Encyclopedia of Brewing

Encyclopedia of Brewing

by Wiley
     
 

The only encyclopedia of its kind, Encyclopedia of Brewing provides a comprehensive description of terms which relate to the science and technology of beer, allied beverages, and the brewing and malting processes. The extensive and authoritative coverage provides an appropriately detailed description of each term under consideration, supplemented with

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Overview

The only encyclopedia of its kind, Encyclopedia of Brewing provides a comprehensive description of terms which relate to the science and technology of beer, allied beverages, and the brewing and malting processes. The extensive and authoritative coverage provides an appropriately detailed description of each term under consideration, supplemented with diagrams and photographs where relevant. This essential first point of reference for information on brewing science offers commercial brewers and allied traders worldwide, as well as the burgeoning North American craft brewing sector, with an international perspective.

Editorial Reviews

From the Publisher
“As a biochemist, I found an excellent section on enzymes and brewing. There are also definitions of the terms extract, kettle hops, green beer and micronised  grains.”  (Chemistry & Industry, 20 November 2013)

Product Details

ISBN-13:
9781405167444
Publisher:
Wiley
Publication date:
08/19/2013
Pages:
716
Product dimensions:
6.80(w) x 9.70(h) x 1.30(d)

Meet the Author

Chris Boulton is currently lecturer and Professor in Brewing Science at the University of Nottingham, and formerly spent some 25 years with Bass Brewers and latterly Molson Coors UK.

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