Some ten years. have passed since the publication of the first edition
of Malting and Brewing Science, a period of many changes. As before,
this edition 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 iln one
book. Scientific principles and infor- mation receive more attention,
but for details of analytical procedures reference should be made to the
most recently published material of the Ameri- can 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 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.
