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O Capítulo 1 inclui os subcapítulos: matérias-primas para fabricação de cerveja, procedimentos para obtenção de malte, obtenção de mosto de cerveja e fermentação e condicionamento de cerveja. O Capítulo 2 inclui os subcapítulos: introdução, materiais e métodos, amostra, medição reológica, resultados e discussão e conclusões.
O capítulo 3 é intitulado: características reológicas e microbiológicas do lúpulo e das partículas de trub quente formadas durante a produção de cerveja e o capítulo 4: tribo-reologia da cerveja alcoólica e não alcoólica. .
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