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.

Sommario

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

Info autore

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.

Riassunto

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.

Dettagli sul prodotto

• Autori: Werner Back, Martina Gastl, Martina et al Gastl, Ludwig Narziß, Martin Zarnkow
• Con la collaborazione di: Christopher McGreger (Traduzione), Nancy McGreger (Traduzione)
• Editore: Wiley-VCH
• Lingue: Inglese
• Formato: Tascabile
• Pubblicazione: 09.08.2023
• EAN: 9783527347346
• ISBN: 978-3-527-34734-6
• Pagine: 528
• Dimensioni: 217 mm x 24 mm x 247 mm
• Peso: 1006 g
• Categorie: Scienze naturali, medicina, informatica, tecnica > Biologia > Agricoltura, giardinaggio; silvicoltura, pesca, alimentazione; 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