Titlebook: Malting and Brewing Science; Volume II Hopped Wor J. S. Hough,D. E. Briggs,T. W. Young Book 1982 J. S. Hough, D. E. Briggs, R. Stevens, T.

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Brewery Fermentations,niard-Latour expressed the belief in 1836 that fermentation of sugar was due to vital activity of yeast. In the following year, T. Schwann recognized the fungal nature of yeast and gave the organism the name Zucherpilz, which translates to . [1].

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Beer Flavour and Beer Quality, the quality he wishes to drink he demands that his beverage shall have the ‘degree of excellence’ which he expects and that this shall not change from day to day. Much of the brewers’ art is therefore concerned with quality control, with producing a constant product from variable raw materials by a biological process.

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