Art and Science of Brewing (1949) By C. A. Kloss 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: Stuart and Richards, London, 1949.
Hard Cover, 121 pages, 5.50 x 9.00.
Item #1481

C.A. Kloss, Chief Chemist at Watney, Combe, Reid & Company's Mortlake Brewery, published this happy little tome in 1949 in an effort to share the post-war state of scientific research in beermaking with other brewers and the public alike. "It is written," explains the author, "with a minimum of technical jargon, and a clear picture is drawn of how science assists in understanding and controlling brewing methods. It should help sweep away many popular falacies."

CHAPTER LIST:

• A Brief History of Beer
• Scientific Introduction
• Brewing Materials
• Brewing Operations
• Lager
• Brewing Research Organizations
• Some Famous Scientists
• Brewing Bacteriology
• The Theory of Fermentation
• Organic Chemistry and the Structure of the Sugars and of Starch
• The Finished Product
• Bibliography
• Index