Christopher Boulton, David Quain (Burton on Trent Coors Brewers Limited)

Broschiertes Buch

Brewing Yeast and Fermentation

Beschreibung

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.

Autor

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

Produktdetails

• Verlag: John Wiley and Sons Ltd
• Seitenzahl: 672
• Erscheinungstermin: 10. März 2006
• Englisch
• Abmessung: 244mm x 170mm x 36mm
• Gewicht: 1154g
• ISBN-13: 9781405152686
• ISBN-10: 1405152680
• Artikelnr.: 23836190

Rezensionen

"... easily the most comprehensive book on the subject,now reissued in paperback at a more accessible price. The wealth ofdetail is extraordinary and the scholarship displayed by theauthors, who between them have over 50 years experience ofmicrobiological research in the brewing industry, is exemplary....[a] splendid, well produced and clearly illustrated book. Itwill continue to be the definitive text for the foreseeablefuture."
Microbiology Today, November 2006

"This is a "must-have" book [and] will be usedas a prime reference text for many years... should be in everybrewing library, and on the bookshelf of anyone who has an interestin brewing yeast and fermentation at the advanced level...ithas very rapidly become the first reference book I turn to whenlooking for detailed information on yeast...highlyrecommended"
Inge Russell, Journal of The Institute of Brewing Vol 109,No. 2, 2003

".a valuable resource for researchers in industry or academiainterested in beer fermentation. "
Journal of Food Quality, Vol 25:3, Food & Nutrition PressInc.

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

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