Offers detailed studies of beer and its production as well as its commercial and economic aspects. All beverages worldwide which are beer-like in character and alcoholic content are reviewed. The book delineates over 900 chemical compounds that have been identified in beers, pinpoints their sources, gives concentration ranges, and examines their influence on beer quality. This work is intended for brewing, cereal and food chemists and biochemists; composition, nutrition, biochemical, food and quality assurance and control engineers; nutritionists; food biologists and technologists; microbiologists; toxicologists; and upper level undergraduate and continuing-education students in these disciplines.designed to do a specific task, such as special shovels and rakes for malting, large kettles for brewing, and large vats for fermentation. An essential element ... Hops were certainly used to flavor beer on special occasions as were many other herbs and spices. The early ... much later. As a matter of fact, the use of hops and the sale of hop-brewed beer met considerable resistance in some parts of Europe.
|Title||:||Handbook of Brewing|
|Publisher||:||CRC Press - 1994-11-15|