This book is aimed at college programs preparing students for brewing industry careers - including brewing, malting, yeast processing, hops processing, and quality control and assurance. The book covers technical and processing aspects for the preparation of beer from malting and grain to packaging and serving, as well as the underlying science. It equips the student with a depth of understanding to deal with problems and issues that arise, along with statistical tools to provide for continual quality improvement. The authors address a variety of topics that include brewery operations, analytical and quality procedures, ingredient preparation and handling, and introduction to experimental statistics. The focus on quality, biology, chemistry, and process control of brewing - plus emphasis on student understanding - make this book a unique and primary learning resource for brewing science programs.