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Whisky: Technology, Production and Marketing Hardcover – 12 Aug 2014

4.7 out of 5 stars 6 customer reviews

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Product details

  • Hardcover: 444 pages
  • Publisher: Academic Press; 2 edition (12 Aug. 2014)
  • Language: English
  • ISBN-10: 0124017355
  • ISBN-13: 978-0124017351
  • Product Dimensions: 19 x 2.5 x 23.9 cm
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon Bestsellers Rank: 328,736 in Books (See Top 100 in Books)
  • See Complete Table of Contents

Product Description

Review

"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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Format: Hardcover Verified Purchase
A very good book, with sections about marketing expanding compared to the previous version, with new chapters on energy efficiency and biogas.
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.
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Format: Hardcover Verified Purchase
Such a detailed book! Goes into the most minuscule pieces of information covering chemical engineering, which has been a bit detailed for what I wanted but am enjoying trying to get my head around it. I haven't got up to the marketing section yet but am sure it will be just as informative.
I want to start a micro distillery and this is definitely a gold mine of knowledge.
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Format: Hardcover Verified Purchase
A serious textbook of whisky.There are many good pictures and detailed explanation.
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