Brewing 2nd Edition by Michael J. Lewis and Tom W. Young focuses on the rules and practices most central to an understanding of the brewing process, including preparation of malt, hops, and yeast; the fermentation process; microbiology and contaminants; and finishing, packaging, and flavor.
There are numerous home brewing books out there together with any variety of basic how-to-brew titles and a smaller variety of more advanced guides. These vary in high quality from the outstanding to whole rubbish. There are additionally a stunning variety of skilled brewing text books. Most of these are of restricted use to home brewers or microbrewers because they take care of fashionable industrial brewing using techniques and methods out of our value or technological range. A smaller quantity do have helpful information, a minimum of in part.
“Brewing” doesn't match into any of these groups. Michael Lewis is based in California and Tom Young in Birmingham, UK. Lewis gained his PhD Birmingham College within the UK, however. The book seems to be aimed at small scale business brewers and has a distinctly British attitude to brewing, and that is strengthened by way of litres, celsius and kilograms alone in the body of the text. This can be a pretty unusual combination and makes it a useful book in itself.
All the standard phases are covered from a scientific standpoint although at the same time the focus is on small-scale, low know-how brewing. For example the chapter on Mashing Expertise devotes most of its description of the mashing process to simple infusion mashing although temperature-controlled mashing, decoction mashing, double mashing, lauters and mash filters are covered. The authors make the point that “infusion mashing is especially engaging in small breweries as the vessels are easy and low cost, and easily scaled to their low output.”
The text gives extra emphasis to engineering and technological facets, with the three new chapters on water, engineering and analysis. It is basic text for traditional college, quick, and extension programs in brewing science, and a basic reference for anybody in the brewing industry.
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