The new 2007 Edition of this essential brewing resource includes more than 200 methods of analysis with complete preparation and set-up information, easy-to-follow procedures, appropriate precautions, and pertinent references.

This CD-ROM edition contains 25 new peer-reviewed methods, plus dozens of revised and updated methods. The ASBC Technical and Editorial Committees continue to add methods and improve others and the CD-ROM edition is the only format that will be supported in the future.

Packed with features to ensure accuracy and improve usefulness:

• Includes all new approved or revised methods since the 9th edition went out of print in 2003, including new methods added in 2004, 2005, 2006 and four in 2007
• This year’s edition includes new chapter on “Flavored Alcohol Beverages”
• Beginning with 2007 Edition, “Provisional Methods” are included on the CD-ROM
• New for 2007... a helpful Glossary with definitions of scientific terms for the Malt, Adjunct Materials, Brewers’ Grains, Hops, Wort, and Microbiology sections in addition to the Beer section added in 2006
• More than 65 built-in calculators for easy accuracy on complicated equations
• Includes selected video and images to help demonstrate specific ASBC Methods
• Delivers full-text search capabilities so you can find the right methods quickly
• Designed with menu-driven short cuts for fast navigation
• Provides a powerful “Tristimulus Color Converter”
• Explains “Statistics Using Unit Block Design” through a fascinating on-screen tutorial

User Requirements:
PC or Mac System with CD-ROM Drive and Mouse Capabilities. Adobe Acrobat Reader is provided on the CD-Rom as well as instructions on how to obtain a free media player for video demonstration. Also included are instructions on how to utilize the search tools and navigate the methods.

Contents

The following chapters appear in the Methods of Analysis. Each chapter has its own separate method numbering and its own Table of Contents giving the method number and its year of release. In addition, a method is designated as an “International Method” where procedure and results obtained are essentially the same as those accepted by EBC.

In order of occurrence, the chapters are:

1. Barley
2. Malt
3. Adjunct Materials
4. Cereals
5. Sugars and Syrups
6. Brewers' Grains
7. Hops
8. Wort
9. Beer
10. Flavored Alcohol Beverages
11. Microbiology
12. Yeast
13. Microbiological Control
14. Filter Aids
15. Packages and Packaging Materials
16. Bottles
17. Bottle Closures
18. Cans
19. Fills
20. Sensory Analysis
21. Statistical Analysis

Appendixes:

• Tables for Extract Determination in Malt and Cereals
• Tables Related to Determinations on Wort, Beer, and Brewing Sugars and Syrups

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