Brewing Yeast and Fermentation

Chris Boulton, Coors Brewers Limited, Burton on Trent, UK and David Quain, red.ts Ltd, Willington, Derbyshire, UK

• Preface xAcknowledgements xii1 Beer and brewing 11.1 Introduction 11.2 Historical perspective 51.3 Current developments 151.4 Legislation 172 The brewing process 192.1 Overview 192.2 Beer types 192.3 The brewing process 292.4 Wort composition 462.5 High-gravity brewing 602.6 Glossary of brewing terms 633 The biochemistry of fermentation 693.1 Overview 693.2 Mass balance 713.3 Assimilation of wort nutrients 733.4 Carbohydrate dissimilation 813.5 Requirement for oxygen 973.6 Ethanol tolerance 1083.7 Formation of flavour compounds 1134 Brewing yeast 1434.1 Morphology, cytology and cellular function 1434.2 Taxonomy and differentiation 1584.3 Genetics ± genome, cell cycle and modification 1944.4 Cell wall and flocculation 2375 Fermentation systems 2605.1 General properties of fermentation vessels 2605.2 Fermentation rooms 2795.3 Traditional fermentation systems 2845.4 Large-capacity fermenters 2905.5 Accelerated batch fermentation 3145.6 Continuous fermentation 3165.7 Immobilised systems 3465.8 Pilot scale fermentation systems 3695.9 Laboratory fermentation systems 3706 Fermentation management 3776.1 Wort collection 3776.2 Post-collection additions 4026.3 Monitoring fermentation progress 4046.4 Fermentation control 4226.5 Fermentation management 4456.6 Recovery of carbon dioxide 4536.7 Yeast recovery 4556.8 Fermenter run-down 4616.9 Secondary fermentations 4647 Yeast management 4687.1 Laboratory yeast storage and supply 4687.2 Yeast propagation 4747.3 Yeast handling in the brewery 4867.4 Assessing yeast condition 4967.5 Surplus yeast 5088 Microbiology 5108.1 Product spoilage 5108.2 Minimising the risk 5378.3 Sampling and testing 565References 586Index 638

“… easily the most comprehensive book on the subject, now reissued in paperback at a more accessible price. The wealth of detail is extraordinary and the scholarship displayed by the authors, who between them have over 50 years experience of microbiological research in the brewing industry, is exemplary. …[a] splendid, well produced and clearly illustrated book. It will continue to be the definitive text for the foreseeable future.”Microbiology Today, November 2006 “This is a “must-have” book [and] will be used as a prime reference text for many years… should be in every brewing library, and on the bookshelf of anyone who has an interest in brewing yeast and fermentation at the advanced level…it has very rapidly become the first reference book I turn to when looking for detailed information on yeast…highly recommended”Inge Russell, Journal of The Institute of Brewing Vol 109, No. 2, 2003 ".a valuable resource for researchers in industry or academia interested in beer fermentation. "Journal of Food Quality, Vol 25:3, Food & Nutrition Press Inc. "Recommended to all researchers with an interest in yeast technology and brewing fermentation"E-Streams, 2002 "This book provides a definitive review of modern and traditional brewery fermentation." Cerevisia, Belgian Journal of Brewing and Biotechnology, Vol 30, 2005