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Authors: Michael J. Lewis, Tom W. Young
Publisher: Springer
Category: Book

List Price: ~~$59.95~~
Buy New: $47.45
You Save: $12.50 (21%)

New (19) Used (10) from $47.23

Avg. Customer Rating: 4.0 out of 5 stars

4 reviews
Sales Rank: 198735

Media: Paperback
Edition: 2nd
Number Of Items: 1
Pages: 398
Shipping Weight (lbs): 1.5
Dimensions (in): 8.8 x 6 x 1.1

ISBN: 0306472740
Dewey Decimal Number: 663.3
EAN: 9780306472749
ASIN: 0306472740

Publication Date: October 31, 2002
Availability: Usually ships in 1-2 business days
Shipping: International shipping available
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Accessories:

•	Sensory Evaluation of Food: Principles and Practices (Food Science Texts Series)
•	Principles and Practices of Winemaking

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Editorial Reviews:

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.

Customer Reviews:

5 out of 5 stars

Excellent Introduction To Brewing Science October 11, 2007
4 out of 4 found this review helpful

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.

5 out of 5 stars

Accurate, technical reference. August 23, 2002
4 out of 7 found this review helpful

Great resource! Technical background in chemistry a must!

2 out of 5 stars

This Book is for Highly skilled Brew Masters at a Brewery November 14, 2001
5 out of 20 found this review helpful

This book deals with the highly skilled, advanced, scientific mind of a Brew Master or scientist who needs an answer in skilled scientific jargon, this is not a Homebrewing book by any means. I have been brewing for 16+ years, and have 80+ books on the subject of the Brewing Art and this book I doubt, I'll ever open!

5 out of 5 stars

Craft-brewers Bible March 29, 2001
11 out of 11 found this review helpful

Finally, a book geared toward the craft-brewer! The information in this book is presented in a very straight forward, easy to understand manner. There is no overly technical language or formulas to confuse the reader, nor are there any costly or impractical techniques that are out of reach for most craft-brewers. This book is a must have for anyone working in the craft-brewing industry, or the home-brewer looking to reach the next level.

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