Applied Malting and Brewing Science: English version out now

Great contribution | Not many brewers have made such a great contribution to the science and practice of malting and brewing as Professor Ludwig Narziß. Now his fundamental reference book “Abriss der Bierbrauerei” has finally been published in English.

Professor Narziß trained generations of brewers in Weihenstephan. With his passion for teaching and science, he advanced technology without compromising traditional values. Every German master brewer owns (or at least, should own) a copy of his “Abriss der Bierbrauerei”. Up to now, this absolute gem had only been available in German. But thankfully, Daniel Carey of the New Glarus Brewing Company, Wisconsin, initiated and financed a project to translate this standard work into English.

Professor Ludwig Narziß, who passed away in November 2022, worked intensively with BRAUWELT International translators Nancy and Christopher McGreger until shortly before his death and took the time to work intensively on all the texts in order to maintain the quality of the original work.

Now available in English for the first time, Professor Narziß’ comprehensive technological and practical understanding will also be made accessible to generations of English-speaking brewers and maltsters.

“Applied Malting and Brewing Science” is a reference book for those interested in the many facets of malt and beer production, including all of the most recent innovations in equipment and process technology. It features

• comprehensive treatment of topics covering raw materials, malt and wort production, fermentation, packaging and much more;
• a team of authors with decades of experience in the fields of malting and brewing science, both in academia and in their application in the industry;
• a design which facilitates reading, both as a student textbook and as a practical guide.

The book is available from https://www.carllibri.com.