Brewing / by Hornsey, Ian S. (Ian Spencer)

Subjects: “…Brewing…”

Handbook of brewing / by Priest, Fergus G., Stewart, Graham G.

Subjects: “…Brewing…”

Voodoo brew. by Wong, Yu Lian.

“…This report encompasses the development process of the 3D animated short film, Voodoo Brew. Each stage of the production will be explained in detail together with its difficulties and lessons learnt. …”
Get full text

Editorial to Special Issue—Food Brewing Technology and Brewing Microorganisms by Yanru Chen, Guiming Fu, Jinjing Wang, Wenqin Cai

“…Food brewing technology is an important technology in the modern worldwide food industry, which uses the specific traits of microorganisms to produce food by traditional or modern engineering techniques [...]…”
Get full text

Effects of grind size, temperature, and brewing ratio on immersion cold brewed and French press hot brewed coffees by Xiuju Wang, Loong-Tak Lim

Subjects: “…Brewing kinetics…”
Get full text

Research Progress on Effect of Brewing Methods on Brewing Quality of Rice Paste by FU Bao-shang, HU Xue-wei, QI Li-bo, JIANG Peng-fei, SHANG Shan

Subjects: Get full text

Brewing : new technologies / by Bamforth, C. W.

Subjects: “…Brewing…”

Brewing : science and practice / by Briggs, D. E. (Dennis Edward)

Subjects: “…Brewing…”

Yeast Hybrids in Brewing by Matthew J. Winans

“…Microbiology has long been a keystone in fermentation, and innovative yeast molecular biotechnology continues to represent a fruitful frontier in brewing science. Consequently, modern understanding of brewer’s yeast has undergone significant refinement over the last few decades. …”
Get full text

The brewing indutry in Spain. by Francisco Feo Parrondo

Get full text

Brewing yeast fermentation performance / by Smart, Katherine

Energy-Saving in Brew-Rectification by N. I. Ulyanau, I. F. Kuzmitskii

“…The basic channels controlling brew-rectification process are described in the paper.The paper also considers problems pertaining to synthesis of an adaptive system that controls non-stationary objects with delay. …”
Get full text

Handbook of brewing : processes, technology, markets / by Esslinger, Hans Michael

Subjects: “…Brewing…”

Essays in Brewing Science / [electronic resource] by 247123 Lewis, Michael J., Bamforth, Charles W., 1952-, SpringerLink (Online service)

Get full text

Where Were the Viking Brew Houses? by Graham Dineley, Merryn Dineley

Subjects: Get full text

Gluten-Free Brewing: Issues and Perspectives by Nazarena Cela, Nicola Condelli, Marisa C. Caruso, Giuseppe Perretti, Maria Di Cairano, Roberta Tolve, Fernanda Galgano

Subjects: Get full text

The use of dry hopping technique in brewing by Zh. A. Abdushukurov, A. K. Kekibaeva

“…Beer prepared using this technology is characterized by a rich aroma of hops, which is not present in traditional brewing technology. Based on the production tasting quality assessment, sensory profiles and physico-chemical parameters of drinks with different concentrations of Goldings hops were determined, in particular, the content of the extract, pH, the content of bitter substances, color, diacetyl content, alcohol content, the degree of fermentation, and according to the results of the profilogram analysis, the optimal dose of hops administration was 29 g/dal.…”
Get full text

LABOUR PROTECTION AND SAFETY IN THE BREWING INDUSTRY by Irina Melnik

“…The article describes the quantification of the level of safety in the brewing industry, which allows determining the contribution of each employee to ensure healthy and safe working conditions. …”
Get full text

Use of Unmalted and Malted Buckwheat in Brewing by Marius Eduard Ciocan, Rozália Veronika Salamon, Ágota Ambrus, Georgiana Gabriela Codină, Ancuța Chetrariu, Adriana Dabija

Subjects: Get full text

Physiological state of reused brewing yeast by Edyta Kordialik-Bogacka, Anna Diowksz

“…In brewing, yeast may be reused many times. A number of yeast repitchings differs significantly among the breweries. …”
Get full text