This book is an overview considering yeast and fermentation. The similarities and differences between yeasts employed in brewing and distilling are reviewed. Th

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

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

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

Yeast: The Practical Guide to Beer Fermentation is a resource for brewers of all experience levels. The authors adeptly cover yeast selection, storage and handl