Dennis Briggs was formerly Senior Lecturer in the British School of Malting and Brewing in the University of Birmingham. With Jim (J.S.) Hough and Roger Stevens, he wrote Malting and brewing science (1971; and a second edition with Tom (T.W.) Young in 1980/1981). Other publications include Barley (1978) and Malts and malting (1998). Chris Boulton is currently at the Coors Brewers Technical Centre at Burton-on-Trent. He is the co-author, with David Quain, of Brewing yeast and fermentation (2001). Peter Brooke spent over 30 years with Allied Breweries and Carlsberg Tetley, including 6 years as Director of Tetley’s Leeds Brewery. He was also President of the Institute of Brewing from 1997 to 1999. Roger Steven was formerly Senior Lecturer in Pharmaceutical Chemistry at Sunderland Polytechnic. As well as being a co-author of Malting and brewing science, he has edited the Institute of Brewing’s monograph on Hops and the Flavour and fragrance journal.

• An outline of brewing; Malts, adjuncts and enzymes, Water, effluents and wastes; Biochemistry of mashing; Grist preparation; Mashing and wort separation; Hops and hop products; Chemistry of hops; Chemistry of the hop boil; Technologies of wort boiling: clarification, cooling and aeration; Biology of yeasts; Metabolism of wort by yeast: Brewery fermentation; Growth of yeasts; Fermentation technologies, Beer treatments; Opaque beers; Microbial contaminants in breweries and dispense systems; Brewhouses; Chemical and physical properties of finished beers; Beer flavours and qualities; Packaging; Storage and distribution.

"…its presence could also be justified in any brewing room. There is an excellent overview of all types of packaging, accompanied by some superbly clear diagrams." --The Brewer and Distiller"…a comprehensive guide, and is, therefore, warmly recommended as a standard work for the brewing industry. …provides a comprehensive and authorative guide to nearly all aspects of the subject." --Advances in Food Sciences"It will surely find a place in every brewery and academic establishment trying to teach the art and science. …excellent value for money." --Food Science and Technology