Brewing (Paperback, 2nd ed. 2001)

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.

General

Imprint:	Kluwer Academic / Plenum Publishers
Country of origin:	United States
Release date:	October 2002
First published:	2001
Authors:	Michael J. Lewis • Tom W. Young
Dimensions:	229 x 152 x 25mm (L x W x T)
Format:	Paperback
Pages:	398
Edition:	2nd ed. 2001
ISBN-13:	978-0-306-47274-9
Categories:	Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General Promotions
LSN:	0-306-47274-0
Barcode:	9780306472749

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