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...
Saved in:
| Main Author: | |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
Baltimore
Johns Hopkins University Press
2009
|
| Subjects: | |
| Online Access: | Inhaltsverzeichnis |
| Summary: | 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. |
| Item Description: | Includes bibliographical references and index |
| Physical Description: | IX, 183 S. Ill., graph. Darst. |
| ISBN: | 9780801891328 0801891329 |
Staff View
MARC
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| 245 | 1 | 0 | |a Froth! |b the science of beer |c Mark Denny |
| 264 | 1 | |a Baltimore |b Johns Hopkins University Press |c 2009 | |
| 300 | |a IX, 183 S. |b Ill., graph. Darst. | ||
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| 500 | |a Includes bibliographical references and index | ||
| 520 | 3 | |a 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. | |
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Record in the Search Index
| _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
|
| any_adam_object | 1 |
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| author_facet | Denny, Mark |
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| author_sort | Denny, Mark |
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| building | Verbundindex |
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| callnumber-subject | TP - Chemical Technology |
| classification_tum | BRA 050f |
| ctrlnum | (OCoLC)228676780 (DE-599)BVBBV035395897 |
| dewey-full | 641.6/23 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 641 - Food and drink |
| dewey-raw | 641.6/23 |
| dewey-search | 641.6/23 |
| dewey-sort | 3641.6 223 |
| dewey-tens | 640 - Home and family management |
| discipline | Brauwesen Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| format | Book |
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| id | DE-604.BV035395897 |
| illustrated | Illustrated |
| indexdate | 2024-07-09T21:34:16Z |
| institution | BVB |
| isbn | 9780801891328 0801891329 |
| language | English |
| lccn | 2008022646 |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-017316618 |
| oclc_num | 228676780 |
| open_access_boolean | |
| owner | DE-29 DE-M49 DE-BY-TUM |
| owner_facet | DE-29 DE-M49 DE-BY-TUM |
| physical | IX, 183 S. Ill., graph. Darst. |
| publishDate | 2009 |
| publishDateSearch | 2009 |
| publishDateSort | 2009 |
| publisher | Johns Hopkins University Press |
| record_format | marc |
| 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 |