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Brewing Paperback – 31 Dec 1995


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Paperback, 31 Dec 1995
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Brewing
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Product details

  • Paperback: 276 pages
  • Publisher: Springer; Reprint edition (31 Dec. 1995)
  • Language: English
  • ISBN-10: 041226420X
  • ISBN-13: 978-0412264207
  • Product Dimensions: 15.6 x 1.6 x 23 cm
  • Average Customer Review: Be the first to review this item
  • Amazon Bestsellers Rank: 1,995,816 in Books (See Top 100 in Books)
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Product description

Synopsis

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.


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