Practical Handbook for the Specialty Brewer,Vol. 1, Raw Maerials

Artikel-Nr.: 1511

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Versandgewicht: 400 g

Mögliche Versandmethoden: EU Zone 1 (A, B, DK, NL, L); Lieferzeit 3-4 Arbeitstage, Inland (Deutschland), Welt Zone 1(CH, LI, MC), Welt Zone 2 (AD, ES, HU, UK, IT, SM, SI, SK, SE ), Welt Zone 3, Welt Zone 6, Welt Zone 4, Welt Zone 5

Karl Ockert, 189 S., 25 x 80 cm, Softcover., 9 th ed. 2016

More than 65 years ago MBAA created a simple, practical, technical book on all aspects of brewing in a user friendly question-and-answer format. Building on that best-selling concept, this popular handbook series, written by MBAA experts, expands the Q&A format in a comprehensive manner, making it easier than ever to find answers to your questions on the broad subject of specialty brewing.

The unique simplicity of the Q&A format makes understanding and application straightforward. Editor Karl Ockert has assembled a talented group of expert contributors from within the pub, craft, and large brewing communities, who write from their own experience and knowledge to bring you the know-how you need in order to answer real-life questions quickly and easily. Practical knowledge is the objective for this handbook series which stresses useful applications over theory.

Inside Volume 1: Raw Materials and Brewhouse Operations

Water, the base ingredient of all styles

Barley and malting fundamentals

Specialty malts, their processing and use in specialty beer styles

Hops, hop varieties and their use in brewing different styles

Adjunct use in the brewhouse

Brewhouse equipment, operations and methods for brewing traditional ales and lager beers

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