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.
Rezensionen / Stimmen
"""... a fascinating read ... delightful ...""" """... a superb introduction to the science and practice of brewing beer.""" """It is written in an easy-to-read descriptive style and there is a good mix of the historical and scientific aspects. The well-constructed diagrams and charts aid understanding along the way.""" """... a very readable text ... can certainly be recommended to students, in particular for its treatment of fermentation and microbiology ...""" """... a concise and extremely informative volume ... which will appeal to individuals within the brewing and food industries, students of food, chemical or biological sciences, and all beer-lovers!"""
Auflage
Sprache
Verlagsort
Zielgruppe
Für die Erwachsenenbildung
Für Beruf und Forschung
Editions-Typ
Produkt-Hinweis
Maße
Höhe: 228 mm
Breite: 151 mm
Dicke: 22 mm
Gewicht
ISBN-13
978-1-84973-602-2 (9781849736022)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Historical Material;
Barley and Malt;
Hops;The Brewhouse;
Fermentation;Beer post-fermentation;
The Brewery Laboratory;
Subject Index.
