This book is for commercial brewers of all scales and their ingredient and equipment suppliers.
Highly practical, it clearly describes the factors effecting brewing yeast fermentation performance and how they may be controlled. Contributions from leading brewing technologists in industry and universities ensure that coverage is both commercially relevant and academically rigorous. This is an essential reference source and overview of the latest technological developments which no-one connected to the industry can afford to be without.
- Practical up-to-date review of technology and how it can be controlled.
- Written by experts from leading brewers and university-based scientists.
- Essential reference source and entry-point for the surrounding literature.
