Brewing Microbiology - Second edition Edited by: F.G. Priest and I. Campbell Covers all-important aspects of brewing microbiology. Contents: systematics of yeasts; wild yeast in brewing and distilling; microflora of barley & malt; methods for rapid identification of micro-organisms; yeast genetics; gram-positive brewery bacteria; rapid detection methods;cleaning and disinfection in the brewing industry; gram-negative spoilage bacteria; biochemistry & physiology of yeast growth. Hardback, 400 pages. £100.00. Click here to order this book.