The Resource Development of a '50 years of food technology commemorative Pilsner Lager': : a project report presented in partial fulfilment of the requirements of the Bachelor of Food Technology at Massey University, by Luke Larsen

Development of a '50 years of food technology commemorative Pilsner Lager': : a project report presented in partial fulfilment of the requirements of the Bachelor of Food Technology at Massey University, by Luke Larsen

Label
Development of a '50 years of food technology commemorative Pilsner Lager': : a project report presented in partial fulfilment of the requirements of the Bachelor of Food Technology at Massey University
Title
Development of a '50 years of food technology commemorative Pilsner Lager':
Title remainder
a project report presented in partial fulfilment of the requirements of the Bachelor of Food Technology at Massey University
Statement of responsibility
by Luke Larsen
Creator
Contributor
Author
Degree granting institution
Subject
Genre
Language
eng
Summary
Established in 1963, the year 2013 sees the 50th anniversary of both Massey as a University and of teaching Food Technology at Massey University. One of the many features is the Massey University Micro-Brewery, officially opened on the 4th og April, 2008 with the very first Massey beer, Pilot Pils. This beer was the first to be micro-brewed on any New Zealand university campus, and has since led to the development and manufacture of many different Massey beers including Sassy Red, Brown Ale, Darl Ale, and even alcoholic ginger beer. In celebration of 50 Years of Food at Massey, a modern take on the Pilor Pils was developed utilising only New Zealand grown hop cultivars, dubbed the Palmy Pils, There are key specifications for this beer. It is recommended that the final formulation be followed and a full scale batch be produced in the Massey University Micro-Brewery. For this trial it will be essential to monitor fermentation processes to ensure that the beer does not have excess exposure to yeast causing flavor and aroma contaminations. This will produce a beer that both meets the description of a New Zealand Pilsner and appeals to a range of consumers, yet will be lacking the faults present during trials. The final recommendation is to produce a full batch of this beer and conduct further sensory analysis on the final formulation prior to accepting it as the primary beer to be supplied at the 50 Years of Food at Massey celebrations-- Project summary
Cataloging source
UW1
http://library.link/vocab/creatorName
Larsen, Luke
Degree
B. Food. Tech.
Dissertation year
2013
Granting institution
Massey University
Illustrations
illustrations
Index
no index present
Literary form
non fiction
Nature of contents
bibliography
http://library.link/vocab/relatedWorkOrContributorName
  • Massey University
  • Massey University
http://library.link/vocab/subjectName
  • Lager beer
  • Brewing
  • Massey University
Label
Development of a '50 years of food technology commemorative Pilsner Lager': : a project report presented in partial fulfilment of the requirements of the Bachelor of Food Technology at Massey University, by Luke Larsen
Instantiates
Production
Note
At top of cover title: Institute of Food, Nutrition and Human Health final year project report
Bibliography note
Includes bibliographical references
Carrier category
volume
Carrier MARC source
rdacarrier
Content category
text
Content type MARC source
rdacontent
Contents
Introduction -- Literature review -- Pilsner Beer. History ; Modern Pilsner -- Market analysis. Lager beers in Australia ; Lager beers in New Zealand -- The brewing process. Cleaning in place (C.I.P.) ; Malting ; Milling ; Mashing ; Wort separation ; Wort boiling ; Wort clarification ; Cooling and aerating ; Fermentation ; Ageing and conditioning ; Clarification ; Packaging -- The characteristics of Pilsner Beer. German Pilsner ; Bohemian Pilsner ; Classic American Pilsner -- New Zealand Pilsner Beer : desired characteristics. Aroma ; Appearance ; Flavour ; Mouth-feel ; Overall impression ; Comments ; Ingredients ; Vital statistics -- Beer analysis. Alcohol content testing ; Colour measurement ; Bitterness level ; Beer foam head -- New Zealand beer legislation. Composition ; Labelling ; Excise tax -- Conclusion
Dimensions
30 cm
Extent
ii, 131 pages
Media category
unmediated
Media MARC source
rdamedia
Other physical details
colour illustrations
Label
Development of a '50 years of food technology commemorative Pilsner Lager': : a project report presented in partial fulfilment of the requirements of the Bachelor of Food Technology at Massey University, by Luke Larsen
Production
Note
At top of cover title: Institute of Food, Nutrition and Human Health final year project report
Bibliography note
Includes bibliographical references
Carrier category
volume
Carrier MARC source
rdacarrier
Content category
text
Content type MARC source
rdacontent
Contents
Introduction -- Literature review -- Pilsner Beer. History ; Modern Pilsner -- Market analysis. Lager beers in Australia ; Lager beers in New Zealand -- The brewing process. Cleaning in place (C.I.P.) ; Malting ; Milling ; Mashing ; Wort separation ; Wort boiling ; Wort clarification ; Cooling and aerating ; Fermentation ; Ageing and conditioning ; Clarification ; Packaging -- The characteristics of Pilsner Beer. German Pilsner ; Bohemian Pilsner ; Classic American Pilsner -- New Zealand Pilsner Beer : desired characteristics. Aroma ; Appearance ; Flavour ; Mouth-feel ; Overall impression ; Comments ; Ingredients ; Vital statistics -- Beer analysis. Alcohol content testing ; Colour measurement ; Bitterness level ; Beer foam head -- New Zealand beer legislation. Composition ; Labelling ; Excise tax -- Conclusion
Dimensions
30 cm
Extent
ii, 131 pages
Media category
unmediated
Media MARC source
rdamedia
Other physical details
colour illustrations

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