Internationale Fachbücher

Provides a comprehensive foundation in the biochemistry of mashing, enabling brewers to confidently fine-tune the process with desirable results Instructs brewers how to target key malt and mash parameters to troubleshoot quality and efficiency issues stemming from the mashing process Includes practical examples of what happens when the mashing process is modified.

This book provides a solid foundation of scientific information plus the practical knowledge needed to create and operate a successful brewery laboratory. Utilizing an easy-to-understand format and a conversational tone, the authors introduce the fundamentals of chemistry, microbiology, and sensory. This approach is not only ideal for brewing science students and novice brewers, who may not be familiar with these topics, but also for more experienced readers, who will appreciate reviewing the basics.

Technological Calculations, Benchmarks and Correlations for Process Optimization.

Technology Brewing & Malting' - known as 'the Kunze' in brewing circles - has been accompanying countless brewers and maltsters while learning and practicing their trade ever since the first edition was published in 1961.

The filtration guideline was designed to serve as a tool for evaluating filtration equipment in the brewing industry.

In addition to general technical data, this guideline also includes information on evaluating the quality of both unfiltered and filtered media as well as procedures and formulae for assessing the process.

This book discusses specific testing protocols, techniques, taster training, maintaining a panel, and necessary equipment.

El libro de referencia de Wolfgang Kunze en una nueva edición totalmente revisada – 1a edición en Español 2006.

The new MEBAK volume „Sensory Analysis“ is a must for all persons responsible in the quality control of breweries.

Going back to basics, small breweries are using meticulous craftsmanship to create beers with rich taste. These beers represent a new authenticity and way of life.

This volume not only provides the reader with straightforward, practical analysis methods but also a basic outline for designing a microbrewery, from the initial planning stages through selecting the appropriate technology for wort and beer production to establishing a systematic quality control routine.

The Colour Atlas and Handbook of Beverage Biology is a comprehensive reference work aimed primarily at practising beverage biologists. On the basis of numerous colour plates, microscopic enlargements and drawings, a morphological differentiation of all important beverage organisms is made possible.

Beer Styles from around the World is a unique collection of more than 150 recipes filling more than 400 pages for some of the world's most important beer styles, developed by brewing cultures all around the globe.

People have consumed beer for more than 8,000 years—and for many, beer has served as a food as much as a drink.