Brewing
List Price:
$39.00
- Availability: Confirm prior to ordering
- Branding: minimum 50 pieces (add’l costs below)
- Check Freight Rates (branded products only)
Branding Options (v), Availability & Lead Times
- 1-Color Imprint: $2.00 ea.
- Promo-Page Insert: $2.50 ea. (full-color printed, single-sided page)
- Belly-Band Wrap: $2.50 ea. (full-color printed)
- Set-Up Charge: $45 per decoration
- Availability: Product availability changes daily, so please confirm your quantity is available prior to placing an order.
- Branded Products: allow 10 business days from proof approval for production. Branding options may be limited or unavailable based on product design or cover artwork.
- Unbranded Products: allow 3-5 business days for shipping. All Unbranded items receive FREE ground shipping in the US. Inquire for international shipping.
- RETURNS/CANCELLATIONS: All orders, branded or unbranded, are NON-CANCELLABLE and NON-RETURNABLE once a purchase order has been received.
Product Details
Author:
Ian S Hornsey
Format:
Paperback
Pages:
332
Publisher:
RSC (July 5, 2013)
Language:
English
Audience:
College/higher education
ISBN-13:
9781849736022
ISBN-10:
1849736022
Weight:
19.68oz
Dimensions:
5.98" x 8.98" x 0.71"
File:
TWO RIVERS-PERSEUS-Metadata_Only_Perseus_Distribution_Customer_Group_Metadata_20260617163355-20260617.xml
Folder:
TWO RIVERS
List Price:
$39.00
Case Pack:
18
As low as:
$37.05
Publisher Identifier:
P-PER
Discount Code:
H
Country of Origin:
United Kingdom
Pub Discount:
35
Imprint:
Royal Society of Chemistry
Overview
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.
