Encyclopaedia of Brewing

Christopher Boulton, David Quain

$394.95

Hardback

Not in-store but you can order this
How long will it take?

Availability Information

We source books from suppliers in Australia and overseas. For books we don't currently have in stock, the time it takes to get them from our suppliers can vary widely - from a few days to a few months - so we check each book with each supplier to determine the expected time it will take to be supplied to us.

We then advise you accordingly. If the time taken to get any book is too long for you, you can let us know and we will cancel or adjust your order, and refund as required.

To find out the anticipated arrival time for specific items prior to ordering, please contact us by phone or email:

Phone +61 2 9264 3111, or 1800 4 BOOKS (1800 4 26657) if outside Sydney:
option 1 Abbey's Bookshop (Crime, History, Science, Kids & more) • info@abbeys.com.au
option 2 Language Book Centre (ESL & Foreign Languages) • language@abbeys.com.au
option 3 Galaxy Bookshop (Sci-fi, Fantasy, Romance, Graphic Novels) • sf@galaxybooks.com.au

QTY:

English

Wiley-Blackwell
09 July 2013

Reference works; Brewing technology

Encyclopaedia of Brewing provides a comprehensive description and explanation of all terms which relate to the science and technology of beer, allied beverages and the brewing and malting processes. The Encyclopaedia’s unrivalled coverage is extensive enough to provide an appropriately detailed description of each term under consideration, supplemented in many cases with diagrams and photographs. Offering an international perspective, the book includes descriptions of the terms used in:

the brewing process, from raw materials through to packaging the biochemistry, microbiology and genetics which underpin brewing laboratory methods used for the analysis of beer and raw materials quality assurance/control systems and standards hygiene and cleaning processes small- and large-pack packaging engineering of malting, brewing, packaging and dispense beer flavour chemistry historical context legislation relevant to brewing

Encyclopaedia of Brewing is the only book of its kind, and is destined to become the essential and authoritative first point of reference for brewing science.

Original author: Christopher Boulton
Edited by: David Quain
Imprint: Wiley-Blackwell
Country of Publication: United Kingdom
Dimensions: Height: 246mm, Width: 175mm, Spine: 33mm
Weight: 1.361kg
ISBN: 9781405167444
ISBN 10: 1405167440
Pages: 720
Publication Date: 09 July 2013
Audience: Professional and scholarly , Undergraduate
Format: Hardback
Publisher's Status: Active

Chris Boulton is currently lecturer and Professor in Brewing Science at the University of Nottingham, and formerly spent some 25 years with Bass Brewers and latterly Molson Coors UK.

Reviews for Encyclopaedia of Brewing

As a biochemist, I found an excellent section on enzymes and brewing. There are also definitions of the terms extract, kettle hops, green beer and micronised grains. ( Chemistry & Industry , 20 November 2013)