Rheology of Beer

By Ioana Stanciu

The book entitled "Rheology of beer" is structured in 4 chapters: brewing technology, comparation of rheological properties of hopped wort and malt wort, rheological and microbiological characteristics of hops and hot trub particles formed during beer production and tribo-rheology of alcoholic and non-alcoholic beer. Chapter 1 includes the subchapters: raw materials for brewing beer, procedures for obtaining malt, obtaining beer wort and beer fermentation and conditioning. Chapter 2 includes the subchapters: introduction, material and methods, sample, rheological measurement, results and discussion and conclusions. Chapter 3 is entitled: rheological and microbiological characteristics of hops and hot trub particles formed during beer production and chapter 4: tribo-rheology of alcoholic and non-alcoholic beer.

• Format: Paperback
• Language: English
• ISBN: 6207471776
• ISBN13: 9786207471775
• Release Date: March 2024
• Publisher: LAP Lambert Academic Publishing
• Length: 104 Pages
• Weight: 0.36 lbs.
• Dimensions: 0.3" x 6.0" x 9.0"