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Publisher: Academic Press, London, New York, etc., 1979/1981.
Hard Cover, 604/666 pages, .
Item #757056
Here is a two-volume set of the Academic Press's 1979-1982 "Brewing Science" edited by J.R.A. Pollock. A third volume was eventually published, but is not included here. Make sure to look at the extensive Tables of Contents in the pics below. From the dust jacket of Volume 1: "It is intended that this volume and the subsequent volumes now in preparation should provide a comprehensive account of the present position of brewing science and its development. With the advances made in analytical techniques since 1950 a greatly improved understanding of the biochemistry and microbiology of the operations of brewing has emerged. It is chiefly these developments that the three volumes aim to chart. Each chapter is a definitive work in itself and each author an authority in a special area of knowledge about brewing. Where papers deliberately overlap in content, the aim is to highlight areas which are still contentious in the hope of stimulating more research. This first volume is concerned with the raw materials involved, their composition and analysis. The second will deal with the conversion processes, immediate products and yeast. The third volume will discuss the beer itself. Despite these divisions, however, the volumes are meant to be read as a whole. Though some understanding of the chemical and bio chemical aspects of brewing is required, these books will be indispensable to all breweries, malting and their suppliers, and institutions concerned with brewing science. They are bound, also, to be of interest to individual beer makers." From the dust jacket of Volume 2: "The past twenty years have witnessed a radical improvement in analytical techniques. The result, for the theory and practice of brewing, has been a far clearer understanding of the microbiology and biochemistry of the processes involved, and arguably better beer. The aim of these volumes, then, is to draw together as complete as possible a description of the developments made in all branches of brewing science and to arrive at a definitive state-of-the-art report. Following on from the first volume, which was concerned with the composition and analysis of the raw materials of beer, the emphasis of Volume Two is on the beer itself. The contributors, each one an authority on a particular aspect of brewing, discuss the composition, analysis and properties of beer, the microbiology of the brewing process, and the handling of its byproducts, In all of these fields, but perhaps especially on the analytical front, progress has been striking and the authors' contributions reflect this. The theoretical aspects of how the composition of beer is related to its oiganoleptic qualities and to the staling processes which occur in it is rather more contentious, as will he evident from the lively discussions in the text. Readers who are familiar with the high standard of discussion and broad range of topics in Brewing Science Volume One will expect, and find, an equally comprehensive treatment in Volume Two and in the projected third volume . Those to whom the hooks are particularly addressed will be professionally involved In the production of beer, either directly as brewing scientists or technologists, or indirectly in maltings, hop-growing, by-product companies or as allied merchants." CONDITION: Both volumes are in excellent condition. Dust jackets are present for both, and show only minimal edgewear -- no chips or tears. The books themselves are extremely clean inside and out, almost like new. Bindings strong and tight. Appear to have been only lightly used. 
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