The microbiology of brewing is a diverse subject covering both the production of beer and its stability to spoilage. The third edition of this book gives in-depth coverage of all aspects of brewing microbiology. It includes an introductory chapter which describes the contribution of microbiology to modern brewing practice and sets the scene for the following, more specialized chapters. In addition, there are new chapters on microbiological methods and microbiology tailored to the microbrewer. This text serves both as a reference book and a laboratory manual. It should also be of value to technical brewers who must keep abreast of developments, as well as quality controllers and laboratory research workers in the brewing and related food and beverage industries.