Brewing Chemists' Lab Book Not For Faint-hearted
Book a serious lab manual for professional brewer
April, 1998The American Society of Brewing Chemists has produced a new book, Laboratory Methods for Craft Brewers, to provide handy reference for smaller brewers seeking to incorporate more stringent scientific methods to their quality assurance and analysis programs.
Topics include methods for analyzing malts, hops, wort, beer, filtering, microbiology (yeast and bacteria) and sensory characteristics. Reference tables for extract determination, specific gravity, relation between specific gravity and alcohol content and corrections for calculating original extract by formula.
This book is a serious lab manual, aimed at professional brewers. Only the most serious of homebrewers will be interested in Laboratory Methods for Craft Brewers, it's way beyond those of us who are less technically gifted, but an excellent addition to the Mr. Wizard brewers, both home or commercial.
Taste preferences are just one determining factor in the art of brewing good beer. This manual provides another equally important factorÉ techniques for rigorous quality testing which will help craft brewers repeatedly produce excellent speciality beer to meet the high standards of their market.
At home, at the brewpub, in the lab, at the microbrewery, this manual's easy accessibility makes Laboratory Methods for Craft Brewers an essential reference for all brewers of specialty beers.
Editor: Rena Crumplen
Copyright: 1997
Price: U.S. $60 ¥ Elsewhere $70
ISBN: 1-881696-02-2
Collation: 8 1/2 x 11 spiral-bound;
168 pages ; 16 illustrations
Ordering Information
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E-mail: asbc@scisoc.org
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