Ludwig Narziß was a German brewing scientist (deceased 2022) who held the Chair of Brewing Technology at the Technical University of Munich (TUM) in Weihenstephan, Germany, from 1964 until 1992. He is the author of many successful books, including the standard references "Technologie der Malzbereitung", and "Technologie der Würzebereitung", and "Abriss der Bierbrauerei" which have already been published in their eighth editions. In 2015, the Ludwig-Narziß-Award was established, honoring once a year a scientific article in which the results are particularly relevant for application in the brewing industry.

Werner Back was a lecturer at the Technical University of Munich (TUM) in Weihenstephan, Germany, from 1988 and succeeded Prof. Narziß as the Chair of Brewery Technology at TUM from 1992 to 2009. He has authored the standard works "Farbatlas and Handbuch der Getränkebiologie" and "Brewing Techniques in Practice" (Fachverlag Hans Carl) as well as several other reference books.

Martina Gastl is director of the Weihenstephan Research Center for Brewing and Food Quality (BLQ) at the Technical University of Munich (TUM), Germany, since 2022. She is a trained brewer and maltster and studied brewing and beverage technology at TUM, graduating with a degree in engineering in 2006. Her research is focused on raw material design, breeding, and process and product interactions. She has co-authored the books "Abriss der Bierbrauerei" and "Brewing Techniques in Practice" (Fachverlag Hans Carl).

Martin Zarnkow heads the research and development department at the Weihenstephan Research Center for Brewing and Food Quality (BLQ) at the Technical University of Munich (TUM), Germany. He is a trained brewer and maltster and studied brewing technology at TUM from 1990 until 1996. His research focuses on sensor technology, new brewing technologies and functional beverages. He has co-authored the book "Abriss der Bierbrauerei".

Foreword
Preface
1. The Technology of Malting
2. The Technology of Wort Production
3. The Technology of Fermentation
4. Beer Filtration
5. Packaging Beer
6. Beer Losses
7. The Finished Beer
8. Top Fermentation
9. High Gravity Brewing