This book is designed for those involved in the malting, brewing, and allied industries who have little or no formal training in brewing science. While some elementary knowledge of chemistry and biology is necessary, the book clearly presents the essentials of brewing science and its relationship to brewing technology. The second edition gives more emphasis to engineering and technological aspects, with the three new chapters on water, engineering and analysis.

Brewing 2002, Springer, Boston, MA

ISBN-13: 9780306472749

2nd edition

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Brewing 1995, Springer, London, England

ISBN-13: 9780412264207

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