Quality control begins with yeast culturing
Consistency in beer quality is dependent on many factors. In addition to water, malt and hops, brewing yeast is an essential raw material and plays an important role in successfully producing beers of premium quality. The Weihenstephan Research Center for Brewing and Food Quality at Technische Universität München has developed a comprehensive quality control program for the culturing and propagation of brewing yeast, which fulfills the stringent demands placed on their pure yeast cultures by brewers.
Select offer and read on
6 print issues
