By Evan Evans
Readers will emerge from this book with a deeper understanding of the foundations of mashing biochemistry, such as the relationships between starch and starch-hydrolyzing enzymes and between proteins and proteases.
By Charles W. Bamforth
This book, the first in a series entitled "Practical Guides for Beer Quality," offers an easy-to-read yet comprehensive and authoritative description of all the factors that impact the quality and quantity of foam on beer.
By Xiang S. Yin
This book seamlessly bridges the science of malt with practical applications in food and beverage production.
By Sean E. Johnson and Michael D. Mosher
Provides a great introduction to the importance of a brewery laboratory for brewing science students and novice brewers and a handy reference manual for experienced professionals.
In this accessible yet informative guide, Bamforth explains the processes behind the development of standard methods, how they are evaluated, and why they are important for accuracy and precision.