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Publisher: Chapman and Hall, London, New York, 1982.
Hard Cover, 524 pages, .
Item #1948
This listing is for Volume II only. Many changes have occurred in brewing since the publication of the first edition of Malting and Brewing Science (in 1971). As before, this edition (published in 1982) is an aid to teaching, particularly the MSC course in Brewing Science at Birmingham University, but it is also aimed at the requirements of other students of the science of malting and brewing throughout the world. In general, technological aspects are covered more fully in this new edition, although not malting and brewing practices that are exclusive to Britain. Nevertheless, the amount of technological information available is too great to be comprehensively covered in one book. Scientific principles and information receive more attention, but for details of analytical procedures reference should be made to the most recently published material of the American Society of Brewing Chemists, the European Brewery Convention and the Institute of Brewing. The new edition appears as two volumes because a single one would be inconveniently bulky. The first volume [not included] outlines the entire process and leads from barley, malting and water to the production of sweet wort. In the second volume there are chapters on hops and hop products, production of hopped wort, fermentation, yeast biology and all aspects of beer qualities and treatment. Decisions about the units of measurement proved difficult; metric units commonly used in the Industry are given and in parentheses are equivalents in degrees Fahrenheit, Imperial measures and UK barrels. Considerable information on equivalents is given in a special section in each volume. CONDITION: Very Good. Dust jacket shows edgewear, otherwise clean. Book shows corner bumps. Inside is clean, except for a small signature on first blank page. Binding and hinges good. CHAPTERS, Volume II, Hopped Wort and Beer
1. Hops
2. Chemistry of Hop Constituents
3. Chemistry of Wort Boiling and Hop Extraction
4. Methods of Wort Boiling and Hop Extraction
5. Biology of Yeasts
6. Metabolism of Wort by Yeast
7. Yeast Growth
8. Brewery Fermentations
9. Beer Treatment
10. Microbiological Contamination in Breweries
11. Chemical and Physical Properties of Beer
12. Beer Flavour and Beer Quality
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