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Image of - Handbook of Brewing | Third Edition | Hardcover
Handbook of Brewing | Third Edition | Hardcover

Handbook of Brewing | Third Edition | Hardcover

by Stewart

With a foreword written by Professor Ludwig Narziss•one of the worlds most notable brewing scientists•the Handbook of Brewing, Third Edition, as it has for two previous editions, provides the essential information for those who are involved or interested in the brewing industry.The book simultaneously introduces the basics•such as the biochemistry and microbiology of brewing processes•and also deals with the necessities associated with a brewery, which are steadily increasing due to legislation, energy priorities, environmental issues, and the pressures to reduce costs. Written by an international team of experts recognized for their contributions to brewing science and technology, it also explains how massive improvements in computer power and automation have modernized the brewhouse, while developments in biotechnology have steadily improved brewing efficiency, beer quality, and shelf life.

Highlights

  • binding-icon

    9781498751919

    ISBN:

  • binding-icon

    Stewart

    Author:

  • binding-icon

    798

    Pages:

  • binding-icon

    1050 gm

    Weight:

  • langauage-icon

    English

    Language:

  • date-icon

    2018

    Year:

  • edition-icon

    Third Edition

    Edition:

  • binding-icon

    Hardcover

    Binding:

₹27286

₹34107

With a foreword written by Professor Ludwig Narziss•one of the worlds most notable brewing scientists•the Handbook of Brewing, Third Edition, as it has for two previous editions, provides the essential information for those who are involved or interested in the brewing industry.The book simultaneously introduces the basics•such as the biochemistry and microbiology of brewing processes•and also deals with the necessities associated with a brewery, which are steadily increasing due to legislation, energy priorities, environmental issues, and the pressures to reduce costs. Written by an international team of experts recognized for their contributions to brewing science and technology, it also explains how massive improvements in computer power and automation have modernized the brewhouse, while developments in biotechnology have steadily improved brewing efficiency, beer quality, and shelf life.

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