Progress in Brewing Science and Beer Production.

C W Bamforth

Journal: Annual review of chemical and biomolecular engineering 2017;8():161-176

PMID: 28301731

Abstract

The brewing of beer is an ancient biotechnology, the unit processes of which have not changed in hundreds of years. Equally, scientific study within the brewing industry not only has ensured that modern beer making is highly controlled, leading to highly consistent, high-quality, healthful beverages, but also has informed many other fermentation-based industries.

Address: Department of Food Science and Technology, University of California, Davis, California 95616; email: [email protected].

DOI: 10.1146/annurev-chembioeng-060816-101450

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MeSH Terms: Beer, Biotechnology, Fermentation, Food Industry, Hordeum, Humulus, Water, Yeasts