Ulteriori informazioni
Informationen zum Autor Dennis Briggs was formerly Senior Lecturer in the British School of Malting and Brewing in the University of Birmingham. With Jim (J.S.) Hough and Roger Stevens, he wrote Malting and brewing science (1971; and a second edition with Tom (T.W.) Young in 1980/1981). Other publications include Barley (1978) and Malts and malting (1998). Chris Boulton is currently at the Coors Brewers Technical Centre at Burton-on-Trent. He is the co-author, with David Quain, of Brewing yeast and fermentation (2001). Peter Brooke spent over 30 years with Allied Breweries and Carlsberg Tetley, including 6 years as Director of Tetley’s Leeds Brewery. He was also President of the Institute of Brewing from 1997 to 1999. Roger Steven was formerly Senior Lecturer in Pharmaceutical Chemistry at Sunderland Polytechnic. As well as being a co-author of Malting and brewing science, he has edited the Institute of Brewing’s monograph on Hops and the Flavour and fragrance journal. The book covers all stages of brewing from raw materials, including the chemistry of hops and the biology of yeasts, through individual processes such as mashing and wort separation to packaging, storage and distribution. Key quality issues are discussed such as flavour and the chemical and physical properties of finished beers. The book covers all stages of brewing from raw materials, including the chemistry of hops and the biology of yeasts, through individual processes such as mashing and wort separation to packaging, storage and distribution. Key quality issues are discussed such as flavour and the chemical and physical properties of finished beers.
