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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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Book Details

ISBN: 9780306472749
ISBN-10: 0306472740
Format: Paperback
(235mm x 155mm x 25mm)
Pages: 398
Imprint: Kluwer Academic/Plenum Publishers
Publisher: Springer Science+Business Media
Publish Date: 31-Oct-2002
Country of Publication: United States

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