Written by industry experts, The Practical Brewer is regarded as a trade standard, achieving worldwide acceptance as an outstanding basic training tool in the art and science of brewing.

This third edition includes three new chapters dealing with low calorie beer/low alcohol beers, environmental issues and micro brewing. Since the first edition was published in 1946, The Practical Brewer has been an invaluable tool for providing information to new entrants in the field of brewing and as a useful reference for the more experienced brewer.

Contents

1. World History of Brewing and its Development in the Americas Water
2. Barley and Malting
3. Adjuncts
4. Wort Production
5. Wort Composition
6. Wort Boiling
7. Hops
8. Wort Cooling
9. Fermentation, Principles and Practices
10. Yeast Strains and Handling Techniques
11. Overview of Cellar Operations
12. Packaging Bottle Operations
13. Packaging Draft Operations
14. Beer quality and Taste Methodology
15. Statistical Management of Processes in the Brewery
16. Interpretation of Laboratory Results
17. Utilities Engineering
18. Brewery Cleaning and Sanitizing
19. Control Systems
20. Instrumentations
21. Low Calorie Beers
22. Low Alcohol Beers and Non-Alcoholic Brews
23. Environmental Issues Affecting Brewery Operations
24. Craft Brewing

Appendices

• International Beer Flavor Terminology
• Bengtsson’s Tables
• Kramer’s Table
• Metrication

Index

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