Beer

Beer

Tap Into the Art and Science of Brewing

eBook - 2003 | 2nd ed
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Foreword, Doug MuhlemanIntroduction1. From Babylon to Busch: The World of Beer and Breweries2. Grain to Glass: The Basics of Malting and Brewing3. Eyes, Nose, and Throat: The Quality of Beer4. The Soul of Beer: Malt5. The Wicked and Pernicious Weed: Hops6. Cooking and Chilling: The Brewhouse7. Goddisgoode: Yeast and Fermentation8. Refining Matters: Downstream Processing9. Measure for Measure: How Beer is Analyzed10. To the Future: Malting and Brewing in Years to ComeAppendix: Some Scientific PrinciplesGlossaryNotesFurther ReadingIndex
Publisher: New York : Oxford University Press, 2003
New York : Oxford University Press, 2003
Edition: 2nd ed
ISBN: 9780198035268
0198035268
9780195154795
0195154797
9780195303445
019530344X
Branch Call Number: REM
Characteristics: 1 online resource (xvi, 233 pages) : illustrations

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