Handbook of Brewing, Third Edition

Graham G. Stewart, Inge Russell, Anne Anstruther

October 19, 2017 by CRC Press
Reference - 777 Pages - 202 B/W Illustrations
ISBN 9781498751919 - CAT# K27278
Series: Food Science and Technology

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  • Lean manufacturing, including high gravity brewing
  • Cleaning in place expanded
  • Brewery health and safety
  • Craft brewing updated
  • Product integrity
  • Environmental aspects and waste disposal
  • Developments in the marketing of beer
  • Sensory evaluation of beer
  • Making spirits in a brewery (reflecting the trend for a craft brewery and a craft distillery to be located on the same site).


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.


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