The Biotechnology of Malting and Brewing
Published on 29. August 1991
Book
Paperback/Softback
184 pages
978-0-521-39553-3 (ISBN)
Description
Now available in paperback for the first time, this book gives a clear, concise account of malting and brewing processes and the science on which they are based. There are chapters about barley and the malting of grain, about water, hops, and yeasts and bacteria as well as descriptions of fermentation and post-fermentation processes. The techniques of production of high-quality beers are also described. The whole description is placed within a biotechnological content: modern developments and the wider significance of the bacteria that commonly contaminate beer are carefully examined.
Reviews / Votes
"This book is not a guide to beer making, but rather, details the scientific principles involved. Microbiologists and biochemists interested in fermentation industries will find the discussions of the preparations of malt and wort useful." Journal of the American Chemical Society "...a welcome addition to my personal library...The book is easy to read and understand. I recommend it to anyone interested in this area." Food Biotechnology "...an excellent book which provides a well written and interesting presentation of beer production. I highly recommend it." Antonio Montanari, SIM Industrial Microbiology NEWSMore details
Series
Language
English
Place of publication
Cambridge
United Kingdom
Target group
Professional and scholarly
Product notice
Paperback (trade)
Illustrations
Worked examples or Exercises
Dimensions
Height: 229 mm
Width: 152 mm
Thickness: 11 mm
Weight
276 gr
ISBN-13
978-0-521-39553-3 (9780521395533)
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 Classification
Other editions
Additional editions
James S. Hough
The Biotechnology of Malting and Brewing
Book
04/1985
Cambridge University Press
€49.60
Article exhausted; check for reprint
Previous edition
James S. Hough
The Biotechnology of Malting and Brewing
Book
04/1985
Cambridge University Press
€49.60
Article exhausted; check for reprint
Person
Content
Preface; Abbreviations list; 1. Introduction; 2. Barley - the key material; 3. Malt - a package of enzymes and food substances; 4. Water - its function in brewing; 5. Sweet wort production; 6. Hops and wort boiling; 7. Yeasts and brewery bacteria; 8. Fermentation - the fundamental process; 9. Post-fermentation treatments; Conversions list; Index.