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| Brewing Yeast & Fermentation |
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Paperback available from Blackwell Publishing and Amazon (co.uk, com) - 656 pages - 2006 |
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Chris Boulton and I spent the best
part of five years writing what we
hoped would become the definitive
book on brewing yeast and
fermentation. Our 'little'
book was originally published in
hardback in 2001 and pleasingly then
republished in 2006. As a bit
of fun, click
here for the back cover image we
wanted but - not surprisingly -
didn't get!
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| Much
to our delight Brewing yeast and fermentation has
garnered some great feedback and a number of great
reviews. Two of which are ...
"… easily the most
comprehensive book on the subject, now reissued in
paperback at a more accessible price. The wealth of
detail is extraordinary and the scholarship displayed by
the authors, who between them have over 50 years
experience of microbiological research in the brewing
industry, is exemplary. …[a] splendid, well produced and
clearly illustrated book. It will continue to be the
definitive text for the foreseeable future." "This is a "must-have" book [and] will be used as a
prime reference text for many years… should be in every
brewing library, and on the bookshelf of anyone who has
an interest in brewing yeast and fermentation at the
advanced level…it has very rapidly become the first
reference book I turn to when looking for detailed
information on yeast…highly recommended" |
