Brewing

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 the preparation of malt, hops, and yeast; the fermentation process; microbiology and contaminants; and finishing, packaging, and flavor. The second edition gives more emphasis on engineering and technological aspects, with 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.

Author: Michael J. Lewis, Tom W. Young
Publisher: Springer
Published: 10/31/2002
Pages: 398
Binding Type: Paperback
Weight: 1.30lbs
Size: 9.10h x 6.10w x 1.00d
ISBN: 9780306472749

This title is not returnable