Dennis E. Briggs, Chris A. Boulton, Peter A. Brookes and Roger Stevens, "Brewing Science and Practice"
Woodhead Publishing | ISBN: 0-8493-2547-1 | 862 Pages | PDF | 8.5 Mb
The two volumes of the second edition of Malting and Brewing Science I, Malt and Sweet Wort and II, Hopped Wort and Beer, by James S. Hough, Dennis E. Briggs, Roger Stevens and Tom W. Young, appeared in 1981 and 1982. This book provided the framework for the M.Sc. in Malting and Brewing Science, the course that was offered by the British School of Malting and Brewing in the University of Birmingham(UK). It also provided the backbone of many other courses. After more than 20 years the demand for these volumes has continued, although they are increasingly out of date. Malts and Malting, by Dennis E. Briggs, appeared in 1998, and Brewing Yeast and Fermentation, by Chris Boulton and David Quain, became available in 2001. These books cover their named topics in depth. However, the need for an up-to-date, integrated textbook on brewing, comparable in scope and depth of coverage to Malting and Brewing Science, remained.