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Handbook of Brewing, 2d ed.


Handbook of brewing, 2d ed.

Ed. by Fergus G. Priest and Graham G. Stewart.

CRC / Taylor & Francis


853 pages



Food science and technology; 157


Priest (microbiology, Heriot-Watt U., UK) and Stewart (International Centre for Brewing and Distilling, Heriot-Wat U.) present the new edition of a handbook on the science and technology of brewing beer that was originally edited by William Hardwick. They open the handbook with chapters on the history of industrial brewing and the origins and classification of beer styles. These chapters are followed by separate treatments of each of the main ingredients of beer. Other chapters discuss brewhouse technology, brewing process control, fermentation, and aging and finishing. Also discussed are packaging, microbiology and microbiological control in the brewery, sanitation and pest control, brewery by-products and effluents, beer stability, quality, microbrewing, and innovation and novel products.

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Publication:SciTech Book News
Article Type:Book Review
Date:Sep 1, 2006
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