Brewing

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Product Description

Brewing is designed for those involved in the malting, brewing, and allied industries who have little or no formal training in brewing science. While some elementary knowledge of chemistry and biology is necessary, the book clearly presents the essentials of brewing science and its relationship to brewing technology. Brewing focuses on the principles and practices most central to an understanding of the brewing process, including preparation of malt, hops, and yeast; the fermentation process; microbiology and contaminants; and finishing, packaging, and flavor. The second edition gives more emphasis to engineering and technological aspects, with the three new chapters on water, engineering and analysis. Brewing, Second Edition, is both a basic text for traditional college, short, and extension courses in brewing science, and a basic reference for anyone in the brewing industry.

Brewing Review

In the interest of full disclosure, I was a student of Dr. Lewis at UC Davis so I might be partial to his take on brewing. Nonetheless, this is an excellent distillation of the authors decades of research and practical experience in all levels of brewing from craft brewing to regional breweries to large national breweries. The authors effectively screen out much of the minutiae that could clog an introductory text. Likewise, the authors are cognizant that many of the readers of the book will lack extensive science backgrounds and make it very accessible to audiences with some minor science training.

If you are interested in understanding the underlying science of brewing this is the book for you. Skip the George Fix book on brewing, it's full of errors and lacks an overall unifying narrative. Lewis and Young are both biochemistry Ph.D.s and have conducted massive amounts of research into all the areas that this book covers, yet they couple this research with a practical framework that makes it suitable for practicing brewers not just academics.

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