Brewing Yeast and Fermentation

Brewing Yeast and Fermentation

by Christopher Boulton, David Quain
     
 

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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

Overview

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 industry.
  • Highly commercially relevant yet academically rigorous.
  • Authors from industry leading brewers.

Editorial Reviews

From the Publisher
“… easily the most comprehensive book on the subject, now reissued in paperback at a more accessible price. The wealth of detail is extraordinary and the scholarship displayed by the authors, who between them have over 50 years experience of microbiological research in the brewing industry, is exemplary. …[a] splendid, well produced and clearly illustrated book. It will continue to be the definitive text for the foreseeable future.”
Microbiology Today, November 2006

“This is a “must-have” book [and] will be used as a prime reference text for many years… should be in every brewing library, and on the bookshelf of anyone who has an interest in brewing yeast and fermentation at the advanced level…it has very rapidly become the first reference book I turn to when looking for detailed information on yeast…highly recommended”
Inge Russell, Journal of The Institute of Brewing Vol 109, No. 2, 2003

".a valuable resource for researchers in industry or academia interested in beer fermentation. "
Journal of Food Quality, Vol 25:3, Food & Nutrition Press Inc.

"Recommended to all researchers with an interest in yeast technology and brewing fermentation"
E-Streams, 2002

"This book provides a definitive review of modern and traditional brewery fermentation." Cerevisia, Belgian Journal of Brewing and Biotechnology, Vol 30, 2005

Product Details

ISBN-13:
9781118685341
Publisher:
Wiley
Publication date:
04/25/2013
Sold by:
Barnes & Noble
Format:
NOOK Book
Pages:
656
File size:
15 MB
Note:
This product may take a few minutes to download.

What People are saying about this

From the Publisher
“… easily the most comprehensive book on the subject, now reissued in paperback at a more accessible price. The wealth of detail is extraordinary and the scholarship displayed by the authors, who between them have over 50 years experience of microbiological research in the brewing industry, is exemplary. …[a] splendid, well produced and clearly illustrated book. It will continue to be the definitive text for the foreseeable future.”
Microbiology Today, November 2006

“This is a “must-have” book [and] will be used as a prime reference text for many years… should be in every brewing library, and on the bookshelf of anyone who has an interest in brewing yeast and fermentation at the advanced level…it has very rapidly become the first reference book I turn to when looking for detailed information on yeast…highly recommended”
Inge Russell, Journal of The Institute of Brewing Vol 109, No. 2, 2003

".a valuable resource for researchers in industry or academia interested in beer fermentation. "
Journal of Food Quality, Vol 25:3, Food & Nutrition Press Inc.

"Recommended to all researchers with an interest in yeast technology and brewing fermentation"
E-Streams, 2002

"This book provides a definitive review of modern and traditional brewery fermentation." Cerevisia, Belgian Journal of Brewing and Biotechnology, Vol 30, 2005

Meet the Author

Chris Boulton, Coors Brewers Limited, Burton on Trent, UK and David Quain, red.ts Ltd, Willington, Derbyshire, UK

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