Written as an introduction to the science of brewing and beer fermentation, this book provides an up-to-date overview of the science behind the various operations involved in the making of beer. Various subject-matter experts, [including Sebastian Wolfrum of Epiphany Craft Malt,] contribute their knowledge and unique perspectives on the most important topics in brewing, appealing to all readers wishing to expand their understanding of the chemical, microbiological and business aspects of brewery operation, with particular emphasis on the craft industry.

Edited by John D. Sheppard