Michael Mosher Bücher

This text consolidates the foundational aspects of beer brewing science for undergraduate courses, presented in a conversational style. It guides students through the basics, covering the origin and history of beer, the brewing process, and post-brew packaging and quality control. Designed for readers with no prior brewing knowledge and limited experience in chemistry, biology, and physics, it employs a multidisciplinary approach. The book includes in-chapter and end-of-chapter problems, helping students learn to think like scientists and develop critical thinking skills in brewing science. It thoroughly explores the entire brewing process, detailing different beer styles, molecular makeup, and how these factors influence flavor. Key brewing steps—malting, mashing, boiling, fermenting, and conditioning—are meticulously outlined, along with brewery setup, sterility, and final product presentation. Packaging technology and quality control are also addressed, alongside emerging trends in flavors, styles, and methods. Each chapter features laboratory exercises tailored for students with limited lab experience, focusing on typical analyses performed in breweries. This hands-on approach significantly benefits those pursuing a career in brewing science.