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Brewing (RSC Paperbacks) (Paperback)

by Ian S. Hornsey (Author), Julie Seakins (Author), Information Centre Library (Contributor) "In the broadest sense the word 'brewing' may be defined as 'The combined processes preparing beverages from the infusion of sound grains that have undergone..." (more)

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Principles of Brewing Science: A Study of Serious Brewing Issues

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This item: Brewing (RSC Paperbacks) by Ian S. Hornsey
In stock.
Dispatched from and sold by Amazon.co.uk.
This item Delivered FREE in the UK with Super Saver Delivery. See details and conditions
Principles of Brewing Science: A Study of Serious Brewing Issues by George J. Fix
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Designing Great Beers: The Ultimate Guide to Brewing Classic Beer Styles by Ray Daniels
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Product details

Paperback: 240 pages
Publisher: Royal Society of Chemistry (25 Nov 1999)
Language English
ISBN-10: 0854045686
ISBN-13: 978-0854045686
Product Dimensions: 21 x 13.8 x 1.6 cm

Average Customer Review: 4.0 out of 5 stars See all reviews (1 customer review)

Amazon.co.uk Sales Rank: 332,890 in Books (See Bestsellers in Books)

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Product Description

It is believed that beer has been produced, in some form, for thousands of years - the ancient Egyptians being one civilization with a knowledge of the fermentation process. Beer production has seen many changes over the centuries, and Brewing combines both an historical look at the process with some up-to-the-minute developments. Covering the various stages of beer production, reference is also made to microbiology within the brewery. Written by a practising brewer, this book will appeal to all beer-lovers, but particularly those within the industry who wish to understand the processes, and will be relevant to students of food or biological sciences.

Inside This Book (Learn More)

First Sentence
In the broadest sense the word 'brewing' may be defined as 'The combined processes preparing beverages from the infusion of sound grains that have undergone sprouting, and the subsequent fermentation of the sugary solution produced, by yeast - whereby a proportion of the carbohydrate is converted to ethanol and carbon dioxide.' Read the first page

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	64% buy the item featured on this page: Brewing (RSC Paperbacks) 4.0 out of 5 stars (1) �19.95
	11% buy The Microbrewers' Handbook (2nd ed) 5.0 out of 5 stars (4) �7.46
	9% buy Brewing 4.0 out of 5 stars (1) �36.85
	9% buy Principles of Brewing Science: A Study of Serious Brewing Issues 5.0 out of 5 stars (1) �14.61

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14 of 14 people found the following review helpful:

4.0 out of 5 stars A scholarly text on the science and history of brewing., 15 Oct 2003

By	MikeMcG (nr Liverpool, UK) - See all my reviews

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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