Dr Annie E. Hill is Associate Professor and Programme Director for the MSc/Postgraduate Diploma in Brewing & Distilling by Distance Learning at the International Centre for Brewing & Distilling at Heriot-Watt University, Edinburgh. Research interests currently involve distilled spirits production with a focus on microbiological aspects including fermentation and distillery microflora. Within teaching, Annie is Course Director for a range of Undergraduate and Postgraduate programmes covering microbiology, biochemistry and industrial practice, and has supervised over 170 MSc projects. Annie regularly reviews articles within brewing/distilling microbiology for the Institute of Brewing and Distilling, the American Society of Brewing Chemists, Foods, Fermentation, Food Control, and Critical Reviews in Biotechnology, and is an Editorial Board Member for the American Society of Brewing Chemists and Journal of Distilling Science. She is the editor of Brewing Microbiology and co-editor of Distilled Spirits.

• PrefaceIntroduction to Brewing MicrobiologyPart One: Yeast: Properties and management1 Yeast Species/Strains used in brewing and distilling 2 Yeast Quality Assessment, Management and Culture Maintenance3 Modelling yeast growth and metabolism for optimum performance4 Advances in metabolic engineering of yeasts5 Yeast identification and characterisationPart Two: Spoilage bacteria and other contaminants6 Toxigenic fungi and mycotoxins in the barley-to-beer chain7 Gram-positive spoilage bacteria in brewing8 Gram negative beer spoilage bacteria in brewing9 Strictly anaerobic beer spoilage bacteriaPart Three: Reducing microbial spoilage: design and technology10 Hygienic design and cleaning-in-place (CIP) systems in breweries11 Reducing microbial spoilage of beer using filtration12 Reducing microbial spoilage of beer using pasteurisation13 Traditional microbiological methods for detection and identification of spoilage14 Rapid detection and identification of spoilage bacteria in beer15 Beer packaging: microbiological hazards and considerations16 Assuring the microbiological quality of draft beerPart Four: Impact of microbiology on sensory quality17 Impact of yeast and bacteria on beer appearance, flavour and aroma18 Sensory Analysis as a Tool for Beer Quality Assessment with an Emphasis on its use for Microbial Control in the BreweryPart Five: Valorisation of microbiological brewing waste19 Anaerobic treatment of brewery wastes20 Water treatment and reuse in breweries

Select Guide Rating

Dr Annie E. Hill is Associate Professor and Programme Director for the MSc/Postgraduate Diploma in Brewing & Distilling by Distance Learning at the International Centre for Brewing & Distilling at Heriot-Watt University, Edinburgh. Research interests currently involve distilled spirits production with a focus on microbiological aspects including fermentation and distillery microflora. Within teaching, Annie is Course Director for a range of Undergraduate and Postgraduate programmes covering microbiology, biochemistry and industrial practice, and has supervised over 170 MSc projects. Annie regularly reviews articles within brewing/distilling microbiology for the Institute of Brewing and Distilling, the American Society of Brewing Chemists, Foods, Fermentation, Food Control, and Critical Reviews in Biotechnology, and is an Editorial Board Member for the American Society of Brewing Chemists and Journal of Distilling Science. She is the editor of Brewing Microbiology and co-editor of Distilled Spirits.

• PrefaceIntroduction to Brewing MicrobiologyPart One: Yeast: Properties and management1 Yeast Species/Strains used in brewing and distilling 2 Yeast Quality Assessment, Management and Culture Maintenance3 Modelling yeast growth and metabolism for optimum performance4 Advances in metabolic engineering of yeasts5 Yeast identification and characterisationPart Two: Spoilage bacteria and other contaminants6 Toxigenic fungi and mycotoxins in the barley-to-beer chain7 Gram-positive spoilage bacteria in brewing8 Gram negative beer spoilage bacteria in brewing9 Strictly anaerobic beer spoilage bacteriaPart Three: Reducing microbial spoilage: design and technology10 Hygienic design and cleaning-in-place (CIP) systems in breweries11 Reducing microbial spoilage of beer using filtration12 Reducing microbial spoilage of beer using pasteurisation13 Traditional microbiological methods for detection and identification of spoilage14 Rapid detection and identification of spoilage bacteria in beer15 Beer packaging: microbiological hazards and considerations16 Assuring the microbiological quality of draft beerPart Four: Impact of microbiology on sensory quality17 Impact of yeast and bacteria on beer appearance, flavour and aroma18 Sensory Analysis as a Tool for Beer Quality Assessment with an Emphasis on its use for Microbial Control in the BreweryPart Five: Valorisation of microbiological brewing waste19 Anaerobic treatment of brewery wastes20 Water treatment and reuse in breweries

Select Guide Rating

Dr Annie E. Hill is Associate Professor and Programme Director for the MSc/Postgraduate Diploma in Brewing & Distilling by Distance Learning at the International Centre for Brewing & Distilling at Heriot-Watt University, Edinburgh. Research interests currently involve distilled spirits production with a focus on microbiological aspects including fermentation and distillery microflora. Within teaching, Annie is Course Director for a range of Undergraduate and Postgraduate programmes covering microbiology, biochemistry and industrial practice, and has supervised over 170 MSc projects. Annie regularly reviews articles within brewing/distilling microbiology for the Institute of Brewing and Distilling, the American Society of Brewing Chemists, Foods, Fermentation, Food Control, and Critical Reviews in Biotechnology, and is an Editorial Board Member for the American Society of Brewing Chemists and Journal of Distilling Science. She is the editor of Brewing Microbiology and co-editor of Distilled Spirits.

• PrefaceIntroduction to Brewing MicrobiologyPart One: Yeast: Properties and management1 Yeast Species/Strains used in brewing and distilling 2 Yeast Quality Assessment, Management and Culture Maintenance3 Modelling yeast growth and metabolism for optimum performance4 Advances in metabolic engineering of yeasts5 Yeast identification and characterisationPart Two: Spoilage bacteria and other contaminants6 Toxigenic fungi and mycotoxins in the barley-to-beer chain7 Gram-positive spoilage bacteria in brewing8 Gram negative beer spoilage bacteria in brewing9 Strictly anaerobic beer spoilage bacteriaPart Three: Reducing microbial spoilage: design and technology10 Hygienic design and cleaning-in-place (CIP) systems in breweries11 Reducing microbial spoilage of beer using filtration12 Reducing microbial spoilage of beer using pasteurisation13 Traditional microbiological methods for detection and identification of spoilage14 Rapid detection and identification of spoilage bacteria in beer15 Beer packaging: microbiological hazards and considerations16 Assuring the microbiological quality of draft beerPart Four: Impact of microbiology on sensory quality17 Impact of yeast and bacteria on beer appearance, flavour and aroma18 Sensory Analysis as a Tool for Beer Quality Assessment with an Emphasis on its use for Microbial Control in the BreweryPart Five: Valorisation of microbiological brewing waste19 Anaerobic treatment of brewery wastes20 Water treatment and reuse in breweries

Select Guide Rating