num_pages: 530
description: These two exceptional volumes both part of the second edition of a we ll established textbook explore the biological biochemical and chemi cal aspects of malting and brewing science. Focusing on the scientific principles behind the selection of raw materials and their processing these two insightful text include brief descriptions of the equipmen t used.
language: English
title: Malting and Brewing Science Volume 2: Hopped Wort and Beer
publisher: Chapman and Hall