 166 180 INDEX Fizz, 10, 12, 76, 132, 135 Flavor, 14, 24-26, 27, 31-32, 35-36, 46-47, 50-51, 56-57,131, 144- 45; off-, 82, 141, 165-66 Foam. See Froth Fobbing, 118,127 Fractals, 129-30 Franklin, Benjamin, 1, 29, 93 Froth, 69, 75, 77, 100, 116, 118-24, 131-33, 165 Gallon, 2-3 Gelatin, as fining agent, 29, 74 German beer/Germany, 7,16-19, 21-22, 23-26, 32, 43, 45-46, 119, 141,167 Gilgamesh, 14 Glass, beer, 119-20,122; shape, 119 Glucose. See Sugars, glucose Goose Island Brewery, 151 Grain, 16, 56, 58, 65, 109, 165; bag, 60, 62; cracking, 59-61; weight, 67. See also Barley Gravity, 47, 69, 73; original, 3, 67; specific, 3 Greek letters, 86,104 Grist, 56 Grolsch, 73 Gueuze, 36 Guinness, 27, 47, 79, 131,134 Guinness, Arthur, 27 Hammurabi, 14 Hansen, Emil Christian, 42 Head, 119-22; retention, 121,165 Hefeweizen, 84, 112 Helles, 24, 26 Henry VIII (king of England), 27 Hogarth, William, 30-31 Homebrew, 8, 52, 53-77, 95, 164; equipment, 55; ingredients, 55- 59 Hops, 9, 17-19, 22-23, 27-28, 55- 56,63-64,165 Hydrometer, 55, 65-66, 69-70, 73 Hygiene, 46-47, 63, 73,139 Ig Nobel Prize, 10, 120-21 India Pale Ale (IPA). See Pale ale, 1PA Infusion, 59 Insulation, 64,105 Irish moss, as fining agent, 29, 63 Isinglass, as fining agent, 29 Johnson, Samuel, 137,163 Keg, 46,139,141 Kilning, 23 Kolsch, 24 Kona Brewing Company, 83, 111-12 Krausen, 46 Kriek, 36, 40 Kvass, 13 Lager, 12,18, 22, 33, 35, 56 Lag phase, 67, 94 Lambic beers, 34-35 Lautering. See Sparging Libation, 75-76 Linde, Carl von, 24, 42 Loewenbraeu, 26 Macrobrewery. See Brewery, macro- Macroswill, 41,46-47, 50, 76-77,167 Malt, 25, 27, 36, 56 Malthusian growth, 91 Maltose. See Sugars, maltose Manet, Edouard, 33 Mash, 9,11,18, 59; remash, 27 Mashing, 54, 58, 59-62, 95-97, 108- 9, 165; infusion, 59 Mathematics, 1-2, 78, 85-88, 96-98, 101-6, 124-26, 149-50 Microbrewery. See Brewery, micro- 181 INDEX Mild ale, 32, 77, 84 Miller, 7 Mitochondria, 93 Monks/monasteries, 18-19,27, 138 Mouthfeel, 108, 131,166 Murdoch, William, 29 Nitrogen, 122, 129-131 Nucleation, 117-19,133 Nutrients. See Yeast, nutrients Occam s razor, 90 Original gravity (OG). See Gravity, original Ostwald ripening. See Disproportionation O Sullivan, Cornelius, 42 Pabst, Captain, 43,142 Packaging. See Beer, packaging Pale ale, 27-29, 31, 34, 43, 84; IPA, 28,31 Parameter, 86, 90-92,124-27,151 Pasteur, Louis, 42-43 Pasteurization, 47, 50,139,143-44 Physics, 53-54, 59, 64, 78, 97-99, 117, 132; good and bad, 89-91 Pils/Pilsner, 19, 24, 26, 32 Pilsner Urquell, 24 Pitching, of yeast, 65-69, 101; rate, 82, 88-89, 92 Plato, 11 Pliny, 15 Porter, 27, 31,43, 112 Pressure, of gas, 40, 42, 46, 77, 99, 115-17, 119, 127, 135 Prohibition, 44,145 Proof, 3 Public house, 10, 46, 145-46, 156 Real ale, 49-50 Refrigeration, 24, 42-43,166 Reinheitsgebot, 21 Remash, 27 Respiration: aerobic, 81-82,89,94, 115; anaerobic, 81-82,95,103,116 Rice, 47, 50, 56 Robinson s Brewery, 154 Rochefort, 36 Romans, 15-16 Saccharometer, 42 Saccharomyces cerevisiae. See Yeast Sam Adams Brewery, 49 Schlitz, Joseph, 43-44 Scottish words for drunk, 160 Scum, 63, 68-69, 99. See also Trub Sediment, 12, 46, 71, 75-76 Shakespeare, William, 163 Shive, 157 Sierra Nevada Brewery, 49 Siphoning, 71, 75,164 Skunking, 141-43 Sparging, 62, 64 Spigot, 138-40 Spile, 157 Starch, 11,18, 47, 59,132 Statistics, 1,4-5, 7,33-34 Steendonk, 35 Stillage, 156-57 Stout, 28, 31, 77, 84, 109 Sugars, 50, 56-57, 62-63, 93-95, 132, 164; glucose, 93-95,115; maltose, 93; non-fermentable, 94; priming, 74; saccharides, 93 Sumerians, 13-14 Summer Lightning, 34 Surfactant, 132, 135 Tacitus, 15 Tannins, 46 Temperature: equalization, 109-10; regulation, 9, 59-60, 62, 66,106- 12. See also Thermodynamics 182 INDEX Thermodynamics, 9, 54, 93-112 Thermometer, 55, 65 Three-tier system, 145-47 Thwaites Brewery, 154 Time, 58, 77 Timothy Taylor Landlord, 108 Trappist, 35-36 Tree Brewing Company, 28 Trub, 63, 75, 83-84 United States, 7,11, 42-45, 49, 52, 139, 141, 143, 145-46 Units of measurement, 2-3 Variables, 67, 85, 104 Vieux Temps, 37 Viscosity, 132-34 Water, 45 Watt, James, 28, 42 Weissbier (Weizen), 24 Wheat beer, 19, 35,84 Widget, 122, 129, 131 Wilhelm II, Kaiser, 78 Wine, 15 Witbier, 35 Wort, 12, 18, 62, 64-66, 89, 95, 99,101-3, 108-9, 134 Yard of ale, 135, 161 Yeast, 12, 16, 23, 35, 42, 57-58, 72, 74; natural, 13; nutrients, 85, 89; population dynamics, 9, 53, 78- 92, 103 Zare, R. N., 135 Zymology, 10 183
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spelling	Denny, Mark Verfasser aut Froth! the science of beer Mark Denny Baltimore Johns Hopkins University Press 2009 IX, 183 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Includes bibliographical references and index Ever wonder where the bubbles in your beer came from, which way they are going, and why? Have you considered the physical differences among ales, lambics, and lagers? Do you contemplate your pint? The author, an accomplished homebrewer and physicist has crafted a scientifically sound investigation of the physics and chemistry of beer. He recounts and explains the history of and key technological advances in brewing, provides basic instructions for making your own, including a scientific account of the changes in appearance during each stage of the process, and looks at the fascinating physical phenomena contained within a pint of beer. Along the way he defines the main concepts and terms involved in the process and shows how you can subject the technical aspects of brewing to scientific analysis. Beer Brewing Chemie (DE-588)4009816-3 gnd rswk-swf Bierherstellung (DE-588)4122920-4 gnd rswk-swf Bier (DE-588)4006537-6 gnd rswk-swf Physik (DE-588)4045956-1 gnd rswk-swf Bier (DE-588)4006537-6 s Physik (DE-588)4045956-1 s Chemie (DE-588)4009816-3 s DE-604 Bierherstellung (DE-588)4122920-4 s HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=017316618&sequence=000004&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis
spellingShingle	Denny, Mark Froth! the science of beer Beer Brewing Chemie (DE-588)4009816-3 gnd Bierherstellung (DE-588)4122920-4 gnd Bier (DE-588)4006537-6 gnd Physik (DE-588)4045956-1 gnd
subject_GND	(DE-588)4009816-3 (DE-588)4122920-4 (DE-588)4006537-6 (DE-588)4045956-1
title	Froth! the science of beer
title_auth	Froth! the science of beer
title_exact_search	Froth! the science of beer
title_full	Froth! the science of beer Mark Denny
title_fullStr	Froth! the science of beer Mark Denny
title_full_unstemmed	Froth! the science of beer Mark Denny
title_short	Froth!
title_sort	froth the science of beer
title_sub	the science of beer
topic	Beer Brewing Chemie (DE-588)4009816-3 gnd Bierherstellung (DE-588)4122920-4 gnd Bier (DE-588)4006537-6 gnd Physik (DE-588)4045956-1 gnd
topic_facet	Beer Brewing Chemie Bierherstellung Bier Physik
url	http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=017316618&sequence=000004&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA
work_keys_str_mv	AT dennymark froththescienceofbeer

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