Contents -- 1 An Overview of the Brewing Process -- Abstract -- A Brief History of Brewing -- The Ingredients -- Water -- Malted Barley and Adjuncts -- Malting -- Hops -- Yeast -- Wort Production -- Milling -- Mashing -- Wort Boiling -- Fermentation and Maturation -- References -- 2 The Brewing Yeast -- Abstract -- Introduction -- Yeast Flocculation -- Carbohydrate Transport and Metabolism -- Main Glucose Repression Pathway -- Glucose-Sensing System-RascAMPPKA Pathway -- The Impact of the Glucose-Sensing System on Fermentation -- Transport of α-Glucosides -- Nitrogen Metabolism -- Target of Rapamycin (Tor) Pathway -- Nitrogen Catabolite Repression (NCR) -- General Amino Acid Control (GAAC) -- Transport and Control of Nitrogen Sources -- Alcoholic Fermentation -- References -- 3 By-products of Beer Fermentation -- Abstract -- Introduction -- Pleasant By-products -- Higher Alcohols -- Transamination -- Decarboxylation -- Reduction to Higher Alcohols -- Regulation of Higher Alcohols -- The Anabolic Pathway -- Esters -- Biosynthesis of Acetate Esters -- Biosynthesis of Ethyl Esters -- Ester Regulation -- Esters in Beer Aging -- Unpleasant By-products -- Vicinal Diketones (VDKs) -- Yeast Response to Fermentation Parameters -- Yeast Strain -- Temperature -- Hydrostatic Pressure -- Wort Composition -- Sugars -- Free Amino Nitrogen (FANs) -- Oxygen and Unsaturated Fatty Acids (UFAs) -- References.