I have a degree in Microbiology and wanted to see if you guys know of any books that have an emphasis on microbiology and chemistry... Thanks!
In addition to those already mentioned:
Yeast; by Chris White and Jamil Zainasheff
A lot of what's in it will be old news to you, but there's probably enough information specifically brewing yeast to make it interesting.
New Brewing Lager Beer; Greg Noonan
Bridges the gap between homebrew and microbrewing. Lots of good technical stuff.
To a lesser extent, consider the various "Classic Styles" series books published by Brewers Association Press. The latest ones are quite good: "Brewing With Wheat" and "Brew Like a Monk" by Stan Hieronymus, "Wild Brews" by Jeff Sparrow, Farmhouse Beers by Phil Markowski. The earlier books in the series are uneven in quality and some of them are getting long in the tooth. Quality really depends on author. Koelsch and German Wheat Beer by Eric Warner are quite good. If you care about sour beers, and are willing to spend the money to get a (rare, highly sought after) used copy, Lambics by Jean Xavier Guinard is also excellent.
Beyond that, you'll probably want to get one of the big, crunchy, ridiculously expensive academic brewing/fermentation science textbooks. Most of the big names in the academic brewing world have produced one: Ludwig Narziss, Jean De Clerck, Charles Bamforth, Michael J. Lewis, Wolfgang Kunze. A Google Books or Amazon search for those names plus the term "brewing" or "beer" will be instructive.
Topic: Any books on brewing with emphasis on microbiology and chemistry? (Read 2677 times)
