Principles of Brewing Science

Principles of Brewing Science
Author: George Fix
Publsiher: Brewers Publications
Total Pages: 209
Release: 1999-11-15
Genre: Business & Economics
ISBN: 9781938469190

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Principles of Brewing Science is an indispensable reference which applies the practical language of science to the art of brewing. As an introduction to the science of brewing chemistry for the homebrewer to the serious brewer’s desire for detailed scientific explanations of the process, Principles is a standard addition to any brewing bookshelf.

Principles of Brewing Science

Principles of Brewing Science
Author: George J. Fix
Publsiher: Unknown
Total Pages: 246
Release: 1989
Genre: Cooking
ISBN: 0937381179

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This technical book thouroughly explains the fundamental chemistry and biochemistry of brewing great beer.

Principles of Brewing Science

Principles of Brewing Science
Author: George Fix
Publsiher: Unknown
Total Pages: 135
Release: 1989
Genre: Electronic Book
ISBN: 0937581178

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Scientific Principles of Malting and Brewing

Scientific Principles of Malting and Brewing
Author: Charles W. Bamforth
Publsiher: Unknown
Total Pages: 264
Release: 2006
Genre: Brewing
ISBN: CORNELL:31924105317139

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Brewing

Brewing
Author: Michael J. Lewis,Tom W. Young
Publsiher: Springer Science & Business Media
Total Pages: 396
Release: 2012-12-06
Genre: Technology & Engineering
ISBN: 9781461507291

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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.

Mastering Brewing Science

Mastering Brewing Science
Author: Matthew Farber,Roger Barth
Publsiher: John Wiley & Sons
Total Pages: 592
Release: 2019-07-02
Genre: Cooking
ISBN: 9781119456032

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With a focus on brewing science and quality control, this textbook is the ideal learning tool for working professionals or aspiring students. Mastering Brewing Science is a comprehensive textbook for the brewing industry, with coverage of processes, raw materials, packaging, and everything in between, including discussion of essential methods in quality control and assurance. The book equips readers with a depth of understanding to deal with problems and issues that arise during production of beer from start to finish, as well as statistical tools for continual quality improvement. Brewery operations, raw material analysis, flavor, stability, cleaning, and methods of quality control, as well as the underlying science, are discussed in detail. The successful brewing professional must produce beer with high standards of quality, consistency, efficiency, and safety. With a focus on quality and on essential applications of biology, chemistry, and process control, Mastering Brewing Science emphasizes development of the reader's trouble-shooting and problem-solving skills. It is the ideal learning tool for all brewing programs or as a resource for current industry professionals. Features of this book include: Comprehensive understanding through application. Presented in the logical order of the brewing process. All key principles of science are applied to beer production, facilitating a better understanding of both. Check for understanding and problem solving. Each chapter includes a set of problems, questions, and case studies that reinforce understanding of the material. Richly illustrated. Hundreds of unique, full-color illustrations, ranging from micrographs of spoilage bacteria to the inner workings of a beer keg, supplement clearly-written text, making this book easy to understand and appealing to the reader. Emphasis on Quality and Safety. Covers the underlying science and essential methods in quality control with discussion of data management and experimental statistics to ensure consistency in beer production. Safety notes for brewing operations prepare the reader for a culture of safety at the workplace. Glossary. A detailed and authoritative glossary sets the standard for beer and brewing terminology.

An Analysis of Brewing Techniques

An Analysis of Brewing Techniques
Author: George J. Fix,Laurie Fix
Publsiher: Unknown
Total Pages: 0
Release: 1997
Genre: Brewing
ISBN: 0937381470

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By furnishing brewers with research and data on the ancient art and science of brewing, the authors help increase their chances of attaining desired flavors in every batch of beer brewed. Illustrations and photos throughout.

Malting and Brewing Science Malt and Sweet Wort

Malting and Brewing Science  Malt and Sweet Wort
Author: D.E. Briggs,J.S. Hough
Publsiher: Springer Science & Business Media
Total Pages: 404
Release: 1981-08-31
Genre: Cooking
ISBN: 0412165805

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These two exceptional volumes, both part of the second edition of a we ll established textbook, explore the biological, biochemical and chemi cal aspects of malting and brewing science. Focusing on the scientific principles behind the selection of raw materials and their processing, these two insightful text include brief descriptions of the equipmen t used.