Dissertations / Theses on the topic 'Beer Brewing'
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Leiper, Kenneth Alexander. "Beer polypeptides and their selective removal with silica gels." Thesis, Heriot-Watt University, 2002. http://hdl.handle.net/10399/444.
Full textTai-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 textTrotin, 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 textGarcia, Anthony Mitchell. "Bottling Success: An Exploration of Craft Beer and the Brewing Business." Scholarship @ Claremont, 2012. http://scholarship.claremont.edu/cmc_theses/383.
Full textVirkajärvi, 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 textGaston, 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 textMurray, Douglas W. Ayoun Baker Mahmoud. "Home brewing and serious leisure an empirical evaluation /." Auburn, Ala, 2009. http://hdl.handle.net/10415/1759.
Full textMiller, 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 textThe 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.
Reed, Aaron. "Nontraditional grain sources in brewing and effects on wort and beer." Kansas State University, 2016. http://hdl.handle.net/2097/32157.
Full textFood 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.
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 textFrancis, Stewart. "Immunochemical detection of industrial enzymes." Thesis, Heriot-Watt University, 1996. http://hdl.handle.net/10399/701.
Full textLing, Marcus Chi-Hung. "An economic analysis of demand, advertising & competition in UK brewing." Thesis, University of Sunderland, 1996. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.306944.
Full textVann, Lucas. "Development of a biosensor for on line measurement of diacetyl in beer." Thesis, McGill University, 2002. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=79150.
Full textThe initial goal of the project is to evaluate existing biosensor technology in relation to its application in the beer fermentation process. The second is to design a biosensor which will measure diacetyl levels and surmount existing biosensor disadvantages based on the information collected in the observation process. The last objective is to construct a prototype in order to test this design. The combined results of this study will be of value to the brewing industry specifically and help expand the role biosensors play in introducing new more effective methods into the food processing industry.
Robinson, Louise Heather. "An investigation of a barley protein (SE/BTI-CMe) and its influence on beer haze stability /." Title page, table of contents and abstract only, 2004. http://web4.library.adelaide.edu.au/theses/09PH/09phr6582.pdf.
Full textPrest, Andrew Graham. "A biochemical and molecular characterisation of Obersumbacterium proteus." Thesis, University of Nottingham, 1996. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.308308.
Full textVirgo, Gordon. "Traditional Scandinavian Beer Brewing: Microbial Inhibitory effect of Myrica gale and Rhodondendron tomentosum." Thesis, Uppsala universitet, Systematisk biologi, 2010. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-141807.
Full textNilsson, Frida. "A STUDY OF BARLEY PROTEIN COMPOSITION DURING BEER BREWING PROCESS USING SE-HPLC." Thesis, University of Kalmar, School of Pure and Applied Natural Sciences, 2009. http://urn.kb.se/resolve?urn=urn:nbn:se:lnu:diva-2512.
Full textThe aims of this project were to examine how proteins in barley are degraded during the beer brewing process and if the protein content in the final beer product differ if the barley is sown in different locations and with different amount of nitrogen in fertilization. The proteins extractability was also followed through the beer brewing process. The beers were brewed in a pilot brewery and were analyzed with SE-HPLC. Certain beer proteins have been shown to influence the beer foam and haze formation and since consumers rely much on their visual impression it is important for the breweries that the beer has a stable foam and no haze formation. Two albumins in beer have been associated with beer foam formation; protein Z and lipid transfer protein 1 (LTP1), while it is proline-rich proteins which has been shown to influence the beer haze formation. The results showed that all the polymeric proteins were degraded into monomeric proteins during the brewing process; in the final beer product 70 % of the proteins were small monomeric proteins and the rest was large monomeric proteins. The unextractable proteins were transformed extractable to some extent during malting and mashing and the unextractable proteins left in the wort after mashing were removed during lautering. The most of the proteins were degraded into small monomeric proteins somewhere after the protein rest during mashing and before fermentation. Different location and amount of nitrogen added to the soil resulted in a significant difference, both in total protein content and protein composition in the final beer product. Since it could not be shown which specific proteins that differed, further research is required before any conclusions can be drawn about how the parameters influence the beer quality.
Cooper, Daniel John. "Studies on high gravity brewing and its negative effect on beer foam stability." Thesis, Heriot-Watt University, 1998. http://hdl.handle.net/10399/1127.
Full textNunes, Paula Alexandra Jacinta. "Sagres beer and its sponsorship strategy: will Sagres score with Sport Lisboa e Benfica?" Master's thesis, NSBE - UNL, 2010. http://hdl.handle.net/10362/10292.
Full textIn the last day of 2008, Sagres signed a “long-term” sponsorship contract with Sport Lisboa e Benfica that reinforced the support of the beer brand to football, as well as, to one of the greatest Portuguese sports clubs. This case reviews Sagres’ search for leadership in the Portuguese beer market along with its strategy of association with football. It focuses on understanding Sagres’ gains and the implications for the dynamics of the Portuguese beer market.
Hargrave, Adam, and Benjamin Koponen. "To Beer or not to Beer : Investigating Swedish Microbrewing Through an Integrated Resource-Based and Institutional Capital View." Thesis, Internationella Handelshögskolan, Högskolan i Jönköping, IHH, Företagsekonomi, 2019. http://urn.kb.se/resolve?urn=urn:nbn:se:hj:diva-44078.
Full textBryant, Nichole Elizabeth. "The Effect of Alcohol and Bitterness Levels on Brewing Yeast Viability." DigitalCommons@CalPoly, 2019. https://digitalcommons.calpoly.edu/theses/1995.
Full textChlup, Paul H. "Biological and hydrodynamic stress influences on brewing yeast strains' physiological status during beer production." Thesis, Heriot-Watt University, 2008. http://hdl.handle.net/10399/2195.
Full textLee, Kin Pui. "Growth, profitability, merger and de-merger in UK brewing 1989-2000." Thesis, University of Sunderland, 2002. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.390660.
Full textWitkowicz, Agnieszka, and Joanna Nowacka. "Sustainable Successful Brand : Case Study of Carlsberg Polska and Its Two Major Brands." Thesis, Halmstad University, School of Business and Engineering (SET), 2008. http://urn.kb.se/resolve?urn=urn:nbn:se:hh:diva-1589.
Full textWith the purpose of expanding the understanding of the main causes that make creating and maintaining successful, strong brands a challenging issue for companies, a qualitative research is conducted in this thesis. It is based on an integrated model of Doyle’ and Stern’s along with Aaker’s approaches discussing building successful/strong brands with the following Doyle’ and Stern’s model discussing sustaining successful/strong brands; thereby selecting a single case study of Carlsberg Polska belonging to brewing potentates on the Polish beer market and two of its major brands – Carlsberg and Harnaś.
The findings show that, in terms of building successful brands, introducing a quality product along with superior perceived quality, creating a basic brand along with brand awareness, augmenting a brand along with building brand loyalty as well as establishing a potential brand along with brand associations are the most crucial actions that had to be taken by Carlsberg Polska in order to win out a number 3 market-leader position. Concerning sustaining strong brands, on the other hand, the investigated firm needs to monitor competition and constantly revitalize and reposition its products in order to be the fastest growing beer producer on the Polish market.
Kesten, Victor. "An evaluation on how interactive visualizations can enhance a brewer's cognition of brewing data." Thesis, KTH, Skolan för elektroteknik och datavetenskap (EECS), 2018. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-232331.
Full textAvsikten med denna studie är att utforska i vilken grad interaktiva visualiseringar kan tillämpas inom den domänspecifika ölbryggeri-industrin där visualiseringens syfte är att stödja utförandet av bryggningsrelaterade uppgifter. Ett samarbete startades, där ett antal bryggerier runt omkring i världen deltog och där dessa bryggerier delade med sig av sina bryggningsmetoder och relaterade data. Tillsammans med bryggare togs specialdesignade visualiseringsmoduler fram som kan användas för att utföra uppgifter tillsammans med dessa domänspecifika experter. En stor förstudie gjordes med hjälp av existerande utvärderingsramverk samt olika visualiseringsstrategier där fokus lades på samarbetet mellan visualiseringsexperter och ölexperter. Den slutliga visualiseringen som skapades var i form av en instrumentbräda där användaren får en unik insyn i data samt nya möjligheter att utforska datat på ett enkelt och smidigt sätt. Bryggare fick testa verktyget i en kontrollerad miljö och såg stora möjligheter för att ett sådant verktyg skulle kunna fungera bra i en produktionsmiljö förutsatt att man får en grundläggande utbildning i att använda verktyget till sin fulla potential.
Parker, Deborah Karen. "Hydrophobic polypeptides in beer, foam and haze and their fate during the brewing process and in storage." Thesis, Heriot-Watt University, 2002. http://hdl.handle.net/10399/440.
Full textPascoe, Helen M. "The effect of malting and brewing on antioxidant activity, flavour compounds and colour of malt and beer." Thesis, University of Reading, 2002. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.250603.
Full textTaniguchi, Yoshimasa. "Chemical studies on bitter acid oxides derived from hops (Humulus lupulus L.) in beer brewing and storage." Kyoto University, 2017. http://hdl.handle.net/2433/225323.
Full textIkalafeng, Bridget Keromamang. "Microbiota and mycotoxins in traditional beer of the greater Kimberley area and associated brewing and consumption practices." Thesis, Bloemfontein : Central University of Technology, Free State, 2008. http://hdl.handle.net/11462/105.
Full textThe purpose of this study was to evaluate brewing and consumption practices and to screen for micro-organisms and mycotoxins associated with traditional beer produced and consumed in the marginal urban settlements of the city of Kimberley in the Northern Cape Province of South Africa. The survey study revealed that traditional beer is no longer being brewed for traditional purposes only, as was the case in the past, but rather for commercial gain. Both brewers and consumers, however, appeared to be largely unaware of disease-causing micro-organisms present on the hands or bodies of handlers that can be transferred to the beverage during the handling process, and were seemingly not conversant with regard to the effects of hazardous ingredients sometimes incorporated during the brewing process. Unemployment and a lack of education emerged as pivotal factors related to the production of traditional beer and the ignorance of the associated safety thereof. The survey further indicated that although facilities such as the availability of potable water (taps in yards) and flushing toilets were sometimes in place, other facilities such as basins with hot running water were often not available. In commercially produced and homebrewed traditional beer the mean counts for total coliforms and Staphylococcus spp. were circa 105 cfu.ml-1 whereas the TVC (Total Viable Counts) and total fungi counts were 106 and 107 cfu.ml-1 respectively. The total coliforms and Staphylococcus spp. counts for homebrewed traditional beer were approximately one log-phase higher than the commercial version. The counts in the homebrewed beer probably originated from contamination during handling, while in the commercial product contamination originated either in the raw ingredients or during postprocessing and consumption. Apart from staphylococci, considerable numbers of total coliforms indicating faecal contamination were noted. A rapid, easy, reliable and accurate technique that could be used to quantify the level of mycotoxins (deoxynivalenol and citrinin) in the beer was developed through validation of the ELISA Ridascreen methodology. Using this method, the deoxynivalenol (DON) level in the beer samples was found to exceed the recommended levels suggested by the European Union, while citrinin levels in the samples varied between 35.6 ppb and 942.2 ppb. In the case of citrinin there were statistically significant differences between spring, summer and winter samples, confirming the seasonal impact on fungal growth and consequent mycotoxin production. An R2-value of 0.409 was noted between DON and citrinin, indicating a weak positive association. Finally, an awareness programme in the format of a poster with accompanying subscripts was developed to address issues of safety and hygiene of traditional beer in the study area. The poster utilises animatedstyle colour images of selected practices that need to be addressed, accompanied by slogans summarising the particular image in English, Afrikaans and Setswana. It is envisaged that, as part of a comprehensive awareness programme, the poster will contribute greatly to the quality, safety and promotion of traditional beer in the area.
Mfa-Mezui, Antoine Aime. "The effect of ultraviolet-C treatment on the biochemical composition of beer." Thesis, Stellenbosch : Stellenbosch University, 2012. http://hdl.handle.net/10019.1/20365.
Full textENGLISH ABSTRACT: This study describes: · Development of analytical tools to investigate the light struck flavour (LSF) in beer by Gas chromatography mass spectrometry (GCMS) and by liquid chromatography mass spectrometry/mass spectrometry (LCMS/MS). Development of a high performance liquid chromatography (HPLC) method to analyse carbohydrates in beer. · The efficiency a pilot scale ultraviolet (UV-C) system at 254 nm to inactivate spoilage microorganisms spiked in commercial beer. Bacteria test were Lactobacillus brevis, Acetobacter pasteurianus and Saccharomyces cerevisiae · A pilot scale UV treatment of commercial and non-commercial lager beers at UV dosage of 1000 J/L. Following the UV treatment, the correlation between chemical analyses and sensory tests conducted by consumers’ tasters were investigated. · A pilot scale UV treatment of non-commercial beer brewed with reduced hops iso-α-acids (tetrahydro-iso-α-acids) at UV dosage of 1000 J/L. Sensory changes and chemical properties were investigated. · The development and optimisation of an UV light emitting diodes (UV-LED) bench scale apparatus. Chemical and microbiological tests were conducted to investigate the effect of UV-LEDs on beer at 250 nm and 275 nm wavelengths.
AFRIKAANSE OPSOMMING: Hierdie studie beskryf: · Die ontwikkeling van analitiese toerusting om die invloed van lig op die smaakontwikkeling in bier te bestudeer m.b.v gaschromatografie massa spektrometrie (GCMS) en vloeistofchromatografie massa spektrometrie/massa spektrometrie, asook die ontwikkeling van ‘n hoë druk vloeistofchromatografiese metode vir die analise van koolhidrate in bier. · Die doeltreffendheid van ‘n toetsskaal ultraviolet (UV-C) sisteem om die nadelige mikroorganismes waarmee die bier geïnnokuleer was, by 254 nm te inaktiveer.. Toetse is uitgevoer met die volgende bakterieë, Lactobacillus brevis, Acetobacter pasteuriants en Saccharomyces cerevisiae. · ‘n Toetsskaal UV behandeling van kommersiële en nie-kommersiële lager biere by ‘n UV dosering van 1000 J/L. Na UV behandeling is die verwantskap tussen chemiese analises en ‘n reeks sensoriese toetse deur vebruikers proeërs ondersoek.. · ‘n Toetsskaal UV behandeling van ‘n nie-kommersiële bier gebrou met verlaagde hops-iso-α-sure (tetrahidro-iso-α -sure) by UV dosering van 1000 J/L. Sensoriese veranderinge asook chemiese eienskappe is ondersoek. · Die ontwikkeling en optimalisering van ‘n UV-lig emissie diodes bankskaal apparaat. Chemiese en mikrobiologiese toetse is uitgevoer om die effek van UV lig op bier by 250 nm en 275 nm te ondersoek.
Baughman, Neal R. "Craft brewery HACCP: prerequisite programs based on good manufacturing practices developed for Boulevard Brewing Company, Kansas City, MO." Kansas State University, 2014. http://hdl.handle.net/2097/19700.
Full textFood Science Institute
Fadi Aramouni
The brewing industry has, historically, had little food safety regulation. In response to the September 11th attacks, new legislation culminating in the Food Safety Modernization Act of 2010 was established and reinforced food safety regulations for the brewing industry. Under this expanded regulation, breweries are required to comply with the modernized Current Good Manufacturing Practices (cGMPs). The regulatory climate for the brewing industry is very complicated. The brewing industry is regulated primarily under the jurisdiction of the Alcohol and Tobacco Tax and Trade Bureau and the Food and Drug Administration. Based upon the regulatory environment and business considerations, Boulevard Brewing Company has opted to develop a Hazard Analysis and Critical Control Point (HACCP) plan. Before a HACCP plan can be implemented a foundation of prerequisite programs, based on the FDA’s cGMPs, must be in place. Prerequisite programs establish the operational and environmental conditions required for a successful HACCP plan. Failure to comply with the cGMPs can lead to fines, re‐inspection fees, forced recalls, and possible criminal prosecution. Prerequisite programs were developed for the following areas: facilities, including sanitary design principles, utilities, traffic and product flow; production equipment, including preventive maintenance and calibration; receiving, warehousing, and shipping, including supplier control, chemical control, and raw material testing; pest control for insects, rodents and birds; cleaning and sanitation under a Master Sanitation Schedule; specifications, including ingredients, products, and packaging materials; personal hygiene for both employees and visitors; and lastly a system of traceability and recall. These prerequisite programs, based on cGMPs, are required to ensure regulatory compliance while minimizing regulatory and fiscal risks.
Rojas, Christian Andres. "Demand Estimation with Differentiated Products: An Application to Price Competition in the U.S. Brewing Industry." Diss., Virginia Tech, 2005. http://hdl.handle.net/10919/28916.
Full textPh. D.
Link, David A. "The Great Fermentation: A Study of the Social and Economic Evolution of the American Brewing Industry." Scholarship @ Claremont, 2013. http://scholarship.claremont.edu/cmc_theses/753.
Full textCorzine, Nathan M. "American game, American mirror : baseball, beer, the media and American culture, 1933-1954 /." free to MU campus, to others for purchase, 2004. http://wwwlib.umi.com/cr/mo/fullcit?p1421127.
Full textVan, Bergen Barry. "Diacetyl : identification and characterisation of molecular mechanisms for reduction in yeast and their application in a novel enzyme based assay for quantification in fermentation systems." Thesis, McGill University, 2006. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=103015.
Full textSeveral yeast cell enzymatic mechanisms responsible for diacetyl reduction were identified and characterised, including Old Yellow Enzyme (OYE) isoforms and D-Arabinose Dehydrogenase (ARA1). OYE isoforms displayed different micromolar affinities and catalytic turnover rates for diacetyl and catalysed diacetyl reduction in a biphasic manner. ARA1 catalysed diacetyl reduction in a monophasic manner with a millimolar Michaelis constant.
Knowledge gained in these studies was applied in investigations of diacetyl production and reduction in industrial brewing operations and the enzymatic systems further exploited for the development of a novel enzyme based assay to determine diacetyl concentrations in beer samples. Concentrations as low as 0.2 muM were detectable with high repeatability.
Tye, Robyn. "Nelson Mandela Metropolitan University students' perceptions of television advertisements for four SAB beer brands." Thesis, Nelson Mandela Metropolitan University, 2013. http://hdl.handle.net/10948/d1021122.
Full textHierdie navorsingstudie is daarop gemik om die Suid-Afrikaanse bierbedryf en sy adverteerders ‘n beter begrip te gee van verbruikers tussen die ouderdomme van 18-28, se waarnemings van die boodskappe in bieradvertensies. Dit sluit in die gebruik van sosiale en kulturele verwysings, wat veronderstel is om die verbruikers se aandag te trek, asook die suggesties wat deur die advertensies gemaak word met betrekking tot die verbruik van bier in ‘n bepaalde konteks. Die studie moes ook die gekose monster (“selected sample”), nl. die NMMU-student se persepsies bepaal van vier handelsname van die South African Breweries, naamlik Castle Lager, Castle Lite, Carling Black Label en Hansa Pilsener, en in watter mate daar in bieradvertensies oor die televisie verwys word na die sosiale en kulturele identiteit van Suid-Afrikaanse mans en vroue. Die meningspeiling het die groep se waarnemings van elke advertensie, asook of die boodskap wat gekommunikeer is ten volle verstaan word, ondersoek. Die vraelys kon ook vasstel of die advertensies hulle aandag getrek het. ‘n Semiotiese ontleding van elke advertensie is gedoen, om die advertensies te dekodeer en sodoende vas te stel of die adverteerders elemente van sosiale en kulturele identiteit gebruik het om hul produkte aan die teikenmarkte te verkoop, of om die idees rondom die handelsnaam en bier oor die algemeen te beïnvloed. Aan die hand van Peirce se semiotiese model is die tekens en beelde in elke advertensie bestudeer.
Teles, Juliana Andrade. "Estudo da produção de mosto concentrado lupulado a partir de extrato de malte concentrado, xarope de alta maltose e lupulo." [s.n.], 2007. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255530.
Full textDissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
Made available in DSpace on 2018-08-08T04:13:28Z (GMT). No. of bitstreams: 1 Teles_JulianaAndrade_M.pdf: 622280 bytes, checksum: 3493048181e488146089fb10fb6cacd0 (MD5) Previous issue date: 2007
Resumo: O uso de extrato de malte concentrado como matéria-prima cervejeira até hoje foi pouco estudado. É sabido que produzir cervejas claras e sem resíduo adocicado, é um desafio para este ingrediente. No entanto, cervejas produzidas a partir de extrato de malte concentrado, necessitam de menores investimentos quando se comparado ao método tradicional pois, economiza em mão-de-obra, espaço e energia. Pensando nisso, o trabalho teve como objetivo, produzir diferentes mostos concentrados lupulados formulados conforme planejamento experimental aplicado (DCCR), caracterizar as cervejas produzidas com estes mostos. Estudar o uso de xarope de alta maltose com a finalidade de redução da cor e proteína no produto final e verificar durante a fervura, interações ocorridas entre malte/adjunto, lúpulo e tempo quanto à cor, amargor, polifenóis e proteínas. Verificou-se que mostos produzidos com extrato de malte concentrado possuem fermentações mais lentas. Os produtos obtidos tiveram características físico-químicas semelhantes à cerveja tipo Pilsen. Durante a fervura, o tempo foi mais influente para a produção de cervejas mais escuras. Apesar disso, o uso de xarope de alta maltose como substituição parcial dos açúcares fermentescíveis do malte, na redução da cor, foi totalmente eficaz, como também para o aumento na luminosidade e menores quantidades de proteínas. Por fim, para promover mais eficiente complexação entre proteínas-polifenóis, seriam necessárias quantidades maiores de lúpulo. Assim sendo, mostos concentrados feitos a partir de extrato de malte concentrado possuem grandes potencialidades e levam a crer que acrescentam mais vantagens do que desvantagens para a produção de cerveja
Abstract: The use of extract malt concentrated as beer raw material until today little was studied. It is known that to produce clear beers and without sweet residue, it is a challenge for this ingredient. However, beers produced from extract malt concentrated, need lesser investments when if compared with the traditional method, therefore it is saved in man power, space and energy. Thinking about this, the work had as objective, to produce differents worts hopped concentrated formulated as experimental design applied, to characterize the beers produced with these worts, to study the use of boiled must of high maltose with the purpose of reduction of the color and protein and to verify, during the boil, occurred interactions between malt/adjunct, hop and time how much to the color, bitter taste, polyphenol and proteins. It was verified that worts produced with extract of malt concentrated have slower fermentations, the gotten products had characteristics similar to the beer Pilsen type. During the boil, the time was more important for production of darker beers. Despite this, the use of high maltose syrup as partial substitution of the fermentable sugars of malt, in the reduction of the color was total efficient, as also for the increase of the luminosity and minors amounts of protein. Finally, to promote more efficient complex between proteins-polyphenols, they would be necessary more of hop. Thus being, made intent worts from extract of malt concentrated have great potentialities and lead to believe that they add more advantages of that disadvantages for beer production
Mestrado
Mestre em Tecnologia de Alimentos
Mikulíková, Renata. "Studium vybraných typů sirných látek v pivu a pivovarských surovinách." Doctoral thesis, Vysoké učení technické v Brně. Fakulta chemická, 2010. http://www.nusl.cz/ntk/nusl-233307.
Full textDobson, Mark D. "What's on Tap, Texas? Homebrew to Craft Brew." Thesis, University of North Texas, 2016. https://digital.library.unt.edu/ark:/67531/metadc955017/.
Full textVenclů, Jan. "CIP sanitační stanice a její integrace do studeného bloku pivovaru." Master's thesis, Vysoké učení technické v Brně. Fakulta strojního inženýrství, 2011. http://www.nusl.cz/ntk/nusl-229409.
Full textStraka, Miroslav. "Chladicí jednotka domácího pivovaru." Master's thesis, Vysoké učení technické v Brně. Fakulta strojního inženýrství, 2016. http://www.nusl.cz/ntk/nusl-254404.
Full textSaurel, Marion. "La céramique à Acy-Romance et dans le pays rème (vers 300 à 30 avant J.-C.) : descriptions et hypothèses fonctionnelles." Thesis, Paris 1, 2014. http://www.theses.fr/2014PA010678.
Full textThis thesis focuses on pottery from the Iron Age settlement of Acy-Romance and more generally on pottery used by the Remi people of the Champagne area between 300 BC and 30 BC. A chronological approach, based on the definition of recurrent assemblage facies using statistical analysis and detailing the evolution of the pottery in Acy-Romance in relation to cultural and social contexts constitutes the first part of this work. The second part deals with the function of pottery based on new data from rescue excavations from the TGV project in the Vesle valley near to Reims, which has been included to significantly broaden the analysis. The vessel type and the functional relationship between vessels – as defined by measurable properties such as shape, volume and fabric, and surface alteration provide new arguments concerning their actual use. A similar type of surface attrition is observed on large containers and on fineware used to store and serve liquids. Including references such as ethnographic comparisons, it is proposed that some of the larger vessels were used for beer-brewing. Moreover, the study of a white mineral deposit regularly observed in “perforated pots” with large perforations has led to the hypothesis that they were used as funnels (with a cloth filter) to obtain a clear limewater solution. A discussion on the potential uses of lime underlines the role played by its production during the late Iron Age, as well as identifying specific production sites. The development of this production is probably one of the contributing factors of Celtic settlement on land where materials mainly composed of calcium carbonate such as chalk or limestone were easily accessible
Podolský, Jiří. "Ocenění společnosti Únětický pivovar a.s." Master's thesis, Vysoká škola ekonomická v Praze, 2013. http://www.nusl.cz/ntk/nusl-192734.
Full textBattarra, Claudia. "Brewing Production investigated by 1H NMR Metabolomics on samples from Finnish American IPA and Sweet Stout Beers." Bachelor's thesis, Alma Mater Studiorum - Università di Bologna, 2018.
Find full textHeed, Anton. "Egtvedflickans bärmölska : Om bryggprocessen för fermenterade blanddrycker under sydskandinavisk äldre bronsålder." Thesis, Linnéuniversitetet, Institutionen för kulturvetenskaper (KV), 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:lnu:diva-100153.
Full textPeterson, Mark Edwin. "The brewing of beer in fourteenth century Hamburg." 1995. http://catalog.hathitrust.org/api/volumes/oclc/33021357.html.
Full textTypescript. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 52-58).
Vogel, Karl Gerhardt. "Multi-brew : creative beer brewing facility for Pretoria CBD." Diss., 2007. http://hdl.handle.net/2263/29565.
Full textDissertation (MArch(Prof))--University of Pretoria, 2008.
Architecture
unrestricted
Luoma, Eli. "Egyptian brewing : the production of beer based on archaeological evidence /." 2009. http://minds.wisconsin.edu/handle/1793/38042.
Full textCason, Timothy David. "An investigation into the fructose block association with the brewing process." Thesis, 2015. http://hdl.handle.net/10539/16492.
Full textChiu, Shu-Chen, and 邱淑珍. "A Study of Label Design on Taiwan Craft Brewing Beer." Thesis, 2017. http://ndltd.ncl.edu.tw/handle/r77e78.
Full text國立高雄師範大學
視覺設計學系
106
Takasago Brewery Co., Ltd. was set up in Taiwan in 1920. It started the path of beer production in Taiwan. In 2002, Taiwan joined in World Trade Organization(WTO) and abolished the internal fiscal monopoly of tobacco and alcohol. In December 2003, the beer market was opened in Taiwan.This visual study aims to figure out how the company made the bottled craftbeers produced in Taiwan became a production fulled of cultural value : using beer as the carrier and label designs as a means of performance, the company strived for consumers’ acceptance through the process of "visualization," and culturalize the craftbeer from a “commodity” by the creativity and the cultural elements. This study, in the visual research direction, explores the implications of the interaction between the label designs on the bottles of Taiwan craftbeers, consumers and the social environment, and also makes an approach to the commodity culture of the craftbeer in the sociological point of view. The results of the research are summarized as follows: the label designs of Taiwan craftbeers lied the highest emphasis on “conceptual expression.” The “diversification of products and distinction of features” of the craftbeer, the material flavors of the craftbeer created by the beermakers, and the contents and forms of the label designs which were designed as wine labels by its lable designer, all endowed the craftbeer a “personified” character, got the consumers’ recognition through the “visual ” spread of product symbol, enhanced the added value of personal image, and thus formed the product meaning of Taiwan bottled craftbeers. Taiwan craftbeer breweries draw the local elements, expounds the human, the earth and the values that it wants to represent through a conception of “extention,” and interpret the visual culture of contemporary daily life from consumors’ view by visual spread and label designs.