"Theory and Practice of Brewing" by Michael Kombrun is a recognized classic for all students and professionals in the field of brewing. This book describes in detail the basic concepts, processes and techniques of beer making, giving the reader a complete picture of this ancient art. The author highlights the history of brewing, reveals the secrets of choosing ingredients, the process of fermentation, blending and fermentation. In addition, the book examines current trends in brewing and provides advice on improving the quality and taste characteristics of beer. This book will be an indispensable supplement for any amateur and professional interested in the art of brewing.