August 19, 2010
Yeast Book Provides Practical Guide to Beer Fermentation
Boulder, CO • Brewers Publications, a division of the Brewers
Association, announces the publication of its latest title,
Yeast: The Practical Guide to Beer Fermentation by Chris White and
Jamil Zainasheff.
Yeast: The Practical Guide to Beer Fermentation is a resource for
brewers of all experience levels. The authors adeptly cover yeast
selection, storage and handling of yeast cultures, how to culture
yeast and the art of rinsing/washing yeast cultures.
Sections on how to set up a yeast lab, the basics of fermentation science
and how it affects your beer, plus step by step procedures, equipment
lists and a guide to troubleshooting are included.
"This is a great addition to brewing literature, and it should find its way
on to the bookshelves of every eager brewer," says Charlie Bamforth,
professor, Department of Food Science & Technology at University of California Davis.
Mitch Steele, head brewer/production manager at Stone Brewing Company, also praises Yeast for containing “Loads of sound information
and techniques that will work for brewers at all levels, from beginning homebrewers to production brewers at any sized brewery.”
Chris White earned his doctorate from the University of California and founded White Labs Inc. in San Diego in 1995. The company's focus
is liquid yeast cultures for homebrewers and professional brewers.
Internationally respected homebrewer Jamil Zainasheff co-authored Brewing Classic Styles with John Palmer. Jamil shares his passion
and brewing prowess with homebrewers internationally, hosting podcasts on The Brewing Network.
Both authors will attend the Great American Beer Festival, September 16-18, and will be on hand to sign copies of Yeast.
The 328-page book includes photos, illustrations, equipment lists, procedures and a troubleshooting guide. Copies are available for pre-
publication purchase at shop.beertown.org or by calling 888.822.6273. Members of the media may request review copies by contacting
Spencer Powlison at 303.447.0816 x166.
Source: Brewers Association Press Release
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