Relevant bibliographies by topics / Beer Brewing

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers

Academic literature on the topic 'Beer Brewing'

Author: Grafiati
Published: 4 June 2021
Last updated: 1 February 2022

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the lists of relevant articles, books, theses, conference reports, and other scholarly sources on the topic 'Beer Brewing.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Journal articles on the topic "Beer Brewing"

1

Withers, Daniel Pashang. "Brewing Green Beer." Texas A&M Law Review 8, no. 4 (January 7, 2021): 9–26. http://dx.doi.org/10.37419/lr.v8.arg.2.

Full text
Abstract:
New beer brewing technologies provide brewers with options to produce beer in more eco-friendly, less resource-intensive ways; however, as brewers adopt these technologies, they may find themselves straddling between the regulatory schemes of the Alcohol and Tobacco Tax and Trade Bureau (“TTB”) and the Food and Drug Administration (“FDA”). The two agencies have divided control over beers based on their ingredients, which places some beers under the TTB’s purview as “malted beverages” and others under the FDA’s purview. These distinctions have implications for the regulatory hurdles that brewers must overcome to market their products. Additional regulations that eco-friendly, green beers may face could provide higher hurdles than standard beers face, putting them at a competitive disadvantage. This Comment explores the relationships between beer brewing and the environment, new technologies that ease the environmental burden of beer brewing, and the regulatory boundaries affected by adopting these new technologies. By expanding its definition of “malted beverages,” the TTB can encourage the adoption of new eco-friendly technologies, avoid a regulatory quandary, and promote a healthy beer brewing industry.
APA, Harvard, Vancouver, ISO, and other styles
2

Withers, Daniel Pashang. "Brewing Green Beer." Texas A&M Law Review 8, no. 4 (January 7, 2021): 9–26. http://dx.doi.org/10.37419/lr.v8.arg.2.

Full text
Abstract:
New beer brewing technologies provide brewers with options to produce beer in more eco-friendly, less resource-intensive ways; however, as brewers adopt these technologies, they may find themselves straddling between the regulatory schemes of the Alcohol and Tobacco Tax and Trade Bureau (“TTB”) and the Food and Drug Administration (“FDA”). The two agencies have divided control over beers based on their ingredients, which places some beers under the TTB’s purview as “malted beverages” and others under the FDA’s purview. These distinctions have implications for the regulatory hurdles that brewers must overcome to market their products. Additional regulations that eco-friendly, green beers may face could provide higher hurdles than standard beers face, putting them at a competitive disadvantage. This Comment explores the relationships between beer brewing and the environment, new technologies that ease the environmental burden of beer brewing, and the regulatory boundaries affected by adopting these new technologies. By expanding its definition of “malted beverages,” the TTB can encourage the adoption of new eco-friendly technologies, avoid a regulatory quandary, and promote a healthy beer brewing industry.
APA, Harvard, Vancouver, ISO, and other styles
3

Guido, Luis F. "Brewing and Craft Beer." Beverages 5, no. 3 (August 16, 2019): 51. http://dx.doi.org/10.3390/beverages5030051.

Full text
APA, Harvard, Vancouver, ISO, and other styles
4

Owuama, Chikezie I. "Brewing Beer with Sorghum." Journal of the Institute of Brewing 105, no. 1 (1999): 23–34. http://dx.doi.org/10.1002/j.2050-0416.1999.tb00002.x.

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

Roizen, M. F. "Silicon in beer and brewing." Yearbook of Anesthesiology and Pain Management 2011 (January 2011): 251. http://dx.doi.org/10.1016/j.yane.2011.01.048.

Full text
APA, Harvard, Vancouver, ISO, and other styles
6

Cabras, Ignazio, and David M. Higgins. "Beer, brewing, and business history." Business History 58, no. 5 (January 22, 2016): 609–24. http://dx.doi.org/10.1080/00076791.2015.1122713.

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

TOKUDA, Hiroharu, So SATO, Mamoru NAKAZAWA, and Kotoyoshi NAKANISHI. "Craft Beer Brewing in Japan." food preservation science 26, no. 1 (2000): 29–35. http://dx.doi.org/10.5891/jafps.26.29.

Full text
APA, Harvard, Vancouver, ISO, and other styles
8

Onaka, Toshio, Koichi Nakanishi, Takashi Inoue, and Shinkichi Kubo. "Beer Brewing with Immobilized Yeast." Nature Biotechnology 3, no. 5 (May 1985): 467–70. http://dx.doi.org/10.1038/nbt0585-467.

Full text
APA, Harvard, Vancouver, ISO, and other styles
9

Šavel, J., P. Košín, and A. Brož. "Anaerobic and aerobic beer aging." Czech Journal of Food Sciences 28, No. 1 (February 18, 2010): 18–26. http://dx.doi.org/10.17221/161/2009-cjfs.

Full text
Abstract:
Yellow, orange, red and brown pigments are formed by air oxidation of single polyphenols or by thermal degradation of sugars to caramels. Caramels increase their colours during anaerobic heating or decrease them by air oxidation. Epicatechin and caramel undergo reversible redox reaction followed by degradation and/or polymerisation at beer aging. That is why both of these colour compounds, besides acting as acid/alkali indicators, can also represent redox indicators that gradually become irreversible. These reactions are accelerated by transient metals or buffering solutions and are therefore more distinct in tap or brewing water than in deionised water. The kind of the brewing water then predetermines not only the beer attributes but also the course of beer aging. Coloured pigments can be partially bleached by reducting agents such as yeast oxidoreductase enzymes and the colour can be then recovered by oxidation; this depends on their polymerisation degree. Methylene blue and methyl red can be used as artificial oxidation-reduction indicators for the study of the redox potential changes because they act reversibly or irreversibly under aerobic or anaerobic conditions, respectively.
APA, Harvard, Vancouver, ISO, and other styles
10

del Marmol, Julien. "The history of the beer and brewing industry: Brewing, beer and pubs. A global perspective." Business History 61, no. 8 (December 5, 2018): 1392–93. http://dx.doi.org/10.1080/00076791.2018.1474600.

Full text
APA, Harvard, Vancouver, ISO, and other styles
More sources

Dissertations / Theses on the topic "Beer Brewing"

1

Leiper, Kenneth Alexander. "Beer polypeptides and their selective removal with silica gels." Thesis, Heriot-Watt University, 2002. http://hdl.handle.net/10399/444.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Tai-Wong, Sue Mei. "Origin and genetic manipulation of brewing lager yeast." Thesis, University of Oxford, 2002. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.249282.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Trotin, Martine. "CO₂ stripping of volatile organic compounds from high gravity beer fermentation." Thesis, University of Bath, 2000. https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.341702.

Full text
APA, Harvard, Vancouver, ISO, and other styles
4

Garcia, Anthony Mitchell. "Bottling Success: An Exploration of Craft Beer and the Brewing Business." Scholarship @ Claremont, 2012. http://scholarship.claremont.edu/cmc_theses/383.

Full text
Abstract:
This research paper tests for factors that correlate with brewery success, generates growth projections for distinct industry sectors, implements Porter’s "Five-Forces" framework, and establishes general considerations for opening a craft brewery. There were no significant findings when testing for factors that correlate with brewery success. This reveals that breweries can successfully operate in a diverse range of environments, and that success is highly attributable to entrepreneurial ability and other difficult-to-measure forces. Growth in volume production is projected to be positive for microbreweries, brewpubs, and regional breweries until at least 2015. Contract breweries will suffer negative growth. Porter's analysis reveals an industry described by low-to-moderate threat of entrants, moderate internal rivalry, low threat of substitute goods, moderate-to-high bargaining power of consumers, and moderate bargaining power of suppliers.
APA, Harvard, Vancouver, ISO, and other styles
5

Virkajärvi, Ilkka. "Feasibility of continuous main fermentation of beer using immobilized yeast /." Espoo [Finland] : Technical Research Centre of Finland, 2001. http://www.vtt.fi/inf/pdf/publications/2001/P430.pdf.

Full text
APA, Harvard, Vancouver, ISO, and other styles
6

Gaston, Samuel James Stephen. "An investigation of proteins in beer and the brewing process." Thesis, University of Ulster, 1994. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.242004.

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

Murray, Douglas W. Ayoun Baker Mahmoud. "Home brewing and serious leisure an empirical evaluation /." Auburn, Ala, 2009. http://hdl.handle.net/10415/1759.

Full text
APA, Harvard, Vancouver, ISO, and other styles
8

Miller, Eoghan P. "St. Louis's German brewing industry its rise and fall /." Diss., Columbia, Mo. : University of Missouri-Columbia, 2008. http://hdl.handle.net/10355/5664.

Full text
Abstract:
Thesis (M.A.)--University of Missouri-Columbia, 2008.
The entire dissertation/thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file (which also appears in the research.pdf); a non-technical general description, or public abstract, appears in the public.pdf file. Title from title screen of research.pdf file (viewed on August 13, 2009) Includes bibliographical references.
APA, Harvard, Vancouver, ISO, and other styles
9

Reed, Aaron. "Nontraditional grain sources in brewing and effects on wort and beer." Kansas State University, 2016. http://hdl.handle.net/2097/32157.

Full text
Abstract:
Master of Science
Food Science Institute
Jon Faubion
Brewing of beer has a long history and has evolved over time as tastes, markets and science have progressed. Traditionally malted barley is the grain source used in brewing. Malt provides a multitude of benefits including: fermentable carbohydrates, nitrogen for yeast metabolism, color compounds, flavor compounds and minor constituents that provide for various qualities in beer such as foam and colloidal stability. There is, however, interest from brewers and drinkers alike for a variety of beer styles. Because of this and other reasons, brewers have worked with adjuncts such as oats, sorghum, wheat, rice, and maize. These grains can be used in unmalted or malted forms, but the incorporation of these grains affects the brewing process and final beer qualities. A review of literature reveals the use of grains other than malted barley reduce the nitrogen contribution and alter the amino acid profile available for yeast metabolism, leading to slower fermentations and variations in the fermentation products resulting in changes to beer flavor. Exceptions include sorghum and oats, which provide a more beneficial amino acid profile than barley despite lower levels of nitrogen when compared to barley. Extract is found to increase when using maize and rice, while oats and sorghum reduce the amount of extract. Wheat has comparable extract to barley. Grains that contribute B-glucans and arabinoxylans will increase viscosity, while grains without these components will reduce viscosity if fermentation is complete. Additionally, most grains will reduce the foam stability due to altered nitrogen and protein contributions; wheat being the lone exception that improves foam stability. This review will discuss the above mentioned attributes and more to explore the changes to be expected when brewing with unmalted and malted grains other than barley.
APA, Harvard, Vancouver, ISO, and other styles
10

Thomassen, Joanne K. "An investigation into the fouling mechanism of a model beer during crossflow microfiltration." Thesis, University of Surrey, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.390846.

Full text
APA, Harvard, Vancouver, ISO, and other styles
More sources

Books on the topic "Beer Brewing"

1

Cabras, Ignazio, David Higgins, and David Preece, eds. Brewing, Beer and Pubs. London: Palgrave Macmillan UK, 2016. http://dx.doi.org/10.1057/9781137466181.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Making beer. New York: Knopf, 1994.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
3

Maine beer: Brewing in vacationland. Charleston, SC: The History Press, 2013.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
4

German wheat beer. Boulder, Colo: Brewers Publications, 1992.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
5

Daniels, Ray. Designing great beers: The ultimate guide to brewing classic beer styles. Boulder, Colo: Brewers Publications, 1996.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
6

Brewing battles: The history of American beer. New York: Algora Pub., 2007.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
7

Beer is proof God loves us: Reaching for the soul of beer and brewing. Upper Saddle River, N.J: FT Press, 2010.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
8

Asheville beer: An intoxicating history of mountain brewing. Charleston, SC: History Press, 2012.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
9

Canada, Industry Science and Technology Canada. Brewing =: Profil de l'industrie: brasseries. Ottawa: Industry, Science and Technology Canada, 1988.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
10

Froth!: The science of beer. Baltimore: Johns Hopkins University Press, 2009.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
More sources

Book chapters on the topic "Beer Brewing"

1

Lewis, Michael J., and Tom W. Young. "Beer packaging and dispense." In Brewing, 351–68. Boston, MA: Springer US, 2001. http://dx.doi.org/10.1007/978-1-4615-0729-1_20.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Lewis, Michael J., and Tom W. Young. "Beer quality and flavor." In Brewing, 95–111. Boston, MA: Springer US, 2001. http://dx.doi.org/10.1007/978-1-4615-0729-1_6.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Lewis, Michael J., and Tom W. Young. "Beer packaging and dispense." In Brewing, 218–31. Boston, MA: Springer US, 1995. http://dx.doi.org/10.1007/978-1-4615-1801-3_15.

Full text
APA, Harvard, Vancouver, ISO, and other styles
4

Lewis, Michael J., and Tom W. Young. "Beer quality and flavor." In Brewing, 232–47. Boston, MA: Springer US, 1995. http://dx.doi.org/10.1007/978-1-4615-1801-3_16.

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

Mosher, Michael, and Kenneth Trantham. "Beer Styles." In Brewing Science: A Multidisciplinary Approach, 35–61. Cham: Springer International Publishing, 2016. http://dx.doi.org/10.1007/978-3-319-46394-0_2.

Full text
APA, Harvard, Vancouver, ISO, and other styles
6

Mosher, Michael, and Kenneth Trantham. "Beer Styles." In Brewing Science: A Multidisciplinary Approach, 47–72. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-73419-0_2.

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

Bamforth, Charles W., and Ignazio Cabras. "Interesting Times: Changes for Brewing." In Brewing, Beer and Pubs, 15–33. London: Palgrave Macmillan UK, 2016. http://dx.doi.org/10.1057/9781137466181_2.

Full text
APA, Harvard, Vancouver, ISO, and other styles
8

Cabras, Ignazio, David Higgins, and David Preece. "Introduction and Overview." In Brewing, Beer and Pubs, 1–11. London: Palgrave Macmillan UK, 2016. http://dx.doi.org/10.1057/9781137466181_1.

Full text
APA, Harvard, Vancouver, ISO, and other styles
9

Moore, Michael S., Neil Reid, and Ralph B. McLaughlin. "The Locational Determinants of Micro-breweries and Brewpubs in the United States." In Brewing, Beer and Pubs, 182–204. London: Palgrave Macmillan UK, 2016. http://dx.doi.org/10.1057/9781137466181_10.

Full text
APA, Harvard, Vancouver, ISO, and other styles
10

Piron, Elena, and Eline Poelmans. "Beer, the Preferred Alcoholic Drink of All? Changes in the Global and National Beer Consumption Since 1960 and Convergence and Trends Since the 1990s." In Brewing, Beer and Pubs, 205–27. London: Palgrave Macmillan UK, 2016. http://dx.doi.org/10.1057/9781137466181_11.

Full text
APA, Harvard, Vancouver, ISO, and other styles

Conference papers on the topic "Beer Brewing"

1

Buffon Ortiz, Paulo Rodolfo, and Paulo Smith Schneider. "ENERGY ANALYSIS OF BEER BREWING UNDER BATCH PROCESS." In 16th Brazilian Congress of Thermal Sciences and Engineering. ABCM, 2016. http://dx.doi.org/10.26678/abcm.encit2016.cit2016-0717.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Bai, Jing, Tiecheng Pu, Jisheng Xing, Guocheng Niu, Shuran Zhang, and Qiang Liu. "Research on energy consumption analysis of beer brewing process." In Mechanical Engineering and Information Technology (EMEIT). IEEE, 2011. http://dx.doi.org/10.1109/emeit.2011.6022892.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Pasic, Faruk, Benedict Wohlers, Stefan Dziwok, Matthias Becker, and Matthias Heinrich. "A KPI-based Condition Monitoring System for the Beer Brewing Process." In 2019 24th IEEE International Conference on Emerging Technologies and Factory Automation (ETFA). IEEE, 2019. http://dx.doi.org/10.1109/etfa.2019.8869184.

Full text
APA, Harvard, Vancouver, ISO, and other styles
4

Gribkova, I. N. "On the relationship of β-glucans of barley brewing malt and beer quality." In Наука России: Цели и задачи. LJournal, 2019. http://dx.doi.org/10.18411/sr-10-04-2019-75.

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

Wade, Mark. "Assessing the Most Important Drains in the Known Universe: Experience at Major Beer Brewing Facilities." In Pipelines 2013. Reston, VA: American Society of Civil Engineers, 2013. http://dx.doi.org/10.1061/9780784413012.063.

Full text
APA, Harvard, Vancouver, ISO, and other styles
6

Hortnagl, Josef G., and John P. Parmigiani. "The Oregon State University Mini Malter." In ASME 2012 International Mechanical Engineering Congress and Exposition. American Society of Mechanical Engineers, 2012. http://dx.doi.org/10.1115/imece2012-86056.

Full text
Abstract:
In the past 30 years the growing micro brewing community has stimulated research in the science of brewing beer. The Oregon State University (OSU) food science and crop science departments are resources for such research. There has existed a gap between the two departments that hinders the combination of their work. This gap is the production of malted barley, which is a key ingredient in beer. There currently exists no industry equivalent that can malt a batch size on a scale appropriate for the OSU food science brewery. This factor was the motivation for the mini malter project. This project was a collaborative effort between the schools of mechanical, industrial, manufacturing engineering and food science technology to design and build a prototype malting machine. The design chosen was a round stainless steel vessel for washing, steeping, germinating and kilning. Its main capability is incorporating all the different processes required for malting barley into a single machine. These multiple systems are controlled by a dedicated PC, data acquisition and conditioning hardware, and a custom LabVIEW program. After calibrating to produce malt similar to industry standard the mini malter has become a permanent addition to the food science department. The mini malter has also attracted interest from local brewers and barley farmers.
APA, Harvard, Vancouver, ISO, and other styles
7

Gribkova, I. N. "Technological approaches for processing brewer's grains for the purpose of greening production." In SCIENCE OF RUSSIA: GOALS AND OBJECTIVES. L-Journal, 2020. http://dx.doi.org/10.18411/sr-10-12-2020-28.

Full text
Abstract:
This article discusses the issues of brewing industry ecologization, namely the processing brewer's spent grain possibility for the beverages industry needs. The prospects of processing brewer's spent grain, which have sparingly soluble useful various natures compounds, including polyphenols in both free and bound forms, have been shown. The authors investigated the possibility of processing brewer's spent grain using complex treatment with ECA-water at the first stage and with an enzyme preparation at the second. The catholyte positive effect on the various bound polyphenolic substances release during the first 4-10 hours was shown. Further treatment with a complex cytolytic enzyme preparation allows, after 4 hours, to obtain an increase in the content of polyphenols - by 33%, and anthocyanogens - by 6 times. As a result of brewing waste complex processing, it is possible to achieve the various groups presence of bound brewer's spent grain polyphenols in the extract.
APA, Harvard, Vancouver, ISO, and other styles
8

Vassilev, Stoyan, Vessela Naydenova, Mariana Badova, Vasil Iliev, Maria Kaneva, Georgi Kostov, and Silviya Popova. "Modeling Of Alcohol Fermentation In Brewing – Comparative Assessment Of Flavor Profile Of Beers Produced With Free And Immobilized Cells." In 27th Conference on Modelling and Simulation. ECMS, 2013. http://dx.doi.org/10.7148/2013-0415.

Full text
APA, Harvard, Vancouver, ISO, and other styles
You might also be interested in the extended bibliographies on the topic 'Beer Brewing' for particular source types:
Journal articles Dissertations / Theses Books
We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!

To the bibliography