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Brewing Yeast and Fermentation
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Format: Paperback / softback
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Brewing Yeast and Fermentation
$18199
Unit price
/
Unavailable
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.
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.
Book Hero Magic formatted this description to make it easier to read. While it's new and
still learning, it may not be perfect - your
feedback is welcome!
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
About the Author
Chris Boulton, Coors Brewers Limited, Burton on Trent, UK and David Quain, red.ts Ltd, Willington, Derbyshire, UK
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