Malting and Brewing Science

Volume II Hopped Wort and Beer

  • J. S. Hough
  • D. E. Briggs
  • R. Stevens
  • T. W. Young

Table of contents

  1. Front Matter
    Pages i-x
  2. J. S. Hough, D. E. Briggs, R. Stevens, T. W. Young
    Pages 389-421
  3. J. S. Hough, D. E. Briggs, R. Stevens, T. W. Young
    Pages 422-455
  4. J. S. Hough, D. E. Briggs, R. Stevens, T. W. Young
    Pages 456-498
  5. J. S. Hough, D. E. Briggs, R. Stevens, T. W. Young
    Pages 499-526
  6. J. S. Hough, D. E. Briggs, R. Stevens, T. W. Young
    Pages 527-565
  7. J. S. Hough, D. E. Briggs, R. Stevens, T. W. Young
    Pages 566-614
  8. J. S. Hough, D. E. Briggs, R. Stevens, T. W. Young
    Pages 615-643
  9. J. S. Hough, D. E. Briggs, R. Stevens, T. W. Young
    Pages 644-686
  10. J. S. Hough, D. E. Briggs, R. Stevens, T. W. Young
    Pages 687-740
  11. J. S. Hough, D. E. Briggs, R. Stevens, T. W. Young
    Pages 741-775
  12. J. S. Hough, D. E. Briggs, R. Stevens, T. W. Young
    Pages 776-838
  13. J. S. Hough, D. E. Briggs, R. Stevens, T. W. Young
    Pages 839-883
  14. Back Matter
    Pages 877-914

About this book

Introduction

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.

Keywords

biology chemistry fermentation information society units water yeast

Authors and affiliations

  • J. S. Hough
    • 1
  • D. E. Briggs
    • 1
  • R. Stevens
    • 2
  • T. W. Young
    • 1
  1. 1.Department of BiochemistryThe University of BirminghamUK
  2. 2.School of PharmacySunderland PolytechnicUK

Bibliographic information

  • DOI https://doi.org/10.1007/978-1-4615-1799-3
  • Copyright Information J. S. Hough, D. E. Briggs, R. Stevens, T. W. Young 1982
  • Publisher Name Springer, Boston, MA
  • eBook Packages Springer Book Archive
  • Print ISBN 978-1-4613-5727-8
  • Online ISBN 978-1-4615-1799-3
  • About this book