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Description:

Learning outcomes:

Literature:

1. Priest, F. C., Campbell, I. (2003). Brewing Microbiology. Kluwer Academic/Plenum Publishers, New York, NY, USA.,

Optional literature:

1. , Briggs, D. E., Boulton, C. A., Brookes, P. A., Stevens, R. (2004). Brewing: Science and Practice. Woodhead Publishing Limited, Cambridge, England, UK., , , .
2. , Lewis, M. J., Bamforth, C. W. (2006). Essays in Brewing Science. Springer Science + Business Media, LCC, New York, NY, USA., , , .
3. , Manzano, M., Giusto, C., Bartolomeoli, I., Buiatti, S., Comi, G. (2005). Microbiological Analysis of Dry and Slurry Yeasts for Brewing. J. Inst. Brew., 112(2), 203-208., , , .
4. , Suzuki, K., Ilijima, K., Sakamoto, K., Sami, M., Yamashita, H. (2006). A Review of Hop Resistance in Beer Spoilage Lactic Acid Bacteria. J. Inst. Brew., 112(2), 173-191., , , .
5. , Suzuki, K., Asano, S., Ilijima, K., Kitamoto, K. (2008). Sake and Beer Spoilage Lactic Acid Bacteria - A Review. J. Inst. Brew., 114(3), 209-223., , , .