It is believed that beer has been produced, in some form, for thousands of years - the ancient Egyptians being one civilization with a knowledge of the fermentation process. Beer production has seen many changes over the centuries, and Brewing combines both an historical look at the process with some up-to-the-minute developments. Covering the various stages of beer production, reference is also made to microbiology within the brewery.
Written by a practising brewer, this book will appeal to all beer-lovers, but particularly those within the industry who wish to understand the processes, and will be relevant to students of food or biological sciences.
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