Brewing Yeast and Fermentation

This unique volume provides a definitive review 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 and the biochemistry, physiology and genetics of brewers' yeast. The book is aimed first and foremost at commercial brewers and their ingredient and equipment suppliers (including packaging manufacturers), but is also an essential reference source for workers in research and academic institutions.This major new work is the first and only time that brewing fermentation and yeast biotechnology have been handled in such detail from a commercial perspective and it set to become the standard work for years to come.Boulton, Chris is the author of 'Brewing Yeast and Fermentation' with ISBN 9780632054756 and ISBN 0632054751.