Brewing [Paperback]

Tom W. Young (Author)

Book Description

Publication Date: October 31, 2002 | ISBN-10: 0306472740 | ISBN-13: 978-0306472749 | Edition: 2nd

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.

Editorial Reviews

Review

Praise for the second edition: "Brewing, Second Edition, presents the subject of brewing science and practice in an easy-to-read format with excellent illustrations and gives a good grounding in the subject. ...an excellent survey of the science and technology of malting and brewing, suitable both for students of biotechnology in general and as a basic reference for anyone in the brewing industry. Overall, ...a useful introductory text for anyone interested in the technical aspects of the brewing process." (Food Technology, June 2003) "… these chapters provide a sound basis for the brewing process, with clear expositions of critical steps such as extraction in mashing and metabolism in fermentation." (American Society of Brewing Chemists Newsletter, 63:2, 2003)   Praise for the first edition: "This book presents the essentials of brewing science and is a useful guide for students and professional brewers." (Food Science and Technology Abstracts) "...an excellent survey of the science and technology of malting and brewing, suitable both for students of biotechnology in general and as an introduction for specialized students of brewing." (Society for General Microbiology Quarterly)  

Product Details

• Paperback: 408 pages
• Publisher: Springer; 2nd edition (October 31, 2002)
• Language: English
• ISBN-10: 0306472740
• ISBN-13: 978-0306472749
• Product Dimensions: 9.2 x 6.1 x 1 inches
• Shipping Weight: 1.4 pounds (View shipping rates and policies)
• Average Customer Review: 4.4 out of 5 stars  See all reviews (7 customer reviews)
• Amazon Best Sellers Rank: #180,995 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

17 of 17 people found the following review helpful:

5.0 out of 5 stars Craft-brewers Bible, March 28, 2001

By 

Scott A Isham (East Lansing, MI United States) - See all my reviews

This review is from: Brewing (Hardcover)

Finally, a book geared toward the craft-brewer! The information in this book is presented in a very straight forward, easy to understand manner. There is no overly technical language or formulas to confuse the reader, nor are there any costly or impractical techniques that are out of reach for most craft-brewers. This book is a must have for anyone working in the craft-brewing industry, or the home-brewer looking to reach the next level.

14 of 15 people found the following review helpful:

5.0 out of 5 stars Excellent Introduction To Brewing Science, October 11, 2007

By 

David B. Hiett - See all my reviews
(REAL NAME)   

This review is from: Brewing (Paperback)

In the interest of full disclosure, I was a student of Dr. Lewis at UC Davis so I might be partial to his take on brewing. Nonetheless, this is an excellent distillation of the authors decades of research and practical experience in all levels of brewing from craft brewing to regional breweries to large national breweries. The authors effectively screen out much of the minutiae that could clog an introductory text. Likewise, the authors are cognizant that many of the readers of the book will lack extensive science backgrounds and make it very accessible to audiences with some minor science training.

If you are interested in understanding the underlying science of brewing this is the book for you. Skip the George Fix book on brewing, it's full of errors and lacks an overall unifying narrative. Lewis and Young are both biochemistry Ph.D.s and have conducted massive amounts of research into all the areas that this book covers, yet they couple this research with a practical framework that makes it suitable for practicing brewers not just academics.

6 of 6 people found the following review helpful:

5.0 out of 5 stars Great book for brewers wanting to know more, August 31, 2009

By 

B. Wild - See all my reviews
(REAL NAME)   

This review is from: Brewing (Paperback)

This book gets deep into the science of brewing. If you are a brewer that wants to know more "why" than "how", you will get your money's worth. The drawings for illustrations are well placed, but some may be better with pictures. While most of the science goes over your head unless you have a chemistry background, it is written in a way that you can still grasp the concepts presented. I may read this a second time just to reinforce these. The other thing that I like is it not only the chemistry and science part, but brewing equipment (for BREWERIES, not homebrew equipment!) is covered in great detail in its function and purpose as well. I recently took a tour of New Glarus Brewing and noticed this book on the shelf of the QA/Lab guy's office. A well-written advanced brewer's book.