Now available in paperback for the first time, this book gives a clear, concise account of the malting and brewing processes and the science on which they are based. There are chapters about barley and the malting of grain, about water, hops, yeasts and bacteria as well as descriptions of fermentation and post-fermentation processes. The techniques of production of high-quality beers are also described. The whole description is placed within a biotechnological content: modern developments and the wider significance of the bacteria that commonly contaminate beer are carefully examined.
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"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
"...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
Book Description
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.
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Inside This Book
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First Sentence:
The art of producing beers and wines has developed over 5000-8000 years. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
wort recovery, cold trub, wort kettle, top yeasts, bottom yeasts, modified malt, mash temperature, mash filter, lauter tun, hot wort, fermenting wort, beer flavour, maize grits, brewing yeast, wort boiling, malt enzymes, mash tun, ground malt, original gravity, spent grains, yeast metabolism, acetic acid bacteria, nitrogenous materials, continuous fermentation, aleurone layer Key Phrases - Capitalized Phrases (CAPs): (learn more)
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Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
The art of producing beers and wines has developed over 5000-8000 years. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
wort recovery, cold trub, wort kettle, top yeasts, bottom yeasts, modified malt, mash temperature, mash filter, lauter tun, hot wort, fermenting wort, beer flavour, maize grits, brewing yeast, wort boiling, malt enzymes, mash tun, ground malt, original gravity, spent grains, yeast metabolism, acetic acid bacteria, nitrogenous materials, continuous fermentation, aleurone layer Key Phrases - Capitalized Phrases (CAPs): (learn more)
Federal Republic of Germany New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
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11
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- Brewing Science (Food Science & Technology International) by J. R. A. Pollock in Back Matter
- Beer in the Middle Ages and the Renaissance by Richard W. Unger on 5 pages
- Fermented Beverage Production, Second Edition by Andrew G.H. Lea on page 38
- Handbook of Poultry Feed from Waste: Processing and Use by A.H. El Boushy on page 305
- Brewing by Tom W. Young in Back Matter
- Yeast Physiology and Biotechnology by Graeme M. Walker on page 189
See all 11 books citing this book
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