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

    Naturevolume 140page705 (1937) | Download Citation

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    Abstract

    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.

    (I) Biochemistry Applied to Malting and Brewing

    By Prof. R. H. Hopkins B. Krause. Pp. 342. (London: George Allen and Unwin, Ltd., 1937.) 12s. 6d. net.

    (2) Practical Management of Pure Yeast:

    the Application and Examination of Brewery, Distillery and Wine Yeasts. By Alfred Jörgensen. Third edition, revised by Albert Hansen. Pp. xii + 111. (London: Charles Griffin and Co., Ltd., 1936.) 6s.

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    https://doi.org/10.1038/140705b0

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