Have one to sell?
Brewing Paperback – 31 Dec 1995
This shopping feature will continue to load items. In order to navigate out of this carousel please use your heading shortcut key to navigate to the next or previous heading.
Customers who viewed this item also viewed
Page 1 of 1 Start overPage 1 of 1
Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
Would you like to tell us about a lower price?
If you are a seller for this product, would you like to suggest updates through seller support?
This text is designed for those working in the malting, brewing and allied industries who have little or no formal training in brewing science. While assuming some elementary knowledge of chemistry and biology, the book presents the essentials of brewing science and its relationship with brewing technology, required by the brewer to carry out his or her duties with understanding. The authors of the book, Mike Lewis from the University of California, Davis and Tom Young from the University of Birmingham (UK), have between them many years of teaching experience in this economically extremely important subject. The book contains details of basic chemistry and microbiology, the use of barley, hops and yeast, malting, mashing and fermentation science and technology and important information on quality, flavour, packaging and dispensing. As such the book will be useful as an introductory guide for students as well as being a useful companion for professional brewers including the growing number of those setting up small new commerical breweries.
From the Back Cover
This book is designed for those involved or planning to be involved in the malting, brewing and allied industries who have little or no formal training in brewing science. While assuming some elementary knowledge of chemistry and biology, the book clearly presents the essentials of brewing science and its relationship to brewing technology, which are required by brewers to carry out their duties with understanding. Brewing contains details of basic chemistry and microbiology, the use of barley, hops and yeast, malting, mashing and fermentation science and technology plus important information on quality, flavor, packaging and dispensing. This book is therefore a useful introductory guide for students as well as being an invaluable companion for professional brewers, including the growing number setting up small new commercial breweries.
There are no customer reviews yet.
|5 star (0%)|
|4 star (0%)|
|3 star (0%)|
|2 star (0%)|
|1 star (0%)|
Most helpful customer reviews on Amazon.com
Amazon.com: 4 reviews
Ronald E. Olsen
23 November 2015 - Published on Amazon.com
Christopher W. Spiesman
28 January 2015 - Published on Amazon.com
These are great!
Scott A Isham
29 March 2001 - Published on Amazon.com
18 people found this helpful.
Finally, a book geared toward the craft-brewer! The information in this book is presented in a very straight forward, easy to understand manner. There is no overly technical language or formulas to confuse the reader, nor are there any costly or impractical techniques that are out of reach for most craft-brewers. This book is a must have for anyone working in the craft-brewing industry, or the home-brewer looking to reach the next level.
This Book is for Highly skilled Brew Masters at a Brewery
14 November 2001 - Published on Amazon.com
7 people found this helpful.
This book deals with the highly skilled, advanced, scientific mind of a Brew Master or scientist who needs an answer in skilled scientific jargon, this is not a Homebrewing book by any means. I have been brewing for 16+ years, and have 80+ books on the subject of the Brewing Art and this book I doubt, I'll ever open!