The Biotechnology of Malting and Brewing
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Book Overview
Now available in paperback for the first time, this book gives a clear, concise account of 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, and 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.
Format:Paperback
Language:English
ISBN:0521395534
ISBN13:9780521395533
Release Date:August 1991
Publisher:Cambridge University Press
Length:184 Pages
Weight:0.66 lbs.
Dimensions:0.6" x 6.0" x 8.9"
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