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Handbook of brewing

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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.

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Detail Information

Series Title

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Call Number

[ITP-LIB-521]

Publisher

flu : ., 2017

Collation

pages cm

Language

English

ISBN/ISSN

9781498751919

Classification

TP570 .H23 2017

Content Type

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Media Type

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Carrier Type

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Edition

3rd ed

Subject(s)

Handbooks, manuals, etc
Beer

Specific Detail Info

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Statement of Responsibility

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Other version/related

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