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Malting and Brewing Science: Volume II Hopped Wort and Beer

Malting and Brewing Science: Volume II Hopped Wort and Beer
  

As before, this edition is an aid to teaching, particularly the MSc course in Brewing Science at Birmingham University, but it is also aimed at the requirements of other students of the science of malting and brewing throughout the world.

This title is no longer available locally, but in stock internationally – usually ships 2-3 weeks.

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Quick Reference

ISBN 9781461357278
Barcode 9781461357278
Published 1 March 2013 by Springer Us
Format Paperback, Softcover reprint of the original 1st ed. 1982
Author(s) By Hough, J. S.
By Briggs, D. E.
By Stevens, R.
By Young, T. W.
Availability Internationally sourced; usually ships 2-3 weeks

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Full details for this title

ISBN-13 9781461357278
ISBN-10 1461357276
Stock Available
Status Internationally sourced; usually ships 2-3 weeks
Publisher Springer Us
Imprint Springer
Publication Date 1 March 2013
Publication Country United States United States
Format Paperback, Softcover reprint of the original 1st ed. 1982
Edition Softcover reprint of the original 1st ed. 1982nd
Author(s) By Hough, J. S.
By Briggs, D. E.
By Stevens, R.
By Young, T. W.
Category Food & Beverage Technology
Number of Pages 528
Dimensions Width: 155mm
Height: 235mm
Spine: 28mm
Weight 819g
Interest Age General Audience
Reading Age General Audience
Library of Congress Chemistry, Food science
NBS Text Industrial Chemistry & Manufacturing
ONIX Text Professional and scholarly
Dewey Code 641.3
Catalogue Code Not specified

Description of this Book

Some ten years. have passed since the publication of the first edition of Malting and Brewing Science, a period of many changes. As before, this edition is an aid to teaching, particularly the MSc course in Brewing Science at Birmingham University, but it is also aimed at the requirements of other students of the science of malting and brewing throughout the world. In general, technological aspects are covered more fully in this new edition, although not malting and brewing practices that are exclusive to Britain. Nevertheless, the amount of technological information available is too great to be comprehensively covered iln one book. Scientific principles and infor- mation receive more attention, but for details of analytical procedures reference should be made to the most recently published material of the Ameri- can Society of Brewing Chemists, the European Brewery Convention and the Institute of Brewing. The new edition appears as two volumes because a single one would be inconveniently bulky. The first volume outlines the entire process and leads from barley, malting and water to the production of sweet wort. In the second volume there are chapters on hops and hop products, production of hopped wort, fermentation,yeast biology and all aspects of beer qualities and treatment. Decisions about the units of measurement proved difficult; metric units commonly used in the Industry are given and in parentheses are equivalents in degrees Fahrenheit, Imperial measures and UK barrels. Considerable information on equivalents is given in a special section in each volume.

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