Brewing Authors: M. J. Lewis (Department of Food Science and Technology, University of California, Davis, USA) and T. W. Young (School of Biochemistry, University of Birmingham, UK) A book designed for those working in the brewing, malting and allied industries who have little or no formal training in brewing science. While assuming some elementary knowledge of chemistry and biology, the book presents the essentials of brewing science and its relationship with the brewer. Paperback, 272 pages, 1995. £30. Temporarily unavailable - Second Edition available August 2001