Handbook of Brewing Hardback
Edited by Graham G. Stewart, Inge Russell, Anne (Heriot Watt University) Anstruther
Part of the Food Science and Technology series
Hardback
- Information
Description
With a foreword written by Professor Ludwig Narziss—one of the world’s most notable brewing scientists—the Handbook of Brewing, Third Edition, as it has for two previous editions, provides the essential information for those who are involved or interested in the brewing industry. The book simultaneously introduces the basics—such as the biochemistry and microbiology of brewing processes—and also deals with the necessities associated with a brewery, which are steadily increasing due to legislation, energy priorities, environmental issues, and the pressures to reduce costs.
Written by an international team of experts recognized for their contributions to brewing science and technology, it also explains how massive improvements in computer power and automation have modernized the brewhouse, while developments in biotechnology have steadily improved brewing efficiency, beer quality, and shelf life.
Information
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Available to Order - This title is available to order, with delivery expected within 2 weeks
- Format:Hardback
- Pages:798 pages, 83 Tables, black and white; 174 Line drawings, black and white; 28 Halftones, black and w
- Publisher:Taylor & Francis Inc
- Publication Date:19/10/2017
- Category:
- ISBN:9781498751919
Information
-
Available to Order - This title is available to order, with delivery expected within 2 weeks
- Format:Hardback
- Pages:798 pages, 83 Tables, black and white; 174 Line drawings, black and white; 28 Halftones, black and w
- Publisher:Taylor & Francis Inc
- Publication Date:19/10/2017
- Category:
- ISBN:9781498751919
