Description

Many brewers and craft beer drinkers have dreams of working at or owning a brewery. Chemists and Biologists are a very natural fit in the brewing industry given their training, background and interests in exploring the world around them. This book supports that natural curiosity through a series of interviews with these individuals who work in the brewing industry at all levels of employment from the lab manager to working as brewery staff to starting a brewery.

• Interviews conducted with professionals in the brewing industry who have a chemistry, biochemistry or biology degree.
• Develops a cross-section of these professionals spanning the gambit between lab manager, brewery staff to brewery founder.