Michael J. Lewis; Tom W. Young Brewing

ISBN 13: 9780306472749

Brewing

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9780306472749: Brewing
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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.

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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)

 

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Other Popular Editions of the Same Title

9780834218512: Brewing

Featured Edition

ISBN 10:  0834218518 ISBN 13:  9780834218512
Publisher: Aspen Publishers Inc.,U.S., 2001
Hardcover

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Book Description Springer Science+Business Media, United States, 2002. Paperback. Condition: New. 2nd ed. 2001. Language: English. Brand new Book. 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. Seller Inventory # AAZ9780306472749

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Book Description Springer Science+Business Media, United States, 2002. Paperback. Condition: New. 2nd ed. 2001. Language: English . Brand New Book. 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. Seller Inventory # AAZ9780306472749

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