{"title":"Textbooks (German)","description":"\u003cp\u003eOur textbooks in German\u003c\/p\u003e","products":[{"product_id":"die-hefe-in-der-brauerei","title":"Die Hefe in der Brauerei","description":"\u003ch3\u003eAbout the book\u003c\/h3\u003e\n\u003cp\u003eThe brewer's yeast Saccharomyces cerevisiae var. is the most important microorganism for beer production. Along with the raw materials malt, hops, and water, the properties of the yeast play a decisive role in determining the quality of the beer and the productivity of the fermentation and maturation processes used. The task of yeast management in the brewery is to provide the required quantity and quality of pitching yeast at the optimal time. In addition, the selection and maintenance of the yeast strain and its propagation, the planning and operation of the yeast propagation system, and the utilization of excess yeast and the resulting residual beer are among the daily challenges of brewing practice.\u003c\/p\u003e\n\u003ch3\u003esubjects\u003c\/h3\u003e\n\u003cp\u003eThis document provides information on the following key topics:\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eNotes on yeast systematics\u003c\/li\u003e\n\u003cli\u003eRequirements for pitching yeast in the brewery and the need to regenerate the yeast sediment\u003c\/li\u003e\n\u003cli\u003eComposition of yeast\u003c\/li\u003e\n\u003cli\u003eYeast properties (density, size, rheological parameters, thermophysical parameters, osmotic pressure, surface charge)\u003c\/li\u003e\n\u003cli\u003eStructure and functions of the yeast cell\u003c\/li\u003e\n\u003cli\u003eYeast proliferation and its kinetics\u003c\/li\u003e\n\u003cli\u003eMetabolic processes and regulatory mechanisms\u003c\/li\u003e\n\u003cli\u003eNutrient requirements of yeast\u003c\/li\u003e\n\u003cli\u003eOxygen requirement of yeast\u003c\/li\u003e\n\u003cli\u003eMachines, apparatus and equipment for yeast propagation\u003c\/li\u003e\n\u003cli\u003eInstructions for the design and operation of propagation systems\u003c\/li\u003e\n\u003cli\u003eYeast management in the brewery\u003c\/li\u003e\n\u003cli\u003eYeast beer production and utilization options for yeast beer and surplus yeast\u003c\/li\u003e\n\u003c\/ul\u003e\nThe authors' goal is to provide factual information on yeast management and yeast propagation and to contribute to a realistic assessment of the feasible subprocesses. Particular attention is paid to the process engineering fundamentals. A historical review of the breeding of pure brewer's yeasts rounds out this book.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThis 4th German edition has been updated and supplemented in some chapters.","brand":"Deutsche Titel","offers":[{"title":"Default Title","offer_id":42551280468202,"sku":"978-3-921690-93-2","price":79.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0630\/6113\/1498\/products\/Hefe_Brauerei_2048.jpg?v=1649148853"},{"product_id":"garung-und-reifung-des-bieres","title":"Gärung und Reifung des Bieres","description":"\u003ch3\u003eAbout the book\u003c\/h3\u003e\n\u003cp\u003eThe fermentation and maturation of beer are the focus of this textbook. The authors have compiled a comprehensive, up-to-date overview of the process and equipment technology involved in these stages of the process, which can also be used in vocational and university education.\u003c\/p\u003e\n\u003ch3\u003esubjects\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eIntroduction, position and importance of fermentation and maturation of beer in the process of beer production, terms, influencing factors\u003c\/li\u003e\n\u003cli\u003eBrewer's yeasts\u003c\/li\u003e\n\u003cli\u003eTransformations and changes during fermentation and maturation of beer\u003c\/li\u003e\n\u003cli\u003eBy-products of fermentation and maturation and their importance for beer quality\u003c\/li\u003e\n\u003cli\u003eImportant technological and technical factors influencing fermentation and maturation\u003c\/li\u003e\n\u003cli\u003eClassical methods of fermentation and maturation\u003c\/li\u003e\n\u003cli\u003eShortened fermentation and maturation processes in classic vessel systems\u003c\/li\u003e\n\u003cli\u003eOptimization of discontinuous fermentation through the use of cylindroconical tanks (CCT)\u003c\/li\u003e\n\u003cli\u003eSemi-continuous fermentation and maturation processes\u003c\/li\u003e\n\u003cli\u003eContinuous processes for fermentation and maturation of beer\u003c\/li\u003e\n\u003cli\u003eTop-fermented beers and special features of top fermentation\u003c\/li\u003e\n\u003cli\u003eSpecial beers and their peculiarities in fermentation and maturation\u003c\/li\u003e\n\u003cli\u003eHigh-gravity brewing: fermentation of higher concentrated worts\u003c\/li\u003e\n\u003cli\u003eTechnological measures in the process of fermentation and maturation to ensure\u003c\/li\u003e\n\u003cli\u003ethe final product quality\u003c\/li\u003e\n\u003cli\u003eRequirements for the fully fermented, matured, clarified and pre-stabilized\u003c\/li\u003e\n\u003cli\u003eUnfiltrat\u003c\/li\u003e\n\u003cli\u003eWater degassing systems\u003c\/li\u003e\n\u003cli\u003eSeparation and separators\u003c\/li\u003e\n\u003cli\u003eCalculation of the volume and capacity of fermentation and maturation departments\u003c\/li\u003e\n\u003cli\u003eYeast beer production and utilization options for yeast beer and surplus yeast\u003c\/li\u003e\n\u003cli\u003eCleaning and disinfection in the fermentation and storage cellar\u003c\/li\u003e\n\u003cli\u003eInstructions for the design of systems and requirements for the systems\u003c\/li\u003e\n\u003cli\u003eInstructions for the use of pumps\u003c\/li\u003e\n\u003cli\u003eMaterials and surfaces\u003c\/li\u003e\n\u003cli\u003eCO2 recovery plants\u003c\/li\u003e\n\u003cli\u003eCompressed air supply\u003c\/li\u003e\n\u003cli\u003eOccupational health and safety, technical safety\u003c\/li\u003e\n\u003cli\u003eInformation on the sustainability of beer fermentation and maturation\u003c\/li\u003e\n\u003c\/ul\u003e\nThis 3rd German edition has been updated and supplemented in some chapters.","brand":"Deutsche Titel","offers":[{"title":"Default Title","offer_id":42551799972074,"sku":"978-3-921690-94-9","price":109.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0630\/6113\/1498\/products\/Gaerung_Reifung_Bier_2048.jpg?v=1649150112"},{"product_id":"die-berliner-weisse-ein-stuck-berliner-geschichte","title":"Die Berliner Weiße - Ein Stück Berliner Geschichte","description":"\u003ch3\u003eAbout the book\u003c\/h3\u003e\n\u003cp\u003eBerliner Weisse (Berliner Weisse) is a piece of Berlin history. The origins and characteristics of this Berlin beer, its production history, and the relationship of the Berlin bourgeoisie to this beer are closely linked to Berlin's development into a major and cosmopolitan city. The authors, all members of the non-profit Association for Brewery History Berlin (VfBB), aimed to clarify this connection for readers interested in Berlin's industrial history.\u003c\/p\u003e\n\u003cp\u003eThe authors worked in close cooperation with the Research and Teaching Institute for Brewing in Berlin (VLB), which itself, in its 135-year history, has contributed to the creation of crucial, primarily scientific, chapters on Berliner Weisse and has effectively implemented them in practice in its university brewery, which existed until 1981.\u003c\/p\u003e\n\u003ch3\u003eThe main points of the presentation are:\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eThe historical development of the Berliner Weissbier, placed in the context of Berlin beer history,\u003c\/li\u003e\n\u003cli\u003ethe characterization of Berliner Weissbier from an analytical, microbiological and sensory point of view as well as its nutritional potential for the present,\u003c\/li\u003e\n\u003cli\u003ethe technological development of Berliner Weissbier, also taking into account the development of brewing technology up to the present day,\u003c\/li\u003e\n\u003cli\u003ean overview of the locations and development of the former Berlin wheat beer breweries, their significance as an essential nucleus of Berlin’s industrial history,\u003c\/li\u003e\n\u003cli\u003ean overview of the current developments at Berliner Weisse.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe presentation is complemented by an extensive display of numerous promotional items and packaging (glasses, labels, posters, pictures, bottles, porcelain buttons) that document the former diversity of this product in Berlin over the past decades and centuries, as well as the consumer habits of Berliners in connection with Berliner Weisse, as well as stories and anecdotes from Berlin society in connection with this beer.\u003c\/p\u003e\n\u003cp\u003eThe text contains a glossary of the brewery terms used in the book and a comprehensive bibliography on Berliner Weissbier, which is intended to encourage interested readers to read more in depth.\u003c\/p\u003e\n\u003cp\u003eFor the second edition, the text has been critically reviewed, updated, and partially expanded. The accompanying CD-ROM contains numerous color illustrations.\u003c\/p\u003e","brand":"Deutsche Titel","offers":[{"title":"Default Title","offer_id":42558189011178,"sku":"978-3-921690-86-4","price":29.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0630\/6113\/1498\/products\/Berliner_Weisse_2048.jpg?v=1649148078"},{"product_id":"armaturen-rohrleitungen-pumpen-warmeubertrager-cip-anlagen-in-der-garungs-und-getrankeindustrie","title":"Armaturen, Rohrleitungen, Pumpen, Wärmeübertrager, CIP-Anlagen in der Gärungs- und Getränkeindustrie","description":"\u003cp\u003e\u003cspan style=\"color: #e03e2d;\"\u003e\u003cem\u003eAvailable in German only\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Deutsche Titel","offers":[{"title":"Default Title","offer_id":42561787658474,"sku":"978-3-921690-72-7","price":49.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0630\/6113\/1498\/products\/Armaturen_Rohre_Pumpen_2048.jpg?v=1649147242"},{"product_id":"kalteanlagen-in-der-brau-und-malzindustrie","title":"Kälteanlagen in der Brau- und Malzindustrie","description":"\u003cp\u003e\u003cspan style=\"color: #e03e2d;\"\u003e\u003cem\u003eAvailable in German only\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Deutsche Titel","offers":[{"title":"Default Title","offer_id":42561814135018,"sku":"978-3-921 690-79-6","price":40.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0630\/6113\/1498\/products\/Kaelteanlagen_Brauerei_2048.jpg?v=1649150610"},{"product_id":"kompendium-messtechnik","title":"Kompendium Messtechnik","description":"\u003ch3\u003eAbout the book\u003c\/h3\u003e\n\u003cp\u003eIn this \"Compendium of Measurement Technology,\" the author provides an overview of industrial measurement technology in the brewing, malting, and beverage industries. The focus is on specialized online measurement methods. Laboratory measurement technology is not covered, but overlaps are unavoidable. This publication is not intended to replace the extensive specialist literature on the subject of \"measurement technology,\" but rather to supplement and summarize it in a subject-specific manner.\u003c\/p\u003e\n\u003ch3\u003esubjects\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eTerms and fundamentals of measurement technology, physical-technical units relevant to the brewing, malting and beverage industries\u003c\/li\u003e\n\u003cli\u003eRequirements for online measurement technology in breweries and malthouses\u003c\/li\u003e\n\u003cli\u003eImportant online measurement variables in breweries and malthouses with their technical implementation, including volume flow, temperature, pressure, flow, level, conductivity, mass, density\u003c\/li\u003e\n\u003cli\u003eOptical measuring methods and sensors\u003c\/li\u003e\n\u003cli\u003eMeasurement parameters with particular relevance for beer and beverages: oxygen, CO2, pH, humidity, chlorine dioxide\/chlorite, peracetic acid, cell concentrations, original wort, ethanol, etc.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eA chapter on the use of correct designations and notations as well as an appendix on physical-technical measured quantities and their conversion complete the compendium.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe 2nd edition has been partially revised and updated.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e","brand":"Deutsche Titel","offers":[{"title":"Default Title","offer_id":42561838514410,"sku":"978-3-921690-92-5","price":49.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0630\/6113\/1498\/products\/Messtechnik_Brauerei_2048.jpg?v=1649150990"},{"product_id":"maschinen-apparate-und-anlagen-fur-die-garungs-und-getrankeindustrie-teil-1","title":"Maschinen, Apparate und Anlagen für die Gärungs- und Getränkeindustrie - Teil 1","description":"\u003ch3\u003eAbout the book\u003c\/h3\u003e\n\u003cp\u003eThe first part of the series \"Machinery, Apparatus, and Equipment in the Fermentation and Beverage Industry\" focuses on raw material processing. This second, revised edition focuses on bulk materials such as grain and malt. However, information on liquid products is also provided. Filter aids, sugar, hops, and hop products, which are traded and delivered as ballots and preferably as hop pellets or hop extract (cans, barrels), are not discussed. These are traditionally stored in refrigerated rooms, preferably near the brewing system.\u003c\/p\u003e\n\u003ch3\u003esubjects\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eto provide an overview of the available and used plant technology,\u003c\/li\u003e\n\u003cli\u003eto convey the state of the art and an assessment of the advanced state of the art and to show trends,\u003c\/li\u003e\n\u003cli\u003eto provide an introduction to the function, calculation and operating conditions of machines and equipment\u003c\/li\u003e\n\u003cli\u003eto create the conditions for the creative application and further development of machines, apparatus and plants, on the basis of which the brewery and malt technologist can communicate with designers and constructors of mechanical and plant engineering or can be constructively active himself and\u003c\/li\u003e\n\u003cli\u003eTo provide information on further sources of information.\u003c\/li\u003e\n\u003c\/ul\u003e\nIt goes without saying that this document cannot impart basic knowledge in the areas of machine elements, materials science, technical mechanics, plant planning, electrical and instrumentation and control technology, mechanical and thermal process engineering and brewery and malting technology, but rather requires it.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr\u003e","brand":"Deutsche Titel","offers":[{"title":"Default Title","offer_id":42561848869098,"sku":"978-3-921690-89-5","price":30.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0630\/6113\/1498\/products\/Rohstoffbehandlung_Brauerei_2048.jpg?v=1649151126"},{"product_id":"maschinen-apparate-und-anlagen-fur-die-garungs-und-getrankeindustrie-teil-2","title":"Maschinen, Apparate und Anlagen für die Gärungs- und Getränkeindustrie - Teil 2","description":"\u003ch3\u003eAbout the book\u003c\/h3\u003e\n\u003cp\u003eThe second part of the series \"Machines, Apparatus and Plants of the Fermentation and Beverage Industry\" focuses on malting technology.\u003c\/p\u003e\n\u003ch3\u003esubjects\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe aim of the book is\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eto provide an overview of the available and used plant technology for malt production,\u003c\/li\u003e\n\u003cli\u003eto provide an introduction to the function, calculation and operating conditions of machines and equipment,\u003c\/li\u003e\n\u003cli\u003ethe knowledge for the development of plant planning tasks, the formulation of tenders and the evaluation\u003c\/li\u003e\n\u003cli\u003eto convey offers,\u003c\/li\u003e\n\u003cli\u003eto create the conditions for the creative application and further development of the systems, on the basis of which the brewery and malthouse technologist can communicate with designers and constructors of mechanical and plant engineering or even constructively\u003c\/li\u003e\n\u003cli\u003ecan take action and\u003c\/li\u003e\n\u003cli\u003eTo provide information on further sources of information.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eTechnological questions of malt preparation are not the subject of these explanations.\u003c\/p\u003e\n\u003cp\u003eThis edition has been updated and partially supplemented compared to the 1st edition from 2001.\u003c\/p\u003e","brand":"Deutsche Titel","offers":[{"title":"Default Title","offer_id":42561856110826,"sku":"978-3-921690-84-0","price":40.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0630\/6113\/1498\/products\/Maelzereitechnik_2048.jpg?v=1649151340"},{"product_id":"maschinen-apparate-und-anlagen-fur-die-garungs-und-getrankeindustrie-teil-3","title":"Maschinen, Apparate und Anlagen für die Gärungs- und Getränkeindustrie - Teil 3","description":"\u003cp\u003e\u003cspan style=\"color: #e03e2d;\"\u003e\u003cem\u003eAvailable in German only\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Deutsche Titel","offers":[{"title":"Default Title","offer_id":42561871118570,"sku":"978-3-921690-88-8","price":30.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0630\/6113\/1498\/products\/Rohstoffzerkleinerung_Brauerei_2048.jpg?v=1649151524"},{"product_id":"maschinen-apparate-und-anlagen-fur-die-garungs-und-getrankeindustrie-teil-4","title":"Maschinen, Apparate und Anlagen für die Gärungs- und Getränkeindustrie - Teil 4","description":"\u003ch3\u003eAbout the book\u003c\/h3\u003e\n\u003cp\u003eTechnique of mashing, lautering, wort boiling and subsequent wort treatment up to the dosage of the pitching yeast in the brewery.\u003c\/p\u003e\n\u003cp\u003eBeer production begins in the brewhouse with the preparation of wort from the crushed raw materials. Raw material processing, milling, and the subsequent mixing of the grist with water – mashing – were already covered in Volumes 1 and 3 of this series. The newly published fourth part follows directly on from this and describes the techniques of mashing, lautering, wort boiling, and subsequent wort processing, up to the addition of the yeast in the brewery.\u003c\/p\u003e\n\u003ch3\u003esubjects\u003c\/h3\u003e\n\u003cp\u003eThe book provides information on the following key topics:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eto provide an overview of the available and used plant technology (including reference to historical circumstances),\u003c\/li\u003e\n\u003cli\u003eto convey the state of the art and an assessment of the advanced state of the art and to show trends,\u003c\/li\u003e\n\u003cli\u003eto provide an introduction to the function, calculation and operating conditions of machines and equipment,\u003c\/li\u003e\n\u003cli\u003eto create the conditions for the creative application and further development of machines, apparatus and plants, on the basis of which the brewery and malt technologist can communicate with designers and constructors of mechanical and plant engineering or can be involved in constructive work himself,\u003c\/li\u003e\n\u003cli\u003eto explain current requirements for wort preparation and\u003c\/li\u003e\n\u003cli\u003eTo provide information on further sources of information.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis book is aimed equally at students and practitioners of the brewing industry. Basic knowledge of the brewing process and related technical knowledge are assumed.\u003c\/p\u003e","brand":"Deutsche Titel","offers":[{"title":"Default Title","offer_id":42561878720746,"sku":"978-3-921690-95-6","price":69.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0630\/6113\/1498\/products\/Wuerzebereitung_Sudhaus_2048.jpg?v=1649151683"},{"product_id":"druckluft-in-der-brauerei","title":"Druckluft in der Brauerei","description":"\u003cp\u003e\u003cspan style=\"color: #e03e2d;\"\u003e\u003cem\u003eAvailable in German only\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Deutsche Titel","offers":[{"title":"Default Title","offer_id":42561888059626,"sku":"978-3-921690-91-8","price":25.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0630\/6113\/1498\/products\/Druckluft_Brauerei_2048.jpg?v=1649149044"},{"product_id":"kohlendioxid-und-co2-gewinnungsanlagen","title":"Kohlendioxid und CO2-Gewinnungsanlagen","description":"\u003ch3\u003eAbout the book\u003c\/h3\u003e\n\u003cp\u003eCarbon dioxide is a byproduct of alcoholic fermentation and an important component of many beverages. The extraction and processing of carbon dioxide are of great importance for the quality assurance of beverages. This book is intended as a current summary of the state of the art in CO\u003csub\u003e2\u003c\/sub\u003e-Recovery plants and on the topic of CO\u003csub\u003e2\u003c\/sub\u003eThe results of the work are of a recommendatory nature and are intended to serve as a planning aid for new recovery plants.\u003c\/p\u003e\n\u003cp\u003eThe aim is also to provide information and recommendations for the optimal operation of existing systems and for their improvement or retrofitting.\u003c\/p\u003e\n\u003ch3\u003esubjects\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eCarbon dioxide in the brewing and soft drink industry\u003c\/li\u003e\n\u003cli\u003eCO\u003csub\u003e2\u003c\/sub\u003e-Recovery plants\u003c\/li\u003e\n\u003cli\u003eModel calculation for determining the recoverable amount of CO\u003csub\u003e2\u003c\/sub\u003e\n\u003c\/li\u003e\n\u003cli\u003eBasics for planning the size of the CO plant\u003csub\u003e2\u003c\/sub\u003e-Extraction plant\u003c\/li\u003e\n\u003cli\u003eModel calculation for the specific CO\u003csub\u003e2\u003c\/sub\u003e-Consumption in the brewery and soft drink industry\u003c\/li\u003e\n\u003cli\u003ePractical experience and guidelines on consumption values, costs, profitability\u003c\/li\u003e\n\u003cli\u003eMSR at CO\u003csub\u003e2\u003c\/sub\u003e-Extraction facilities\u003c\/li\u003e\n\u003cli\u003eSafety aspects, occupational health and safety\/accident prevention regulations, technical regulations, legal basis, Federal Immission Control Act\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe paper was prepared as part of the work of the \"Energy\" working group of the \"Plants and Operating Technology\" committee of the Technical and Scientific Committee (TWA) of VLB Berlin.\u003c\/p\u003e","brand":"Deutsche Titel","offers":[{"title":"Default Title","offer_id":42561894482154,"sku":"978-3-921690-90-1","price":25.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0630\/6113\/1498\/files\/CO2-Auflage4_cover.jpg?v=1704802172"},{"product_id":"planung-von-anlagen-fur-die-garungs-und-getrankeindustrie","title":"Planung von Anlagen für die Gärungs- und Getränkeindustrie","description":"\u003cp\u003e\u003cspan style=\"color: #e03e2d;\"\u003e\u003cem\u003eAvailable in German only\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Deutsche Titel","offers":[{"title":"Default Title","offer_id":42561922531562,"sku":"978-3-921690-82-6","price":40.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0630\/6113\/1498\/products\/Anlagenplanung_Brauerei_2048.jpg?v=1649152057"},{"product_id":"alkoholfreie-getranke","title":"Alkoholfreie Getränke","description":"\u003ch3\u003eAbout the book\u003c\/h3\u003e\n\u003cp\u003eIn Germany alone, approximately 250 liters of water, soft drinks, juices, and nectars are consumed per capita annually. The structural transformation in the beverage industry from formerly small-scale, artisanal businesses to industrial operations is placing ever greater demands on production facilities.\u003cbr data-mce-fragment=\"1\"\u003eGiven today's high bottling throughputs, any operational disruption causes significant losses. The consequences of production errors can also be far-reaching. Last but not least, the production and marketing of non-alcoholic beverages are regulated by an extensive network of laws.\u003c\/p\u003e\n\u003cp\u003eAll of this makes it clear that in-depth training and expertise are essential for all those working in this sector. This book addresses this point. It describes all the key process steps involved in the production of non-alcoholic beverages, from raw materials to blending and bottling technology and food safety regulations. Numerous references round out the information provided.\u003c\/p\u003e\n\u003cp\u003eThe book is intended as a guide for those in training, but also for those already trained, in soft drink production, beverage production managers and production managers for brewing and beverage technology.\u003c\/p\u003e\n\u003ch3\u003eThe author\u003c\/h3\u003e\n\u003cp\u003eThe author, Dr. Gunther Schumann, headed the Water Technology Department at the VLB Berlin for almost 30 years. As a lecturer at the Technical University of Berlin, he gave lectures on topics including the production of mineral water and soft drinks. Since its first publication in 1972, the book was last updated in 2002 to reflect the latest technology and legislation.\u003c\/p\u003e","brand":"Deutsche Titel","offers":[{"title":"Default Title","offer_id":42561950548202,"sku":"978-3-921690-46-8","price":40.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0630\/6113\/1498\/products\/Alkoholfreie-getraenke_2048.jpg?v=1649144364"},{"product_id":"fachrechnen-fur-malzerei-und-brauereitechnologen","title":"Fachrechnen für Mälzerei- und Brauereitechnologen","description":"\u003cp\u003e\u003cspan style=\"color: #e03e2d;\"\u003e\u003cem\u003eLook for the English edition \"Applied Mathematics for Malting and Brewing Technologists\"\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Deutsche Titel","offers":[{"title":"Default Title","offer_id":42561965752554,"sku":"978-3-921690-78-9","price":49.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0630\/6113\/1498\/products\/Fachrechnen_Brauer_2048.jpg?v=1649149256"},{"product_id":"formelsammlung-fur-die-spirituosenindustrie","title":"Formelsammlung für die Spirituosenindustrie","description":"\u003cp\u003e\u003cspan style=\"color: #e03e2d;\"\u003e\u003cem\u003eAvailable in German only\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Deutsche Titel","offers":[{"title":"Default Title","offer_id":42562019295466,"sku":"978-3-921690-70-3","price":25.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0630\/6113\/1498\/products\/Formelsammlung_Spirituosen_2048.jpg?v=1649149588"},{"product_id":"getreide-und-braugetreide-weltweit","title":"Getreide und Braugetreide – weltweit","description":"\u003cp\u003e\u003cspan style=\"color: #e03e2d;\"\u003e\u003cem\u003eAvailable in German only\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Deutsche Titel","offers":[{"title":"Default Title","offer_id":42562029551850,"sku":"978-3-921690-75-8","price":49.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0630\/6113\/1498\/products\/Braugerste_Braugetreide_Weltweit_2048.jpg?v=1649150256"},{"product_id":"die-brau-und-malzindustrie-in-deutschland-ost-zwischen-1945-und-1989","title":"Die Brau- und Malzindustrie in Deutschland-Ost zwischen 1945 und 1989","description":"\u003cp\u003e\u003cspan style=\"color: #e03e2d;\"\u003e\u003cem\u003eAvailable in German only\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Deutsche Titel","offers":[{"title":"Default Title","offer_id":42562043740394,"sku":"978-3-921690-80-2","price":39.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0630\/6113\/1498\/products\/Brauindustrie_DDR_2048.jpg?v=1649148481"},{"product_id":"jahrbuch-2021-der-gesellschaft-fur-geschichte-des-brauwesens-e-v-ggb","title":"Jahrbuch 2021 der Gesellschaft für Geschichte des Brauwesens e.V. (GGB)","description":"\u003ch3\u003eAbout the book\u003c\/h3\u003e\n\u003cp\u003eThe Yearbooks of the Society for the History of Brewing are published annually. Expert articles explore the history of brewing and breweries, while short essays and articles report on notable events and interesting anecdotes related to beer. Thus, the GGB Yearbook is more than just an annual report, but also an important and informative contribution to the history of a German industrial and craft sector.\u003c\/p\u003e\n\u003ch3\u003esubjects\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eHans-J. Manger: From Cask to Keg – The Development of Beer Transport Packaging, Part 3: The Keg\u003c\/li\u003e\n\u003cli\u003eHans-J. Manger: From Cask to Keg – On the Development of Beer Transport Packaging, Supplement to Part 2\u003c\/li\u003e\n\u003cli\u003eAndreas Urbanek: Bohemian Brewery Nitschke \u0026 Teltscher, the story of a Breslau brewery\u003c\/li\u003e\n\u003cli\u003eKlaus P. Gilbertz: Breweries in South West Africa (now Namibia)\u003c\/li\u003e\n\u003cli\u003eNancy Bodden: Rationalization instead of brand profiling – The importance of standard bottles and crates in the brewing industry since the 1950s\u003c\/li\u003e\n\u003cli\u003eKlaus P. Gilbertz: Breweries of the German colonists in Palestine in the 19th century\u003c\/li\u003e\n\u003cli\u003eAndreas Urbanek: The Ender \u0026 Tschoepe Lagerbierbrauerei in Breslau\u003c\/li\u003e\n\u003cli\u003eGabriele Greindl: Max von Pettenkofer and Munich beer\u003c\/li\u003e\n\u003cli\u003eKarl-Heinz Pritzkow: The Berlin Bärenquell Brewery\u003c\/li\u003e\n\u003cli\u003eHans-J. Manger: Malthouses in Berlin\u003c\/li\u003e\n\u003cli\u003eMartin Herda: On the history of beer in Reichenbach\/Upper Lusatia\u003c\/li\u003e\n\u003cli\u003eMartin Herda: The Elysium Brewery in Szczecin\u003c\/li\u003e\n\u003cli\u003eGunter Stresow: If you hadn't drunk so much Rastrum,... \/ Brewing in Lusatia – Brewing in Guben\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAn overview of the literature received in the Schultze-Berndt Library as well as the 2020 annual report by GGB managing director Alexander Hofmann and the list of members round off the yearbook.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePublished by the Society for the History of Brewing Berlin (GGB) eV\u003c\/strong\u003e\u003c\/p\u003e","brand":"Deutsche Titel","offers":[{"title":"Default Title","offer_id":42562047246570,"sku":"ISSN 1860-8922\/2021","price":20.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0630\/6113\/1498\/products\/GGB-Jahrbuch2021_2048.jpg?v=1649150436"},{"product_id":"fullanlagen-fur-getranke","title":"Füllanlagen für Getränke","description":"\u003ch3\u003eAbout the book\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eTechnical aspects of filling beer, wine, spirits, and non-alcoholic soft drinks are the focus of the compendium \"Filling Systems for Beverages.\" Topics covered include:\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eStructure of filling plants and filling systems, development trends\u003c\/li\u003e\n\u003cli\u003ePackaging materials and packaging aids for beverage filling\u003c\/li\u003e\n\u003cli\u003eTransport systems \/ palletizing \/ packing systems\u003c\/li\u003e\n\u003cli\u003eEquipment for the removal of closures and fittings\u003c\/li\u003e\n\u003cli\u003eSorting systems for containers and boxes\u003c\/li\u003e\n\u003cli\u003eBottle cleaning systems for reusable bottles and disposable containers\u003c\/li\u003e\n\u003cli\u003eCrate cleaning systems\u003c\/li\u003e\n\u003cli\u003eInspection systems for containers and discharge systems\u003c\/li\u003e\n\u003cli\u003eFilling machines for bottles, cans and plastic bottles\u003c\/li\u003e\n\u003cli\u003ePlants for plastic bottle production\u003c\/li\u003e\n\u003cli\u003eSystems for aseptic filling\u003c\/li\u003e\n\u003cli\u003esealing machines\u003c\/li\u003e\n\u003cli\u003eInspection systems for filled containers and packages\u003c\/li\u003e\n\u003cli\u003eEquipment and labeling facilities\u003c\/li\u003e\n\u003cli\u003eSystems for improving biological durability\u003c\/li\u003e\n\u003cli\u003eCleaning and filling of barrels and kegs\u003c\/li\u003e\n\u003cli\u003eBeer transport in tank trucks, containers and cellar tank systems\u003c\/li\u003e\n\u003cli\u003eBeverage dispensing systems\u003c\/li\u003e\n\u003cli\u003ePlants for AfG production\u003c\/li\u003e\n\u003cli\u003eEquipment for filling other packages\u003c\/li\u003e\n\u003cli\u003eCIP systems, chemical storage\u003c\/li\u003e\n\u003cli\u003eSupply and disposal facilities and peripheral facilities\u003c\/li\u003e\n\u003cli\u003eMaintenance, repair, materials\u003c\/li\u003e\n\u003cli\u003eRoom design, system planning and acceptance\u003c\/li\u003e\n\u003cli\u003eOperational data acquisition, plant control and sensors\u003c\/li\u003e\n\u003cli\u003eElectric drives and pumps\u003c\/li\u003e\n\u003cli\u003eConsumption values, key figures\u003c\/li\u003e\n\u003cli\u003eAccident prevention, technical safety, hygiene\u003c\/li\u003e\n\u003c\/ul\u003e\nThis second edition has been updated and supplemented by the author.","brand":"Deutsche Titel","offers":[{"title":"Default Title","offer_id":42607791702250,"sku":"978-3-921690-97-0","price":109.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0630\/6113\/1498\/files\/Fuellanlagen_Bier-Getraenke_2048.jpg?v=1697525372"},{"product_id":"uber-das-bier-und-seine-herstellungstechnik-seine-natur-seine-krafte-und-energien","title":"About beer and its manufacturing technique, its nature, its powers and energies","description":"\u003ch3\u003eAbout the book\u003c\/h3\u003e\n\u003cp\u003eIn 16.  In the century, the Bohemian polymath Tadeáš Hájek z Hájku (Thaddaeus Hagecius von Hayck), who lives in Prague, wrote numerous scientific writings-from mathematics to medicine and botany to astronomy.  In 1585 he published the basic treatise \u0026ldquo;DE CERVISIA” on malting and beer production in Bohemia and Prague.  For the first time, this work contains detailed information on beer brewing.  Hayck describes, among other things, the use of raw materials, the production of wort, fermentation, filling as well as the properties and differences of different types of beer.  The book is considered one of the earliest known publications in this field in Europe.\u003c\/p\u003e\n\u003cp\u003eThis script was previously only available in Latin-the language of the original from 1585-as well as in Czech and English translations.  With Dr. Nikolaus Thurn, private lecturer at the Institute for Greek and Latin Philology at the Free University of Berlin, translated and published by the Society for the History of Brewing, this work is now available in German for the first time.  The original Latin version of the German translation is compared.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e Published by the Society for the History of Brewing Berlin (GGB) e.V. \u003c\/strong\u003e\u003c\/p\u003e","brand":"Deutsche Titel","offers":[{"title":"Default Title","offer_id":42670855127274,"sku":"978-3-921690-96-3","price":24.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0630\/6113\/1498\/products\/Hagecius_Bier_2048_58ba48d3-14b8-4235-affd-2a331ac4247f.jpg?v=1653037645"},{"product_id":"jahrbuch-2020-der-gesellschaft-fur-geschichte-des-brauwesens-e-v-ggb","title":"Yearbook 2020 of the Society for the History of Brewing e.V. (GGB)","description":"\u003ch3\u003eAbout the book\u003c\/h3\u003e\n\u003cp\u003eThe yearbooks of the Society for the History of Brewing e.V. appear annually.  The history of brewing and breweries is prepared in specialist articles, small treatises and essays report on interesting and interesting anecdotes about beer.  This makes the GGB yearbook more than just an activity report, but also an important and informative contribution to the preparation of the history of a German industrial and craft sector.\u003c\/p\u003e\n\u003ch3\u003esubjects\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eStefan Wirth: On the brewing industry in the cathedral city of Fürstenwalde\/Spree in the early modern period\u003c\/li\u003e\n\u003cli\u003eHans-J.  Manger: From barrel to keg-On the development of beer transport packaging, part 2: Metal barrels\u003c\/li\u003e\n\u003cli\u003eAndreas Urbanek: Weigelwerke Neisse-new territory\u003c\/li\u003e\n\u003cli\u003eDirk Nolte: What we can (and cannot) learn about beer from historical sources\u003c\/li\u003e\n\u003cli\u003eAstrid Schneck: E. D. Brainard and the Ice Cellar Building Company \u0026ldquo;System Brainard”-Results of a search for clues\u003c\/li\u003e\n\u003cli\u003eUrsula Lochner: The Geisenbrunner Lindenwirt and the Argelsrieder brewery: The Stockers and the Kasparbauers\/From the Argelsrieder brewery to the Gilching brewery: The Kasparbauer sisters-Fanny Müller and Peter Bichler\/Gilching brewery: Münch'Bichler \u0026amp; Co. Who do we find behind this business name?\u003c\/li\u003e\n\u003cli\u003ePeter Eiting: The Gilching Brewery-Münch, Bichler \u0026amp; Co.-later Lenz-Bräu GmbH-A journey through time from 1927- 1969\u003c\/li\u003e\n\u003cli\u003eKarl-Heinz Pritzkow: The Berlin wheat beer brewery Emil Willner in Berlin-Pankow\u003c\/li\u003e\n\u003cli\u003eJens Voigt et al.: Experimental studies on the production of beer in antiquity\u003c\/li\u003e\n\u003cli\u003eW. D. Speckmann: A biblical trade for beer transport\u003c\/li\u003e\n\u003cli\u003eMartin Herda: On the history of beer in Hohenelbe\u003c\/li\u003e\n\u003cli\u003eGunter Stresow: Long and controversial discussion: Potato beer\/beet beer, the long-forgotten\/beer production in a cold way\/Pfannenknecht or Pumpauf\/Some things about Merseburg beer\/Fruiting society\u003c\/li\u003e\n\u003cli\u003eMartin Herda: The Tivoli brewery in Szczecin\u003c\/li\u003e\n\u003cli\u003eGunter Freudenthal: Comments on the use of beer with a request to the medievists for information\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAn overview of the literature received in the Schultze-Berndt Library, the report on the 82nd Ordinary general meeting of the GGB 2019 in Einbeck by GGB managing director Alexander Hofmann and the list of members round off the yearbook.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e Published by the Society for the History of Brewing Berlin (GGB) e.V. \u003c\/strong\u003e\u003c\/p\u003e","brand":"Deutsche Titel","offers":[{"title":"Default Title","offer_id":42745187434730,"sku":"ISSN 1860-8922\/2020","price":20.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0630\/6113\/1498\/products\/GGB2020_Front.png?v=1650022113"},{"product_id":"jahrbuch-2019-der-gesellschaft-fur-geschichte-des-brauwesens-e-v-ggb","title":"Yearbook 2019 of the Society for the History of Brewing e.V. (GGB)","description":"\u003ch3 data-mce-fragment=\"1\"\u003eAbout the book\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe yearbooks of the Society for the History of Brewing e.V. appear annually.  The history of brewing and breweries is prepared in specialist articles, small treatises and essays report on interesting and interesting anecdotes about beer.  This makes the GGB yearbook more than just an activity report, but also an important and informative contribution to the preparation of the history of a German industrial and craft sector.\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003esubjects\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eMichaela Knör: In memory of Max Delbrück and Emil Fischer\u003c\/li\u003e\n\u003cli\u003eTullio Zangrando: The Ping in the Brewery: Some Memories from Earlier Times\u003c\/li\u003e\n\u003cli\u003eHans-J.  Manger: From Barrel to Keg-On the development of beer transport packaging, Part 1: Barrels made of wood\u003c\/li\u003e\n\u003cli\u003ePeter Lietz: The rediscovery of the \u0026ldquo;Berlin whites” and the importance of microbes\u003c\/li\u003e\n\u003cli\u003eAndreas Urbanek: The first Silesian cork factory N. Schäffer and the first Silesian cork factory with steam operation, Gebr.  Guttsmann\u003c\/li\u003e\n\u003cli\u003eW. D. Speckmann: Brewing in the Lipper Land, part 2\u003c\/li\u003e\n\u003cli\u003eHans-J.  Manger: That was the Engelhardt Brewery Society in Berlin\u003c\/li\u003e\n\u003cli\u003eEdgar Forster: The Beer in Europe's Languages-The Language History of the Word Beer\u003c\/li\u003e\n\u003cli\u003eMarkus Fohr: History and development of the brewing industry in Bulgaria from 1878 to the present day\u003c\/li\u003e\n\u003cli\u003eJörg Kirchhoff, Thomas Köhler: History of a copper brewing pan\u003c\/li\u003e\n\u003cli\u003eMartin Herda: Riedl-Riedenstein'sche Schlossbrauerei Aich near Karlsbad\u003c\/li\u003e\n\u003cli\u003eHans-J.  Manger: The Michel'sche Brewers' School\u003c\/li\u003e\n\u003cli\u003eGunter Stresow: Dangerous glass?  \/High Gravity Brewing almost 200 years ago\/Nicolas Appert and the thermal preservation\u003c\/li\u003e\n\u003cli\u003eMarkus Fohr: Beer styles through the ages in Great Britain and the USA\u003c\/li\u003e\n\u003cli\u003eMartin Herda: The Victoria Brewery in Szczecin\u003c\/li\u003e\n\u003cli\u003eFritz Halm: From beer in Weimar\u003c\/li\u003e\n\u003cli\u003eBrewing in Luxembourg and the Bofferding brewery\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003cspan\u003eAn overview of the literature received in the Schultze-Berndt Library, the report on the 81st Ordinary general meeting of the GGB 2019 in Bascharage\/Luxembourg by GGB managing director Alexander Hofmann and the list of members round off the yearbook.\u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e Published by the Society for the History of Brewing Berlin (GGB) e.V. \u003c\/strong\u003e\u003c\/p\u003e","brand":"Deutsche Titel","offers":[{"title":"Default Title","offer_id":42745329156330,"sku":"ISSN 1860-8922\/2019","price":20.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0630\/6113\/1498\/products\/GGB2019_Front.png?v=1650024877"},{"product_id":"jahrbuch-2017-der-gesellschaft-fur-geschichte-des-brauwesens-e-v-ggb","title":"Yearbook 2017 of the Society for the History of Brewing e.V. (GGB)","description":"\u003ch3\u003eAbout the book\u003c\/h3\u003e\n\u003cp\u003eThe yearbooks of the Society for the History of Brewing e.V. appear annually.  The history of brewing and breweries is prepared in specialist articles, small treatises and essays report on interesting and interesting anecdotes about beer.  This makes the GGB yearbook more than just an activity report, but also an important and informative contribution to the preparation of the history of a German industrial and craft sector.\u003c\/p\u003e\n\u003ch3\u003esubjects\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003ePeter Lietz: Prof. Dr. Hans A. Bausch-long-time university professor of brewing and malting masters in East and West\u003c\/li\u003e\n\u003cli\u003eSiegfried Rübensaal: Royal Bavarian Remontedepot breweries\u003c\/li\u003e\n\u003cli\u003eStefan Menzel: Gustav Luneburg mineral water factory-beer and lemonade for the people of Havelstadt\u003c\/li\u003e\n\u003cli\u003eAndreas Urbanek: The history of the Opole brewery\u003c\/li\u003e\n\u003cli\u003eKatharina Dehnke: 200 years of Bitburger: From regional to national brand\u003c\/li\u003e\n\u003cli\u003eHans-Jürgen Müller: 175 years of Schultheiss-a look back at the history of the most important traditional brewery in Berlin\u003c\/li\u003e\n\u003cli\u003eHans-Günter Hallfahrt: The malt factory of the Schultheiss brewery in Berlin-Pankow, Mühlenstrasse\u003c\/li\u003e\n\u003cli\u003eHermann Bienen: The development of brewing culture in Bavarian Swabia until the industrialization of brewing in the 19th  Jhdt.\u003c\/li\u003e\n\u003cli\u003eAndreas Urbanek: Danziger Jopenbier\u003c\/li\u003e\n\u003cli\u003ePeter Lietz: Some comments on the fermentation and maturation of the Jopen beer and the microflora involved\u003c\/li\u003e\n\u003cli\u003eMarkus Fohr: Huntemann's trip\u003c\/li\u003e\n\u003cli\u003eWolfgang D. Speckmann: Martin Luther and the beer\u003c\/li\u003e\n\u003cli\u003eJochen Srotte: The history of the Freiherrlich von Tucher'schen Brauerei AG and the Nuremberg brewery trade in the years 1910 until the beginning of III.  Empire 1933\u003c\/li\u003e\n\u003cli\u003eEdda Fendl: On Bavarian finance\u003c\/li\u003e\n\u003cli\u003eHeinrich Tappe: New special exhibition in the Brewery Museum Dortmund: \u0026ldquo;Eating out of the house.  From restaurants and other dining restaurants”\u003c\/li\u003e\n\u003cli\u003eGunter Stresow: What our ancestors expected from beer and what their wives expected\u003c\/li\u003e\n\u003cli\u003eMichaela Knör: What is and where does the \u0026ldquo;house drink” come from?\u003c\/li\u003e\n\u003c\/ul\u003e\nAn overview of the literature received in the Schultze-Berndt Library, the report on the 81st Ordinary general meeting of the GGB 2016 in Ingolstadt by GGB managing director Alexander Hofmann and the list of members round off the yearbook.\u003cbr\u003e","brand":"Deutsche Titel","offers":[{"title":"Default Title","offer_id":43398713377033,"sku":"ISSN 1860-8922\/2017","price":20.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0630\/6113\/1498\/products\/GGB-Jahrbuch2017_2048.jpg?v=1652194800"},{"product_id":"jahrbuch-2018-der-gesellschaft-fur-geschichte-des-brauwesens-e-v-ggb","title":"Yearbook 2018 of the Society for the History of Brewing e.V. (GGB)","description":"\u003ch3 data-mce-fragment=\"1\"\u003eAbout the book\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe yearbooks of the Society for the History of Brewing e.V. appear annually.  The history of brewing and breweries is prepared in specialist articles, small treatises and essays report on interesting and interesting anecdotes about beer.  This makes the GGB yearbook more than just an activity report, but also an important and informative contribution to the preparation of the history of a German industrial and craft sector.\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003esubjects\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eThe GGB mourns Dr. Axel Th.  Simon\u003c\/li\u003e\n\u003cli\u003eTullio Zangrando: The iodine-starch reaction in the German-language literature\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eHolger Starke: The Bierhaus is the key to every city speech for the 125th anniversary of the founding of the German Brewmaster and Malzmeister Association\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eHans-J.  Manger: On the history of steam application in the brewhouse\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eRüdiger Gruß: The upswing in the Frankfurt brewing industry in the early days\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003ePeter Lietz: Prof. Dr. Hermann Fink 1901-1962\u003c\/li\u003e\n\u003cli\u003eAndreas Urbanek: Friebe, Rösler, Sindermann-The history of some large Breslau breweries\u003c\/li\u003e\n\u003cli\u003eW. D. Speckmann: James Prescott Joule-brewer's son, researcher, inventor\u003c\/li\u003e\n\u003cli\u003eAstrid Schneck: The rock cellar of the Bamberg Mahr's Bräu on the Upper Stephansberg-a construction start\u003c\/li\u003e\n\u003cli\u003eHeinrich Tappe: 150 years of the Dortmund Actien brewery-the story of a brewing company\u003c\/li\u003e\n\u003cli\u003eW. D. Speckmann: Brewing in the Lipper Land, part 1\u003c\/li\u003e\n\u003cli\u003eHans-J.  Manger: The master brewer training in Berlin-Friedrichshagen\u003c\/li\u003e\n\u003cli\u003eJochen Sprotte: The Nuremberg Council's control system over medieval brewers and their beers\u003c\/li\u003e\n\u003cli\u003eHans-J.  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Or: About the disappearance of a company from history\u003c\/li\u003e\n\u003cli\u003eAndreas Urbaneck: The history of Glogau brewing\u003c\/li\u003e\n\u003cli\u003eKarl-Heinz Pritzkow: The Julius Bötzow Brewery in Berlin, Prenzlauer Allee 242-244\u003c\/li\u003e\n\u003cli\u003ePetra Schörrig: \"Life is beautiful, but laborious\"-From the life of a hop dealer in the 19th  century\u003c\/li\u003e\n\u003cli\u003eMartin Herda: On the history of the Friedland brewery\/The Alt-Pilsenetz brewery\u003c\/li\u003e\n\u003cli\u003eHans Neubert: On the brewing of the city of Schkeuditz\u003c\/li\u003e\n\u003cli\u003eWolfgang Wüst: Beer, breweries and inns in the mirror of early modern Policey interests\u003c\/li\u003e\n\u003cli\u003eBernd Schmidt: Considerations on brewing and the breweries in Vogtland, in particular on the history of the Rodewisch brewery in Vogtland\u003c\/li\u003e\n\u003cli\u003eWolfgang D. Speckmann: Tölz-once Munich's beer ramme\u003c\/li\u003e\n\u003cli\u003eEdgar Forster: The Catholic Beer Saints\u003c\/li\u003e\n\u003cli\u003eRüdiger Hermann: Vornbach pub and brewing culture-a contribution to local history\u003c\/li\u003e\n\u003cli\u003eGunter Stresow: From the Görlitz brewing history of Bavaria and his beer at the beginning of the 19th  Century\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAn overview of the literature received in the Schultze-Berndt Library as well as the 2020 annual report by GGB managing director Alexander Hofmann and the list of members round off the yearbook.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e Published by the Society for the History of Brewing Berlin (GGB) e.V. \u003c\/strong\u003e\u003c\/p\u003e","brand":"Deutsche Titel","offers":[{"title":"Default Title","offer_id":43675253539081,"sku":"ISSN 1860-8922\/2022","price":20.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0630\/6113\/1498\/products\/GGB-JB2022_Cover.jpg?v=1664537181"},{"product_id":"bierfiltration_bierstabilisierung","title":"Clarification and stabilization of the beer","description":"\u003cp\u003e \u003cspan style=\"color: #ff2a00;\"\u003e\u003cstrong\u003e New Release March 2023 \u003c\/strong\u003e\u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003eAbout the book\u003c\/p\u003e\n\u003cp\u003eClarification and stabilization are the last two steps in the brewery, in which the beer can be positively influenced in its composition and in its qualitative properties.  The connections are complex, the technical and technological solutions are diverse.\u003c\/p\u003e\n\u003cp\u003eThe two authors therefore set themselves the goal of compiling an overall presentation of the process and apparatus technology of the process stages of clarification and stabilization of the beer.  The book is aimed at technologists in the brewery, but can also be used as part of vocational and higher education.\u003c\/p\u003e\n\u003cp\u003eThe present second edition in 2023 was published by Hans-J.  Manger revised and updated in parts.\u003c\/p\u003e\n\u003ch3\u003esubjects\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOn the history of beer clarification, beer stabilization and preservation\u003c\/li\u003e\n\u003cli\u003eQuality properties of the unfiltrate and influence on the filterability of the lager\u003c\/li\u003e\n\u003cli\u003eRequirements for a filtered, colloidal stable and biodurable\u003c\/li\u003e\n\u003cli\u003eBeer without thermal treatment\u003c\/li\u003e\n\u003cli\u003eThe clarification of the beer before sewage filtration\u003c\/li\u003e\n\u003cli\u003eThe sewage filtration of beer using filter auxiliaries\u003c\/li\u003e\n\u003cli\u003eThe membrane filtration of beer without the use of filter auxiliaries\u003c\/li\u003e\n\u003cli\u003eThe polishing and disinfection filtration\u003c\/li\u003e\n\u003cli\u003eSafety filter (trap filter)\u003c\/li\u003e\n\u003cli\u003eProcess and systems with regenerable filter agents\u003c\/li\u003e\n\u003cli\u003ePressure tanks for filtered beer\u003c\/li\u003e\n\u003cli\u003eFilter aids for clarification and post-filtration\u003c\/li\u003e\n\u003cli\u003eRegenerable filter auxiliaries and cellulose\u003c\/li\u003e\n\u003cli\u003eSeparation and separators\u003c\/li\u003e\n\u003cli\u003eInstallations for original wort adjustment and carbonization\u003c\/li\u003e\n\u003cli\u003eThe measurement and automation technology in the process of beer filtration\u003c\/li\u003e\n\u003cli\u003eSchwand in beer filtration\u003c\/li\u003e\n\u003cli\u003eCIP equipment for filtration and pressure tank\u003c\/li\u003e\n\u003cli\u003ePlanning of a filter system, CIP systems, operational approval\u003c\/li\u003e\n\u003cli\u003eProcess control, measures for quality assurance\u003c\/li\u003e\n\u003cli\u003eFittings, Pipelines, Pumps, MSR Spots, Materials\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe book complements the extensive works \u0026ldquo;Fermentation and Maturation of Beer” and \u0026ldquo;The Yeast in the Brewery” by the same team of authors.\u003cbr\u003e\u003c\/p\u003e","brand":"Deutsche Titel","offers":[{"title":"Default Title","offer_id":44252197978377,"sku":"978-3-921690-98-7","price":119.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0630\/6113\/1498\/products\/Filtration2023_Cover_NEU_XL.jpg?v=1678261855"},{"product_id":"jahrbuch-2023-der-gesellschaft-fur-geschichte-des-brauwesens-e-v-ggb","title":"Yearbook 2023 of the Society for the History of Brewing e.V. 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Manger: \u0026ldquo;There will be light?”-On the development of lighting technology in the brewing industry\u003c\/li\u003e\n\u003cli\u003eWolfgang Wüst: Beer wars in southern Germany to finance early modern warfare: The Aichach case\u003c\/li\u003e\n\u003cli\u003eMartin Herda: Hainspach Brewery\u003c\/li\u003e\n\u003cli\u003eHans-J.  Manger: To introduce refrigeration into the brewing industry\u003c\/li\u003e\n\u003cli\u003eW. D. 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With around 35,000 German, 20,000 English, 6,000 Chinese, 3,500 Russian and 1,500 Spanish editions as well as translations into Polish, Serbian and Hungarian, this textbook now has a total circulation of more than 70,000 copies in seven languages.\u003c\/p\u003e\n\u003cp\u003eThe size of around 1000 pages with around 800 illustrations-many of them in color-speaks for itself.  Due to its practice-oriented and comprehensive presentation of all aspects of the professional production of malt and beer, \"Technologie Brauer \u0026amp; Mälzer\" has become the standard work nationally and internationally.\u003c\/p\u003e\n\u003cp\u003eIn this revised 12. German edition, all essential aspects of beer brewing, from raw materials to malt and beer production to bottling and packaging, are clearly, clearly and up-to-date.\u003c\/p\u003e\n\u003ch3\u003esubjects\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eRaw materials: barley, hops, water, yeast, raw fruit\u003c\/li\u003e\n\u003cli\u003eManufacture of malt\u003c\/li\u003e\n\u003cli\u003eManufacture of the wort\u003c\/li\u003e\n\u003cli\u003eManufacture of beer\u003c\/li\u003e\n\u003cli\u003eBeer filling: Disposable\/reusable glass bottles, PET, Kegs\u003c\/li\u003e\n\u003cli\u003eCleaning and disinfection\u003c\/li\u003e\n\u003cli\u003eThe finished beer: ingredients, types of beer, quality test\u003c\/li\u003e\n\u003cli\u003eLittle Brewers\u003c\/li\u003e\n\u003cli\u003eDisposal and Environment\u003c\/li\u003e\n\u003cli\u003eEnergy industry in the brewery and malt house\u003c\/li\u003e\n\u003cli\u003eAutomation and plant planning\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eThe author\u003c\/h3\u003e\n\u003cp\u003eWolfgang Kunze learned the profession of brewer and maltman in his mother city of Dresden and studied brewery technology at the VLB Berlin with Prof. Paul Kolbach with a degree in graduate brewing engineering.  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(GGB)","description":"\u003ch3\u003eAbout the book\u003c\/h3\u003e\n\u003cp\u003eThe yearbooks of the Society for the History of Brewery e.V. work on the history of brewing and breweries in well-founded specialist articles.  In addition, smaller treatises and essays report on things worth mentioning and interesting about the subject of beer.  This makes the GGB yearbook more than just an activity report, but also an important and informative contribution to the preparation of the history of a German industrial and craft sector.\u003c\/p\u003e\n\u003ch3\u003esubjects\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eJürgen Birk: Approaching a new beer landscape-Burgkunstadt's beer history\u003c\/li\u003e\n\u003cli\u003eWolfgang Wüst: \"Princely\" beer-The castle brewery of the House of Schwarzenberg ob Scheinfeld\u003c\/li\u003e\n\u003cli\u003eAndreas Urbanek: The history of the Bergschloss brewery in Grünberg in Silesia\u003c\/li\u003e\n\u003cli\u003eJörg Kirchhoff: Why does a brewery need a pump?\u003c\/li\u003e\n\u003cli\u003eMartin Herda: On the history of the Eger stock brewery\u003c\/li\u003e\n\u003cli\u003eHans-J.  Manger: \u0026ldquo;There will be light?”-On the development of lighting technology in the brewing industry\u003c\/li\u003e\n\u003cli\u003eWolfgang Wüst: Beer wars in southern Germany to finance early modern warfare: The Aichach case\u003c\/li\u003e\n\u003cli\u003eMartin Herda: Hainspach Brewery\u003c\/li\u003e\n\u003cli\u003eHans-J.  Manger: To introduce refrigeration into the brewing industry\u003c\/li\u003e\n\u003cli\u003eW. D. Speckmann: Brewing in the Straubing-Bogen district\u003c\/li\u003e\n\u003cli\u003eGunter Stresow: Gotha brewery history up to the beginning of the free market economy\/The \u0026ldquo;Arnstädtische Bieroper”\/Die Pflug'schen Handel\/Armageddon for beer?\u003c\/li\u003e\n\u003cli\u003eGunter Freudenthal: Cooking with beer spice\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAn overview of the literature received in the Schultze-Berndt Library as well as the annual report 2022 by GGB managing director Alexander Hofmann and the list of members round off the yearbook.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e Published by the Society for the History of Brewing Berlin (GGB) e.V. \u003c\/strong\u003e\u003c\/p\u003e","brand":"Deutsche Titel","offers":[{"title":"Default Title","offer_id":48485698765065,"sku":"ISSN 1860-8922\/2024","price":20.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0630\/6113\/1498\/files\/GGB-JB2024_Cover.jpg?v=1727780274"},{"product_id":"jahrbuch-2025-der-gesellschaft-fur-geschichte-des-brauwesens-e-v-ggb","title":"Yearbook 2023 of the Society for the History of Brewing e.V. (GGB)","description":"\u003ch3\u003eAbout the book\u003c\/h3\u003e\n\u003cp\u003eThe yearbooks of the Society for the History of Brewery e.V. work on the history of brewing and breweries in well-founded specialist articles.  In addition, smaller treatises and essays report on things worth mentioning and interesting about the subject of beer.  This makes the GGB yearbook more than just an activity report, but also an important and informative contribution to the preparation of the history of a German industrial and craft sector.\u003c\/p\u003e\n\u003ch3\u003esubjects\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eJürgen Birk: Approaching a new beer landscape-Burgkunstadt's beer history\u003c\/li\u003e\n\u003cli\u003eWolfgang Wüst: \"Princely\" beer-The castle brewery of the House of Schwarzenberg ob Scheinfeld\u003c\/li\u003e\n\u003cli\u003eAndreas Urbanek: The history of the Bergschloss brewery in Grünberg in Silesia\u003c\/li\u003e\n\u003cli\u003eJörg Kirchhoff: Why does a brewery need a pump?\u003c\/li\u003e\n\u003cli\u003eMartin Herda: On the history of the Eger stock brewery\u003c\/li\u003e\n\u003cli\u003eHans-J.  Manger: \u0026ldquo;There will be light?”-On the development of lighting technology in the brewing industry\u003c\/li\u003e\n\u003cli\u003eWolfgang Wüst: Beer wars in southern Germany to finance early modern warfare: The Aichach case\u003c\/li\u003e\n\u003cli\u003eMartin Herda: Hainspach Brewery\u003c\/li\u003e\n\u003cli\u003eHans-J.  Manger: To introduce refrigeration into the brewing industry\u003c\/li\u003e\n\u003cli\u003eW. D. Speckmann: Brewing in the Straubing-Bogen district\u003c\/li\u003e\n\u003cli\u003eGunter Stresow: Gotha brewery history up to the beginning of the free market economy\/The \u0026ldquo;Arnstädtische Bieroper”\/Die Pflug'schen Handel\/Armageddon for beer?\u003c\/li\u003e\n\u003cli\u003eGunter Freudenthal: Cooking with beer spice\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAn overview of the literature received in the Schultze-Berndt Library as well as the annual report 2022 by GGB managing director Alexander Hofmann and the list of members round off the yearbook.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e Published by the Society for the History of Brewing Berlin (GGB) e.V. \u003c\/strong\u003e\u003c\/p\u003e","brand":"Deutsche Titel","offers":[{"title":"Default Title","offer_id":56246412771593,"sku":"ISSN 1860-8922\/2025","price":20.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0630\/6113\/1498\/files\/GGB2025_Cover_shopify.jpg?v=1759323694"}],"url":"https:\/\/vlb-books.myshopify.com\/en\/collections\/fachbuch.oembed","provider":"VLB-Books-Shop","version":"1.0","type":"link"}