Yeast Flocculation, Vitality, and Viability

Edited by Alex Speers

Proceedings of the 2nd International Brewers Symposium

Item No: 72642

©2012; 6" x 9" softcover; 160 pages; 72 illustrations; 1 pound

$79.00 Price
$71.10 Member Price

​This new book is a comprehensive resource on yeast vitality and viability, flocculation, malt influences on yeast performance, and the use of dried yeast in the brewing process. Editor Alex Speers brings together more than 20 leading international brewing scientists to give an update on the latest theoretical and applied findings regarding brewing yeast behavior.

The book reflects updates to the conference presentations of the same name and is certain to serve as an important reference for those responsible for brewing yeast behavior and its role when creating and producing high-quality, well-crafted beers. It gives brewers and brewing scientists an essential perspective on the functionality of this important brewing component.

A Review of Yeast Flocculation
R. Alex Speers

Measurement of Yeast Flocculation
R. Alex Speers​

Flocculation Assay: Utilization of TRAC to Monitor Yeast Flocculation-Related Gene Expression
Anne Huuskonen, Jari Rautio, and John Londesborough

The Genetics Behind Yeast Flocculation: A Brewer’s Perspective
Sebastiaan E. Van Mulders, Luk Daenen, Pieter J. Verbelen, Sofie M. G. Saerens, Kevin J. Verstrepen, and Freddy R. Delvaux

The Adaptive Value of Flo11-Dependent Flocculation and Adhesion in Yeast
Li Li, Lois M. Douglas, Yang Yang, Sreevardhini Venkatraman, Sungsu Lee, and Anne M. Dranginis

Investigations of Malt Causing PYF
Joseph C. Lake and R. Alex Speers

The Factors that Promote the Premature Yeast Flocculation Condition in Malt
Samantha Walker and Gillian Fisher

Yeast Vitality and Stress Responses: Novel Investigative Approaches
Graeme M. Walker

Minimizing Stress and Maintaining Viability in Dried Yeast
Chris Powell and Tobias Fischborn

Vitality/Viability Assays
Frithjof Thiele and Werner Back

Yeast Viability and Vitality: A Brewers Perspective
William Maca

Yeast Vitality – A Process Approach
Peter Bouckaert



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