More Information...
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
|