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Brewing (RSC Paperbacks) Paperback – 30 Sep 2013

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Product details

  • Paperback: 280 pages
  • Publisher: Royal Society of Chemistry; 2nd Revised edition edition (30 Sept. 2013)
  • Language: English
  • ISBN-10: 1849736022
  • ISBN-13: 978-1849736022
  • Product Dimensions: 15.2 x 2 x 22.8 cm
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (3 customer reviews)
  • Amazon Bestsellers Rank: 65,562 in Books (See Top 100 in Books)
  • See Complete Table of Contents

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Product Description

Review

"... a fascinating read ... delightful ..." "... a superb introduction to the science and practice of brewing beer." "It is written in an easy-to-read descriptive style and there is a good mix of the historical and scientific aspects. The well-constructed diagrams and charts aid understanding along the way." "... a very readable text ... can certainly be recommended to students, in particular for its treatment of fermentation and microbiology ..." "... a concise and extremely informative volume ... which will appeal to individuals within the brewing and food industries, students of food, chemical or biological sciences, and all beer-lovers!"

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Most Helpful Customer Reviews

17 of 17 people found the following review helpful By MikeMcG on 15 Oct. 2003
Format: Paperback
This is a great book, but be warned it is not a simple homebrew book or "idiot's guide" to beer and brewing, but a scientific and historical text looking at commercial beer production.
The scientific processes involved in malting and brewing are explained in detail; the writer manages to do this clearly and concisely, but some prior knowledge of bio-chemistry and brewing science/technology would certainly help the reader (it is published by the Royal Society of Chemistry).
Chapters include subjects such as the origins of commercial brewing, malt production, current brewing techniques (including mashing, boiling, cooling, fermentation, & post-ferment treatment, packaging and dispense of beer), microbiology and beer spoilage organisms, plus QC and lab analysis of beer/wort.
This book would particularly suit either very serious home-brewers or those in the brewing profession looking to further their technical brewing knowledge.
The writer, Dr Ian Hornsey is a member of the RSC, a former lecturer in microbiology and botany, and founding partner and former head-brewer of the respected Nethergate Brewery (a pioneering microbrewery in Clare, Suffolk, UK - brewers of 'Old Growler' porter - CAMRA Supreme Champion Winter Beer of Britain 2003 & 1997)
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2 of 3 people found the following review helpful By DogFoodDave on 20 Feb. 2012
Format: Paperback
This is an excellent book - it gives clear, understandable advice on all aspects of brewing. I run a microbrewery and have found this slim volume to be an indispensable in my early days.
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By Oliver Eltringham on 20 April 2015
Format: Paperback Verified Purchase
Very informative as a student of brewing.
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Most Helpful Customer Reviews on Amazon.com (beta)

Amazon.com: 1 review
Five Stars 5 Oct. 2014
By THOMAS BOLGER - Published on Amazon.com
Format: Paperback Verified Purchase
very technical but one can skim that
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