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From the foreword: "...loads of sound information and techniques that will work for brewers at all levels, from beginning homebrewers to production brewers at any sized brewery. Included are fantastic tips for working with all kinds of yeast strains and beer styles, introducing new strains, and how to use best brewing and lab practices to keep your yeast healthy and your beer tasting great."
Mitch Steele, Head Brewer/Production Manager, Stone Brewing Company
Chris White is Assistant Professor in Sociology based in the Department of History, Philosophy and Social Science, The Rhode Island School of Design. Jamil Zainasheff started brewing in 1999 and soon started winning awards in homebrew competitions. He has brewed beers in every style recognized by the Beer Judge Certification Program, taken medals in the finals of the National Homebrew Competition every year since 2002 and amassed more than 20 Best-of-Show awards. He contributes articles to Zymurgy and is the Style Profile columnist for Brew Your Own.
This book is the bible for yeast and a must have for brewers at any level. Yeast is the most important aspect of making beer and the authors do a great job of breaking down the... Read morePublished 28 days ago by Jason Dahl
Understanding the microbiology of the brewing process was well explained in this book. It gives the reader the necessary tools to understand why control of the inputs, equipment,... Read morePublished 1 month ago by jon
A very informative piece, giving good practical guides about yeast handling, storage, etc. I would definitely recommend it. Read morePublished 1 month ago by Maximilian Anders
It's a must have for any homebrewer that wants to elevate their yeast skills beyond just "dump it in".Published 2 months ago by R. Clark
This book is very comprehensive but from the brewers point of view not the distiller. It also opens your eyes to the fact that yeast are an amazing organism and complicated! Read morePublished 3 months ago by David Meier