If you're interested in how wort is turned into beer and how a tiny molecule called Saccharomyces cerevisiae and S.carlsbergensis can turn that sugar water into the flavorful creation from the gods than this will be a great read. Without getting too technical Chris and Jamil explain the history, care, biology, and growth of brewers yeast. From making the perfect starter to reusing the same strain, to pro-brewing labs this book makes a great opener into the realm of that magical molecule.
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