Brewing is designed for those involved in the malting, brewing, and
allied industries who have little or no formal training in brewing
science. While some elementary knowledge of chemistry and biology is
necessary, the book clearly presents the essentials of brewing science
and its relationship to brewing technology. Brewing focuses on the
principles and practices most central to an understanding of the brewing
process, including preparation of malt, hops, and yeast; the
fermentation process; microbiology and contaminants; and finishing,
packaging, and flavor. The second edition gives more emphasis to
engineering and technological aspects, with the three new chapters on
water, engineering and analysis. Brewing, Second Edition, is both a
basic text for traditional college, short, and extension courses in
brewing science, and a basic reference for anyone in the brewing
industry.