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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.
A very informative piece, giving good practical guides about yeast handling, storage, etc. I would definitely recommend it. Read morePublished 21 days 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 1 month 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 1 month ago by David Meier
This book is got a lot of formation an with a must read for beginner to advance yeast studies a book that should be on all selves and read and re-read .Published 2 months ago by Craig C. Long
Great book, easy read. Lots of very useful information. No matter how advanced your brewing set up this is a must have for your library.Published 3 months ago by C Shane Lambert