"This book is not a guide to beer making, but rather, details the scientific principles involved. Microbiologists and biochemists interested in fermentation industries will find the discussions of the preparations of malt and wort useful." Journal of the American Chemical Society
"...a welcome addition to my personal library...The book is easy to read and understand. I recommend it to anyone interested in this area." Food Biotechnology
"...an excellent book which provides a well written and interesting presentation of beer production. I highly recommend it." Antonio Montanari, SIM Industrial Microbiology NEWS
The techniques of high quality beer production are described in a concise account of malting and brewing processes and the science upon which they are based.