Brewing Yeast and Fermentation

David Quain presents a comprehensive examination of brewing fermentation in this paperback volume. The text bridges traditional methods with modern techniques, offering a detailed look at the biochemistry, physiology, and genetics of brewers' yeast. Written by experts with extensive experience at a leading international brewer, the book addresses commercial brewing processes from an industry perspective. The content covers all aspects of brewing fermentation alongside yeast biotechnology. It serves as a practical guide for commercial brewers and suppliers of ingredients and equipment, including those in packaging manufacturing. Students enrolled in brewing courses and researchers in academic institutions also find this reference valuable for its rigorous academic approach combined with commercial relevance. This work does not cater to casual home brewers seeking simple recipes. Instead, it provides technical depth for professionals who require a thorough understanding of the scientific principles underlying large-scale production. The text remains grounded in the specific needs of the industry, focusing on the biological mechanisms that drive fermentation rather than general culinary advice.