Bücher in Englisch

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

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.

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

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!

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.

In the Hop Aroma Compendium Volume 2 you will find a detailed description of unique aromas of 43 hop varieties out of the United States, Europe, Asia and Africa. In addition is a “comparison of growing areas” in which eight hop varieties which are grown in different areas are compared. And without saying of course the new Hüller varieties that were presented in the beginning of 2012 are included.

Edited by Joh. Barth & Sohn, 130 pp., 21.0 x 29.7 cm, 2012. in Englisch

Presents the impact of raw materials and processing on beer production using an approach that focuses on specific challenges and goals Key Features Focuses on the practical approach to delivering beer quality, beginning with raw ingredients Includes an analytical perspective for each element, giving the reader insights into its role and impact on overall quality Provides a hands-on reference work for daily use

Volume 3 includes additionally 40 hop varieties of 9 hop growing regions

This timely book summarizes the current scientific understanding of hop flavor and aroma with contributions from the world's leading hop scientists.

This high-quality book provides detailed color photos of more than 30 different species of yeast, bacteria, and mold, as well as frequently encountered sediments

Fachwörterbuch der Brauerei- und Abfüllpraxis, Englisch-Deutsch / Deutsch-Englisch.

Theory and Practice of Filling Liquid Products

Technology State-of-the-art dry ends in theory and practice

MBAA Practical Handbook for the Specialty Brewer - Vol. 1

A simple, practical, technical book on all aspects of brewing in a user friendly question-and-answer format.

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.