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Handbook of Brewing, Third Edition
Handbook of Brewing, Third Edition
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.

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With a foreword written by Professor Ludwig Narziss—one of the world’s 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.

Features

  • Lean manufacturing, including high gravity brewing
  • Cleaning in place expanded
  • Brewery health and safety
  • Craft brewing updated
  • Product integrity
  • Environmental aspects and waste disposal
  • Developments in the marketing of beer
  • Sensory evaluation of beer
  • Making spirits in a brewery (reflecting the trend for a craft brewery and a craft distillery to be located on the same site).

Handbook of Brewing, Third Edition


History of Industrial Brewing

Raymond G Anderson


Beer Styles: Their Origins and Classification

Charlie Papazian


An Overview of Brewing

Brian Eaton


Water

David G Taylor


Barley and Malt

Geoff H. Palmer


Adjuncts

Graham G. Stewart


Hops

Trevor R. Roberts and Russell Falconer


Yeast

Inge Russell


Lean Manufacturing including High Gravity Brewing

Graham G. Stewart


In Aid of the Process: Processing Aids in Brewing

David S. Ryder


Brewhouse Technology

Michaela Miedl-Appelbee


Brewing Process Control

Zane C. Barnes


Cleaning in Place (CIP)

Zane C. Barnes


Fermentation

Graham G. Stewart


Aging, Dilution and Filtration

David G Taylor


Packaging: Historical Perspectives and Packaging Technology

Mike Partridge


Microbiology and Microbiological Control in the Brewery

Annie E. Hill and Fergus G Priest


Design and Sanitation in Pest Control

James W. Larson


Brewery By-Products

Patrick Charlton and Frank Vriesekoop


Beer Non-biological Instability

Graham G. Stewart


Quality

George Philliskirk


Craft Brewing

T.P. Lyons


Developments in the Marketing of Beer

Julie Kellershohn


Product Integrity

Frank Vriesekoop


Brewery Health & Safety

Jim Kuhr, Scott Millbower, Andrew Dagnan and Jim Stricker


Sensory Evaluation of Beer

Deborah Parker


Brewery Effluents, Emissions and Sustainability

James W. Larson


Making Spirits in a Brewery

Mark Coffman

Publish Date: 2018
Pages: 777
Images: 202 images
Publication Weight: 4 lbs

Edited by Graham G. Stewart, Anne Anstruther, and Inge Russell

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