Overview
It is believed that beer has been produced, in some form, for thousands of years - the ancient Egyptians being one civilization with a knowledge of the fermentation process. Beer production has seen many changes over the centuries, and this text combines a historical look at the process with some recent developments. Covering the various stages of beer production, reference is also made to microbiology within the brewery.
Full Product Details
Author: Ian Hornsey (Nethergate Brewery, UK) ,
Information Centre Library ,
Information Centre Library
Publisher: Royal Society of Chemistry
Imprint: Royal Society of Chemistry
Volume: v. 20
Dimensions:
Width: 13.80cm
, Height: 1.40cm
, Length: 21.60cm
Weight: 0.450kg
ISBN: 9780854045686
ISBN 10: 0854045686
Pages: 242
Publication Date: 25 November 1999
Audience:
College/higher education
,
Professional and scholarly
,
General/trade
,
Undergraduate
,
Postgraduate, Research & Scholarly
Replaced By: 9781849736022
Format: Paperback
Publisher's Status: Out of Print
Availability: Out of print, replaced by POD
We will order this item for you from a manufatured on demand supplier.
Reviews
... a fascinating read ... delightful ... * Chemistry in Britain * ... a superb introduction to the science and practice of brewing beer. * Aslib Book Guide, Vol 65, No 5, May 2000 * It is written in an easy-to-read descriptive style and there is a good mix of the historical and scientific aspects. The well-constructed diagrams and charts aid understanding along the way. * M2 Best Books, Thursday 17 February 2000 * a very readable text ... can certainly be recommended to students, in particular for its treatment of fermentation and microbiology * Food Australia, 53, (1, 2), January/February 2001, p 54 * ... a concise and extremely informative volume ... which will appeal to individuals within the brewing and food industries, students of food, chemical or biological sciences, and all beer-lovers! * Carbohydrate Polymers, 47, 2002, 393-394 *
"""""""... a fascinating read ... delightful ..."""""" * Chemistry in Britain * """"""... a superb introduction to the science and practice of brewing beer."""""" * ""Aslib Book Guide, Vol 65, No 5, May 2000"" * """"""It is written in an easy-to-read descriptive style and there is a good mix of the historical and scientific aspects. The well-constructed diagrams and charts aid understanding along the way."""""" * ""M2 Best Books, Thursday 17 February 2000"" * ""a very readable text ... can certainly be recommended to students, in particular for its treatment of fermentation and microbiology"" * ""Food Australia, 53, (1, 2), January/February 2001, p 54"" * """"""... a concise and extremely informative volume ... which will appeal to individuals within the brewing and food industries, students of food, chemical or biological sciences, and all beer-lovers!"""""" * ""Carbohydrate Polymers, 47, 2002, 393-394"" *"
""""""... a fascinating read ... delightful ..."""""" * Chemistry in Britain * """"""... a superb introduction to the science and practice of brewing beer."""""" * ""Aslib Book Guide, Vol 65, No 5, May 2000"" * """"""It is written in an easy-to-read descriptive style and there is a good mix of the historical and scientific aspects. The well-constructed diagrams and charts aid understanding along the way."""""" * ""M2 Best Books, Thursday 17 February 2000"" * ""a very readable text ... can certainly be recommended to students, in particular for its treatment of fermentation and microbiology"" * ""Food Australia, 53, (1, 2), January/February 2001, p 54"" * """"""... a concise and extremely informative volume ... which will appeal to individuals within the brewing and food industries, students of food, chemical or biological sciences, and all beer-lovers!"""""" * ""Carbohydrate Polymers, 47, 2002, 393-394"" *
