Brewing Yeast and Fermentation

Name: Brewing Yeast and Fermentation
Brand: Unknown
SKU: 9781405152686
Price: 181.99 NZD
Availability: InStock

By Christopher Boulton and David Quain

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Summary

Brewing Yeast and Fermentation offers a comprehensive overview of both modern and traditional brewing fermentation. Authored by Christopher Boulton and David Quain, experts with extensive experience from a leading international brewer, this book details the biochemistry, physiology, and genetics of brewers' yeast. It uniquely addresses brewing fermentation and yeast biotechnology from a commercial angle, making it an essential reference for commercial brewers, ingredient and equipment suppliers, packaging manufacturers, students on brewing courses, and researchers in academic institutions.
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Format: Paperback / softback

$181⁹⁹

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Brewing Yeast and Fermentation

$181⁹⁹

Book Hero Magic created this recommendation. While it's new and still learning, it may not be perfect - your feedback is welcome! IS THIS YOUR NEXT READ?

This book is ideally suited for commercial brewers, ingredient and equipment suppliers, packaging manufacturers, brewing students, and research professionals in both industry and academic settings seeking an in-depth, commercially relevant understanding of brewing yeast and fermentation.

Description

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.

Book Hero Magic summarised reviews for this book. While it's new and still learning, it may not be perfect - your feedback is welcome! HOW HAS THIS BEEN REVIEWED?

Reviews praise the book as 'easily the most comprehensive' on its subject, lauding the authors' scholarship and experience. Microbiology Today describes it as a 'splendid, well produced and clearly illustrated book', destined to remain the definitive text. Inge Russell, writing for Journal of The Institute of Brewing, calls it a 'must-have' and highly recommended for anyone interested in brewing yeast and fermentation at an advanced level. Journal of Food Quality also considers it a valuable resource for researchers in both industry and academia.

Book Details

INFORMATION

ISBN: 9781405152686

Publisher: John Wiley and Sons Ltd

Format: Paperback / softback

Date Published: 10 March 2006

Country: United Kingdom

Imprint: Wiley-Blackwell

Audience: Professional and scholarly

DIMENSIONS

Spine width: 33.0mm

Width: 173.0mm

Height: 244.0mm

Weight: 1415g

Pages: 672

Collections

Christopher Boulton Cook Books & Recipes Cooking & Food David Quain Education & Reference Engineering, Technology & Agriculture Non-Fiction Science & Nature

About the Author

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