The current and most up-to-date edition! The book - in brewers' circles well-known as just the "Kunze"- has accompanied countless brewers and maltsters on their way into and through the professional practice since its first edition in Meanwhile more than 30, German, about 13, English, Chinese, Russian and Spanish copies have been printed. It has also been translated into Polish, Serbian and Hungarian.
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More than The new up-to-date edition contains pages and images. The author: Wolfgang Kunze, born in , Beer engineer in Berlin University, is a qualified beer producer. He has beeen teaching and headmastering the Brewing School of Dresden for 38 years, introducing generations of brewers to the art of beer production.
Since his global knowledge and his teaching experience are clearly expressed in the reference point for all brewers, "Technology Brewing and Malting ". Qty: Add to Cart. Shipment is supplied by couriers BRT S. Guarda anche Book "Comment faire de la bonne Add to Cart. Book "Brew your own real ale at Book "La tua birra fatta in Book "Designing great beers". Book "Il manuale del birraio Book "Wild brews". Book "Progettare grandi birre". Book "La birra fatta in casa" Book "Degustare le Birre".
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Wolfgang Kunze Technology Brewing and Malting
Book "Technology brew" Kunze
Meanwhile, a total of more than 62, copies of this unique reference book have been published in seven languages, with around 34, copies in German, 17, in English, 6, in Chinese, 3, in Russian, and 1, in Spanish as well as translations into Polish, Serbian, and Hungarian. The 6th English edition is an entirely new translation based on the revised 11th German edition from It contains didactically clear, graphic, and current descriptions of all essential malt and beer production aspects, from the raw materials to malt and beer production to filling and packaging. The book addresses professional brewer in all sizes, from ambitious homebrewer, craft brewer, micro brewer, pub brewer up to industrial brewer. He was a teacher and head of the Dresden Brewing School and introduced generations of brewers and maltsters to the art of beer brewing for 38 years.
Wolfgang Kunze Technology Brewing And Malting