LEADER 01348oam 2200469zu 450 001 9910130732203321 005 20241212220416.0 010 $a9781467300209 010 $a1467300209 035 $a(CKB)3420000000000349 035 $a(SSID)ssj0000669173 035 $a(PQKBManifestationID)12310511 035 $a(PQKBTitleCode)TC0000669173 035 $a(PQKBWorkID)10721091 035 $a(PQKB)10153635 035 $a(NjHacI)993420000000000349 035 $a(EXLCZ)993420000000000349 100 $a20160829d2011 uy 101 0 $aeng 135 $aur||||||||||| 181 $ctxt 182 $cc 183 $acr 200 10$a2011 IEEE Colloquium on Humanities, Science and Engineering 210 31$a[Place of publication not identified]$cIEEE$d2011 215 $a1 online resource 300 $aBibliographic Level Mode of Issuance: Monograph 311 08$a9781467300216 311 08$a1467300217 606 $aTechnology$vCongresses 606 $aEngineering$vCongresses 606 $aSocial sciences$vCongresses 615 0$aTechnology 615 0$aEngineering 615 0$aSocial sciences 676 $a605 702 $aIEEE Staff 801 0$bPQKB 906 $aPROCEEDING 912 $a9910130732203321 996 $a2011 IEEE Colloquium on Humanities, Science and Engineering$92525472 997 $aUNINA LEADER 03481nam 22005653 450 001 9910985679403321 005 20230211060808.0 010 $a9782874965005 010 $a2874965006 035 $a(MiAaPQ)EBC30373714 035 $a(Au-PeEL)EBL30373714 035 $a(CKB)26105404300041 035 $a(FR-PaCSA)88950262 035 $a(FRCYB88950262)88950262 035 $a(Exl-AI)30373714 035 $a(OCoLC)1370498556 035 $a(EXLCZ)9926105404300041 100 $a20241012d2023 u| | 101 0 $afre 135 $aurcnu|||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aTechnologie Brassicole 205 $a1st ed. 210 1$aNamur :$cEdipro,$d2023. 210 4$d©2023. 215 $a1 online resource (200 pages) 311 08$a9782874964749 311 08$a2874964743 327 $aPREFACE -- REMERCIEMENTS -- AVANT-PROPOS -- INTRODUCTION -- Définition légale de la bière -- Historique de la bière -- Les premières origines de la bière -- L?égypte -- L?arrivée de la bière en occident -- Le gruit : l?essence aphrodisiaque principale de la bière -- Les vikings -- Le déclin du gruit et l?avènement du houblon en brasserie -- La disette, la loi de la pureté et l?abandon du gruit -- Pasteur et la mise en évidence des micro-organismes -- Actuellement -- Définition d?une micro-brasserie -- Patrimoine culturel immatériel de l?humanité -- Les matières premières -- Eau -- Approche historique et aspect légal -- Composition -- Malt -- Orge -- Anatomie du grain -- Germination naturelle du grain -- Maltage de l?orge -- Coloration EBC -- Buts du maltage -- Grains crus et sucres -- Grains crus$7Generated by AI. 330 $aThis book is a comprehensive guide to the art and science of beer brewing, focusing on the historical and technical aspects of the craft. It covers the legal definition of beer, its historical origins, and the evolution of brewing techniques, from ancient Egypt to modern times. The book delves into the ingredients essential for brewing, such as water, malt, hops, and yeast, and discusses their chemical and biochemical properties. It also addresses the brewing process, including mashing, fermentation, and filtration, and explores different beer styles such as ales, lagers, and specialty Belgian beers. Aimed at students and professionals in the brewing industry, the book serves as both an educational resource and a practical guide, emphasizing the cultural significance and technical expertise involved in Belgian brewing traditions.$7Generated by AI. 606 $aSCIENCE / General$2bisacsh 606 $aSCIENCE / Chemistry / General$2bisacsh 606 $aSCIENCE / Chemistry / Industrial & Technical$2bisacsh 606 $aSCIENCE / Life Sciences / Biochemistry$2bisacsh 606 $aSCIENCE / Physics / General$2bisacsh 615 7$aSCIENCE / General 615 7$aSCIENCE / Chemistry / General 615 7$aSCIENCE / Chemistry / Industrial & Technical 615 7$aSCIENCE / Life Sciences / Biochemistry 615 7$aSCIENCE / Physics / General 700 $aImbreckx$b Nicolas$01792926 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910985679403321 996 $aTechnologie Brassicole$94332076 997 $aUNINA