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.
- ISBN13 9780306472749
- Publish Date 31 October 2002 (first published 30 November 2000)
- Publish Status Active
- Publish Country US
- Publisher Springer Science+Business Media
- Imprint Kluwer Academic/Plenum Publishers
- Edition 2nd ed. 2001
- Format Paperback
- Pages 398
- Language English