The Biotechnology of Malting and Brewing / Edition 1

The Biotechnology of Malting and Brewing / Edition 1

by James S. Hough
     
 

ISBN-10: 0521395534

ISBN-13: 9780521395533

Pub. Date: 08/29/1991

Publisher: Cambridge University Press

Now available in paperback for the first time, this book gives a clear, concise account of the malting and brewing processes and the science on which they are based. There are chapters about barley and the malting of grain, about water, hops, yeasts and bacteria as well as descriptions of fermentation and post-fermentation processes. The techniques of production of…  See more details below

Overview

Now available in paperback for the first time, this book gives a clear, concise account of the malting and brewing processes and the science on which they are based. There are chapters about barley and the malting of grain, about water, hops, yeasts and bacteria as well as descriptions of fermentation and post-fermentation processes. The techniques of production of high-quality beers are also described. The whole description is placed within a biotechnological content: modern developments and the wider significance of the bacteria that commonly contaminate beer are carefully examined.

Product Details

ISBN-13:
9780521395533
Publisher:
Cambridge University Press
Publication date:
08/29/1991
Series:
Cambridge Studies in Biotechnology Series, #1
Edition description:
New Edition
Pages:
184
Product dimensions:
5.90(w) x 9.00(h) x 0.50(d)

Table of Contents

Preface; Abbreviations list; 1. Introduction; 2. Barley - the key material; 3. Malt - a package of enzymes and food substances; 4. Water - its function in brewing; 5. Sweet wort production; 6. Hops and wort boiling; 7. Yeasts and brewery bacteria; 8. Fermentation - the fundamental process; 9. Post-fermentation treatments; Conversions list; Index.

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