Brewing Yeast and Fermentation by Christopher Boulton

Brewing Yeast and Fermentation by Christopher Boulton

Now Available for the First Time in Paperback! 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. Now 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 on brewing courses and workers in research and academic institutions. Definitive reference work and practical guide for the industry. Highly commercially relevant yet academically rigorous. Authors from industry leading brewers.

“… easily the most comprehensive book on the subject, now reissued in paperback at a more accessible priceThe wealth of detail is extraordinary and the scholarship displayed by the authors, who between them have over 50 years experience of microbiological research in the brewing industry, is exemplary. …[a] splendid, well produced and clearly illustrated book. It will continue to be the definitive text for the foreseeable future.”
Microbiology Today, November 2006

“This is a “must-have” book [and] will be used as a prime reference text for many years… should be in every brewing library, and on the bookshelf of anyone who has an interest in brewing yeast and fermentation at the advanced level…it has very rapidly become the first reference book I turn to when looking for detailed information on yeast…highly recommended”
Inge Russell, Journal of The Institute of Brewing Vol 109, No. 2, 2003

".a valuable resource for researchers in industry or academia interested in beer fermentation. "
Journal of Food Quality, Vol 25:3, Food & Nutrition Press Inc.

"Recommended to all researchers with an interest in yeast technology and brewing fermentation"
E-Streams, 2002

"This book provides a definitive review of modern and traditional brewery fermentation." Cerevisia, Belgian Journal of Brewing and Biotechnology, Vol 30, 2005

Chris Boulton, Coors Brewers Limited, Burton on Trent, UK and David Quain, red.ts Ltd, Willington, Derbyshire, UK

SKU	Nicht verfügbar
ISBN 13	9781405152686
ISBN 10	1405152680
Titel	Brewing Yeast and Fermentation
Autor	Christopher Boulton
Buchzustand	Nicht verfügbar
Bindungsart	Paperback
Verlag	John Wiley and Sons Ltd
Erscheinungsjahr	2006-03-10
Seitenanzahl	672
Hinweis auf dem Einband	Die Abbildung des Buches dient nur Illustrationszwecken, die tatsächliche Bindung, das Cover und die Auflage können sich davon unterscheiden.
Hinweis	Nicht verfügbar