Edited by
Charles Bamforth, University of California, Davis
Inge Russell, University of Western Ontario, Canada
Graham Stewart, Heriot-Watt University, Scotland
Description
Brewing is humankind’s oldest biotechnology. Over the course of the past 125 years a wealth of research has been devoted to the topic
of beer and the processes through which it is produced, namely malting and brewing. Because of this, beer is a highly consistent product
and much is known about its quality attributes and how they can be delivered to delight the consumer. This book details, with extensive
referencing, the research that has been devoted to the range of quality attributes of beer. It is the first book to approach beer in
this way and comprises an essential reference for anyone seeking an authoritative account of the science of beer appearance, flavor,
stability and wholesomeness.
Included in series
Handbook of Alcoholic Beverages
Audience:
Employees on the technical production side of the alcoholic beverage industry, students studying the subject and people involved in related
and associated biotechnology industries, the brewing industry, as well as academic researchers.
