Handbook of Brewing 3rd Edition
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Book Description:
Explore the latest in brewing science with the Handbook of Brewing, 3rd Edition. This essential resource by Stewart, Anstruther, and Russell offers in-depth coverage of procedures, ingredients, and equipment, indispensable for brewing professionals and students alike.
Handbook of Brewing, 3rd Edition
Authors: Graham G. Stewart, Anne Anstruther, Inge Russell
Publisher: CRC Press
ISBN: 978-1498751919
Introduction: The Handbook of Brewing, 3rd Edition is a comprehensive and authoritative reference on all aspects of brewing science and technology. This updated edition provides the latest knowledge and practices for brewing professionals, researchers, and students.
Featuring contributions from international experts in the field, the handbook covers the entire brewing process, from raw materials and equipment to quality control and packaging.
- Raw Materials: Malt, hops, yeast, water
- Brewing Equipment: Mash tun, lauter tun, kettle, fermenter
- Brewing Process: Mashing, boiling, fermentation, conditioning
- Quality Control: Analysis, sensory evaluation
- Packaging: Kegging, bottling, canning
The Handbook of Brewing is an indispensable resource for anyone involved in the brewing industry. Its detailed and practical information will help ensure the production of high-quality beer and the efficient operation of brewing facilities.
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