Chris Boulton would like to thank many friends within the brewing industry and the academic community who have contributed both directly and indirectly to this project. In particular, I acknowledge the help of colleagues, past and present, with whom I have had the privilege of working with at Bass Brewers. Without their collective wisdom, this book would not have been possible. To name individuals is always invidious, however, I acknowledge Dr Peter Large and Professor Colin Ratledge of Hull University for teaching me to appreciate the delights of biochemistry and yeast physiology. Thanks to Professor Charlie Bamforth of Davis University, California who was responsible for diverting my attention from obese yeasts to the alcoholic varieties. I thank Dr Vincent Clutterbuck, Dr Sean Durnin, Dr Stuart Molzahn, David Lummis, Preston Besford and particularly Wendy Box for numerous fruitful discussions and collaborations. Special thanks to my co-author, David Quain, for perseverance and inspiration. Finally, I am indebted to my wife, Wendy, for patience and understanding above and beyond the call of duty; without her it would not have happened.
David Quain would like to thank the many people who in various ways provided support in what turned out to be a mammoth adventure. Firstly, Sue and our children - Ben, Rosie and Sophie - who endured five years of evenings, weekends and holidays restricted by the looming presence of 'the book'. This is for you all! I also thank my co-author and friend - Chris Boulton - for his patience and support that (for the most part!) survived what life threw at us. Numerous people at Bass Brewers contributed both directly and indirectly. Although too many to mention all by name it would be inappropriate not to acknowledge Wendy Box, Alisdair Hamilton, Ian Whysall, Steph Valente and, generally, the various incarnations of the 'Research Team'. Finally, thanks to Poppy the Labrador who, via long weekend walks, provided welcome time to think!
I would also like to formally acknowledge those who made a difference to my career in a variety of ways. These include my Mother and lifelong friends, Dave Fenton and Alistair Stewart. Looking back over the last 30 years, a number of people 'made a difference' and provided direction and support. These include Dr John Hudson, Professor Anna MacLeod, Ted Hickman, Dr Pat Thurston, the late (and sadly missed) Dr Andrew Goodey, Professor Graham Stewart, Dr Philip Meaden, Dr Jim Haslam, Dr Tony Portno, Dr Fintan Walton, Roger Putman, Dr Harry White, Professor Charlie Bamforth, and especially Dr Stuart Molzahn.
We thank the Directors of Bass Brewers for permission to publish this work.
Brewing Yeast and Fermentation Chris Boulton, David Quain Copyright © 2001 by Blackwell Publishing Ltd
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