Encyclopaedia of Brewing

To Purchase this product, please visit

https://dev.store.wiley.com/en-us/Encyclopaedia+of+Brewing-p-9781405167444

Encyclopaedia of Brewing

Christopher Boulton

Available on Wiley Online Library

Description

Encyclopaedia of Brewing provides a comprehensive description and explanation of all terms which relate to the science and technology of beer, allied beverages and the brewing and malting processes. The Encyclopaedia’s unrivalled coverage is extensive enough to provide an appropriately detailed description of each term under consideration, supplemented in many cases with diagrams and photographs. Offering an international perspective, the book includes descriptions of the terms used in:

the brewing process, from raw materials through to packaging
the biochemistry, microbiology and genetics which underpin brewing
laboratory methods used for the analysis of beer and raw materials
quality assurance/control systems and standards
hygiene and cleaning processes
small- and large-pack packaging
engineering of malting, brewing, packaging and dispense
beer flavour chemistry
historical context
legislation relevant to brewing

Encyclopaedia of Brewing is the only book of its kind, and is destined to become the essential and authoritative first point of reference for brewing science.

About the Author

Chris Boulton is currently lecturer and Professor in Brewing Science at the University of Nottingham, and formerly spent some 25 years with Bass Brewers and latterly Molson Coors UK.

Features

- The only encyclopedia of brewing science and technology

- Offers an international perspective for the brewing industry worldwide

- Extensive appendices allow convenient access to commonly-referenced data and calculations

To Purchase this product, please visit

https://dev.store.wiley.com/en-us/Encyclopaedia+of+Brewing-p-9781405167444