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The biotechnology of malting and brewing

Author: J S Hough
Publisher: Cambridge [Cambridgeshire] ; New York : Cambridge University Press, 1985.
Series: Cambridge studies in biotechnology, 1.
Edition/Format:   Print book : EnglishView all editions and formats
Summary:

This book gives a clear, concise account of malting and brewing processes and the science on which they are based. The techniques of production of high-quality beers are also described. The whole  Read more...

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Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: J S Hough
ISBN: 0521256720 9780521256728
OCLC Number: 10948717
Description: xiv, 168 pages : illustrations ; 24 cm.
Contents: Machine derived contents note: 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.
Series Title: Cambridge studies in biotechnology, 1.
Responsibility: J.S. Hough.
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"This book is not a guide to beer making, but rather, details the scientific principles involved. Microbiologists and biochemists interested in fermentation industries will find the discussions of Read more...

 
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