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Written as an introduction to the science of brewing and beer fermentation, this book provides an up-to-date overview of the science behind the various operations involved in the making of beer. Various subject-matter experts contribute their knowledge and unique perspectives on the most important topics in brewing, appealing to all readers wishing to expand their understanding of the chemical, microbiological and business aspects of brewery operation, with particular emphasis on the craft industry.
Sample Chapter(s)
Chapter 1: Introduction
- Introduction (John Sheppard)
- Brewhouse Operations (John Sheppard)
- Yeast and Fermentation (John Sheppard)
- Beer Finishing (John Sheppard)
- Malting (Sebastian Wolfrum)
- Hops in Beer (Alicia Munoz Insa and Christina Schöenberger)
- Water Quality and Usage (John Sheppard)
- Beer Chemistry and Testing (Volker Bornemann and John Sheppard)
- The Craft Beer Industry (Bart Watson)
- Author Biographies
- Index
Readership: Science students enrolled in either university or community college brewing courses, employees of craft breweries, serious home brewers with a science background.
