Beer Brewing Manual
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| Infos : | 304 pages |
Technology and Expertise
Written by trainers at The Brew Society who have drawn on their personal experience and that of others, this manual tackles the daily problems encountered by their brewing students. It develops the theoretical knowledge essential to making quality beer while providing operational answers that brewers encounter in their daily practice. It covers the entire beer making process, from the reception of raw materials to storage, brewing and fermentation. It also covers the issues involved in running a brewery such as supply, cleaning and sanitisation, R&D, maintenance, etc. Based on a rigorous scientific approach, it will provide professionals with simple yet deeply relevant solutions to improve their professional practice. It offers an overview of the science of brewing accessible to all brewers, be they students or professionals.
Resolutely operational, Pratique de la brasserie brings together the fundamentals necessary for any brewery, from techniques for creating a successful beer to the operational management of a brewery. Beginner or experienced, you will find all the techniques (and tips) essential to the success of your establishment:
– The essential theoretical and scientific foundations necessary for producing a quality beer.
– Concrete answers to the questions you will ask yourself on a daily basis: which raw materials to choose and how to use them? Which yeast should be favored to optimize fermentation?…
– A clear vision of the issues related to brewery management: compliance with hygiene and QHSE standards, organization of supply, equipment maintenance…
Readership: Beer brewing professionals and students.
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Corentin Bernard-Cuff
Corentin Bernard-Cuff is a trainer, brewer and distiller at BrewSociety. He worked at the De Sutter brewery (Eure) and studied all aspects of brewing for 8 years: from the soil to the glass, with a specialization in barrel aging and recipe creation. Having become a trainer at BrewSociety, he dedicates his work to sharing and popularizing his skills.