Yeast: The Practical Guide to Beer Fermentation by Chris White and Jamil Zainasheff, published by Brewers Publications, will be released this fall at the Great American Beer Festival.
More than any other fermented beverage, beer depends on yeast for flavor and aroma. This new book will focus on the brewer’s perspectives about yeast and what it can contribute to beer. Covered will be chapters on yeast selection, storage and handling, fermentation science, how to set up a yeast lab and a special guide to troubleshooting.
Yeast is the first of a series of four books delving into the specific ingredients that go into beer in general. The second book in the series, tentatively titled For the Love of Hops, is being written by Stan Hieronymus and will debut at GABF in 2012. Outside this series, other upcoming titles include a book on how to brew better beer by two-time Ninkasi winner, Gordon Strong and a book on India Pale Ales by Stone Brewing’s Mitch Steele and Steve Wagner.
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Brewers Publications supports the mission of the Brewers Association by publishing books of enduring value for amateur & professional brewers as well as titles that promote understanding and appreciation of American craft beer.