Brewing Microbiology (Hardcover)

~ F. G. Priest (Editor) "Not only are there microbiological aspects of brewing, one could argue that the science of microbiology developed from brewing..." (more)
Key Phrases: enterobacterial contaminants, storage aspergilli, wild yeast contamination, Journal of the Institute of Brewing, Congress of the European Brewery Convention, Applied Microbiology (more...)

Editorial Reviews

Product Description

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.

--This text refers to an alternate Hardcover edition.

Product Details

• Hardcover: 306 pages
• Publisher: Springer; 2nd edition (December 31, 1995)
• Language: English
• ISBN-10: 0834213532
• ISBN-13: 978-0834213531
• Product Dimensions: 9.5 x 6.5 x 0.8 inches
• Shipping Weight: 1.2 pounds
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• Amazon.com Sales Rank: #8,119,693 in Books (See Bestsellers in Books)