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Overview
Brewing continues to be one of the most competitive and innovative sectors in the food and drink industry. This book summarizes recent technological changes in brewing and their impact on product range and quality. Chapters review the improvements in ingredients, including cereals, adjuncts, malt and hops, as well as ways of optimizing the use of water. They discuss developments in technologies from fermentation and accelerated processing to filtration and stabilization processes as well as packaging and concludes with analyses of improvements in safety and quality control, including control systems responsible for chemical, microbiological, and sensory analysis.