This book offers an overview of brewing technology, brewing materials and its processing, chemistry and biology of brewing, along with the various components of beer, alcohol and methods for measurement. This book further sheds light on the advances in vinegar production and the challenges in brewing industry
Chapter 1 Overview of Brewing Technology
Chapter 2 Brewing Materials and Its Processing
Chapter 3 Chemistry and Biology of Brewing
Chapter 4 Alcohol and Its Measurement
Chapter 5 Flavorsome Components of Beer
Chapter 6 Quality Management: Vital Planning for Breweries .
Chapter 7 Advances in Vinegar Production
Chapter 8 Challenges in Brewing Industry
Jennifer is a Tourism and Hospitality Management Specialist with more than 15 years of experience in the industry, giving academic training to University Students and Local Communities about Tourism, Hospitality and Events Management with Eviatour C.A.. She holds a BA in Tourism Business Management and a Postgraduate Diploma in Hospitality Management awarded from the University of Birmingham UK.
