Brewing Yeast and Fermentation​​

By Chris Boulton and David Quain

​"...easily the most comprehensive book on the subject, now reissued in paperback at a more accessible price...a splendid, well produced and clearly illustrated book. It will continue to be the definitive text for the foreseeable future.”
—Microbiology Today

Item No: 52686

©2006; 6” x 9” softcover; 656 pages; 3 pounds



$115.00 Price
$103.50 Member Price



This unique volume provides a definitive overview of modern and traditional brewing fermentation written by two experts with unrivalled experience from years with a leading international brewer. Coverage includes all aspects of brewing fermentation together with the biochemistry, physiology and genetics of brewers' yeast. Brewing Yeast and Fermentation is unique in that brewing fermentation and yeast biotechnology are covered in detail from a commercial perspective.

Available for the first time in paperback, the book is aimed at commercial brewers and their ingredient and equipment suppliers (including packaging manufacturers). It is also an essential reference source for students in brewing courses and workers in research and academic institutions.

Preface
Acknowledgements

Beer and Brewing

Introduction
Historical perspective
Current developments
Legislation


The Brewing Process

Overview
Beer types
The brewing process
Wort composition
High-gravity brewing
Glossary of brewing terms


The Biochemistry of Fermentation

Overview
Mass balance
Assimilation of wort nutrients
Carbohydrate dissimilation
Requirement for oxygen
Ethanol tolerance
Formation of flavour compounds


Brewing Yeast

Morphology, cytology and cellular function
Taxonomy and differentiation
Genetics – genome, cell cycle and modification


Fermentation Systems

General properties of fermentation vessels
Fermentation rooms
Traditional fermentation systems
Large-capacity fermenters


Fermentation Management

Wort collection
Post-collection additions
Monitoring fermentation progress
Fermentation control
Fermentation management
Recovery of carbon dioxide
Yeast recovery
Fermenter run-down
Secondary fermentations


Yeast Management

Laboratory yeast storage and supply
Yeast propagation
Yeast handling in the brewery
Assessing yeast condition
Surplus yeast


Microbiology

Product spoilage
Minimizing the risk
Sampling and testing


References
Index
...easily the most comprehensive book on the subject, now reissued in paperback at a more accessible price...a splendid, well produced and clearly illustrated book. It will continue to be the definitive text for the foreseeable future.”
—Microbiology Today

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