Advanced Real-Time Control and Optimisation of Mixed-Culture Beer Fermentation
Alexander Michael O'Brien
Following the first isolation of an individual yeast strain in 1883, monoculture fermentation emerged as the primary method for fermenting nearly all beer produced today. However, evolving consumer preferences have spurred the craft beer movement, resulting in a considerable increase in beer diversity. Unfortunately, t...
- Sheffield Hallam University
- DOI: 10.7190/shu-thesis-00809