Now Available for the First Time in Paperback!
This unique volume provides a definitive overview of modern and
traditional brewing fermentation. Written by two experts with
unrivalled experience from years with a leading international
brewer, coverage includes all aspects of brewing fermentation
together with the biochemistry, physiology and genetics of brewers'
yeast. Brewing Yeast and Fermentation is unique in that
brewing fermentation and yeast biotechnology are covered in detail
from a commercial perspective.
Now available for the first time in paperback, the book is aimed
at commercial brewers and their ingredient and equipment suppliers
(including packaging manufacturers). It is also an essential
reference source for students on brewing courses and workers in
research and academic institutions.
- Definitive reference work and practical guide for the
- Highly commercially relevant yet academically rigorous.
- Authors from industry leading brewers.