Essays in brewing science
Essays in Brewing Science is an original and comprehensive examination of brewing from the perspective of a real brewer. Brewing texts generally use a sequential barley-beer-bottle organization that takes the reader systematically through the various stages of beer-making in a logical and informativ...
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| Autori principali: | , |
|---|---|
| Natura: | Livre numérique |
| Lingua: | Anglais |
| Pubblicazione: |
New York, NY :
Springer US
2007.
Cham : Springer Nature |
| Accesso online: | Accès sur la plateforme de l'éditeur Accès sur la plateforme Istex Accès Université d'Orléans Accès INSA CVL |
| Nota: |
Archives Springer e-books (Licence nationale) Archives Springer e-books (Licence nationale) |
| Autres localisations: | Voir dans le Sudoc |
| Edition sous un autre format: | • Essays in Brewing Science, Texte imprimé, 9780387512860 • Essays in Brewing Science, Texte imprimé, 9780387330105 |
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| 100 | 1 | |a Lewis, Michael, |d 1936- | |
| 245 | 1 | 0 | |a Essays in brewing science |c by Michael J. Lewis, Charles W. Bamforth. |
| 260 | |a New York, NY : |b Springer US. | ||
| 260 | |a Cham : |b Springer Nature, |c 2007. | ||
| 500 | |a Archives Springer e-books (Licence nationale) | ||
| 500 | |a Archives Springer e-books (Licence nationale) | ||
| 505 | 0 | |a Qualities -- Proteins -- pH -- Color -- Foam -- Haze -- Microbiology -- Inorganic Ions -- Processes -- Raw Materials -- Modification -- Enzymes -- Yeast -- Oxygen -- Water and Energy -- Sanitation and Quality. | |
| 506 | |a Accès en ligne pour les établissements français bénéficiaires des licences nationales | ||
| 506 | |a Accès soumis à abonnement pour tout autre établissement | ||
| 506 | |a Conditions particulières de réutilisation pour les bénéficiaires des licences nationales. chttps://www.licencesnationales.fr/springer-nature-ebooks-contrat-licence-ln-2017 | ||
| 520 | |a Essays in Brewing Science is an original and comprehensive examination of brewing from the perspective of a real brewer. Brewing texts generally use a sequential barley-beer-bottle organization that takes the reader systematically through the various stages of beer-making in a logical and informative way. This approach adequately communicates the essential operation. However, brewers think about all of the stages in the process that might affect a single property, such as beer color. Alternatively brewers might ponder the influence of such affective agents as modification or oxygen throughout the process. Essays in Brewing Science departs from the traditional sequential approach to pursue brewing in the manner a brew master approaches the process. It is structured to look down the length of the process for causes and effects. Each essay discusses a problem, a beer component, or a flavor, by following how this one item arises and how it changes along the way. This is a crucial feature to bear this in mind when reading the book because this organization brings together information and ideas that are not usually presented side-by-side. The essay format allows the reader to understand how the raw materials of brewing and the way they are handled impact on process performance and product quality. This new approach to an enduring subject is essential for the informed reader interested in the malting and brewing process. About the Editors: Michael J. Lewis is the first Professor Emeritus of Brewing Science at the University of California - Davis. Charles W. Bamforth is the first Anheuser-Busch Endowed Professor of Brewing Science at the University of California - Davis. . | ||
| 700 | 1 | |a Bamforth, Charles W., |d 1952- |4 aut | |
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| 776 | 0 | |t Essays in Brewing Science |b Texte imprimé |z 9780387330105 | |
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