For centuries, beer has been a favourite drink throughout the world. The art of brewing has more recently evolved into the science it is today as a result of the increased knowledge of both the ingredients and the process. Considerations such as appearance, taste and the nutritional value of beer are important topics for consumers and brewing scientists alike. This book looks at the chemistry behind those aspects of beer that are of particular interest to beer drinkers, namely flavour and nutritional aspects, in combination with a discussion of maintenance of quality and safety, the areas more relevant to the brewing scientist. Beer: Quality, Safety and Nutritional Aspects brings the reader right up to date with current thinking, and will be valued by both interested consumers and those employed in industries related to the brewing industry.

"... a good reference book for anyone in the brewing industry or in brewing research and ... an interesting and informative read for chemists who have an interest in beer ..."

"... a well-presented, illustrated and informative little book which will be of interest to many interested in beer and the brewing industry ..."

"... interesting and well-written ..."

"... super little book ..."

"... it is certain to be placed in the 'food science' section of most university libraries and will no doubt be found on the shelves of many food and nutrition lecturers."

"... a nice book (with many structural formulae and reaction schemes) that renders the reader thirsty."

"... this is the best book of its type I have seen. It is up to date, adequately referenced and above all a readable account for those in the industry, those interested in food science and for the scientifically literate beer drinker. "