"This book is not a guide to beer making, but rather, details the scientific principles involved. Microbiologists and biochemists interested in fermentation industries will find the discussions of the preparations of malt and wort useful." Journal of the American Chemical Society
"...a welcome addition to my personal library...The book is easy to read and understand. I recommend it to anyone interested in this area." Food Biotechnology
"...an excellent book which provides a well written and interesting presentation of beer production. I highly recommend it." Antonio Montanari, SIM Industrial Microbiology NEWS
This book gives a clear, concise account of malting and brewing processes and the science on which they are based. The techniques of production of high-quality beers are also described. The whole description is placed within a biotechnological content: modern developments and the wider significance of the bacteria that commonly contaminate beer are carefully examined.