The book you are holding is a pleasant journey into the technologies that make up brewing and beer production. While beer production started thousands of years ago, the science and technology of beer has advanced significantly, allowing for greater control over its quality. The chapters of the book analyze the modern technologies of brewing and then fermentation. The importance of barley varieties, hops, and yeasts are discussed, with great emphasis on the quality of water and its processing. The technologies of producing wort and its further fermentation for Lager or Ale production are analyzed.
It is mainly aimed at brewing students, but also at anyone who would like to learn how beer is made. Understanding the various technologies mentioned, especially in the laboratory section, would be helpful if there are basic knowledge from related sciences such as Biology, Chemistry, and Agriculture.
Because knowledge in brewing is more practice and research than theory, the book aims to help beer researchers in their enjoyable pursuit of higher quality beers.

The authors are researchers, professors at the Department of Oenology of the TEI of Athens, with studies and extensive experience in the science of Microbial Fermentations, Oenology, and Brewing.