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The Biotechnology of Malting and Brewing

James S. Hough (University of Birmingham)



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Cambridge University Press
28 October 1991
Microbiology (non-medical); Biotechnology; Brewing technology
Now available in paperback for the first time, this book gives a clear, concise account of the malting and brewing processes and the science on which they are based. There are chapters about barley and the malting of grain, about water, hops, yeasts and bacteria as well as descriptions of fermentation and post-fermentation processes. The techniques of production of high-quality beers are also described. The whole description is placed within a biotechnological content: modern developments and the wider significance of the bacteria that commonly contaminate beer are carefully examined.
By:   James S. Hough (University of Birmingham)
Imprint:   Cambridge University Press
Country of Publication:   United Kingdom
Volume:   1
Dimensions:   Height: 227mm,  Width: 153mm,  Spine: 14mm
Weight:   280g
ISBN:   9780521395533
ISBN 10:   0521395534
Series:   Cambridge Studies in Biotechnology
Pages:   184
Publication Date:   28 October 1991
Audience:   Professional and scholarly ,  Undergraduate
Format:   Paperback
Publisher's Status:   Active

Reviews for The Biotechnology of Malting and Brewing

This book is not a guide to beer making, but rather, details the scientific principles involved. Microbiologists and biochemists interested in fermentation industries will find the discussions of the preparations of malt and wort useful. Journal of the American Chemical Society ...a welcome addition to my personal library...The book is easy to read and understand. I recommend it to anyone interested in this area. Food Biotechnology excellent book which provides a well written and interesting presentation of beer production. I highly recommend it. Antonio Montanari, SIM Industrial Microbiology NEWS

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