Industry Sponsored Research on Brewing, 1970 By W.D. McFarlane, PhD. This item is not currently in stock. » Notify me when this item is available... Enter your email address below, and we'll notify you as soon as this item becomes available. [read more] Your email: ... See shipping rates for this item ... Email a friend about this item ... Link to this page

More Information...

Publisher: Brewing Industries Research Institute, Chicago, 1972.
Hard Cover, 90 pages, .
Item #1952

Here is a book issued in 1970 by the Brewing Industries Research Institute of Chicago. The Institute was a joint venture of many different brewing industry organizations, such as the Master Brewers Association and the U.S. Brewers Association. The hard cover book is a detailed plan of research concerning four major aspects of beer: 1) Oxidation of Beer Over Time, 2) Evaluation of Beer Flavor, 3) The Physiology and Biochemistry of the Yeast Cell Under Fermentative Conditions, and 4) High Molecular Components of Beer. Though this publication is referred to by its author (W.D. McFarlane, Scientific Director of the Institute) as being merely a research proposal, the great amount of detail included and the numerous sources cited make the book somewhat of a thumbnail reference book on each of these topics.

CONDITION: Excellent. Cover is pristine. Small ink inscription on the first blank page. Otherwise, inside is extremely clean. Binding strong and tight.