Brewing

  • Michael J. Lewis
  • Tom W. Young

Table of contents

  1. Front Matter
    Pages i-x
  2. Components

    1. Front Matter
      Pages 1-1
    2. Michael J. Lewis, Tom W. Young
      Pages 3-10
    3. Michael J. Lewis, Tom W. Young
      Pages 11-40
    4. Michael J. Lewis, Tom W. Young
      Pages 41-55
    5. Michael J. Lewis, Tom W. Young
      Pages 57-70
    6. Michael J. Lewis, Tom W. Young
      Pages 71-94
    7. Michael J. Lewis, Tom W. Young
      Pages 95-111
    8. Michael J. Lewis, Tom W. Young
      Pages 113-135
    9. Michael J. Lewis, Tom W. Young
      Pages 137-145
  3. Processes

    1. Front Matter
      Pages 147-147
    2. Michael J. Lewis, Tom W. Young
      Pages 149-161
    3. Michael J. Lewis, Tom W. Young
      Pages 163-190
    4. Michael J. Lewis, Tom W. Young
      Pages 191-204
    5. Michael J. Lewis, Tom W. Young
      Pages 205-231
    6. Michael J. Lewis, Tom W. Young
      Pages 233-249
    7. Michael J. Lewis, Tom W. Young
      Pages 251-258
    8. Michael J. Lewis, Tom W. Young
      Pages 259-278
    9. Michael J. Lewis, Tom W. Young
      Pages 279-293
    10. Michael J. Lewis, Tom W. Young
      Pages 295-317

About this book

Introduction

Brewing is designed for those involved in the malting, brewing, and allied industries who have little or no formal training in brewing science. While some elementary knowledge of chemistry and biology is necessary, the book clearly presents the essentials of brewing science and its relationship to brewing technology. Brewing focuses on the principles and practices most central to an understanding of the brewing process, including preparation of malt, hops, and yeast; the fermentation process; microbiology and contaminants; and finishing, packaging, and flavor. The second edition gives more emphasis to engineering and technological aspects, with the three new chapters on water, engineering and analysis. Brewing, Second Edition, is both a basic text for traditional college, short, and extension courses in brewing science, and a basic reference for anyone in the brewing industry.

Keywords

biochemistry biology chemistry contaminants fermentation heat microbiology quality water yeast

Authors and affiliations

  • Michael J. Lewis
    • 1
    • 2
  • Tom W. Young
    • 3
  1. 1.University of CaliforniaDavisUSA
  2. 2.University ExtensionDavisUSA
  3. 3.School of BiosciencesThe University of BirminghamBirminghamUK

Bibliographic information

  • DOI https://doi.org/10.1007/978-1-4615-0729-1
  • Copyright Information Aspen Publishers, Inc. 2001
  • Publisher Name Springer, Boston, MA
  • eBook Packages Springer Book Archive
  • Print ISBN 978-0-306-47274-9
  • Online ISBN 978-1-4615-0729-1
  • About this book