Basic Brewing Science Author: Dr Trevor Wainwright Written as a result of Dr Wainwright's involvement in training courses for South African Breweries, this book is intended to offer a grounding in brewing to people in the malting, brewing and related industries who have no relevant scientific training. With the help of numerous illustrations, it explains in simple language why and how particular raw materials and items of equipment are used.     It also serves as a useful reference book. Chapters include: beer and its history; basic science; yeast and other micro-organisms; barley and malt; adjuncts; water; unhopped wort preparation and hops and hop products. The book also covers the process of wort boiling, fermentation systems, yeast management, packaging and brewery hygiene.     It concludes with a chapter on brewing techniques for special beers including low alcohol products, ales and stouts, wheat beers and ice/dry beers. Paperback, 320 pages. 1998. �35. Click here to order this book.