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By John Mallett
Brewers often call malt the soul of beer. Fourth in the Brewing Elements series, Malt: A Practical Guide from Field to Brewhouse delves into the intricacies of this key ingredient used in virtually all beers. This book provides a comprehensive overview of malt, with primary focus on barley, from the...
Make your next beer your best beer! Start with a photo-intensive guide to all-grain brewing, or skip ahead to advanced mashing techniques and malt selection. Then explore whatever calls to you: take a crash course in water chemistry, try whirlpool hopping, brew a fruit beer, make your first Berliner Weisse...
American historians will find this study both enlightening and surprising.
This unique book provides a scientific text on the subject of 'ethanol' that also aims to include material designed to show 'non-scientists' what fermentation is all about.