The Biotechnology of Malting and Brewing by James S. HoughThe Biotechnology of Malting and Brewing by James S. Hough

The Biotechnology of Malting and Brewing

byJames S. Hough

Paperback | August 30, 1991

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Now available in paperback for the first time, this book gives a clear, concise account of the 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, 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.
Title:The Biotechnology of Malting and BrewingFormat:PaperbackDimensions:184 pages, 9.21 × 6.14 × 0.43 inPublished:August 30, 1991Publisher:Cambridge University Press

The following ISBNs are associated with this title:

ISBN - 10:0521395534

ISBN - 13:9780521395533

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Table of Contents

Preface; Abbreviations list; 1. Introduction; 2. Barley - the key material; 3. Malt - a package of enzymes and food substances; 4. Water - its function in brewing; 5. Sweet wort production; 6. Hops and wort boiling; 7. Yeasts and brewery bacteria; 8. Fermentation - the fundamental process; 9. Post-fermentation treatments; Conversions list; Index.

Editorial Reviews

"...an excellent book which provides a well written and interesting presentation of beer production. I highly recommend it." Antonio Montanari, SIM Industrial Microbiology NEWS