Applied Malting and Brewing Science - A Weihenstephan Compendium

Endlich - der marktführende Leitfaden für Brautechnik von L. Narziß ist jetzt auch auf Englisch erhältlich. Das unverzichtbare Handbuch behandelt alle wesentlichen Aspekte, die Brautechniker kennen müssen.

List of contents

Foreword
Preface
1. The Technology of Malting
2. The Technology of Wort Production
3. The Technology of Fermentation
4. Beer Filtration
5. Packaging Beer
6. Beer Losses
7. The Finished Beer
8. Top Fermentation
9. High Gravity Brewing

About the author

Ludwig Narziß was Professor at the Chair for Brewing Technology I at the TU Munich, Freising-Weihenstephan, Germany, until his retirement in 1992. He is renowned as having been one of the world's leading experts in malting and brewing science. He published frequently on a broad range of topics over many years and remained active in the industry until his passing in December of 2022.
 
Werner Back succeeded Ludwig Narziss as Professor of Brewing Technology I at the TU Munich, Freising-Weihenstephan, Germany. He is likewise a well-respected and widely published author on malting and brewing science and technology.
 
Martina Gastl is Professor for Brewing Technology and Director of the Research Center Weihenstephan for Brewing and Food Quality, TU Munich, Freising-Weihenstephan, Germany.
 
Martin Zarnkow leads the R&D department at the Research Center Weihenstephan for Brewing and Food Quality, TU Munich, Freising-Weihenstephan, Germany.

Summary

Endlich - der marktführende Leitfaden für Brautechnik von L. Narziß ist jetzt auch auf Englisch erhältlich. Das unverzichtbare Handbuch behandelt alle wesentlichen Aspekte, die Brautechniker kennen müssen.

Product details

• Authors: Werner Back, Martina Gastl, Martina et al Gastl, Ludwig Narziß, Martin Zarnkow
• Assisted by: Christopher McGreger (Translation), Nancy McGreger (Translation)
• Publisher: Wiley-VCH
• Languages: English
• Product format: Paperback / Softback
• Released: 09.08.2023
• EAN: 9783527347346
• ISBN: 978-3-527-34734-6
• No. of pages: 528
• Dimensions: 217 mm x 24 mm x 247 mm
• Weight: 1006 g
• Subjects: Natural sciences, medicine, IT, technology > Biology > Agriculture, horticulture; forestry, fishing, food; Bier, Hospitality, Brauerei, bierbrauen, malz, Weihenstephan, Mälzerei, Food Processing, Production & Manufacture, Food Science & Technology, Lebensmittelforschung u. -technologie, Herstellung u. Verarbeitung von Lebensmitteln, Getränkemanagement, Beverage Management, Hotelgewerbe, Gastronomie u. Touristik, Fermentierte Nahrungsmittel u. Getränke, Fermented Foods & Beverages, Mälzen