As one of Edinburgh's Heriot-Watt microbiologists* I was interested to see a snippet in the newsletter of the Brewery History Society mentioning a freely available 12 page report on brewing microbiology.
Published by the American Academy of Microbiology and written by the great and the good of brewing science it focuses on the role of yeast in brewing and can be downloaded here.
* Though more than most as I was from Edinburgh and a microbiologist before I went to Heriot-Watt.
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