This handbook addresses both students of brewing technology and technological practitioners. It
provides a comprehensive overview of raw materials modern plant and process engineering
quality characteristics stability values sensorics microbiology speciality beers and health
aspects. Biochemical fundamentals and technological interrelationships are impressively
depicted in well-arranged tables and illustrations. This clear arrangement and the accompanying
discussion of various problematic cases as well as presentation of appropriate methods of
resolution make this handbook indispensable for practitioners. Current research findings are
included in the second edition and chapters are updated. In particular the extended annex
listing standard values for wort and beer components as well as beer aroma substances and
higher alcohols is completely new.
