Brewing

Front Cover
Royal Society of Chemistry, 1999 - Science - 231 pages
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It is believed that beer has been produced, in some form, for thousands of years - the ancient Egyptians being one civilization with a knowledge of the fermentation process. Beer production has seen many changes over the centuries, and Brewing combines both an historical look at the process with some up-to-the-minute developments. Covering the various stages of beer production, reference is also made to microbiology within the brewery. Written by a practising brewer, this book will appeal to all beer-lovers, but particularly those within the industry who wish to understand the processes, and will be relevant to students of food or biological sciences.
 

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Contents

Chapter
1
References
14
Chapter 3
58
References
84
Chapter 5
99
Chapter 6
139
Microbiology in the Brewing
194
Spontaneous Fermentations
217
References
223
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