This book is for all brewers, whether they consider brewing to be art or science. Its simple aim is to highlight what measurements (the numbers) can do to produce product consistency and excellence,
Research into brewing yeast and other organisms associated with beer and brewing has experienced many important advances in the past decade, propelled by technological advances in tools fundamental to
This book is an original and comprehensive examination of brewing from the perspective of a real brewer. It incorporates the latest ideas from published research and from conversations with researcher
Brewing is humankind s oldest biotechnology. Over the course of the past 125 years a wealth of research has been devoted to the topic of beer and the processes through which it is produced, namely mal
Fermentation, as a chemical and biological process, is everywhere. Countless societies throughout history have used it to form a vast array of foods and drinks, many of which were integral and essenti
