Secure Shopping View Order Home Contact Us Shipping Info Where's My Stuff Gift Center Affiliate Program
Sign Up For Our
Monthly Newsletter

Get special offers from
BeerBooks.com. Keep
up on all new beer
book releases.

Enter Your Email:



BeerBooks.com — Find
any book on beer!

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:

More Information...

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

Copyright 2000-2019 BeerBooks.com, LLC. All rights reserved.
BeerBooks.com is a registered trademark.