17 of 17 people found the following review helpful
on 15 October 2003
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)
2 of 3 people found the following review helpful
on 20 February 2012
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.