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 preparation of malt, hops, and yeast; the fermentation process;...
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A textbook for traditional short and extension college courses in brewing science, and a basic reference for professionals in the brewing industry. The second edition adds chapters on water, analytic methods and statistical control, and heat transfer and refrigeration. No date is cited for the first edition. Annotation c. Book News, Inc., Portland, OR
PrefaceUnits and conversion tables1Overview of the brewing process12Basic chemistry for brewing science83Barley364Malting technology: malt, specialized malts and non-malt adjuncts48Additional reading248Index252
