Brewing Microbiology: Managing Microbes, Ensuring Quality and Valorising Waste

    Research output: Book/ReportBook

    Abstract

    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.
    Original languageEnglish
    PublisherWoodhead Publishing Ltd.
    Number of pages506
    Edition1
    ISBN (Electronic)978-1-78242-349-2
    ISBN (Print)978-1-78242-331-7
    Publication statusPublished - 11 Jun 2015

    Publication series

    NameWoodhead Publishing Series in Food Science, Technology and Nutrition
    PublisherWoodhead Publishing
    No.289

    Keywords

    • Brewing microbiology
    • yeast
    • bacteria
    • spoilage
    • HACCP

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