000			01600nam a2200253Ia 4500
001			201147
003			0000000000
005			20211104041205.0
008			050915s2006 flum bf a001 0 eng
020			_a082472657X
050			_aTP 570 _b.H191 2006
245		0	_aHandbook of brewing / _cedited by Fergus G. Priest, Graham G. Stewart.
260			_aBoca Raton : _bCRC/Taylor & Francis, _c2006
300			_a853 p. _c24 cm.
504			_aIncludes bibliographical references and index.
520			_aThis handbook recounts how the industry has transformed both commercially and technically, and how companies have been subsumed into large multinationals while at the other extreme, microbreweries have flourished into many parts of the world. Moreover, it explains the massive improvements in computer power and automation have modernized the brewhouse while developments in biotechnology have improved brewing efficiency, beer quality, and shelf life. This reference material features the following: 1) covers raw materials and processes involved in the production of beer 2) describes key areas of modern brewing science and technology 3) focuses on recent developments in brewing, such as development and use of hop products and brewhouse technology 4)includes new chapters on beer styles, microbreweries, and the future of brewing.
650			_aBeer _999877
650			_aBrewing _947975
650			_aFermentation _949283
700			_aPriest, F. G. _9111928
700			_aStewart, Graham G., _9111929
942			_cREF
999			_c78074 _d78074