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.
- ISBN10 0632054751
- ISBN13 9780632054756
- Publish Date 28 August 2001 (first published 1 January 2001)
- Publish Status Out of Print
- Out of Print 22 February 2006
- Publish Country GB
- Publisher John Wiley and Sons Ltd
- Imprint Blackwell Science Ltd
- Format Hardcover
- Pages 656
- Language English