Ludwig Narziß & Werner Back 
Applied Malting and Brewing Science [PDF ebook] 
A Weihenstephan Compendium

Written by the well-known Ludwig Narziss and his team, this one-stop reference covers all essential aspects of malting and brewing technology, making it an indispensable guide for students and brewing professionals!

Table of Content

Foreword
Preface
1. The Technology of Malting
2. The Technology of Wort Production
3. The Technology of Fermentation
4. Beer Filtration
5. Packaging Beer
6. Beer Losses
7. The Finished Beer
8. Top Fermentation
9. High Gravity Brewing

About the author

Ludwig Narziß was Professor at the Chair for Brewing Technology I at the TU Munich, Freising-Weihenstephan, Germany, until his retirement in 1992. He is renowned as having been one of the world’s leading experts in malting and brewing science. He published frequently on a broad range of topics over many years and remained active in the industry until his passing in December of 2022.

Werner Back succeeded Ludwig Narziss as Professor of Brewing Technology I at the TU Munich, Freising-Weihenstephan, Germany. He is likewise a well-respected and widely published author on malting and brewing science and technology.

Martina Gastl is Professor for Brewing Technology and Director of the Research Center Weihenstephan for Brewing and Food Quality, TU Munich, Freising-Weihenstephan, Germany.

Martin Zarnkow leads the R&D department at the Research Center Weihenstephan for Brewing and Food Quality, TU Munich, Freising-Weihenstephan, Germany.