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Malting and Brewing Science Volume I: Malt and Sweet Wort is one of the classic authoritative works in modern brewing literature. Written by D. E. Briggs, J. S. Hough, R. Stevens, and T. W. Young, this second edition offers an in-depth study of barley, malting processes, wort production, grain chemistry, enzymatic conversion, and the scientific principles behind quality beer production.
Widely respected within brewing education and the beverage industry, this volume remains valuable to professional brewers, craft beer enthusiasts, fermentation specialists, food technologists, and academic researchers. Malting and Brewing Science also makes an excellent addition to collections focused on brewing history, industrial science, and specialist technical books.
Malting and Brewing Science is a substantial hardcover reference published by Chapman and Hall, sought after for both its practical knowledge and enduring reputation in brewing science.
Condition - Very Good
Very good condition overall. Clean and solid copy with light general handling wear. Prior ownership inscription on the inner cover. Binding remains firm and pages present well.
