Bücher in Englisch

The most recent international experience/insights/processes and causal connections in the German beverage industry and its equipment suppliers, including the washing of glass and plastic containers (PET) dressed in plastic labels, are described and dealt with in detail. In addition, this book can also serve as an aid in arriving at decisions on capital investment (In English).

Barley: Chemistry and Technology, Second Edition is an important tool for any cereal chemist, food scientist, or crop scientist who needs to understand the development, structure, composition, or end use properties of the barley grain for cultivation, trade, and utilization.

This new edition of a bestseller covers all phases of performing sensory evaluation studies, from listing the steps involved in a sensory evaluation project to presenting advanced statistical methods.

A comprehensive and up-to-date reference book covering every relevant aspect of hops.

Beer - Tap Into the Art and Science of Brewing 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.

In Brewing Chemistry and Technology in the Americas 58 brewing science experts answer the "Who," "What," "How," and "Why" of brewing chemistry.

In the Hop Aroma Compendium you will find a detailed description of unique aromas of 48 hop varieties out of the United States, Australia and Germany.

Set price

Brewing is one of the oldest and most complex technologies in food and beverage processing. Its success depends on blending a sound understanding of the science involved with an equally clear grasp of the practicalities of production. Brewing: Science and Practice provides a comprehensive and authoritative guide to both aspects of the subject.

Kombiangebot

The ultimate guide for brewers wishing to learn more about quality assurance and how to develop an effective and comprehensive quality management program.

The book reflects updates to the conference presentations of the same name and is certain to serve as an important reference for those responsible for brewing yeast behavior and its role when creating and producing high-quality, well-crafted beers.

Craft brewers, home brewers, and brewing students will find this book an invaluable resource. It provides not only the background necessary to understand the evolution of dark lagers but also dozens of unique, tested recipes. Brewing professionals will be intrigued by the “history and mystery” of dark lagers and enjoy a really good read!

Encyclopedia 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.

FLAVOR is the second book in the "Practical Guides to Beer Quality" series. FLAVOR offers an easy-to-read yet comprehensive and authoritative description on the science of flavor in brewing. It also addresses how factors such as raw materials and the process impact the flavor and aroma of beer.