Opublikowano: 1 września 2012

Autor: Michael J. Levis, Tom W. Young
Wydawca: 2001, Naukowe PWN

The book interestingly and clearly explains fundamental issues related to the knowledge of brewing and its links to beer production technology. It contains details on chemistry and microbiology fundamentals linked to the use of barley, hop, yeast, malt, fermentation and technology. It also gives important and interesting information concerning beer quality, taste, bottling and distribution. It is a precious guide for both professional brewers and amateurs of the golden beverage.