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With a foreword written by Professor Ludwig Narzissone of the world's most notable brewing scientiststhe Handbook of Brewing, Third Edition, as it has for two previous editions, provides the essential information for those who are involved or interested in the brewing industry.
The book simultaneously introduces the basicssuch as the biochemistry and microbiology of brewing processesand also deals with the necessities associated with a brewery, which are steadily increasing due to legislation, energy priorities, environmental issues, and the pressures to reduce costs.
Written by an international team of experts recognized for their contributions to brewing science and technology, it also explains how massive improvements in computer power and automation have modernized the brewhouse, while developments in biotechnology have steadily improved brewing efficiency, beer quality, and shelf life.
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