ELSEVIER'S DICTIONARY OF BREWINGAuthor: By European Brewery Convention
Publish date: January 1983
The rapid development of science and technology is reflected in changes in technical and scientific language; new terms are introduced to describe modern technologies, and terms that were formerly used to describe manually performed processes completely disappear. This is particularly true in the brewing trade where the need for economic efficiency has played an important role. In response to the expressed wishes of the industry, therefore, the publishers have produced this revised edition of Elsevier's Dictionary of Barley, Malting and Brewing, first published in 1961.This edition is based on the thesaurus compiled by the European Brewery Convention. Apart from the major fields such as raw materials, malting and brewing, this work also includes related terminology in other appropriate fields such as biochemistry, microbiology, economics, industrial processing engineering, and packaging.This dictionary is an asset to all those in the brewing trade, particularly on an international level, and it is a valuable tool to those reading foreign language literature on the subject, and to translators and interpreters working in this field.