E-Book, Englisch, 242 Seiten, Web PDF
Reihe: ISSN
Hornsey Brewing
1. Auflage 2007
ISBN: 978-1-84755-028-6
Verlag: Royal Society of Chemistry
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)
E-Book, Englisch, 242 Seiten, Web PDF
Reihe: ISSN
ISBN: 978-1-84755-028-6
Verlag: Royal Society of Chemistry
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)
It is believed that beer has been produced, in some form, for thousands of years - the ancient Egyptians being one civilization with a knowledge of the fermentation process. Beer production has seen many changes over the centuries, and Brewing brings the reader right up to date. Covering the various stages of beer production, reference is also made to microbiology within the brewery and some pointers to research on the topic are given.
Written by an experienced brewer, this book will appeal to all beer-lovers, but particularly those within the industry who wish to understand the processes, and will be relevant to students of food or biological sciences.
Autoren/Hrsg.
Fachgebiete
- Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Brautechnologie
- Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Verfahrenstechnik, Chemieingenieurwesen
- Naturwissenschaften Chemie Analytische Chemie Umweltchemie, Lebensmittelchemie
Weitere Infos & Material
The Definition of Brewing; Malting; Hops; Wort Boiling; Fermentation; Beer - Post Fermentation; Microbiology in the Brewery; Subject Index.
