Meet the Author: Xiang S. Yin
In his forthcoming book
Xiang S. Yin provides information from the forefront of science — from barley in the field, to the malthouse and the brewery, to beer on the table. He addresses connections among the barley quality traits to the genotype, the impacts of malt quality on brewing processes, yeast fermentation, and beer quality, flavor, and stability.
Malt is the first book in the new ASBC series Practical Brewing Science, which is an initiative to provide readers with updated understanding and knowledge in various disciplines associated with the science of beer.