Writing a Handbook of Brewing is a challenge! It not only serves as a textbook for students but also as an adviser to the brewmaster and his/her staff. On the one side, it introduces the basics—such as the biochemistry and microbiology of brewing processes—and on the other side, it deals with the necessities associated with a brewery, which are steadily increasing due to legislation, energy priorities, environmental issues, and the pressure to reduce costs.
For this third and extended edition, Graham Stewart, Inge Russell, and Anne Anstruther have assembled many experts in the brewing field, all well-known and respected names. Indeed, some have been conducting research for more than 40 years! The treatment of “brewing” itself ranges from the history of brewing to raw materials to beer styles. “Lean manufacturing,” including “high gravity brewing,” is written by Graham himself, who is one of its promoters, supported by an overview of yeast and fermentation. In addition, craft brewing, product integrity, sensory evaluation, and health and safety are all considered.
There are also other subjects in this book that are not directly about brewing, such as energy management, fuel economy, and electric power, as well as relevant aspects of a brewery’s environment. The handling of by-products, wastes, effluents, and noise abatement—all demand much of a brewmaster’s attention and time these days.
This book teaches and advises us. It focuses on beer production and quality and, at the same time, the different ancillary activities that are necessary to operate a brewery successfully—currently and in the future.
I wish the third edition of the Handbook of Brewing every success, as well as all those operating breweries for production of our beloved beverage—beer!
Ludwig Narziss
Weihenstephan, Munich, Bavaria