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Handbook of Brewing: Processes, Technology, Markets

ISBN: 978-3-527-31674-8
778 pages
June 2009
Handbook of Brewing: Processes, Technology, Markets (3527316744) cover image


This comprehensive reference combines the technological know-how from five centuries of industrial-scale brewing to meet the needs of a global economy. The editor and authors draw on the expertise gained in the world's most competitive beer market (Germany), where many of the current technologies were first introduced.
Following a look at the history of beer brewing, the book goes on to discuss raw materials, fermentation, maturation and storage, filtration and stabilization, special production methods and beermix beverages. Further chapters investigate the properties and quality of beer, flavor stability, analysis and quality control, microbiology and certification, as well as physiology and toxicology. Such modern aspects as automation, energy and environmental protection are also considered.
Regional processes and specialties are addressed throughout the entire book, making this a truly global resource on brewing.
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Table of Contents

A Comprehensive History of Beer Brewing
Starching Raw Materials
Brewing Water
Wort Production
Fermentation -
Maturation -
Filtration and Stabilisation
Special Production Methods
Beermix Beverages
Labeling and Declaration
Properties and Quality
Flavour Stability
Analysis and Quality Control
Physiology and Toxicology
Malthouse and Brewery Planning
Cleaning and Disinfection
Environmental Protection
Sensorical Evaluation
Technical Approval of Equipment

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Author Information

Dr. Michael Esslinger is the head of Freiberger Brauhaus, a commercial brewery in the German city of Freiberg. Having obtained his degree in brewing technology from Freising-Weihenstephan University (Germany), one of the centers of brewing science and technology in Europe, he joined Eichbaum AG, a large commercial brewing company based in Mannheim, before taking over control at Freiberger Brauhaus.
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"A comprehensive history of beer brewing." (International Food Information Service, 13 December 2010)
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