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These two exceptional volumes, both part of the second edition of a we ll established textbook, explore the biological, biochemical and chemi cal aspects of malting and brewing science. Focusing on the scientific principles behind the selection of raw materials and their processing, these two insightful text include brief descriptions of the equipmen t used.

These two exceptional volumes, both part of the second edition of a we ll established textbook, explore the biological, biochemical and chemi cal aspects of malting and brewing science. Focusing on the scientific principles behind the selection of raw materials and their processing, these two insightful text include brief descriptions of the equipmen t used.

Buy with confidence! Book is in new, never-used condition 2.19

Unread book in perfect condition.

Now available in paperback for the first time, this book gives a clear, concise account of the malting and brewing processes and the science on which they are based. There are chapters about barley and the malting of grain, about water, hops, yeasts and bacteria as well as descriptions of fermentation and post-fermentation processes. The techniques of production of high-quality beers are also described. The whole description is placed within a biotechnological content: modern developments and the wider significance of the bacteria that commonly contaminate beer are carefully examined.

The current and most up-to-date edition! The book - in brewers' circles well-known as just the "Kunze"- has accompanied countless brewers and maltsters on their way into and through the professional practice since its first edition in 1961. Meanwhile more than 30,000 German, about 13,000 English, 6000 Chinese, 3500 Russian and 1500 Spanish copies have been printed. It has also been translated into Polish, Serbian and Hungarian. The 5th English Edition has been revised, partly updated and has been upgraded with a new modern layout. It contains 960 pages with more than 850 figures. Content Raw materials: Barley, hops, water, yeast, adjuncts Malt production Wort production Beer production: Fermention, maturation, filtration, stabilisation Filling the beer: One-way/returnable glass bottles, PET, cans, kegs Cleaning and disinfection Finished beer: Ingredients, beer types, quality Small scale brewing Waste disposal and the environment Energy management in the brewery and malting Automation and plant planning The Author Wolfgang Kunze, born in 1926, is a qualified brewer and maltster and studied brewing engineering at the VLB Berlin. For 38 years, he was a teacher and head of the Dresden Brewer's School and introduced generations of young brewers and maltsters to the art of beer brewing. His comprehensive knowledge and didactic experience, which he vividly conveys in his book, have made "Technology Brewing and Malting" over the last 50 years to what it is today: a standard work - worldwide.

The current and most up-to-date edition! The book - in brewers' circles well-known as just the "Kunze"- has accompanied countless brewers and maltsters on their way into and through the professional practice since its first edition in 1961. Meanwhile more than 30,000 German, about 13,000 English, 6000 Chinese, 3500 Russian and 1500 Spanish copies have been printed. It has also been translated into Polish, Serbian and Hungarian. The 5th English Edition has been revised, partly updated and has been upgraded with a new modern layout. It contains 960 pages with more than 850 figures. Content Raw materials: Barley, hops, water, yeast, adjuncts Malt production Wort production Beer production: Fermention, maturation, filtration, stabilisation Filling the beer: One-way/returnable glass bottles, PET, cans, kegs Cleaning and disinfection Finished beer: Ingredients, beer types, quality Small scale brewing Waste disposal and the environment Energy management in the brewery and malting Automation and plant planning The Author Wolfgang Kunze, born in 1926, is a qualified brewer and maltster and studied brewing engineering at the VLB Berlin. For 38 years, he was a teacher and head of the Dresden Brewer's School and introduced generations of young brewers and maltsters to the art of beer brewing. His comprehensive knowledge and didactic experience, which he vividly conveys in his book, have made "Technology Brewing and Malting" over the last 50 years to what it is today: a standard work - worldwide.

Book is in Used-Good condition. Pages and cover are clean and intact. Used items may not include supplementary materials such as CDs or access codes. May show signs of minor shelf wear and contain limited notes and highlighting. 2.95

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Written by one of the world's leading authorities and hailed by American Brewer as "brilliant" and "by a wide margin the best reference now available," Beer offers an amusing and informative account of the art and science of brewing, examining the history of brewing and how the brewing process has evolved through the ages. The third edition features more information concerning the history of beer especially in the United States; British, Japanese, and Egyptian beer; beer in the context of health and nutrition; and the various styles of beer. Author Charles Bamforth has also added detailed sidebars on prohibition, Sierra Nevada, life as a maltster, hopgrowing in the Northwestern U.S., and how cans and bottle are made. Finally, the book includes new sections on beer in relation to food, contrasting attitudes towards beer in Europe and America, how beer is marketed, distributed, and retailed in the US, and modern ways of dealing with yeast.

In this indispensable reference, Fix applies the practical language of science to the art of brewing.

This technical book thouroughly explains the fundamental chemistry and biochemistry of brewing great beer.

Unread book in perfect condition.

This book is an original and comprehensive examination of brewing from the perspective of a real brewer. The book departs from the traditional sequential approach to pursue brewing in the manner a brew master approaches the process. It is structured to look down the length of the process for causes and effects. Each essay discusses a problem, a beer component, or a flavor, by following how this one item arises and how it changes along the way. This is a crucial feature to bear in mind when reading the book because this organization brings together information and ideas that are not usually presented side-by-side.

Like New condition. Great condition, but not exactly fully crisp. The book may have been opened and read, but there are no defects to the book, jacket or pages. 1.46

Charles Bamforth, who has been described as "one of the two or three brewing scientists of his generation," here gives us a revised and updated version of his definitive guide to brewing. Bamforth traces the history of beer from ancient Babylon some 8,000 years ago to today's brewing science, recounting important brewing milestones along the way. This new edition contains expansive coverage of global beer styles throughout the world, the sensory character of beer flavor, and the development of the global brewing industry. Each of the staples of brewing (barley, hops, water, and yeast), the fundamental processes of brewing (mashing, boiling, fermentation, maturation, and packaging), and the quality determinants (flavor, foam, color, and clarity) is covered in comprehensive detail. Never losing sight of the central role of science in beer's design and manufacture, Bamforth closes with some predictions about the future of the industry. Ideal for the beer lover, amateur brewer, hobbyist, and undergraduate alike, The Art and Science of Brewing Beer is the ideal one-volume handbook on brewing beer.

Book is in NEW condition. 1.59

This book is an original and comprehensive examination of brewing from the perspective of a real brewer. The book departs from the traditional sequential approach to pursue brewing in the manner a brew master approaches the process. It is structured to look down the length of the process for causes and effects. Each essay discusses a problem, a beer component, or a flavor, by following how this one item arises and how it changes along the way. This is a crucial feature to bear in mind when reading the book because this organization brings together information and ideas that are not usually presented side-by-side.

Book is in Used-VeryGood condition. Pages and cover are clean and intact. Used items may not include supplementary materials such as CDs or access codes. May show signs of minor shelf wear and contain very limited notes and highlighting. 1.59

As craft distilling and craft brewing become increasingly localized, producers are likewise looking for local materials—grain, hops, fruit, spices and other ingredients. Floor malting offers the small brewer or distiller an opportunity to source barley from farmers in their area and turn it into malt, the backbone of beer and malt whiskey. While floor malting was largely supplanted by industrial-scale drum malting in the 20th century, the older methods offer a hands-on opportunity to produce unique malt with less equipment. Craft Floor Malting: A Practical Guide offers an examination of the key stages of the floor-malting process, and a look at how craft floor maltsters approach the day-to-day necessities of malting at a small scale.