Brewing Microbiology

Dr Annie E. Hill is Associate Professor and Programme Director for the MSc/Postgraduate Diploma in Brewing & Distilling by Distance Learning at the International Centre for Brewing & Distilling at Heriot-Watt University, Edinburgh. Research interests currently involve distilled spirits production with a focus on microbiological aspects including fermentation and distillery microflora. Within teaching, Annie is Course Director for a range of Undergraduate and Postgraduate programmes covering microbiology, biochemistry and industrial practice, and has supervised over 170 MSc projects. Annie regularly reviews articles within brewing/distilling microbiology for the Institute of Brewing and Distilling, the American Society of Brewing Chemists, Foods, Fermentation, Food Control, and Critical Reviews in Biotechnology, and is an Editorial Board Member for the American Society of Brewing Chemists and Journal of Distilling Science. She is the editor of Brewing Microbiology and co-editor of Distilled Spirits.

Part One Yeast: properties and management 1. Yeast: an overview 2. Yeast quality assessment, management and culture maintenance 3. Modelling yeast growth and metabolism for optimum performance 4. Advances in metabolic engineering of yeasts 5. Yeast identification and characterization Part Two Spoilage bacteria and other contaminants 6. Toxigenic fungi and mycotoxins in the barley-to-beer chain 7. Gram-positive spoilage bacteria in brewing 8. Gram-negative spoilage bacteria in brewing (now with new author) 9. Strictly anaerobic beer-spoilage bacteria Part Three Reducing microbial spoilage: design and technology 10. Hygienic design and Cleaning-In-Place (CIP) systems in breweries 11. Reducing microbial spoilage of beer using filtration 12. Reducing microbial spoilage of beer using pasteurisation 13. Maintaining microbiological quality control in Hard Seltzers and NOLO beverages 14. Rapid detection and identification of spoilage bacteria in beer 15. Beer packaging: microbiological hazards and considerations 16. Assuring the microbiological quality of draught beer Part Four Impact of microbiology on sensory quality 17. Impact of yeast and bacteria on beer appearance and flavour 18. Sensory analysis as a tool for beer quality assessment with an emphasis on its use for microbial control in the brewery Part Five The recycling and valorisation of brewing residues (new section title) 19. Anaerobic treatment of brewery wastes 20. Water treatment and reuse in breweries