Handbook of Brewing (Hardcover, 3rd edition)

With a foreword written by Professor Ludwig Narziss-one of the world's most notable brewing scientists-the Handbook of Brewing, Third Edition, as it has for two previous editions, provides the essential information for those who are involved or interested in the brewing industry. The book simultaneously introduces the basics-such as the biochemistry and microbiology of brewing processes-and also deals with the necessities associated with a brewery, which are steadily increasing due to legislation, energy priorities, environmental issues, and the pressures to reduce costs. Written by an international team of experts recognized for their contributions to brewing science and technology, it also explains how massive improvements in computer power and automation have modernized the brewhouse, while developments in biotechnology have steadily improved brewing efficiency, beer quality, and shelf life.

General

Imprint:	Productivity Press
Country of origin:	United States
Series:	Food Science and Technology
Release date:	October 2017
First published:	2018
Editors:	Graham G. Stewart • Inge Russell • Anne Anstruther
Dimensions:	254 x 178 x 51mm (L x W x T)
Format:	Hardcover
Pages:	798
Edition:	3rd edition
ISBN-13:	978-1-4987-5191-9
Categories:	Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > Brewing technology Promotions
LSN:	1-4987-5191-1
Barcode:	9781498751919

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