Handbook of Brewing
Second edition
edited by Fergus G. Priest and Graham G. Stewart

It has been ten years since its first edition, making the Handbook of Brewing, Second Edition the must have resource on the science and technology of beer production.

Features:

• Covers raw materials and processes involved in the production of beer
• Describes all key areas of modern brewing science and technology
• Focuses on extended coverage of recent developments in brewing, such as development and use of hop products and brewhouse technology
• Includes new chapters on beer styles, microbreweries, and the future of brewing

Thorough and accessible, the Handbook of Brewing, Second Edition is the definitive reference for the brewing industry.

Contents

1. History of Industrial Brewing
2. Beer Styles: Their Origins and Classification
3. An Overview of Brewing
4. Water
5. Barley and Malt
6. Adjuncts
7. Hops
8. Yeast
9. Miscellaneous Ingredients in Aid of the Process
10. Brewhouse Technology
11. Brewing Process Control
12. Fermentation
13. Aging and Finishing
14. Packaging: A Historical Perspective
15. Packaging Technology
16. Microbiology and Microbiological Control in the Brewery
17. Sanitation and Pest Control
18. Brewery By-Products and Effluents
19. Beer Stability
20. Quality
21. Microbrewing
22. Innovation and Novel Products

Index

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