Brewing Microbiology: Managing Microbes, Ensuring Quality and Valorising Waste, Second Edition covers micro-organisms of significance to the brewing industry, including the most recent threats to beer quality and stability that have emerged. Reflecting the significant surge in production of no- and low-alcohol (NOLO) beers and Hard Seltzers since the publication of the 1st edition, and the lack of information available on the increased microbiological risk associated with these beverages – and how to control them, a new chapter "Maintaining microbiological quality control in Hard Seltzers and NOLO beverages" provides best practices in ensuring safe and effective management in production and stability. Sustainability and the environment have been at the forefront of brewers strategic thinking for many years. The first edition of Brewing Microbiology included coverage of anaerobic treatments of brewery waste and waste-water treatment. This section has been expanded to cover recent innovations in the valorization of brewery waste streams, such as biotransformation of brewers spent grains.

Dr Annie E. Hill is Associate Professor and Programme Director for the MSc/Postgraduate Diploma in Brewing & Distilling by Distance Learning at the International Centre for Brewing & Distilling at Heriot-Watt University, Edinburgh. Research interests currently involve distilled spirits production with a focus on microbiological aspects including fermentation and distillery microflora. Within teaching, Annie is Course Director for a range of Undergraduate and Postgraduate programmes covering microbiology, biochemistry and industrial practice, and has supervised over 170 MSc projects. Annie regularly reviews articles within brewing/distilling microbiology for the Institute of Brewing and Distilling, the American Society of Brewing Chemists, Foods, Fermentation, Food Control, and Critical Reviews in Biotechnology, and is an Editorial Board Member for the American Society of Brewing Chemists and Journal of Distilling Science. She is the editor of Brewing Microbiology and co-editor of Distilled Spirits.