Brewing Microbiology
Managing Microbes, Ensuring Quality and Valorising Waste
- 2nd Edition - January 20, 2025
- Imprint: Woodhead Publishing
- Editor: Annie Hill
- Language: English
- Hardback ISBN:9 7 8 - 0 - 3 2 3 - 9 9 6 0 6 - 8
- eBook ISBN:9 7 8 - 0 - 3 2 3 - 9 9 6 0 7 - 5
Brewing Microbiology: Managing Microbes, Ensuring Quality and Valorising Waste, Second Edition covers micro-organisms of significance to the brewing industry, including the most… Read more
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Brewing Microbiology: Managing Microbes, Ensuring Quality and Valorising Waste, Second Edition covers micro-organisms of significance to the brewing industry, including the most recent threats to beer quality and stability that have emerged. Reflecting the significant surge in production of no- and low-alcohol (NOLO) beers and Hard Seltzers since the publication of the 1st edition, and the lack of information available on the increased microbiological risk associated with these beverages – and how to control them, a new chapter "Maintaining microbiological quality control in Hard Seltzers and NOLO beverages" provides best practices in ensuring safe and effective management in production and stability. Sustainability and the environment have been at the forefront of brewers strategic thinking for many years. The first edition of Brewing Microbiology included coverage of anaerobic treatments of brewery waste and waste-water treatment. This section has been expanded to cover recent innovations in the valorization of brewery waste streams, such as biotransformation of brewers spent grains.
- Provides a fully revised and updated resource, including the latest developments in brewing microbiology and its role in quality and safety assurance
- Discusses the microbes that are essential for successful beer production and processing
- Covers spoilage bacteria, yeasts, sensory quality and microbiological waste management
- Focuses on developments in industry and academia, bringing together leading experts in the field
Microbiologists in the food and beverage industries, specifically the brewing industry, technical personnel in brewing organisations and academics with a research interest in the field, Students in brewing courses
Part I
Yeast: Properties and management
1. Brewing yeasts: An overview
2. Yeast quality assessment, management and culture maintenance
3. Modelling yeast growth and metabolism for optimum performance
4. Advances in metabolic engineering of yeasts
5. Yeast identification and characterization
Part II
Spoilage bacteria and other contaminants
6. Toxigenic fungi and mycotoxins in the barley-to-beer chain
7. Gram-positive spoilage bacteria in brewing
8. Gram-negative spoilage bacteria in brewing
9. Strictly anaerobic beer-spoilage bacteria
Part III
Reducing microbial spoilage: Design and technology
10. Hygienic design and cleaning-in-place (CIP) systems in breweries
11. Reducing microbial spoilage of beer using filtration
12. Reducing microbial spoilage of beer using pasteurisation
13. Maintaining microbiological quality control in Hard Seltzers and NOLO beverages To include biopreservation
14. Traditional methods of detection and identification of brewery spoilage organisms
15. Rapid detection and identification of spoilage bacteria in beer
16. Beer packaging: Microbiological-hazards and considerations
17. Draught beer: Hygiene, microbiology and quality
Part IV
Impact of microbiology on sensory quality
18. Biotransformation of wort components for appearance, flavour and health
19. Exploration of beer flavour and sensory analysis as a tool for microbial quality control in the brewery
Part V
The recycling and valorisation of brewing residues
20. Anaerobic treatment of brewery wastes
21. Water treatment and reuse in breweries
Yeast: Properties and management
1. Brewing yeasts: An overview
2. Yeast quality assessment, management and culture maintenance
3. Modelling yeast growth and metabolism for optimum performance
4. Advances in metabolic engineering of yeasts
5. Yeast identification and characterization
Part II
Spoilage bacteria and other contaminants
6. Toxigenic fungi and mycotoxins in the barley-to-beer chain
7. Gram-positive spoilage bacteria in brewing
8. Gram-negative spoilage bacteria in brewing
9. Strictly anaerobic beer-spoilage bacteria
Part III
Reducing microbial spoilage: Design and technology
10. Hygienic design and cleaning-in-place (CIP) systems in breweries
11. Reducing microbial spoilage of beer using filtration
12. Reducing microbial spoilage of beer using pasteurisation
13. Maintaining microbiological quality control in Hard Seltzers and NOLO beverages To include biopreservation
14. Traditional methods of detection and identification of brewery spoilage organisms
15. Rapid detection and identification of spoilage bacteria in beer
16. Beer packaging: Microbiological-hazards and considerations
17. Draught beer: Hygiene, microbiology and quality
Part IV
Impact of microbiology on sensory quality
18. Biotransformation of wort components for appearance, flavour and health
19. Exploration of beer flavour and sensory analysis as a tool for microbial quality control in the brewery
Part V
The recycling and valorisation of brewing residues
20. Anaerobic treatment of brewery wastes
21. Water treatment and reuse in breweries
- Edition: 2
- Published: January 20, 2025
- Imprint: Woodhead Publishing
- Language: English
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Annie Hill
Dr Annie E. Hill is Associate Professor and Programme Director for the MSc/Postgraduate Diploma in Brewing & Distilling by Distance Learning at the International Centre for Brewing & Distilling at Heriot-Watt University, Edinburgh. Research interests currently involve distilled spirits production with a focus on microbiological aspects including fermentation and distillery microflora. Within teaching, Annie is Course Director for a range of Undergraduate and Postgraduate programmes covering microbiology, biochemistry and industrial practice, and has supervised over 170 MSc projects.
Annie regularly reviews articles within brewing/distilling microbiology for the Institute of Brewing and Distilling, the American Society of Brewing Chemists, Foods, Fermentation, Food Control, and Critical Reviews in Biotechnology, and is an Editorial Board Member for the American Society of Brewing Chemists and Journal of Distilling Science. She is the editor of Brewing Microbiology and co-editor of Distilled Spirits.
Affiliations and expertise
Associate Professor, International Centre for Brewing and Distilling, Heriot-Watt University, UKRead Brewing Microbiology on ScienceDirect