Brewing Microbiology

Much has happened in the brewing industry since the last edition of this book was published in 1996. In particular, there has been substantial con solidation of

During the latter part of the last century and the early years of this century, the microbiology of beer and the brewing process played a central role in the de

Brewing Microbiology discusses the microbes that are essential to successful beer production and processing, and the ways they can pose hazards in terms of spoi

This essential reference emphasizes the molecular and mechanistic aspects of food microbiology in one comprehensive volume. • Addresses the field's major conc

With a foreword written by Professor Ludwig Narziss—one of the world’s most notable brewing scientists—the Handbook of Brewing, Third Edition, as it has f

Brewing continues to be one of the most competitive and innovative sectors in the food and drink industry. This important book summarises the major recent techn

Now Available for the First Time in Paperback! This unique volume provides a definitive overview of modern and traditional brewing fermentation. Written by two

The Czech Republic is one of the motherlands of beer culture – beers of the pilsner brewing tradition and the aromatic Saaz hops are famous the world over. Br

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 success

Whisky: Technology, Production and Marketing explains in technical terms, the science and technology of producing whisky, combined with information from industr