Reviews

'Its 2,500 terms (an increase of 400 more than the first edition) define ingredients, equipment, processes, and characteristics of beer and of the brewer's science and art ... The appendixes address the practical needs of the book's implicit audience of professionals and serious home brewers.' Rettig on Reference 'Libraries with clients studying or practicing in the food, beverage, or hospitality areas will find this dictionary very helpful.' American Reference Books Annual