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