Encyclopaedia of Brewing

Voorkant
John Wiley & Sons, 20 mei 2013 - 720 pagina's
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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Inhoudsopgave

Title page
Imhoff cone
lmpedimetry
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Over de auteur (2013)

Chris Boulton is currently lecturer and Professor in Brewing Science at the University of Nottingham, and formerly spent some 25 years with Bass Brewers and latterly Molson Coors UK.

Bibliografische gegevens