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.
- ISBN13 9780521395533
- Publish Date 29 August 1991 (first published 25 April 1985)
- Publish Status Active
- Out of Print 23 March 2021
- Publish Country GB
- Imprint Cambridge University Press
- Format Paperback (US Trade)
- Pages 184
- Language English