Whisky: Technology, Production and Marketing Hardcover – 12 Aug 2014
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"No other book covers the entire whisky process from raw material to delivery to market in such a comprehensive manner and with such a high level of technical detail." --Brewer & Distiller International, December 2014
About the Author
Inge Russell is the Editor-in-Chief of the Journal of the Institute of Brewing, a Visiting Professor at Heriot-Watt University, Edinburgh, Scotland, a Professor at the Alltech Brewing and Distilling Academy and a Fellow of the Institute of Brewing. She has over 40 years of research experience in the brewing and distilling industry. She has served as President of both the American Society of Brewing Chemists (ASBC) and the Master Brewers Association of the Americas (MBAA). She holds a PhD and DSc from the University of Strathclyde in Scotland. She has authored over 150 papers in the area of yeast biotechnology and is a co-founder and co-editor of the journal “Critical Reviews in Biotechnology.
Graham G. Stewart has been Emeritus Professor in Brewing and Distilling at Heriot-Watt University, Edinburgh, Scotland since he retired in 2007. From 1994-2007 he was Professor of Brewing and Distilling and Director of the International Centre for Brewing and Distilling (ICBD), Heriot-Watt University. For 25 years prior to this he was employed by the Labatt Brewing Company in Canada, holding a number of scientific/technical positions and from 1986-1994 was its Technical Director. He holds a PhD and DSc from Bath University and is a Fellow of the Institute of Brewing. He was President of the Institute of Brewing and Distilling in 1999 and 2000. He has over 300 publications (books, patents, review papers, articles and peer reviewed papers) to his name and is a co-founder and co-editor of the journal “Critical Reviews in Biotechnology.
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Top Customer Reviews
A solid refrence book, but I wished they could add some more figures, especially in the marketing section. Some sections might be rather accessible, but for several sections, a certain background in agronomy and/or biochemistry, as well as certain knowledge of the whisky is a pre-requisite. This book seems to be addresse mainly for graduting students in brewing and distilling.
I want to start a micro distillery and this is definitely a gold mine of knowledge.
Most Recent Customer Reviews
great book for a detailled look at whisky production. sort of assumes some prior knowledge and academic in nature.Published 13 months ago by alistair jeffs
If you need to know how things work, from grain to bottle, buy this.Published 16 months ago by Derek Flint