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

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

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

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