TY  - BOOK
AU  - Briggs,Dennis,L
AU  - Boulton,ChrisA
AU  - Brookes,PeterA
AU  - Stevens,Roger
TI  - Brewing: science and practice 
T2  - Woodhead Publishing in food science and technology
SN  - 9781855734906
AV  - TP570 BRI 
PY  - 2004///
PB  - Woodhead Public. Limited.
KW  - Brewing
KW  - Technology and engineering
KW  - Food Science
N1  - Includes bibliographical references and index; An outline of brewing; Malts, adjuncts and enzymes, Water, effluents and wastes; Biochemistry of mashing; Grist preparation; Mashing and wort separation; Hops and hop products; Chemistry of hops; Chemistry of the hop boil; Technologies of wort boiling: clarification, cooling and aeration; Biology of yeasts; Metabolism of wort by yeast: Brewery fermentation; Growth of yeasts; Fermentation technologies, Beer treatments; Opaque beers; Microbial contaminants in breweries and dispense systems; Brewhouses; Chemical and physical properties of finished beers; Beer flavours and qualities; Packaging; Storage and distribution
N2  - The book covers all stages of brewing from raw materials, including the chemistry of hops and the biology of yeasts, through individual processes such as mashing and wort separation to packaging, storage and distribution. Key quality issues are discussed such as flavour and the chemical and physical properties of finished beers.
ER  -