Mastering Brewing Science - Quality and Production

"This book is a comprehensive textbook for students in brewing science programs and for those preparing for technical careers in beer production and related industries. This book presents material in a logical order and is accessible to readers with little to no production experience. The focus on quality, science, and process, with an emphasis on student understanding, position this book as a reliable primary learning tool for all brewing programs. While approachable for students, the depth and detailed material will also make for a valuable reference tool for those currently working in the field. In the 2nd edition, the authors offer a thorough updating that updates and expands coverage of analytical methods, water, malt, and hops. There are several new chapters including ones on yeast, alternative brewery products, and good brewery practices"-- Provided by publisher.

About the author

Matthew Farber, PhD is the founding director of the Brewing Science Certificate program at Rowan University in New Jersey, where he is Associate Professor of Biology. Roger Barth, PhD is Professor Emeritus of Chemistry at West Chester University in Pennsylvania. He is the creator of a course on the chemistry of beer.

Product details

• Authors: Roger Barth, Barth Roger, Farber, Matthew Farber, Matthew (University of the Sciences Farber, Farber Matthew
• Publisher: Wiley, John and Sons Ltd
• Languages: English
• Product format: Paperback / Softback
• Release: 01.06.2025
• EAN: 9781394206995
• ISBN: 978-1-394-20699-5
• No. of pages: 672
• Subjects: Guides > Food & drink > Drinks; Natural sciences, medicine, IT, technology > Biology > Ecology; SCIENCE / Chemistry / General, chemistry, Beers and ciders, COOKING / Beverages / Alcoholic / General, COOKING / Beverages / Alcoholic / Beer, Food and drink: alcoholic beverages, AGRICULTURE & FARMING