Pembiran

Perbiran abad ke-16.

Pembiran ialah pengeluaran bir melalui perendaman sumber kanji (biasanya bijian bijirin) di dalam air dan kemudian penapaian dengan ragi. Ini dilaukan di tempat bir oleh pembru, dan industri pembiran ialah bahagian kebanyakan ekonomi barat. Pembiran telah berlaku pada sekitar alaf ke-6 SM, dan bukti arkeologi mencadangkan bahawa teknik ini digunakan di kebanyakan tamadun membangun termasuk Mesir purba dan Mesopotamia.

Rujukan

Bibliografi

• Bamforth, Charles W.; "Food, Fermentation and Micro-organisms", Wiley-Blackwell, 2005, ISBN 0-632-05987-7
• Briggs, Dennis E., et al.; "Malting and Brewing Science", Aspen Publishers, 1982, ISBN 0-8342-1684-1
• Ensminger, Audrey; "Foods & Nutrition Encyclopedia", CRC Press, 1994, ISBN 0-8493-8980-1
• Esslinger, Hans Michael; "Handbook of Brewing: Processes, Technology, Markets", Wiley-VCH, 2009, ISBN 3-527-31674-4
• Hornsey, Ian Spencer; "Brewing", Royal Society of Chemistry, 1999, ISBN 0-85404-568-6
• Hui, Yiu H.; "Food Biotechnology", Wiley-IEEE, 1994, ISBN 0-471-18570-1
• Hui, Yiu H.; "Food Processing: Principles and Applications", Wiley-Blackwell, year= 2004, ISBN978-0-8138-1942-6
• Lea, Andrew Geoffrey Howard; "Fermented Beverage Production" 2nd ed., Kluwer Academic/Plenum Publishers, 2003, ISBN 0-306-47706-8
• McFarland, Ben; World's Best Beers, Sterling Publishing, 2009, ISBN 978-1-4027-6694-7
• Priest, Fergus G.; "Handbook of Brewing", |publisher=CRC Press, 2006, ISBN 0-8247-2657-X
• Rabin, Dan; "The Dictionary of Beer and Brewing, Taylor & Francis, 1998, ISBN 1-57958-078-5
• Stevens, Roger, et al.; "Brewing: Science and Practice", Woodhead Publishing, 2004, ISBN 0-8493-2547-1
• Unger, Richard W.; "Beer in the Middle Ages and the Renaissance", University of Pennsylvania Press, 2004, ISBN 0-8122-3795-1

Pautan luar

• An overview of the microbiology behind beer brewing from the Science Creative Quarterly
• Hyfoma on beer brewing
• A pictorial overview of the brewing process at the Heriot-Watt University Pilot Brewery