Table of Contents

Preface
History of Industrial Brewing, Raymond G. Anderson
Beer Styles: Their Origins and Classification, Charles Papazian
An Overview of Brewing, Brian Eaton
Water, David G. Taylor
Barley and Malt, Geoffrey H. Palmer
Adjuncts, Graham G. Stewart
Hops, Trevor R. Roberts and Richard J.H. Wilson
Yeast, Inge Russell
Miscellaneous Ingredients in Aid of the Process, David S. Ryder and Joseph Power
Brewhouse Technology, Kenneth A. Leiper and Michaela Miedl
Brewing Process Control, Zane C. Barnes
Fermentation, James H. Munroe
Aging and Finishing, James H. Munroe
Packaging: A Historical Perspective, Tom Fetters
Packaging Technology, Alexander R. Dunn
Microbiology and Microbiological Control in the Brewery, Fergus G. Priest
Sanitation and Pest Control, Vernon E. Walter
Brewery By-Products and Effluents, Nick J. Huige
Beer Stability, Graham G. Stewart
Quality, George Philliskirk
Microbrewing, Johannes Braun and Brian H. Dishman
Innovation and Novel Products, Inge Russell Index

Reviews

"[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