25 May 2022
Traité de brasserie, written by Sonia Collin
The Departement of Brewing and Food Science is publishing a new book on Beer and Brewing in 2 volumes.
Brewing is one of the most developed food industries and has long been the subject of extensive scientific research. The only reference on the subject was the Brewing Course published by Jean De Clerk in 1948.
Brewing is one of the most developed food industries and has long been the subject of extensive scientific research. The only reference on the subject was the Brewing Course published by Jean De Clerk in 1948.
Sixty years later, the two volumes of the Traité de brasserie, present, from malting to bottling, all the current scientific knowledge on the biological and biochemical mechanisms that take place during each stage of the brewing process.
This book will be only in french. Discover more
This book will be only in french. Discover more
