Internationale Fachbücher

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.

Kombiangebot

From Raw Materials to Packaging

Symposium Plant Biotechnology. Helsinki 1989

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!

Dr. Inoue’s treatise on diacetyl will be important to every brewer.

Water in Brewing Industry

Fermentation and Maturation

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.

This new book, the first in a series entitled "Practical Guides to Beer Quality," offers an easy-to-read yet comprehensive and authoritative description of all the factors that impact the quality and quantity of foam on beer.

With its distinguished editor and contributors, Functional and speciality beverage technology will be an essential collection for professionals and academics interested in this product sector. (In Englisch)

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

EBC-Monograph 32: CD-ROM, Symposium Sanitary Engineering & HACCP. Bonn 2003

EBC-Monograph 31: CD-ROM, Symposium Flavour and Flavour Stability. Nancy 2001