Rheology of Beer

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.