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Handbook of Brewing
This comprehensive reference combines the technological know-how from five centuries of industrial-scale brewing to meet the needs of a global economy. The editor and authors draw on the expertise gained in the world's most competitive beer market (Germany), where many of the current technologies were first introduced. Following a look at the history of beer brewing, the book goes on to discuss raw materials, fermentation, maturation and storage, filtration and stabilization, special production methods and beermix beverages. Further chapters investigate the properties and quality of beer, flavor stability, analysis and quality control, microbiology and certification, as well as physiology and toxicology. Such modern aspects as automation, energy and environmental protection are also considered. Regional processes and specialties are addressed throughout the entire book, making this a truly global resource on brewing.
Modern Lager Beer
The idea of crisp, pale lagers may have roots in 19th century Bohemia, but lager beer is far older and richly complex. Since Pilsner beer took the world by storm, lager beer has become a household term and a commercial behemoth before taking root among homebrewers and craft brewers. Modern Lager Beer is an exploration of the world of lager beers, their historical origins, and the detailed development and techniques used in their production today. Explore the Bavarian and Bohemian origins followed by an examination of the many significant ways that the modern perception of lager styles has been shaped by a myriad of techniques used to produce them. Many traditional methods once employed in la...
Lager
Lager explores the history, styles, brewing techniques, and allure of the world's most popular type of beer.
Brewing Techniques in Practice
This handbook addresses both students of brewing technology and technological practitioners. It provides a comprehensive overview of raw materials, modern plant and process engineering, quality characteristics, stability values, sensorics, microbiology, speciality beers and health aspects. Biochemical fundamentals and technological interrelationships are impressively depicted in well-arraned tables and illustrations.
علم الخمائر
بسم الله الرحمن الرحيم نبذة تعريفية لكتاب علم الخمائر يتناول هذا الكتاب علمًا تطبيقيًّا من فروع علم الأحياء الدقيقة ألا وهو (علم الخمائر) Yeasts، ولقد تمكنت ولله الحمد من تدريس علم الخمائر لسنوات عديدة في قسم النبات والأحياء الدقيقة بكلية العلوم في جامعة الملك سعود، حيث أكسبتني هذه الممارسة لسنين متتالية خبرة واسعة واطلاعا كبيرًا على ما ينشر في أنحاء العالم من أبحاث ومقالات ودراسات ف...
Die Bierbrauerei
Dieses Handbuch kombiniert das gesamte Wissen, das für erfolgreiches Bierbrauen benötigt wird: von der Auswahl der Rohstoffe bis zur gärfähigen Würze. Zahlreiche Tabellen und Abbildungen, die die technischen Details veranschaulichen, machen dieses Buch zum ultimativen Nachschlagewerk. Der Handbuch-Klassiker der beiden berühmten Bierbrauer Ludwig Narziss und Werner Back liegt endlich überarbeitet und ergänzt als Neuauflage vor.
The Brewer's Digest
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Benn's Media
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