E-raamat: Encyclopaedia of Brewing

A massive compendium of all things beer-related, this rather technical encyclopedia covers all stages of the brewing process, biochemistry and microbiology of beer and related beverages, analysis and hygienic procedures of brewing, history and varieties of beer, flavor chemistry, and relevant laws and regulations. Chemical and mathematical details abound, but do not distract from the general palatability of the main theme. There are plenty of diagrams and photographs, enhancing the information provided here. The book is the first one of its kind, detailing not only the practical aspects of the brewing process and its history, but also the theoretical considerations and underlying basic science. Well-organized and comprehensive, the book will be valuable to anyone involved in the brewing business and research. The author is a professor of brewing science in Nottingham. Annotation ©2013 Book News, Inc., Portland, OR (booknews.com)

The only encyclopedia of its kind, Encyclopedia of Brewing provides a comprehensive description of terms which relate to the science and technology of beer, allied beverages, and the brewing and malting processes. The extensive and authoritative coverage provides an appropriately detailed description of each term under consideration, supplemented with diagrams and photographs where relevant. This essential first point of reference for information on brewing science offers commercial brewers and allied traders worldwide, as well as the burgeoning North American craft brewing sector, with an international perspective.