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Encyclopaedia of Brewing Hardcover – August 5, 2013

ISBN-13: 978-1405167444 ISBN-10: 1405167440 Edition: 1st

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Product Details

  • Hardcover: 716 pages
  • Publisher: Wiley-Blackwell; 1 edition (August 5, 2013)
  • Language: English
  • ISBN-10: 1405167440
  • ISBN-13: 978-1405167444
  • Product Dimensions: 7.1 x 1.3 x 9.9 inches
  • Shipping Weight: 3.1 pounds (View shipping rates and policies)
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon Best Sellers Rank: #3,027,285 in Books (See Top 100 in Books)

Editorial Reviews


“As a biochemist, I found an excellent section on enzymes and brewing. There are also definitions of the terms extract, kettle hops, green beer and micronised  grains.”  (Chemistry & Industry, 20 November 2013)

From the Back Cover

Encyclopaedia of Brewing provides a comprehensive description and explanation of all terms which relate to the science and technology of beer, allied beverages and the brewing and malting processes. The Encyclopaedia’s unrivalled coverage is extensive enough to provide an appropriately detailed description of each term under consideration, supplemented in many cases with diagrams and photographs. Offering an international perspective, the book includes descriptions of the terms used in:
  • the brewing process, from raw materials through to packaging
  • the biochemistry, microbiology and genetics which underpin brewing
  • laboratory methods used for the analysis of beer and raw materials
  • quality assurance/control systems and standards
  • hygiene and cleaning processes
  • small- and large-pack packaging
  • engineering of malting, brewing, packaging and dispense
  • beer flavour chemistry
  • historical context
  • legislation relevant to brewing
Encyclopaedia of Brewing is the only book of its kind, and is destined to become the essential and authoritative first point of reference for brewing science.

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Most Helpful Customer Reviews

2 of 2 people found the following review helpful By D. A. Thomas on November 8, 2013
Format: Hardcover
Seven hundred compared to nine hundred pages; 155 vs. 92 definitions of beer styles; thirty vs. forty-six biographies, and one author rather than 168 contributors. These are a few of the compulsory comparisons, respectively, between the brand new encyclopaedia of brewing by Chris Boulton (Wiley-Blackwell, 2013) and last year’s The Oxford Companion to Beer edited by Garrett Oliver (Oxford University Press, 2012), reviewed in the December, 2011 issue of this journal.
Chris Boulton’s enyclopaedia of brewing lays out an extensive mixture of archaic brewing terms like Achel, Algoraba, Blisk, Bor, Butt, Dinkel, Diod dail, Entire, Faba amara, Fret, Gustatores cerevisiae, Het pint, Humuleta, Meerts Bier, Multum, Norkies, Quassia, Umqombothi, and Zythum; along with scores of contemporary brewing and brewery laboratory concepts such as ABD medium, Amadori rearrangement, brewing with seawater, cyfluthrin, dagger nematodes, direct epifluorescence filter technique, ESR, fieldbus and profibus, the Gilbertini Nucleocounter, Hayflick limit, impedimetry, mean hydraulic radius, phlobaphene, Quebec beer drinkers’ cardiomyopathy, space barley, tegestologist and SMaSH brewing.
Who knew there were ten different “degree” measurements of density? These include Balling, Baumé, Belgian, Brix, Gay-Lussac, general hardness, Plato, Régie, saccharin and Twaddle. We do now. Boulton also defines more than 300 terms relating to barley and hops varieties, agronomy and processing equipment. There are eight pages about water chemistry and sourcing, fourteen pages on wort production and equipment and thirty-five pages dedicated to yeast and fermentation characterisations.
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Encyclopaedia of Brewing
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