Handbook of Brewing, Second Edition (Food Science and Technology)
| Author | : | |
| Rating | : | 4.68 (573 Votes) |
| Asin | : | 082472657X |
| Format Type | : | paperback |
| Number of Pages | : | 872 Pages |
| Publish Date | : | 2016-05-02 |
| Language | : | English |
DESCRIPTION:
"provides the reader with information on the latest scientific research on the health-promoting properties of these products. This topic is very unique and there is not a comparable resource." in Food Allergy News . I highly recommend this book to anyone (i.e. students, scientist and manufacturers) involved in this field because of the wealth of information provided." - International Journal of Dairy Technology "an excellent resource for food science/microbiology researchers
"Not for the faint of heart" according to Brian LeBaron. This is a serious book. Weighing in at over 800 pages, the Handbook of Brewing (2nd Ed.) is a dense tome of scientifically analyzed aspects of brewing. The reason I'm reviewing this book is because one of the two reviews for it is not only negative, but claims that it is not "in depth." He and I must have a different idea of in-depth. This book is pure science - you will not find hearsay and conjecture. You will not find anecdotal evidence. Every chapter in this book has an extensive reference sect. "Great Resource" according to B. Butler. I am using this book as a resource for my bioengineering senior design project. It is a great overview of the entire process. It explains brewing terminology clear enough for the novice brewer, but also gives enough detail to satisfy the experts.. "Came in with damage on the edges" according to Alan Levine. This is not a cheap book, I know international shipping is not your strength but it came a little damaged, and for the price of the book you should pack it a little better.besides that, the book is great. I'm a chemical engineer and I can understand it perfectly, but it's not for the the everyday homebrewer, it has a lot of chemical and biochemical therms and explanations in it, but if you have some chemistry and biochemistry knowledge, it's the best you get.just used it to set up a microbrewery, g
It includes the many factors to be considered in setting up and operating a microbrewery as well as the range of novel beers and beer-related products currently being considered by the brewing industry. Thorough and accessible, the Handbook of Brewing, Second Edition provides the essential information for those who are involved or interested in the brewing industry.. It has been ten years since its first edition, making the Handbook of Brewing, Second Editionthe must have resource on the science and technology of beer production. It also explains how massive improvements in computer power and automation have modernized the brewhouse while developments in biotechnology have steadily improved brewing efficiency, beer quality, and shelf life. It recounts how during this time, the industry has transformed both commercially and technically and how many companies have been subsumed into large multinationals while at the other