An illustrated manuel on the techniques of proper yeast handling
More than a century ago the technique of pure yeast culture was first proposed. For the first time since then, a complete illustrated manual shows you in simple terms the basic manipulations. Instructions are detailed in such a way that even a person with no formal training in the field of yeast manipulation can become proficient. Homebrewers following the demonstrated tips and techniques will attain a level of quality never before dreamed. Those considering brewing on a commercial scale will be more likely to succeed if they master the techniques detailed in this book.

William Eaton, Ph.D. Microbiologist, Malaspina University College, Nanaimo, B.C.
Pierre's book is very is very well written, beautifully illustrated, and easy to follow. The manipulations are so well broken down that I will show them to all my students.

Joe Rolfe, Ould Newbury Brewing Co., Newbury, MA.
Great collection of practical methods, tips and procedures. This is the type of book every brewer needs. I wish I had it when I first opened my brewery.

Joris Van Gheluwe. Former Director of Research and Development, Honorary Member of the Master Brewers Association of the Americas, Fellow of the Institute of Brewing, U.K.
This timely, very practical manual on techniques for microbiological manipulations is a very useful publication for anyone about to embark on homebrewing or microbrewing. It is almost impossible to be a succesful home or microbrewer without adequate microbiological practice.Rajotte's endeavor and passion for the job has the microbiologist feel. This concise, reader friendly manual is a valuable book for the practical brewer. As a bonus, the apprpriate explicit and excellent drawings warrant the promotion and recommendations of this manual.