Handbook of Brewing  book cover
3rd Edition

Handbook of Brewing

ISBN 9781498751919
Published October 19, 2017 by CRC Press
798 Pages 202 B/W Illustrations

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Book Description

With a foreword written by Professor Ludwig Narziss—one of the world’s most notable brewing scientists—the Handbook of Brewing, Third Edition, as it has for two previous editions, provides the essential information for those who are involved or interested in the brewing industry.

The book simultaneously introduces the basics—such as the biochemistry and microbiology of brewing processes—and also deals with the necessities associated with a brewery, which are steadily increasing due to legislation, energy priorities, environmental issues, and the pressures to reduce costs.

Written by an international team of experts recognized for their contributions to brewing science and technology, it also explains how massive improvements in computer power and automation have modernized the brewhouse, while developments in biotechnology have steadily improved brewing efficiency, beer quality, and shelf life.

Table of Contents

History of Industrial Brewing - Raymond G Anderson

Beer Styles: Their Origins and Classification - Charlie Papazian

An Overview of Brewing - Brian Eaton

Water – David G Taylor

Barley and Malt – Geoff H. Palmer

Adjuncts – Graham G. Stewart

Hops - Trevor R. Roberts and Russell Falconer

Yeast - Inge Russell

Lean Manufacturing including High Gravity Brewing - Graham G. Stewart

In Aid of the Process: Processing Aids in Brewing - David S. Ryder

Brewhouse Technology - Michaela Miedl-Appelbee

Brewing Process Control - Zane C. Barnes

Cleaning in Place (CIP) - Zane C. Barnes

Fermentation - Graham G. Stewart

Aging, Dilution and Filtration - David G Taylor

Packaging: Historical Perspectives and Packaging Technology - Mike Partridge

Microbiology and Microbiological Control in the Brewery - Annie E. Hill and Fergus G Priest

Design and Sanitation in Pest Control - James W. Larson

Brewery By-Products - Patrick Charlton and Frank Vriesekoop

Beer Non-biological Instability - Graham G. Stewart

Quality - George Philliskirk

Craft Brewing - T.P. Lyons

Developments in the Marketing of Beer - Julie Kellershohn

Product Integrity - Frank Vriesekoop

Brewery Health & Safety - Jim Kuhr, Scott Millbower, Andrew Dagnan and Jim Stricker

Sensory Evaluation of Beer - Deborah Parker

Brewery Effluents, Emissions and Sustainability - James W. Larson

Making Spirits in a Brewery - Mark Coffman

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Graham G. Stewart is an emeritus professor in brewing and distilling at Heriot-Watt University, Edinburgh, Scotland, since he retired in 2007. From 1994 to 2007, he was professor of brewing and distilling and director of the International Centre for Brewing and Distilling (ICBD), Heriot-Watt University. For 25 years prior to this, he was employed by the Labatt Brewing Company in Canada, holding a number of scienti□c/technical positions, and from 1986 to 1994 was its technical direc-tor. He holds a PhD and DSc from Bath University and is a fellow of the Institute of Brewing and Distilling (IBD). In 2015, he was awarded an honorary DSc from Heriot-Watt University “for pre-eminence in the □eld of brewing and distilling and contribution to the development of Heriot-Watt University education and that □eld internationally.” He was president of the IBD in 1999 and 2000. He has more than 300 titles (books, patents, review papers, articles, and peer-reviewed papers) to his name.

Inge Russell is the past editor-in-chief of the Journal of the Institute of Brewing (a position she held for 15 years), a visiting professor at Heriot-Watt University, Edinburgh, Scotland, and a past adjunct professor in the Department of Biochemical Engineering, University of Western Ontario, Canada. She  has  more  than  40  years  of  experience  in  the  brewing  and  distilling  industry.  She  has  served  as president of both the American Society of Brewing Chemists (ASBC) and the Master Brewers Association  of  the  Americas  (MBAA).  She  holds  PhD  and  DSc  degrees  from  the  University  of  Strathclyde in Scotland. In 2015, she was awarded an honorary DSc from Heriot-Watt University “in recognition of her exceptional contributions to science, technology, and business and pre-eminence in the □eld of brewing, fermentation, and distilling.” She is the author of more than 150 publications and is a cofounder and coeditor of the journal, Critical Reviews in Biotechnology.

Anne Anstruther is deeply interested in the history of Scotland, in particular Edinburgh, and the evolution of beer and whiskey worldwide. Apart from her many quali□cations, she has a BSc Hons.  in  computing  science  from  Heriot-Watt  University,  Edinburgh,  UK,  and  BSc  Hons.  (and  a  BEng)  in  management  studies  from  the  Open  University.  She  served  as  the  Edinburgh  Field  Of□cer for the St. Andrews Ambulance Association for a number of years. Before retiring, she proudly served as an administrator at the International Centre for Brewing and Distilling (ICBD) at Heriot-Watt University.