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For centuries, beer has been a favourite drink throughout the world. The art of brewing has more recently evolved into the science it is today as a result of the increased knowledge of both the ingredients and the process.Considerations such as appearance, taste and the nutritional value of beer are important topics for consumers and brewing scientists alike. This book looks at the chemistry behind those aspects of beer that are of particular interest to beer drinkers, namely flavour and nutritional aspects, in combination with a discussion of maintenance of quality and safety, the areas more

Beer. --- Brewing. --- Fermentation --- Beer --- Liquors --- Malt liquors --- Ale --- Brewing --- Bier --- 663.017 --- 663.4 --- 663.4 Beers. Brewing. Malting --- Beers. Brewing. Malting --- 663.017 Properties of beverages. Beverage quality --- Properties of beverages. Beverage quality --- Chemistry of natural organic substances --- Nutritionary hygiene. Diet --- Biotechnology