As with two previous editions, the Handbook of Brewing, Third Edition, provides the essential information for those who are involved or interested in the brewing industry. Written by an international team of experts recognized for their contributions to brewing science and technology, it also explains how massive improvements in computer power and automation have modernized the brewhouse while developments in biotechnology have steadily improved brewing efficiency, beer quality, and shelf life. New chapters cover product integrity, sensory evaluation, craft and microbrewing, and environmental...

Yeast stress, vitality and viability are also addressed together with flavor production, genetic manipulation, bioethanol formation and ethanol production by non-Saccharomyces yeasts and a Gram-negative bacterium.