Edition: 2nd 2001 (Revised)
List price: $89.95
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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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All the information you need in one place! Each Study Brief is a summary of one specific subject; facts, figures, and explanations to help you learn faster.
List price: $89.95
Copyright year: 2001
Publication date: 10/31/2002
Size: 6.00" wide x 9.00" long x 1.00" tall
|Overview of the brewing process|
|Basic chemistry for brewing science|
|Heat transfer and refrigeration|
|Water for brewing|
|Microbiology and microbial contaminants of brewing|
|Beer quality and flavor|
|Analytical methods and statistical process control|
|Cleaning and sanitation|
|Malting technology: malt, specialized malts, and non-malt adjuncts|
|Hops chemistry and wort boiling|
|Fermentation: overview, process, and technology|
|Beer packaging and dispense|