Skip to Content
Brewing Microbiology
book

Brewing Microbiology

by Annie Hill
May 2015
Intermediate to advanced content levelIntermediate to advanced
506 pages
17h 40m
English
Woodhead Publishing

Overview

Brewing Microbiology discusses the microbes that are essential to successful beer production and processing, and the ways they can pose hazards in terms of spoilage and sensory quality.

The text examines the properties and management of these microorganisms in brewing, along with tactics for reducing spoilage and optimizing beer quality. It opens with an introduction to beer microbiology, covering yeast properties and management, and then delves into a review of spoilage bacteria and other contaminants and tactics to reduce microbial spoilage.

Final sections explore the impact of microbiology on the sensory quality of beer and the safe management and valorisation of brewing waste.



  • Examines key developments in brewing microbiology, discussing the microbes that are essential for successful beer production and processing
  • Covers spoilage bacteria, yeasts, sensory quality, and microbiological waste management
  • Focuses on developments in industry and academia, bringing together leading experts in the field
Become an O’Reilly member and get unlimited access to this title plus top books and audiobooks from O’Reilly and nearly 200 top publishers, thousands of courses curated by job role, 150+ live events each month,
and much more.
Start your free trial

You might also like

Solid State Fermentation for Foods and Beverages

Solid State Fermentation for Foods and Beverages

Jian Chen, Yang Zhu
Agricultural Informatics

Agricultural Informatics

Amitava Choudhury, Arindam Biswas, Manish Prateek, Amlan Chakrabarti

Publisher Resources

ISBN: 9781782423492