Production technology of malt, beer, and spirits. Educational manual

The textbook covers the theoretical and practical foundations of malt, beer, and alcohol production. It provides a description of the raw materials used in the brewing and distilling industries. The discussion of production technological processes is accompanied by an explanation of the biochemical changes that occur in the products. The quality of malt, beer, and alcohol is considered in accordance with the requirements of current regulatory documents.
The textbook includes a laboratory workshop that outlines methods for evaluating raw materials for brewing: determining grain size, content of weed and grain impurities, grain moisture, germination ability, huskiness, titratable acidity of grain, protein and starch content in grain, etc.
The manual is intended for students of universities in the field of "Technology of production and processing of agricultural products".