＜新刊紹介＞ビール醸造学の最新知識が詰まった事典 Encyclopaedia of Brewing

Encyclopaedia of Brewing
　Christopher M. Boulton (Editor)
　ISBN: 978-1-4051-6744-4
　ハードカバー・720 pages
　2013年6月刊行
　US$ 249.95
（上の書名または右の表紙画像からのリンク先ページで、詳細情報をご覧いただけます）

今日のような猛暑の日には、表紙を見るだけで目の毒に思えるこの新刊は、各項目に最新の知識とデータを盛り込んだ、ビール醸造学で唯一の大規模な専門事典です。

原料から製品になるまでの各工程の解説をはじめ、品質・衛生管理、醸造過程の生化学・微生物学・遺伝学的側面、ビールの香りの化学など、ビールの生産工程に関わる科学・技術的知識を網羅しています。ビール醸造の歴史や各国・地域による違いにも目配りがなされています。

ビールの製造・研究に関わる方が疑問を解決したいとき、まず最初に参照していただきたい信頼性の高い事典です。

　本書が扱う主題　

Beer types.
Description of beverages related to beer.
Terms used in the brewing process from raw materials through to packaging.
Descriptions of the terms used in the biochemistry, microbiology and genetics which underpin brewing.
Laboratory methods used for the analysis of beer and raw materials, equipment used, and interpretation of outputs.
Quality assurance / control systems and standards.
Hygiene and cleaning processes.
Small and large-pack packaging.
Engineering terms in malting, brewing, packaging and dispense.
Above and below the bar beer dispense, including glassware.
Beer flavour chemistry.
Historical terms.
Legislation relevant to brewing.
International perspective - cross-referencing of common terms used by brewers worldwide.

Appendices （附録）

Scientific units used in brewing and their interconversion.
Measures of capacity.
Taxonomy of brewing yeasts.
Worked examples of common brewery calculations.
Relationship between product temperature and pasteurization units.
Relationship between density of ethanol/water mixtures by volume and by mass.
Solubility of pure gases in water and beer.
Relationship between CO2 solubility by weight and by volume.
Relationship between specific gravity and concentration of commonly used sugars.
Other sources of information including relevant internet sites.
Yeast culture collections.
Names an addresses of trade organisations relevant to beer and brewing.
Sources of training, examinations relevant to brewing