Books Received | Published:

(I) Biochemistry Applied to Malting and Brewing (2) Practical Management of Pure Yeast

Nature volume 140, page 705 (23 October 1937) | Download Citation



MANY famous names in the past have established the tradition that chemical research is an essential part of brewing practice. It is desirable, therefore, that a proper training in biochemistry should form the basis of the education of the would-be brewer and that the text-books available for the students be of high standard.

Access optionsAccess options

Rent or Buy article

Get time limited or full article access on ReadCube.


All prices are NET prices.

About this article

Publication history





    By submitting a comment you agree to abide by our Terms and Community Guidelines. If you find something abusive or that does not comply with our terms or guidelines please flag it as inappropriate.

    Newsletter Get the most important science stories of the day, free in your inbox. Sign up for Nature Briefing