Terrible reference practice for the daily work of an amateur or professional brewer in a medium-sized brewery. You will find everything from the basic theory about the biology of yeast biochemistry of fermentation, yeast management, microbiological, and the establishment of a lab more than adequate, etc. The whole is topped obviously many practical comments scheme when necessary, concrete cases, relations with the defects or qualities of beer, etc. Specifically, this book opened me new perspectives!
Ed for people "held back" by the critical comments on amazon US: yes, there sometimes a note about a product WhiteLab (about all the 100pages ...) but this is still one of the pub "subliminal" and YES, this book is not a reference such as biochemical or other Boulton Priest, but who really needs all that is in the boulton to brew a good beer.
Read and reread this book, your beer will be better, guaranteed invoice!
