Technology of Brewing. Textbook for Vocational Education

The textbook examines the raw materials for the production of beer, the processes of the preparation of wort, fermentation of the wort and the ripening of beer. Technological operations and equipment used are described in detail. Much attention is paid to the mechanization and automation of the processes of the production of barley malt and brewing production - from the processes of preparing the jam to filtered beer.
The textbook is intended for the use of technical schools and colleges in the educational process, studying in the specialty "Technology of Brodyan Products and winemaking", students of the institutions of the system of additional professional education, as well as for specialists