by
Bamforth, Charles.
Call Number
641.23
Publication Date
2011
Summary
Brewing is humankind's oldest biotechnology. Over the course of the past 125 years a wealth of research has been devoted to the topic of beer and the processes through which it is produced, namely malting and brewing. Because of this, beer is a highly consistent product and much is known about its quality attributes and how they can be delivered to delight the consumer. This book details, with extensive referencing, the research that has been devoted to the range of quality attributes of beer. It is the first book to approach beer in this way and comprises an essential reference for anyone see
Format:
Electronic Resources
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0.0432
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by
Russell, Inge.
Call Number
663.5
Publication Date
2014
Summary
Whisky: Technology, Production and Marketing explains in technical terms the science and technology of producing whisky, combined with information from industry experts on successfully marketing the product. World experts in Scotch whisky provide detailed insight into whisky production, from the processing of raw materials to the fermentation, distillation, maturation, blending, production of co-products, and quality testing, as well as important information on the methodology used for packaging and marketing whisky in the twenty-first century. No other book covers the entire whisky process from raw material to delivery to market in such a comprehensive manner and with such a high level of technical detail.Only available work to cover the entire whisky process from raw material to delivery to the market in such a comprehensive mannerIncludes a chapter on marketing and selling whiskyForeword written by Alan Rutherford, former Chairman and Managing Director of United Malt and Grain Distillers Ltd.
Format:
Electronic Resources
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0.0408
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