Brewing 2nd Edition
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Brewing 2nd Edition

SKU: 9781461507291

Original price was: $99.00.Current price is: $24.99.

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Additional information

Full Title

Brewing 2nd Edition
Author(s)

Michael J. Lewis, Tom W. Young
Edition

2nd Edition
ISBN

9781461507291, 9780306472749
Publisher

Springer
Format

PDF and EPUB

Description

Brewing is designed for those involved in the malting, brewing, and allied industries who have little or no formal training in brewing science. While some elementary knowledge of chemistry and biology is necessary, the book clearly presents the essentials of brewing science and its relationship to brewing technology. Brewing focuses on the principles and practices most central to an understanding of the brewing process, including preparation of malt, hops, and yeast; the fermentation process; microbiology and contaminants; and finishing, packaging, and flavor. The second edition gives more emphasis to engineering and technological aspects, with the three new chapters on water, engineering and analysis. Brewing, Second Edition, is both a basic text for traditional college, short, and extension courses in brewing science, and a basic reference for anyone in the brewing industry.

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Brewing 2nd Edition
-70%
Availability: In Stock

Brewing 2nd Edition

SKU: 9781782625612

Original price was: $39.00.Current price is: $11.70.

Access Brewing 2nd Edition Now. Discount up to 90%

Categories: ,

Additional information

Full Title

Brewing 2nd Edition
Author(s)

Ian S Hornsey
Edition

2nd Edition
ISBN

9781782625612, 9781839169298, 9781849736022
Publisher

Royal Society of Chemistry
Format

PDF and EPUB

Description

It is believed that beer has been produced, in some form, for thousands of years – the ancient Egyptians being one civilization with a knowledge of the fermentation process. Beer production has seen many changes over the centuries, and Brewing, Second Edition brings the reader right up to date with the advances in the last decade. Covering the various stages of beer production, reference is also made to microbiology within the brewery and some pointers to research on the topic are given. Written by a recently retired brewer, this book will appeal to all beer-lovers, but particularly those within the industry who wish to understand the processes, and will be relevant to students of food or biological sciences.

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