The microbiology of brewing is a diverse subject covering both the production of beer and its stability to spoilage. The third edition of this extremely successful book gives an in-depth coverage of all aspects of brewing microbiology. It includes a new introductory chapter which describes the contribution of microbiology to modern brewing practice and sets the scene for the following, more specialized chapters. In addition, there are new chapters on microbiological methods and microbiology tailored to the microbrewer. Brewing Microbiology serves both as a reference book and a laboratory manual. It is also of value to technical brewers who must keep abreast of current developments, as well as quality controllers and laboratory research workers in the brewing and related food and beverage industries.
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Most Helpful Customer Reviews
9 of 9 people found the following review helpful:
5.0 out of 5 stars
A great book for a specific audience.,
By Spanky (Brazil) - See all my reviews
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This review is from: Brewing Microbiology (Hardcover)
I am an avid homebrewer. I have been brewing all-grain for around six years. I am fascinated by the science behind the art. This book was not for me. Then why did I give it 5 stars? It is really, really comprehensive on spoilage bacteria and fungus, genetics etc that I am positive anyone in the industry that works with storing grain, consulting for breweries, lab work concerning beer production packaging etc will really get a lot out of this book. I did actually enjoy many parts of it but much of it cites hundreds of other papers that I do not have access too so there isn't anyway I could follow up if I wanted to. The genetics material was also well above my current level of understanding.
I have many titles on my book shelf. This is a welcome edition to that group but as a recommendation for homebrewers looking for information and methods to improving your home production, this book is further down the line than many others available.
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Inside This Book
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First Sentence:
Not only are there microbiological aspects of brewing, one could argue that the science of microbiology developed from brewing. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
enterobacterial contaminants, storage aspergilli, wild yeast contamination, weathered barley, brewery microorganisms, brewery bacteria, pitching yeast, microcolony method, brewing context, whisky fermentations, brewing microbiology, brewing yeasts, bright beer tanks, lager strains, original barley, wort nitrogen, successive fermentations, ale strain, field fungi, beer spoilage, lysine agar, brewing yeast strains, spores round, hop boiling, brewing strains Key Phrases - Capitalized Phrases (CAPs): (learn more)
Journal of the Institute of Brewing, Congress of the European Brewery Convention, Applied Microbiology, New York, Journal of Applied Bacteriology, Journal of General Microbiology, Carlsberg Research Communications, International Journal of Systematic Bacteriology, Journal of Bacteriology, Kreger-van Rij, Kluwer Academic, Transactions of the British Mycological Society, European Brewery Convention Monograph, Microbiological Reviews, Microbiology Letters, Plenum Publishers, Antonie van Leeuwenhoek, North America, Plant Pathology, Bulletin of Brewing Science, Cambridge University Press, Current Genetics, Journal of Biotechnology, United States, Blackwell Scientific Publications New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Not only are there microbiological aspects of brewing, one could argue that the science of microbiology developed from brewing. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
enterobacterial contaminants, storage aspergilli, wild yeast contamination, weathered barley, brewery microorganisms, brewery bacteria, pitching yeast, microcolony method, brewing context, whisky fermentations, brewing microbiology, brewing yeasts, bright beer tanks, lager strains, original barley, wort nitrogen, successive fermentations, ale strain, field fungi, beer spoilage, lysine agar, brewing yeast strains, spores round, hop boiling, brewing strains Key Phrases - Capitalized Phrases (CAPs): (learn more)
Journal of the Institute of Brewing, Congress of the European Brewery Convention, Applied Microbiology, New York, Journal of Applied Bacteriology, Journal of General Microbiology, Carlsberg Research Communications, International Journal of Systematic Bacteriology, Journal of Bacteriology, Kreger-van Rij, Kluwer Academic, Transactions of the British Mycological Society, European Brewery Convention Monograph, Microbiological Reviews, Microbiology Letters, Plenum Publishers, Antonie van Leeuwenhoek, North America, Plant Pathology, Bulletin of Brewing Science, Cambridge University Press, Current Genetics, Journal of Biotechnology, United States, Blackwell Scientific Publications New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
This book cites 52
books:
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20
books
cite this book:
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- Brewing Science (Food Science & Technology International) by J. R. A. Pollock on 4 pages
- The Applied Mycology of Fusarium: Symposium of the British Mycological Society Held at Queen Mary College London, September 1982 (British Mycological Society Symposia) by Maurice O. Moss on page 173, page 174, and page 179
- Introduction to Food- And Airborne Fungi by Robert A. Samson on page 168, page 175, and page 178
- Handbook of New Bacterial Systematics by Michael Goodfellow on page 215, page 327, and page 328
- Environmental microbiology (Tertiary level biology) by W. D Grant on page 179, and page 300
See all 52 books this book cites
- Microbiology of Fermented Foods, Volumes 1 and 2 (v. 1&2) by B.J. Wood on 7 pages
- Brewing Yeast and Fermentation by Chris Boulton on 4 pages
- Genetic Modification in the Food Industry: A Strategy for Food Quality Improvement by Susan Harlander on page 131, page 135, and page 156
- Whisky: Technology, Production and Marketing (Handbook of Alcoholic Beverages) by Inge Russell in Front Matter, page 151, and page 152
- Understanding and Measuring the Shelf-Life of Food by R Steele on page 277, page 278, and page 281
See all 20 books citing this book
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