Brewing

Authors: Lewis, Michael J., Young, Tom W.

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eBook $69.99
price for USA (gross)
  • ISBN 978-1-4615-0729-1
  • Digitally watermarked, DRM-free
  • Included format: PDF
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Softcover $89.95
price for USA
  • ISBN 978-0-306-47274-9
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
About this 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.

Reviews

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)

 


Table of contents (20 chapters)

  • Overview of the brewing process

    Lewis, Michael J. (et al.)

    Pages 3-10

  • Basic chemistry for brewing science

    Lewis, Michael J. (et al.)

    Pages 11-40

  • Heat transfer and refrigeration

    Lewis, Michael J. (et al.)

    Pages 41-55

  • Water for brewing

    Lewis, Michael J. (et al.)

    Pages 57-70

  • Microbiology and microbial contaminants of brewing

    Lewis, Michael J. (et al.)

    Pages 71-94

Buy this book

eBook $69.99
price for USA (gross)
  • ISBN 978-1-4615-0729-1
  • Digitally watermarked, DRM-free
  • Included format: PDF
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Softcover $89.95
price for USA
  • ISBN 978-0-306-47274-9
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
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Bibliographic Information

Bibliographic Information
Book Title
Brewing
Authors
Copyright
2001
Publisher
Springer US
Copyright Holder
Aspen Publishers, Inc.
eBook ISBN
978-1-4615-0729-1
DOI
10.1007/978-1-4615-0729-1
Softcover ISBN
978-0-306-47274-9
Edition Number
2
Number of Pages
X, 398
Number of Illustrations and Tables
3 b/w illustrations
Topics