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Author : Charles W. Bamforth
Publisher : Unknown
Page : 264 pages
File Size : 49,5 Mb
Release : 2006
Category : Brewing
ISBN : CORNELL:31924105317139
Author : D.E. Briggs,J.S. Hough
Publisher : Springer Science & Business Media
Page : 404 pages
File Size : 51,6 Mb
Release : 1981-08-31
Category : Cooking
ISBN : 0412165805
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.
Author : CHARLES. W. BAMFORTH
Publisher : Unknown
Page : 0 pages
File Size : 46,5 Mb
Release : 2023
Category : Electronic
ISBN : 1881696502
Author : Adrian J. Brown
Publisher : Read Books Ltd
Page : 222 pages
File Size : 54,6 Mb
Release : 2017-08-25
Category : Cooking
ISBN : 9781473339187
This vintage book contains a systematic course of practical work in the scientific principles underlying the processes of malting and brewing. "Laboratory Studies for Brewing Students" is highly recommended for those with an interest in the science and development of brewing processes, and would make for a fantastic addition to collections of allied literature. Contents include: "A Study of the Barley Corn", "The General Characteristics of a Grain of Barley", "Ear of Ripe Barley and Spike of Barley when in Flower Compared", "The Flower of Barley", "Ovary", "Anthers", "Lodicules", "The Flower after Fertilisation", "Barley and Wheat Compared", "Ears of Two-rowed and Six-rower Barley Compared", et cetera. Many vintage books such as this are increasingly scarce and expensive. It is with this in mind that we are republishing this volume now in an affordable, modern edition complete with a specially commissioned new introduction on beer brewing.
Author : George Fix
Publisher : Brewers Publications
Page : 209 pages
File Size : 50,9 Mb
Release : 1999-11-15
Category : Business & Economics
ISBN : 9781938469190
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.
Author : J. S. Hough,D. E. Briggs,R. Stevens,T. W. Young
Publisher : Springer
Page : 528 pages
File Size : 47,6 Mb
Release : 2013-03-01
Category : Technology & Engineering
ISBN : 1461357276
Some ten years. have passed since the publication of the first edition of Malting and Brewing Science, a period of many changes. As before, this edition is an aid to teaching, particularly the MSc course in Brewing Science at Birmingham University, but it is also aimed at the requirements of other students of the science of malting and brewing throughout the world. In general, technological aspects are covered more fully in this new edition, although not malting and brewing practices that are exclusive to Britain. Nevertheless, the amount of technological information available is too great to be comprehensively covered iln one book. Scientific principles and infor mation receive more attention, but for details of analytical procedures reference should be made to the most recently published material of the Ameri can Society of Brewing Chemists, the European Brewery Convention and the Institute of Brewing. The new edition appears as two volumes because a single one would be inconveniently bulky. The first volume outlines the entire process and leads from barley, malting and water to the production of sweet wort. In the second volume there are chapters on hops and hop products, production of hopped wort, fermentation,yeast biology and all aspects of beer qualities and treatment. Decisions about the units of measurement proved difficult; metric units commonly used in the Industry are given and in parentheses are equivalents in degrees Fahrenheit, Imperial measures and UK barrels. Considerable information on equivalents is given in a special section in each volume.
Author : Charles Bamforth
Publisher : Oxford University Press
Page : 272 pages
File Size : 43,5 Mb
Release : 2009-04-03
Category : Cooking
ISBN : 0199756368
Written by one of the world's leading authorities and hailed by American Brewer as "brilliant" and "by a wide margin the best reference now available," Beer offers an amusing and informative account of the art and science of brewing, examining the history of brewing and how the brewing process has evolved through the ages. The third edition features more information concerning the history of beer especially in the United States; British, Japanese, and Egyptian beer; beer in the context of health and nutrition; and the various styles of beer. Author Charles Bamforth has also added detailed sidebars on prohibition, Sierra Nevada, life as a maltster, hopgrowing in the Northwestern U.S., and how cans and bottle are made. Finally, the book includes new sections on beer in relation to food, contrasting attitudes towards beer in Europe and America, how beer is marketed, distributed, and retailed in the US, and modern ways of dealing with yeast.
Author : J.S. Hough,D.E. Briggs,R. Stevens,Tom W. Young
Publisher : Springer Science & Business Media
Page : 546 pages
File Size : 51,5 Mb
Release : 1982-08-31
Category : Cooking
ISBN : 0834216841
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.
Author : Adrian J. Brown
Publisher : Forgotten Books
Page : 222 pages
File Size : 45,8 Mb
Release : 2018-04-23
Category : History
ISBN : 0331863898
Excerpt from Laboratory Studies for Brewing Students: A Systematic Course of Practical Work in the Scientific Principles Underlying the Processes of Malting and Brewing Dependent on the Number of Cells Originally Introduced Multiplication of Yeast Cells in a Nutritive Solution not Directly Dependent on the Amount of Yeast Food Present Removal of Nitrogen from Malt Wort during Fermentation Influence of Temperature on the Development and Fermenta tive Power of Yeast Actions of some of the Enzymes Present' In the Yeast Cell. 1. Zymase 2.1nvertase 3. Maltese Auto-digestion of Yeast. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author : Charles W. Bamforth
Publisher : Oxford University Press, USA
Page : 260 pages
File Size : 46,5 Mb
Release : 2003
Category : Cooking
ISBN : 0195154797
The book explains not only why beer is invariably safe to drink but also why it can make a significant and beneficial contribution to the diet. Finally the book explores how the brewing industry is likely to evolve in the coming years."--BOOK JACKET.
Author : Michael J. Lewis,Tom W. Young
Publisher : Springer Science & Business Media
Page : 396 pages
File Size : 55,5 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9781461507291
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.
Author : John Richardson
Publisher : Unknown
Page : 402 pages
File Size : 52,8 Mb
Release : 1788
Category : Brewing
ISBN : OSU:32435079991196
Author : Anonim
Publisher : Unknown
Page : 258 pages
File Size : 49,6 Mb
Release : 1840
Category : Brewing
ISBN : BL:A0021955590
Author : James S. Hough,James Shanks Hough
Publisher : Cambridge University Press
Page : 188 pages
File Size : 47,5 Mb
Release : 1991-08-29
Category : Cooking
ISBN : 0521395534
The techniques of high quality beer production are described in a concise account of malting and brewing processes and the science upon which they are based.
Author : Trevor Wainwright
Publisher : Unknown
Page : 317 pages
File Size : 42,6 Mb
Release : 1999
Category : Beer
ISBN : 0620211156