Biochemistry Applied to Malting and Brewing (1947) By R. H. Hopkins and B. Krause This item is not currently in stock. » Notify me when this item is available... Enter your email address below, and we'll notify you as soon as this item becomes available. [read more] Your email: ... See shipping rates for this item ... Email a friend about this item ... Link to this page

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Publisher: George Allen & Unwin Ltd., London, 1947.
Hard Cover, 342 pages, 5.75 x 8.50.
Item #1529

R. H. Hopkins (professor at the British School of Malting and Brewing at the University of Birmingham) and B. Krause (head chemist at Tuborg Brewereies in Copenhagen) co-authored this textbook on biochemistry as it is applied in brewing, malting and fermentation. The book was first published in 1946, then reissued in this 1947 edition.

Chapter List:

• Review of Some Important Principles of Physical Chemistry
• General Chemistry of the Raw Materials of Malting and Brewing
• Malting
• The Brewing Processes, Mashing, Boiling, Cooling
• Fermentation and the Finished Beer
• References
• Appendix
• Index