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Brewing Yeast and Fermentation
By Christopher Boulton; David Quain
662,00 kr
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If you find the same book(s) cheaper (new, in stock, like-for-like including delivery), we’ll match it. Read the full policy.
Description
Delve into the fascinating world of fermentation with Brewing Yeast and Fermentation by renowned experts Christopher Boulton and David Quain. This comprehensive guide serves as an essential resource for both novice and experienced brewers, offering a thorough exploration of the microbiological processes that underpin brewing.
The Story
At the heart of this book is a meticulous examination of yeast, the unsung hero of brewing. The authors unravel its complex biology and its pivotal role in fermentation, presenting scientific principles in a clear and accessible manner. Through detailed explanations and engaging illustrations, readers will gain insights into how yeast interacts with sugars to produce alcohol and carbon dioxide, transforming simple ingredients into beloved beverages.
Why Readers Love It
- Comprehensive Coverage: The book provides in-depth discussions on various yeast strains, fermentation conditions, and the impact of different ingredients on flavour and aroma.
- Practical Insights: It bridges the gap between theory and practice, offering tips and techniques to enhance brewing outcomes.
- Richly Illustrated: Visual aids complement the text, making complex concepts easier to grasp.
Perfect For
This book is ideal for brewing enthusiasts, students of fermentation science, and professionals in the food and drink industry. It also serves as a valuable companion to Boulton and Quain's other works on brewing technology, further enriching the reader's understanding of this intricate craft.
“A must-read for anyone serious about understanding the art and science of brewing.”
Specifications
Format: Paperback / softback
Dimensions: × ×
Pages: 672
Publisher: John Wiley & Sons
ISBN: 9781405152686
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