The Yeast Handbook

Brewing and Distilling Yeasts

Authors: Stewart, Graham G.

  • Covers all aspects of brewing and distilling yeasts
  • Comprehensive overview on theory and application of yeasts in brewery and distillery 
  • Gives an outlook on future developments in yeast technology
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Buy this book

eBook $189.00
price for USA in USD (gross)
  • ISBN 978-3-319-69126-8
  • Digitally watermarked, DRM-free
  • Included format: EPUB, PDF
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Hardcover $249.99
price for USA in USD
  • ISBN 978-3-319-69124-4
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
About this book

This book is an overview considering yeast and fermentation.  The similarities and differences between yeasts employed in brewing and distilling are reviewed.  The implications of the differences during the production of beer and distilled products (potable and industrial) are discussed.  This Handbook includes a review of relevant historical developments and achievements in this field, the basic yeast taxonomy and biology, as well as fundamental and practical aspects of yeast cropping (flocculation), handling, storage and propagation.  Yeast stress, vitality and viability are also addressed together with flavor production, genetic manipulation, bioethanol formation and ethanol production by non-Saccharomyces yeasts and a Gram-negative bacterium.  This information, and a detailed account of yeast research and its implications to both the brewing and distilling processes, is a useful resource to those engaged in fermentation, yeast and their many products and processes.

About the authors

Graham Stewart joined the Labatt Brewing Company, London, Ontario in 1969 and devoted himself to the advancement of brewing science with an emphasis on yeast, firstly as a research microbiologist, subsequently, through various research positions, culminating in eight years as Director of Brewing Technical Affairs, with responsibility for strategic technical planning, research, process and product development, quality assurance, intellectual property management and technical education and training.  His team’s subsequent achievements in the development of high gravity brewing and related process intensification concepts are widely acknowledged.  In 1994, Heriot Watt University in Scotland recruited him to head the International Centre for Brewing and Distilling (ICBD) as Director, and Professor of Brewing and Distilling, a position he held until his retirement in 2007.  He holds PhD and DSc degrees from the University of Bath, is a Visiting Professor at the University of Nottingham and currently is an Emeritus Professor at Heriot Watt University (who conferred on him an Honorary Doctorate for his contributions to education and research over the past 50 years).  His Fellowships include: the American Academy of Microbiology, the Institute of Biology and the Institute of Brewing and Distilling (IBD).  He has held various roles within the IBD, including being a Past President and he holds its highest award – the Horace Brown Medal.  Further awards include: the Award of Distinction from the American Society of Brewing Chemists; the Award of Merit from the Master Brewers Association of the Americas and the Charles Thom Award from the Society of Industrial Microbiology.  He has an academic publication record with over 300 titles that includes peer review papers, books, patents and review articles.  His contributions to brewing and distilling education and training are considerable.

Table of contents (17 chapters)

  • Introduction

    Stewart, Graham G.

    Pages 1-9

  • History of Brewing and Distilling Yeast

    Stewart, Graham G.

    Pages 11-36

  • Taxonomy of Brewing and Distilling Yeasts and Methods of Identification

    Stewart, Graham G.

    Pages 37-47

  • Yeast Culture Collections, Strain Maintenance and Propagation

    Stewart, Graham G.

    Pages 49-54

  • The Structure and Function of the Yeast Cell Wall, Plasma Membrane and Periplasm

    Stewart, Graham G.

    Pages 55-75

Buy this book

eBook $189.00
price for USA in USD (gross)
  • ISBN 978-3-319-69126-8
  • Digitally watermarked, DRM-free
  • Included format: EPUB, PDF
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Hardcover $249.99
price for USA in USD
  • ISBN 978-3-319-69124-4
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
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Bibliographic Information

Bibliographic Information
Book Title
Brewing and Distilling Yeasts
Authors
Series Title
The Yeast Handbook
Copyright
2017
Publisher
Springer International Publishing
Copyright Holder
Springer International Publishing AG
eBook ISBN
978-3-319-69126-8
DOI
10.1007/978-3-319-69126-8
Hardcover ISBN
978-3-319-69124-4
Edition Number
1
Number of Pages
XIII, 423
Number of Illustrations and Tables
115 b/w illustrations, 82 illustrations in colour
Topics