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2 Reviews
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4 of 4 people found the following review helpful:
5.0 out of 5 stars
Excellent coverage of all facets of brewing science but not for those without scientific background,
By Alchemist (Seattle, Wa) - See all my reviews
This review is from: Brewing: Science and Practice (Woodhead Publishing in Food Science and Technology) (Hardcover)
This book is a combination of about 4 other books written by some of the world's foremost experts on malt, yeast, and brewing science. The technical detail it goes into is great for commercial brewers but a complete waste of time for homebrewers. A degree in microbiology, chemistry, biochemistry, or chemical engineering is almost necessary for comprehension. I love this book for the technical aspects of the brewing process it explains. Beware that it does not give a step by step for solving problems, the practical brewer is better for that.A+ overall! Homebrewers...save your money
1 of 2 people found the following review helpful:
5.0 out of 5 stars
A perfect reference book,
By
This review is from: Brewing: Science and Practice (Woodhead Publishing in Food Science and Technology) (Hardcover)
For people looking for scientific brewing, this book is a must.Not really easy to read, needs work.. but perfect source |
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Brewing: Science and Practice (Woodhead Publishing Series in Food Science, Technology and Nutrition) by Chris Boulton (Hardcover - September 28, 2004)
Used & New from: $396.88
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