Рассмотрены практически все виды сырья, используемого в пивоварении, их характеристики и влияние свойств сырья на технологические процессы, а также примеры расчётов. Особый интерес представляет обширная глава о применении несоложёных материалов. Издание предназначено для руководителей и сотрудников лабораторий пивоваренных предприятий, пивоваров, технологов, специалистов по качеству, а также менеджеров по закупкам.

Если у Вас есть немного свободного времени, чуть-чуть желания, минимум способностей, то внимательно прочтя эту книгу Вы сможете практически из любых продуктов при помощи простейших подручных средств изготовить почти любые спиртные напитки по своему вкусу.

This book is guaranteed to answer all your questions about home brewing! If you are just getting started, Randy Frank can help you. He goes over the history of home brewing, equipment, processes with steps, sanitation, clubs and laws by country, Brewing history, step by step processes such as extract beer brewing, partial mash, as well as all-grain beer brewing, cost and sanitation considerations, home brew kits, home brew equipment and sanitation, brewing clubs and home brewing laws by country and brewing in small spaces, as well as "BIAB" - which stands for "brew in a bag" - perfect for apartment dwellers looking to try home brewing. - it's all covered here in a concise, synthesized, easy to read format! DWHAHB! Don't Worry, Have A Homebrew! This is the mantra of home brewers. Because you need patience for home brewing and if you make mistakes, most can be overcome or if all else fails, start again with a new batch. The main thing is to learn from mistakes as you go. Once you learn the basics of home brewing there are many ways to add your own creativity. The investment is low and the reward is high as you will discover when you share your first great batch of beer with friends - and this book contains everything you need to confidently get started with the most up-to-date methods and information.

Comprehensive and detailed, this is the first ever study of ancient beer and its distilling, consumption and characteristics Examining evidence from Greek and Latin authors from 700 BC to AD 900, the book demonstrates the important technological as well as ideological contributions the Europeans made to beer throughout the ages. The study is supported by textual and archaeological evidence and gives a fresh and fascinating insight into an aspect of ancient life that has fed through to modern society and which stands today as one of the world’s most popular beverages. Students of ancient history, classical studies and the history of food and drink will find this an useful and enjoyable read.