This title has been written for those involved in the malting, brewing, and allied industries who have little or no formal training in brewing science. While some elementary knowledge of chemistry and biology is necessary, the book clearly presents the essentials of brewing science and its relationship to brewing technology. The text focuses on the principles 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 flavour. This second edition gives more emphasis to engineering and technological aspects, with the three new chapters on water, engineering and analysis. This work is both a basic text for traditional college, short, and extension courses in brewing science, and a reference for anyone in the brewing industry.