As a beer devotee, you need to know which beers are malty or hoppy and the difference between an English IPA and an American IPA. You may even want to know which beer goes with which glass, or with which dinner course. The Beer Steward Handbook A Practical Guide to Understanding Beer is an excellent and well-written guide to learning the basics surrounding beer. It includes an overview of the brewing process, a description of a multitude of beer styles worldwide, the rules for pairing food and beer, and the ingredients behind brewing. It discusses how to best maintain freshness of beer and the ideal ways to serve beer, right down to glass shape, size, and angle of the pour.

Beer Steward Handbook, Second Edition

Science & Math

Karl Ockert

Ray Klimovitz

Lars Larson

Stephen R. Holle

and Steve Presley

Reference

AACC International

In Brewing Chemistry and Technology in the Americas 58 brewing science experts answer the Who, What, How, and Why of brewing chemistry. Like most scientific disciplines, brewing chemistry has become increasingly complex. Specialization of the scientists involved in various phases of brewing chemistry has increased to a level that it is often difficult for different sectors to communicate. This book provides a simple and easy-to-understand overview of the current science underlying the brewing processes and functions that exist across nearly any size operation. It will quickly build bridges of brewing chemistry knowledge among these specialists.

Brewing Chemistry and Technology in the Americas

Peter W. Gales

Beer consumers these days are much less forgiving with flavor inconsistencies. Their increasingly sophisticated tastes and heightened expectations are constantly challenging breweries to raise the bar on beer quality. Flavor instability is currently one of the most critical quality issues faced by the brewing industry, and this third book in veteran author Charlie Bamforth s Practical Guides for Beer Quality Series, is a solution unto itself for ensuring the flavor stability of beer.

FRESHNESS: Practical Guides for Beer Quality

Charles W. Bamforth

The book provides an important summary of oat nutritional research and associated health claims that have been granted in recognition of the nutritional benefits associated with oat consumption. The individual chapters on component chemistry and functionality provide an excellent resource for product developers in their quest to design new, healthy, oat-based food products. The chapters on oat molecular biology and oat breeding coupled with the extensive works on oat nutrition provide direction to researchers interested in developing oats with enhanced nutrition.

Oats Chemistry and Technology

Engineering & Transportation

Francis H. Webster

Engineering

For the first major update of this topic in 21 years, editors Kulp, Loewe, Lorenz, and Gelroth have gathered an elite group of internationally recognized experts. This new edition examines the current market trends and applications for coated food products. It updates our knowledge of ingredient utilization in battered and breaded products using corn, wheat, rice, fats and oils, and flavorings and seasonings. It applies the functionality of these ingredients across the rheology of coating systems and into the selection of specific processing equipment.

Batters and Breadings in Food Processing 2nd Edition

Karel Kulp

No other reference offers such an extensive hands-on guide to the most common stored-product pests. Atlas of Stored-Product Insects and Mites includes photographs and summary information for each of the 235 stored product insect species. Summary information includes common names, synonyms for scientific names, records of geographic distribution, suitability of commodities as insect food and commodity infestation, literature citations for life history studies and a list of natural enemies. Similar summary information is provided for 280 species of mites (Acari) reported to be associated with stored products.

Atlas of Stored-Product Insects and Mites

Tomasz Klejdysz

Bhadriraju Subramanyam

and Jan Nawrot David W. Hagstrum

Publishing high-quality food production applications handbooks is a hallmark of AACCI PRESS and Mixolab: A New Approach to Rheology is no exception. Increasing consumer demand for quality foods with superior nutritional value makes innovative tools like the Mixolab of increasing interest to food developers and producers. Operators, breeders, millers, researchers, product developers, formulators, and bakers will find answers to their questions, along with guidelines for maximizing the use of the Mixolab for a wide range of applications. Gaining a better understanding of the instrument's capabilities will assist in discovery of novel uses by both research and production professionals.

Mixolab: A New Approach to Rheology

Cristina Molina-Rosell

and Eimear Gallagher Arnaud Dubat

This book answers the food industry s need to meet the growing demand for high-quality tortillas and tortilla-based foods.This book will guide food scientists, product developers, and nutritionists through the fascinating science and technology behind the production of corn and wheat flour tortillas.

Tortillas: Wheat Flour and Corn Products

L.W. Rooney

A straightforward, practical guide that offers coverage of specific product applications, problem resolution, and basics of wheat and milling.

Wheat Flour, Second Edition

William A. Atwell and Sean Finnie

Chemical Leavening Basics is a concise, easy to use reference to help readers understand chemical leavening, its components and uses, assessments in products, and methods for testing. This technical guidebook was developed to be a go-to resource full of information about chemical leaveners as they are used in commercial food processing today. It helps the food professionals understand each of the individual components used in baking powder, why to use them, where to use them, when to use them, and their importance.

Chemical Leavening Basics

Edited by E.B. Russell

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Books by AACC International