| Description |
853 pages ; 25 cm |
| Series |
Food science and technology |
|
Food science and technology ; 157 |
|
Food science and technology (Taylor & Francis) ; 157
|
|
Food science and technology (Academic Press)
|
| Contents |
1. History of industrial brewing / Raymond G. Anderson -- 2. Beer styles : their origins and classification / Charles Papazian -- 3. An overview of brewing / Brian Eaton -- 4. Water / David G. Taylor -- 5. Barley and malt / Geoffrey H. Palmer -- 6. Adjuncts / Graham S. Stewart -- 7. Hops / Trevor R. Roberts and Richard J. H. Wilson -- 8. Yeast / Inge Russell -- 9. Miscellaneous ingredients in aid of the process / David S. Ryder and Joseph Power -- 10. Brewhouse technology / Kenneth A. Leiper and Michaela Miedl -- 11. Brewing process control / Zane C. Barnes -- 12. Fermentation / James H. Munroe -- 13. Aging and finishing / James H. Munroe -- 14. Packaging : a historical perspective / Tom Fetters -- 15. Packaging technology / Alexander R. Dunn -- 16. Microbiology and microbiological control in the brewery / Fergus G. Priest -- 17. Sanitation and pest control / Vernon E. Walter -- 18. Brewery by-products and effluents / Nick J. Huige -- 19. Beer stability / Graham G. Stewart |
|
20. Quality / George Philliskirk -- 21. Microbrewing / Johannes Braun and Brian H. Dishman -- 22. Innovation and novel products / Inge Russell |
| Notes |
Previous ed.: New York: M. Dekker, 1995 |
| Bibliography |
Includes bibliographical references and index |
| Subject |
Brewing -- Handbooks, manuals, etc.
|
| Genre/Form |
Handbooks and manuals.
|
| Author |
Priest, F. G.
|
|
Stewart, Graham G., 1942-
|
| LC no. |
2005052938 |
| ISBN |
082472657X |
|
9780824726577 |
|
