Bücher in Englisch

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.

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).

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.

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.

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.

The Most Comprehensive Book on Beer Packaging ever written

This book is perfect for wholesalers, retail managers, restaurateurs, bar managers, servers, retail sales staff, duty managers, and beer enthusiasts at all levels

This book details the research that has been devoted to the range of quality attributes of beer.

The Yearbook 2022 comprises all of the publications which appeared online at the internet portal www.brewingscience.de.

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

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

An essential reference examining the properties and management of microorganisms in brewing plus tactics for reducing spoilage and optimizing beer quality.

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Brewing continues to be one of the most competitive and innovative sectors in the food and drink industry. This important book summarises the major recent technological changes in brewing and their impact on product range and quality.

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.