Fermentation and Maturation : Manual of Good Practice, Vol. 7

This manual covers the procedures central to all beer production, namely fermentation and maturation. All brewers carry out fermentation and maturation within their processes although the precise procedures used vary widely. Despite the huge resource devoted to studying yeast physiology and genetics over the last century there is still much that we do not fully understand about yeast metabolism and its effect on the flavour of beer. Nevertheless, science and technology have advanced substantially. Traditional methods still have a part to play in the production of speciality beers, however. Both approaches are documented in this manual. Included are descriptions of fermentation and maturation as biochemical processes in addition to details of the practicalities of fermentation control and the chemical engineering requirements for successful fermentation.