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Die Bierbrauerei: Band 2: Die Technologie Der Würzebereitung

Die Bierbrauerei: Band 2: Die Technologie Der Würzebereitung

          
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About the Book

Dieses Handbuch kombiniert das gesamte Wissen, das f?r erfolgreiches Bierbrauen ben?tigt wird: von der Auswahl der Rohstoffe bis zur g?rf?higen W?rze. Zahlreiche Tabellen und Abbildungen, die die technischen Details veranschaulichen, machen dieses Buch zum ultimativen Nachschlagewerk. Der Handbuch-Klassiker der beiden ber?hmten Bierbrauer Ludwig Narziss und Werner Back liegt endlich ?berarbeitet und erg?nzt als Neuauflage vor.
About the Author: Ludwig Narziss (Jahrgang 1925) studierte nach Praxisjahren an der damaligen Fakult't f?r Brauwesen der Technischen Hochschule (heute TU) M?nchen, war als wissenschaftlicher Mitarbeiter und Betriebsberater an den Instituten der LGA N?rnberg und der Staatlichen Pr?fanstalt Weihenstephan besch?ftigt und promovierte 1956 zum Dr. Agr. 1958-1964 war er erster Braumeister der L?wenbr?u AG M?nchen und wurde 1964 auf den Lehrstuhl f?r Technologie der Brauerei I in Weihenstephan berufen. Zu der Lehr- und Forschungst?tigkeit in einem breiten Spektrum von den Rohstoffen ?ber die einzelnen Verfahrensschritte der M?lzerei und Brauerei bis zu den Eigenschaften des Bieres kamen T?tigkeiten in Universit?ts-Institutionen sowie zahlreichen in- und ausl?ndischen Fachgremien. Neben drei, in jeweils mehreren Auflagen erschienenen Standardwerken ?ber M?lzerei- und Brauereitechnologie, Mitarbeit an Enzyklop?dien sowie ?ber 600 Ver?ffentlichungen als Auto und Co-Autor. Diese letzten T?tigkeiten fanden, ebenso wie Beratungen, auch nach der Emeritierung 1992 ihre Fortsetzung.

Werner Back (Jahrgang 1942) schloss 1969 sein Studium an der damaligen Fakult't f?r Brauwesen und Lebensmitteltechnologie in Weihenstephan ab. Von 1970-1976 war er wissenschaftlicher Assistent am Institut f?r Technische Mikrobiologie und Technologie der Brauerei II und promovierte 1974. 1980 habilitierte er auf dem Gebiet der Getr?nkemikrobiologie an der TU M?nchen . 1976 ?bernahm er in der Firma D?hler GmbH Darmstadt die Abteilung Mikrobiologie und Qualit?tssicherung, von 1983-1988 war er Mitglied der Gesch?ftsleitung. Seit 1985 ist er ?ffentlich bestellter und vereidigter Sachverst?ndiger f?r Brauerei und Getr?nketechnologie und Getr?nkemikrobiologie der IHK M?nchen und Oberbayern. Am 1.2.1988 wurde er als Universit?tsprofessor an die TU M?nchen-Weihenstephan, Institut f?r Technologie der Brauerei I, Abteilung Getr?nketechnologie berufen. 1992 ?bernahm er als Nachfolger von Prof. Dr. Ludwig Narziss den Lehrstuhl f?r Technologie der Brauerei I von dem er 2009 emeritierte. In dieser Zeit verfasste er die Standardwerke: "Atlas und Handbuch der Getr?nkebiologie" in zwei B?nden und einer englischsprachigen Ausgabe, sowie die Monographien "Ausgew?hlte Kapitel der Brauereitechnologie" und "Mikrobiologie der Lebensmittel, Getr?nke". Au?erdem ist er Co-Autor in acht weiteren Fachb?chern.


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Product Details
  • ISBN-13: 9783527628636
  • Publisher: Wiley
  • Publisher Imprint: Wiley-Vch
  • Height: 240 mm
  • No of Pages: 820
  • Spine Width: 170 mm
  • Width: 46 mm
  • ISBN-10: 3527628630
  • Publisher Date: 27 Oct 2009
  • Binding: Online resource
  • Language: German
  • Returnable: Y
  • Weight: 1671 gr


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