Publisher's Synopsis
New Fields For Brewers And Others Active In The Fermentation And Allied Industries is a book written by Carl Alfred Nowak and published in 1917. The book explores various new areas of the fermentation industry that brewers and other professionals in the field can explore. It covers topics such as the production of alcohol from different sources, including wood, sugar cane, and molasses. The book also discusses the production of various fermented beverages, such as cider, mead, and wine. Additionally, it explores the use of fermentation in the production of food products such as vinegar, sauerkraut, and soy sauce. The book provides detailed information on the processes involved in each of these areas and also includes practical advice for those looking to venture into these new fields. Overall, New Fields For Brewers And Others Active In The Fermentation And Allied Industries is a valuable resource for anyone interested in the fermentation industry and its potential applications.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.
