Brewing Microbiology: Managing Microbes, Ensuring Quality and Valorising Waste Hill Annie

Anotace: 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. 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. The text examines the properties and management of these microorganisms in brewing, along with tactics for reducing spoilage and optimizing beer quality.

Examines key developments in brewing microbiology, discussing the microbes that are essential for successful beer production and processing Covers spoilage bacteria, yeasts, Final sections explore the impact of microbiology on the sensory quality of beer and the safe management and valorisation of brewing waste.