Beer: Quality, Safety and Nutritional Aspects by Paul S. Hughes, E. Denise Baxter

For centuries, beer has been a favorite drink throughout the world. The art of brewing has more recently evolved into the science it is today as a result of the increased knowledge of both the ingredients and the process. Considerations such as appearance, taste and the nutritional value of beer are important topics for consumers and brewing scientists alike. This book looks at the chemistry behind those aspects of beer that are of particular interest to beer drinkers, namely flavor and nutritional aspects, in combination with a discussion of maintenance of quality and safety, the areas more relevant to the brewing scientist.

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Contents Glossary Chapter 1 An Overview of the Malting and Brewing Processes Malting Mashing Wort Boiling Wort Clarification Fermentation Maturation Packaging Summary Further Reading Chapter 2 Beer Quality and the Importance of Visual Cues Introduction Physical Properties of Beer Foam What is Beer Foam? Nucleation Foam Ageing Beer Foam Components Proteins/Polypeptides Polysaccharides Hop Bitter Acids Metal Cations Alcohols and Lipids Gas Composition PH Other Components Foam Parameters Foamability Foam Stability Foam Drainage Cling Viscoelasticity Lateral Diffusion Film Thickness Bubble Size Foam Structure Improving Foam Stability Propylene Glycol Alginate (PGA) Chemically-modified Iso-alpha-acids Choice of Raw Materials Dispense Hardware and Gases Foam Assessment The Effects of Process on Final Foam Stability Beer Colour Perception of Colour Light-absorbing Species in Beer Beer Colour Measurement Beer Clarity Summary References Chapter 3 Flavour Determinants of Beer Quality Introduction The Taste of Beer Sweetness Sourness Saltiness Bitterness Beer Aroma Esters Alcohols Vicinal Diketones Sulfur Compounds Hop Aroma Malt Flavours Other Contributors to Beer Flavour Drinkability The Mouthfeel of Beer Sensory Assessment of Beer Beer Flavour Summary References Understanding Sensory Data Chapter 4 Maintenance of Beer Quality Introduction Beer Flavour Stability Potential Sources of Flavour Instability Distortion of Beer Flavour Solving Flavour Instability of Beer Foam Stability The Formation of Haze Pol yphenol-Polypeptide Hazes Calcium Oxalate Carbohydrates Other Sources of Haze in Beer Brewery Spoilage Organisms Microbiological Contamination and Beer Quality Summary References Chapter 5 Nutritional Aspects of Beer Beer Components of Nutritional Value Water Alcohol Carbohydrates Proteins, Peptides and Amino Acids Lipids Fibre Energy Value Minerals Vitamins and Micronutrients Phenolic Compounds Hop Bitter Acids Metabolism of Alcohol Risks and Benefits of Drinking Alcohol Potential for Future Development Summary References Chapter 6 Assuring the Safety of Beer Risks to Food Safety HACCP Raw Materials Processing Microbiological Safety Packaging Deliberate Tampering Allergens Summary Further Reading Subject Index

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