{"title":"Home page","description":"","products":[{"product_id":"die-hefe-in-der-brauerei","title":"Die Hefe in der Brauerei","description":"\u003ch3\u003eAbout the book\u003c\/h3\u003e\n\u003cp\u003eThe brewer's yeast Saccharomyces cerevisiae var. is the most important microorganism for beer production. Along with the raw materials malt, hops, and water, the properties of the yeast play a decisive role in determining the quality of the beer and the productivity of the fermentation and maturation processes used. The task of yeast management in the brewery is to provide the required quantity and quality of pitching yeast at the optimal time. In addition, the selection and maintenance of the yeast strain and its propagation, the planning and operation of the yeast propagation system, and the utilization of excess yeast and the resulting residual beer are among the daily challenges of brewing practice.\u003c\/p\u003e\n\u003ch3\u003esubjects\u003c\/h3\u003e\n\u003cp\u003eThis document provides information on the following key topics:\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eNotes on yeast systematics\u003c\/li\u003e\n\u003cli\u003eRequirements for pitching yeast in the brewery and the need to regenerate the yeast sediment\u003c\/li\u003e\n\u003cli\u003eComposition of yeast\u003c\/li\u003e\n\u003cli\u003eYeast properties (density, size, rheological parameters, thermophysical parameters, osmotic pressure, surface charge)\u003c\/li\u003e\n\u003cli\u003eStructure and functions of the yeast cell\u003c\/li\u003e\n\u003cli\u003eYeast proliferation and its kinetics\u003c\/li\u003e\n\u003cli\u003eMetabolic processes and regulatory mechanisms\u003c\/li\u003e\n\u003cli\u003eNutrient requirements of yeast\u003c\/li\u003e\n\u003cli\u003eOxygen requirement of yeast\u003c\/li\u003e\n\u003cli\u003eMachines, apparatus and equipment for yeast propagation\u003c\/li\u003e\n\u003cli\u003eInstructions for the design and operation of propagation systems\u003c\/li\u003e\n\u003cli\u003eYeast management in the brewery\u003c\/li\u003e\n\u003cli\u003eYeast beer production and utilization options for yeast beer and surplus yeast\u003c\/li\u003e\n\u003c\/ul\u003e\nThe authors' goal is to provide factual information on yeast management and yeast propagation and to contribute to a realistic assessment of the feasible subprocesses. Particular attention is paid to the process engineering fundamentals. A historical review of the breeding of pure brewer's yeasts rounds out this book.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThis 4th German edition has been updated and supplemented in some chapters.","brand":"Deutsche Titel","offers":[{"title":"Default Title","offer_id":42551280468202,"sku":"978-3-921690-93-2","price":79.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0630\/6113\/1498\/products\/Hefe_Brauerei_2048.jpg?v=1649148853"},{"product_id":"technology-brewing-malting","title":"Technology Brewing \u0026amp; Malting","description":"\u003cp\u003e‘Technology Brewing \u0026 Malting’ – known as ‘the Kunze’ in brewing circles – has been accompanying countless brewers and maltsters while learning and practicing their trade ever since the first edition was published in 1961. Meanwhile, a total of more than 70,000 copies of this unique reference book have been published in seven languages, with around 34,000 copies in German, 17,000 in English, 6,000 in Chinese, 3,500 in Russian, and 1,500 in Spanish as well as translations into Polish, Serbian, and Hungarian.\u003cbr \/\u003e\u003cbr \/\u003eThe size alone speaks for itself, with around 1,000 pages with some 800 illustrations – many of them in color. ‘Technology Brewing \u0026 Malting’ has become a national and international standard work, thanks to its practical and comprehensive representation of all malt and beer production aspects.\u003cbr \/\u003e\u003cbr \/\u003eThe 6th English edition is an entirely new translation based on the revised 11th German edition from 2016. It contains didactically clear, graphic, and current descriptions of all essential malt and beer production aspects, from the raw materials to malt and beer production to filling and packaging.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eContent\u003c\/li\u003e\n\u003cli\u003eRaw materials: Barley, hops, water, yeast, adjuncts (70 pages)\u003c\/li\u003e\n\u003cli\u003eMalt production (90 pages)\u003c\/li\u003e\n\u003cli\u003eWort production (166 pages)\u003c\/li\u003e\n\u003cli\u003eBeer production: Fermentation, maturation, filtration, stabilization (168 pages)\u003c\/li\u003e\n\u003cli\u003eFilling the beer: One-way\/returnable glass bottles, PET, cans, kegs (153 pages)\u003c\/li\u003e\n\u003cli\u003eCleaning and disinfection (15 pages)\u003c\/li\u003e\n\u003cli\u003eFinished beer: Ingredients, beer types, quality (56 pages)\u003c\/li\u003e\n\u003cli\u003eSmall scale brewing (20 pages)\u003c\/li\u003e\n\u003cli\u003eWaste disposal and the environment (14 pages)\u003c\/li\u003e\n\u003cli\u003eEnergy management in the brewery and malting (50 pages)\u003c\/li\u003e\n\u003cli\u003eAutomation and plant planning (47 pages)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe book addresses professional brewer in all sizes, from ambitious homebrewer, craft brewer, micro brewer, pub brewer up to industrial brewer. Because of its clear and thorough representation of all relevant aspects of malt and beer production, in almost 60 years, ”Technology Brewing \u0026 Malting” has become to what it is today: a standard work – across the globe.\u003c\/p\u003e\n\u003ch3\u003eThe Author\u003c\/h3\u003e\n\u003cp\u003eWolfgang Kunze, born in 1926, was a qualified brewer and studied brewing engineering at the VLB Berlin. He was a teacher and head of the Dresden Brewing School and introduced generations of brewers and maltsters to the art of beer brewing for 38 years. His comprehensive knowledge and his didactic experience which he vividly conveyed in his book have made “Technology Brewing and Malting” in now almost 60 years to what it is today: a standard work – worldwide.\u003c\/p\u003e\n\u003cp\u003eWolfgang Kunze died in 2016. In accordance with his testament, the VLB Berlin continues his work. Under the editorship of Olaf Hendel and supported by the team of VLB Berlin, this standard work has been adapted to the latest state of technology.\u003c\/p\u003e","brand":"English Titles","offers":[{"title":"Default Title","offer_id":42558097752298,"sku":"978-3-921690-87-1","price":169.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0630\/6113\/1498\/products\/Technology_Brewing_Malting_Kunze_EN_2048.jpg?v=1649152559"},{"product_id":"fachrechnen-fur-malzerei-und-brauereitechnologen","title":"Fachrechnen für Mälzerei- und Brauereitechnologen","description":"\u003cp\u003e\u003cspan style=\"color: #e03e2d;\"\u003e\u003cem\u003eLook for the English edition \"Applied Mathematics for Malting and Brewing Technologists\"\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Deutsche Titel","offers":[{"title":"Default Title","offer_id":42561965752554,"sku":"978-3-921690-78-9","price":49.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0630\/6113\/1498\/products\/Fachrechnen_Brauer_2048.jpg?v=1649149256"},{"product_id":"technologie-brauer-malzer_2023","title":"Technology Brewers \u0026amp; Maltzers","description":"\u003cblockquote\u003e\n\u003ch3\u003e                                      New Release \u003c\/h3\u003e\n\u003c\/blockquote\u003e\n\u003ch3\u003eAbout the book\u003c\/h3\u003e\n\u003cp\u003e\u0026ldquo;Technologie Brauer \u0026amp; Mälzer”, known in brewing circles simply as \u0026ldquo;the Kunze”, has accompanied countless brewers and maltzers on their way in and through professional practice since the first edition in 1961.  With around 35,000 German, 20,000 English, 6,000 Chinese, 3,500 Russian and 1,500 Spanish editions as well as translations into Polish, Serbian and Hungarian, this textbook now has a total circulation of more than 70,000 copies in seven languages.\u003c\/p\u003e\n\u003cp\u003eThe size of around 1000 pages with around 800 illustrations-many of them in color-speaks for itself.  Due to its practice-oriented and comprehensive presentation of all aspects of the professional production of malt and beer, \"Technologie Brauer \u0026amp; Mälzer\" has become the standard work nationally and internationally.\u003c\/p\u003e\n\u003cp\u003eIn this revised 12. German edition, all essential aspects of beer brewing, from raw materials to malt and beer production to bottling and packaging, are clearly, clearly and up-to-date.\u003c\/p\u003e\n\u003ch3\u003esubjects\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eRaw materials: barley, hops, water, yeast, raw fruit\u003c\/li\u003e\n\u003cli\u003eManufacture of malt\u003c\/li\u003e\n\u003cli\u003eManufacture of the wort\u003c\/li\u003e\n\u003cli\u003eManufacture of beer\u003c\/li\u003e\n\u003cli\u003eBeer filling: Disposable\/reusable glass bottles, PET, Kegs\u003c\/li\u003e\n\u003cli\u003eCleaning and disinfection\u003c\/li\u003e\n\u003cli\u003eThe finished beer: ingredients, types of beer, quality test\u003c\/li\u003e\n\u003cli\u003eLittle Brewers\u003c\/li\u003e\n\u003cli\u003eDisposal and Environment\u003c\/li\u003e\n\u003cli\u003eEnergy industry in the brewery and malt house\u003c\/li\u003e\n\u003cli\u003eAutomation and plant planning\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eThe author\u003c\/h3\u003e\n\u003cp\u003eWolfgang Kunze learned the profession of brewer and maltman in his mother city of Dresden and studied brewery technology at the VLB Berlin with Prof. Paul Kolbach with a degree in graduate brewing engineering.  In 1952 he took over the training of brewers and maltzes at the Dresden vocational school and ran this \"Dresden Brewers' School\" as a teacher and director for 38 years.\u003c\/p\u003e\n\u003cp\u003eSince the death of Wolfang Kunze in 2016, \"Technologie Brauer \u0026amp; Mälzer\" has been published and edited by Olaf Hendel, VLB Berlin.\u003c\/p\u003e\n\u003cp\u003e\"Technologie Brauer und Mälzer\" is also available in English and Spanish.\u003c\/p\u003e","brand":"Deutsche Titel","offers":[{"title":"Default Title","offer_id":44616583315721,"sku":"978-3-921690-99-4","price":149.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0630\/6113\/1498\/files\/Technologie_Brauer_Maelzer_Kunze_12Auflage_2048Neu.jpg?v=1697525507"}],"url":"https:\/\/vlb-books.myshopify.com\/en\/collections\/startseite.oembed","provider":"VLB-Books-Shop","version":"1.0","type":"link"}