Mastering Brewing Science: Quality and Production
Farber, Matthew; Barth, Roger
Sold by Books Puddle, Woodside, NY, U.S.A.
AbeBooks Seller since 22 November 2018
New - Soft cover
Condition: New
Ships within U.S.A.
Quantity: 3 available
Add to basketSold by Books Puddle, Woodside, NY, U.S.A.
AbeBooks Seller since 22 November 2018
Condition: New
Quantity: 3 available
Add to basketFocused on brewing science, process, and quality, this is a comprehensive textbook on beer production, from the underlying biology and chemistry to process steps, packaging, testing, and service of beer and related products.
Mastering Brewing Science is a complete resource for brewing students as well as established professionals, with coverage of brewing processes, beer quality assurance, and related industries such as hop and malt preparation. The text strikes a balance among essential scientific concepts, treatment of raw materials, procedures and equipment for beer brewing, and protecting and evaluating product quality. Understanding the science of beer production will enable readers to troubleshoot problems in the brewery, a critical skill for a career in beer.
Mastering Brewing Science begins with a high‐level discussion of the brewing process. Subsequent chapters review the fundamentals of biology and chemistry with application to the brewing process. The remaining material covers the processes and procedures to make quality beer and related beverages, including a focus on each of the four raw materials. Hundreds of illustrations, many in full color, explain the equipment and processes.
The newly revised and updated Second Edition of Mastering Brewing Science includes:
Mastering Brewing Science is an essential learning resource for students in brewing science or technology programs or as a valuable resource for brewing professionals.
Matthew Farber, PhD is the founding director of the Brewing Science Certificate program at Rowan University in New Jersey, where he is Associate Professor of Biology.
Roger Barth, PhD is Professor Emeritus of Chemistry at West Chester University in Pennsylvania. He is the creator of a course on the chemistry of beer.
"About this title" may belong to another edition of this title.
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