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This book is the ultimate guide for running a small brewery with an
eye on improving and maintaining a high level of quality in
day-to-day operations. It was written in cooperation with the
European Trade Association of Brewers, representing 29 countries
and more than 10,000 breweries. Detailed information is provided
about raw materials, standard and alternative microorganisms
encountered in the brewery, brewing processes, fermentation and
maturation methods, packaging and dispensing, troubleshooting,
analysis methods as well as barrel ageing and other processes
common in and, in some cases, unique to smaller breweries. Though
technical and in-depth, the information remains very accessible to
readers of all levels of knowledge and experience. This book was
written with professional brewers in mind who work in smaller
facilities without access to extensive laboratory equipment or
those who may be in the process of opening their own breweries. The
text explores the techniques and background necessary for
consistently brewing quality beer on a limited budget. All
professional brewers, even advanced homebrewers, will find this
book to be a helpful resource and an indispensable guide for
expanding their knowledge base and improving their brewing skills.
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