Technology Brewers & Maltzers

New Release

About the book

“Technologie Brauer & Mälzer”, known in brewing circles simply as “the Kunze”, has accompanied countless brewers and maltzers on their way in and through professional practice since the first edition in 1961. 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.

The 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 & Mälzer" has become the standard work nationally and internationally.

In 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.

subjects

• Raw materials: barley, hops, water, yeast, raw fruit
• Manufacture of malt
• Manufacture of the wort
• Manufacture of beer
• Beer filling: Disposable/reusable glass bottles, PET, Kegs
• Cleaning and disinfection
• The finished beer: ingredients, types of beer, quality test
• Little Brewers
• Disposal and Environment
• Energy industry in the brewery and malt house
• Automation and plant planning

The author

Wolfgang 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. In 1952 he took over the training of brewers and maltzes at the Dresden vocational school and ran this "Dresden Brewers' School" as a teacher and director for 38 years.

Since the death of Wolfang Kunze in 2016, "Technologie Brauer & Mälzer" has been published and edited by Olaf Hendel, VLB Berlin.

"Technologie Brauer und Mälzer" is also available in English and Spanish.