Encyclopaedia of Brewing
provides a comprehensive description and explanation of all terms which relate to the science and technology of beer, allied beverages and the brewing and malting processes. The Encyclopaedia’s unrivalled coverage is extensive enough to provide an appropriately detailed description of each term under consideration, supplemented in many cases with diagrams and photographs. Offering an international perspective, the book includes descriptions of the terms used in:
the brewing process, from raw materials through to packaging
the biochemistry, microbiology and genetics which underpin brewing
laboratory methods used for the analysis of beer and raw materials
quality assurance/control systems and standards
hygiene and cleaning processes
small- and large-pack packaging
engineering of malting, brewing, packaging and dispense
beer flavour chemistry
historical context
legislation relevant to brewing
is the only book of its kind, and is destined to become the essential and authoritative first point of reference for brewing science.