Brewing Microbiology

The second edition of Brewing Microbiology: Managing Microbes, Ensuring Quality and Valorising Waste includes current information on the micro-organisms of significance to the brewing industry, including coverage of the most recent threats to beer quality and stability that have emerged. Recent innovations in detection and identification have also been included to ensure optimal results. Fully revised and updated to address the most currently available, and needed, information, the book is the go-to-reference for brewing success. Reflecting the significant surge in production of no- and low-alcohol (NOLO) beers and Hard Seltzers since the publication of the 1st edition, and the lack of information available on the increased microbiological risk associated with these beverages – and how to control them, a new chapter "Maintaining microbiological quality control in Hard Seltzers and NOLO beverages" provides best practice in ensuring safe and effective management in the production and stability of these beverages. Sustainability and the environment have been at the forefront of brewers strategic thinking for many years. The first edition of Brewing Microbiology included coverage of anaerobic treatment of brewery waste and waste-water treatment. This section of the text has also been expanded to cover recent innovations in valorisation of brewery waste streams, such as biotransformation of brewers spent grains. Fully revised and updated to include latest developments in brewing microbiology and its role in quality and safety assurance Discusses the microbes that are essential for successful beer production and processing Covers spoilage bacteria, yeasts, sensory quality, and microbiological waste management Focuses on developments in industry and academia, bringing together leading experts in the field