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Based on the authors' unrivaled experience in the field, Brewing: Science and Practice provides a comprehensive and authoritative guide to the science involved and the practicalities of production. After an initial overview of the brewing process, the book reviews malts, adjuncts, and enzymes. It goes on to cover water, effluents, and wastes; the science and technology of mashing, including grist preparation; hops; wort boiling, clarification, and aeration; yeast biology, metabolism, and growth; fermentation, fermentation technologies, and beer maturation; brewhouses; a number of safety and quality issues, including beer microbiology; and packaging, storage, distribution, and the retail handling of beer.
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