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It has been ten years since its first edition, making the Handbook of Brewing, Second Edition the must have resource on the science and technology of beer production. It recounts how during this time, the industry has transformed both commercially and technically and how many companies have been subsumed into large multinationals while at the other extreme, microbreweries have flourished in many parts of the world. It also explains how massive improvements in computer power and automation have modernized the brewhouse while developments in biotechnology have steadily improved brewing efficiency, beer quality, and shelf life.

In addition to these topics, the book, written by an international team of experts recognized for their contributions to brewing science and technology, also covers traditional beer styles as well as more obscure beverages such as chocolate- or coffee-flavored beers. It includes the many factors to be considered in setting up and operating a microbrewery as well as the range of novel beers and beer-related products currently being considered by the brewing industry. It also describes new avenues that challenge the brewer’s art of manufacturing a quality beverage from barley-based raw materials.

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• Sales Rank: #1672291 in Books
• Brand: Brand: CRC Press
• Published on: 2006-02-22
• Original language: English
• Number of items: 1
• Dimensions: 9.21" h x 1.81" w x 6.14" l, 2.94 pounds
• Binding: Hardcover
• 872 pages

Features

• Used Book in Good Condition

Review
"[provides] the reader with information on the latest scientific research on the health-promoting properties of these products. I highly recommend [this book] to anyone (i.e. students, scientist and manufacturers) involved in this field because of the wealth of information provided." - International Journal of Dairy Technology "an excellent resource for food science/microbiology researchers. This topic is very unique and there is not a comparable resource." in Food Allergy News

Most helpful customer reviews

19 of 19 people found the following review helpful.
Not for the faint of heart
By Brian LeBaron
This is a serious book. Weighing in at over 800 pages, the Handbook of Brewing (2nd Ed.) is a dense tome of scientifically analyzed aspects of brewing. The reason I'm reviewing this book is because one of the two reviews for it is not only negative, but claims that it is not "in depth." He and I must have a different idea of in-depth. This book is pure science - you will not find hearsay and conjecture. You will not find anecdotal evidence. Every chapter in this book has an extensive reference section. It was written by scientists for scientists. The editors are Ph.Ds; each chapter has its own author(s), with their own unique credentials. I will paste a small excerpt from the chapter of miscellaneous additives to give you an idea what to expect:

"Discriminating between [kappa], [iota], and [lambda] carrageenans and furcellaran is important when formulating any kind of fining material for wort or beer to provide the most desirable functional properties. When [kappa] carrageenan forms protein-carrageenan complexes, the carrageenan moiety appears to form brittle gels, resulting in the formation of rather compact but not tightly bound sediments. Iota carrageenan, in the presence of Ca, Mg, and K ions, forms elastic gels. [...] In practical brewing studies, [kappa] carrageenan strongly removes from wort the hot and cold break proteins and other proteins that would eventually cause chill haze."

If you have at least a vague understanding of what is being talked about, and more importantly an interest in such things, this book may be for you. It is quite good at explaining in sufficient detail what some of the more obscure jargon means. The 22 chapters of the book cover a wide range of topics. This book is clearly for the science-minded, though; it is not for the brewer who doesn't use hydrometers, who doesn't take meticulous records, or who doesn't do any calculations before brewing. There is nothing wrong with those sorts of people, but some of us (I have a significant science background) want to REALLY know what's going on in our vessels. The casual homebrewer will probably not benefit much from this book. The casual homebrewer will also probably not read most of this book (and I don't blame him in the slightest). Its length and depth are that of a textbook and so this "Handbook" should not be used as a pocket reference while you've got wort on the stove, like, say Palmer's (admittedly indispensable) How to Brew. This book is for someone with a significant brewing background. It is for someone who has read Palmer, Papazian, Zainasheff, etc. and still wants to know more, much more. It is for someone who finds reports on internet brewing forums underwhelming, at times unbelievable, and almost universally un-rigorous. It is also noticeably geared towards larger-scale brewing. If I ever make it so far as to open a microbrewery, this book would undoubtedly be on my desk at all times, with bookmarks popping out, pages dog-eared, and handwritten notes in the margins. This is a great book, but it is most certainly not for every brewer, or even most. I think the target audience, however, would be very happy with this book (some expenses are worth it).

5 of 6 people found the following review helpful.
Great Resource
By B. Butler
I am using this book as a resource for my bioengineering senior design project. It is a great overview of the entire process. It explains brewing terminology clear enough for the novice brewer, but also gives enough detail to satisfy the experts.

0 of 0 people found the following review helpful.
Came in with damage on the edges
By Alan Levine
This is not a cheap book, I know international shipping is not your strength... but it came a little damaged, and for the price of the book you should pack it a little better.

besides that, the book is great. I'm a chemical engineer and I can understand it perfectly, but it's not for the the everyday homebrewer, it has a lot of chemical and biochemical therms and explanations in it, but if you have some chemistry and biochemistry knowledge, it's the best you get.
just used it to set up a microbrewery, great help around beer making processes.

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• Sales Rank: #3442916 in Books
• Published on: 1985-10-29
• Original language: English
• Number of items: 1
• Dimensions: 9.25" h x 6.25" w x 1.00" l, 1.82 pounds
• Binding: Hardcover
• 562 pages

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• Sales Rank: #2738963 in Books
• Published on: 2004-05-28
• Original language: English
• Number of items: 1
• Dimensions: 9.25" h x 6.25" w x 1.50" l, 2.40 pounds
• Binding: Hardcover
• 736 pages

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• Sales Rank: #1431614 in Books
• Published on: 2011-09-19
• Original language: English
• Number of items: 1
• Dimensions: 9.75" h x 6.75" w x 1.50" l, 2.60 pounds
• Binding: Hardcover
• 765 pages

About the Author
Dale Ensminger,  Sunnyvale, California, USA

Leonard J. Bond,  Pacific Northwest National Laboratory, Richland, Washington, USA

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This reference discusses state-of-the-art methods for the management of children with conditions affecting the nervous system-providing over 80 chapters that outline direct, logical approaches to numerous pediatric neurologic disorders using clear tables, algorithms, and figures for quick reference to key material.

• Sales Rank: #4547726 in Books
• Published on: 2005-04-12
• Original language: English
• Number of items: 1
• Dimensions: 10.28" h x 1.30" w x 7.20" l, 2.76 pounds
• Binding: Hardcover
• 600 pages

Most helpful customer reviews

1 of 1 people found the following review helpful.
A perfect, concise reference for management
By Amazon Customer
I bought this as resident, loved it--provides a concise review of the selected topics, with references, then outlines current best practice. Not exhaustive by any means, and will become outdated over time, but otherwise I think it is excellent for residents and practictioners who have little time to initiate diagnostic or management plans.

0 of 0 people found the following review helpful.
Treatment only
By F. Kazim
It concentrate on treatment as it implies but not enough on the disease it's self, so i had to buy an other one which does. Not enough for neurology resident. Written in simple non-borring language. Covers treatment effeciently.

See all 2 customer reviews...

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• Sales Rank: #6159320 in Books
• Published on: 1978-04-01
• Original language: English
• Number of items: 1
• Dimensions: 1.20" h x 6.90" w x 10.40" l, 2.76 pounds
• Binding: Hardcover
• 504 pages

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. . .A wealth of information is presented on a number of processes, each keyword is followed by extensive bibliographies, unit operations are illustrated by practical problems, and case studies are presented of design exercises.
---Chemistry & Industry
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The burgeoning demand on the world food supply, coupled with concern over the use of chemical fertilizers, has led to an accelerated interest in the practice of precision agriculture. This practice involves the careful control and monitoring of plant nutrition to maximize the rate of growth and yield of crops, as well as their nutritional value.

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Those chapters that cover beneficial elements discuss the history of the elements with regard to growth and yield, and provide current information concerning their impact on growth stimulation and plant metabolism for particular plant species.

Of great value to growers, agricultural consultants, agronomists, and plant scientists, this handbook provides a practical easy-to-use reference for determining, monitoring, and improving the nutritional needs of plants. The graphical presentations of plant interactions with nutrients and beneficial elements, and the straight-forward explanations of how nutrient deficiencies arise are especially useful to those seeking knowledge of plant nutrition.

• Sales Rank: #2513109 in Books
• Brand: Brand: CRC Press
• Published on: 2006-08-28
• Original language: English
• Number of items: 1
• Dimensions: 1.49" h x 7.20" w x 10.34" l, .66 pounds
• Binding: Hardcover
• 632 pages

Features

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