Written by industry experts, The Practical Brewer is regarded as a trade standard achieving worldwide acceptance as an outstanding basic training tool in the art and science of brewing. From proven practical procedures to innovative technologies, the book offers solutions to many everyday concerns.

The latest edition includes three new chapters dealing with low calorie beer/low alcohol beers, environmental issues and micro brewing. Since the first edition was published in 1946, The Practical Brewer has been an invaluable tool for providing information to new entrants in the field of brewing and as a useful reference for the more experienced brewer.

The Practical Brewer, Third Edition

World History of Brewing and its Development in the Americas Water

Barley and Malting

Adjuncts

Wort Production

Wort Composition

Wort Boiling

Hops

Wort Cooling

Fermentation, Principles and Practices

Yeast Strains and Handling Techniques

Overview of Cellar Operations

Packaging Bottle Operations

Packaging Draft Operations

Beer quality and Taste Methodology

Statistical Management of Processes in the Brewery

Interpretation of Laboratory Results

Utilities Engineering

Brewery Cleaning and Sanitizing

Control Systems 

Instrumentations

Low Calorie Beers

Low Alcohol Beers and Non-Alcoholic Brews

Environmental Issues Affecting Brewery Operations

Craft Brewing

International Beer Flavor Terminology

Bengtsson’s Tables

Kramer’s Table, Metrication

Index

Publish Date: 1999
Format: 6" x 9" hardcover
ISBN: 978-0-9718255-4-3
Pages: 757
Images: 313 images
Publication Weight: 3 lbs