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| Author | : Ian Webster |
| Publisher | : Amberley Publishing Limited |
| Total Pages | : 171 |
| Release | : 2018-01-15 |
| Genre | : Technology & Engineering |
| ISBN | : 1445670550 |
A well-illustrated history of the beer capital of the world: Burton-upon-Trent. Today Burton still has a vibrant industry.
| Author | : Ian Webster |
| Publisher | : Amberley Publishing Limited |
| Total Pages | : 261 |
| Release | : 2015-11-15 |
| Genre | : Technology & Engineering |
| ISBN | : 1445639106 |
A fascinating insight into two of the brewing greats
| Author | : Garrett Oliver |
| Publisher | : OUP USA |
| Total Pages | : 962 |
| Release | : 2012 |
| Genre | : Cooking |
| ISBN | : 0195367138 |
"The first major reference work to investigate the history and vast scope of beer, The Oxford Companion to Beer features more than 1,100 A-Z entries written by 166 of the world's most prominent beer experts"-- Provided by publisher.
| Author | : Martyn Cornell |
| Publisher | : The History Press |
| Total Pages | : 235 |
| Release | : 2011-11-08 |
| Genre | : History |
| ISBN | : 0752475940 |
Amber, Gold & Black is the most comprehensive history of British beer in all its variety ever written. Learn all there is to know about the history of the beers Britons have brewed and enjoyed down the centuries: Bitter, Porter, Mild and Stout, IPA, Brown Ale, Burton Ale and Old Ale, Barley Wine and Stingo, Golden Ale, Gale Ale, Honey Ale, White Beer, Heather Ale and Mum. This is a celebration of the depths of our beery heritage, a look at the roots of the styles we enjoy today, as well as those ales and beers we have lost, and a study of how the liquids that fill our beer glasses, amber gold and black, developed over the years. Whatever your knowledge of beer, from beginner to buff, Amber, Gold & Black will tell you things you never knew before about Britain's favourite drink.
| Author | : Terry Garner |
| Publisher | : Amberley Publishing Limited |
| Total Pages | : 173 |
| Release | : 2017-08-15 |
| Genre | : Photography |
| ISBN | : 1445675390 |
Explore the history of Burton-on-Trent's lost breweries through this fascinating collection of beautiful photographs.
| Author | : Ian Hornsey |
| Publisher | : Royal Society of Chemistry |
| Total Pages | : 244 |
| Release | : 2007-10-31 |
| Genre | : Technology & Engineering |
| ISBN | : 1847550282 |
It is believed that beer has been produced, in some form, for thousands of years - the ancient Egyptians being one civilization with a knowledge of the fermentation process. Beer production has seen many changes over the centuries, and Brewing, Second Edition brings the reader right up to date with the advances in the last decade. Covering the various stages of beer production, reference is also made to microbiology within the brewery and some pointers to research on the topic are given. Written by a recently retired brewer, this book will appeal to all beer-lovers, but particularly those within the industry who wish to understand the processes, and will be relevant to students of food or biological sciences.
| Author | : Lynn Pearson |
| Publisher | : Bloomsbury Publishing |
| Total Pages | : 272 |
| Release | : 1999-07-01 |
| Genre | : History |
| ISBN | : 0826434606 |
Covering the history of the architecture of breweries, this account ranges from the country house brewhouse of the 18th century to the great breweries of Georgian and Victorian England, which reached their ornate peak in the 1880s and 1890s. It deals with the practical considerations that brewers' architects and engineers had to take into account, as well as the architectural styles and the decorative features employed. The author has also included a gazetteer of brewery architecture.
| Author | : Christopher Boulton |
| Publisher | : John Wiley & Sons |
| Total Pages | : 676 |
| Release | : 2013-04-25 |
| Genre | : Technology & Engineering |
| ISBN | : 1118685342 |
Now Available for the First Time in Paperback! This unique volume provides a definitive overview of modern and traditional brewing fermentation. Written by two experts with unrivalled experience from years with a leading international brewer, coverage includes all aspects of brewing fermentation together with the biochemistry, physiology and genetics of brewers' yeast. Brewing Yeast and Fermentation is unique in that brewing fermentation and yeast biotechnology are covered in detail from a commercial perspective. Now available for the first time in paperback, the book is aimed at commercial brewers and their ingredient and equipment suppliers (including packaging manufacturers). It is also an essential reference source for students on brewing courses and workers in research and academic institutions. Definitive reference work and practical guide for the industry. Highly commercially relevant yet academically rigorous. Authors from industry leading brewers.
