Launch of the 2nd edition of the e-book: “Principles of Beer Production and Enzymes in Mashing 2024

Prof. Dr. Gabriel Gerber Hornink launches the second edition of the book “Principles of Beer Production and Enzymes in Mashing” on 01/08/2024 in Portuguese and English.

The second edition has been completely revised and improved, including new information about the enzymes used in mashing, providing more support for those who wish to learn about beer production. The revised content offers a more fluid and informative read, accompanied by diagrams, photos, extra information tables, and commercial information, further enriching the material.

The first edition was released in 2022 and underwent a revision in 2023, resulting in the 1st revised edition. Developed with the goal of meeting two main demands:

1. Technical-Academic Content: Provide detailed information about beer production and mashing enzymes, offering scientific support to improve production quality;
2. Educational Reference: Serve as a basic bibliography for courses such as Beer Science, Environmental Sustainability in Beer Production (optional courses at Unifal-MG), and Technology of Craft Beer Production (specialization), as well as for other courses that may use the material.

Book Structure

The work is organized into eight chapters, addressing the following topics:

1. Main stages of production: A synthetic presentation of the stages in the preparation phase, hot phase, and cold phase;
2. Main inputs: An overview of the main inputs used in production, such as water, malts, brewing adjuncts, hops, yeasts, and other microorganisms, as well as additives and manufacturing technology aids;
3. Introduction to enzymes: Conceptual principles of enzymes, from structure to activity;
4. Enzymes in malt: Presentation of the main enzymes present in malt that can act during beer mashing (hot phase of production). This chapter presents the structures, functions, technical data (optimal pH and temperature) of the mashing enzymes;
5. Influence factors: Presentation of the main factors that influence enzyme activity during beer mashing, highlighting pH and temperature;
6. Diastatic power: Concept and calculation of diastatic power, i.e., the total actions of present enzymes capable of hydrolyzing (degrading) starch;
7. Enzyme activity in mashing: Description of mashing heating methods and detailing of temperature ramps (temperature ranges used for enzyme activity and beer wort preparation);
8. Commercial enzymes: A synthetic presentation of the main enzymes available in the Brazilian market for action in the various stages of production;

In addition to the references, this edition includes: indications of related laws, information lists (tables and charts with common measurement units, list of plant inputs, enzyme numbers – EC); and an index.

Aiming to expand the actions of the “Beer with Science” project, the work has been translated into English, allowing for greater reach and dissemination of knowledge.

In this edition, we have the valuable collaboration of Professors Dr. Alex Uzêda de Magalhães (IF Sul de Minas – Machado campus – CervArt – Brazil), Dr. Bruno Martins Dala Paula (Fanut – Unifal-MG – Brazil), and Dr. Patrick Murphy (York University – England). Prof. Patrick conducted both content and comprehension (english language) reviews.