Barth, R. (2013). The chemsitry of beer. Hoboken: John Wiley & Sons, Inc.

 

BBC. (2009). Understanding microbes. Retrieved from BBC: http://www.bbc.co.uk/schools/gcsebitesize/science/triple_ocr_gateway/beyond_the_microscope/understanding_microbes/revision/1/

 

Campbell, S. L. (n.d.). The continous brewing of beer. Retrieved from New Zealand Institue of Chemistry: http://nzic.org.nz/ChemProcesses/food/6A.pdf

 

Denise Baxter, E., & Hughes, P. H. (2001). Beer; Quality, saftey and nutritional aspets. Cambridge: The Royal Soceity of Chemistry.

 

Edinburgh, K. (2013). Continous fermentation. Retrieved from Ken and Dot's allsorts: https://kenanddot.wordpress.com/2013/01/13/continuous-fermentation/#comment-5073

 

Farrugia, M. (2009). Brewing with wild New Zealand yeasts. Palmerston North: Massey University.

 

Freccia, N. (1997). The power of pH. Retrieved from Brew your own: https://byo.com/hops/item/1493-the-power-of-ph

 

Hornsey, I. S. (1999). Brewing. Cambridge: The Royal Society of Chemistry.

 

Linskens, H. F., & Jackson, J. F. (1988). Beer analysis. Berlin: Springer-Verlag.

 

Midwest Homebrewing & Winemaking Supplies. (n.d.). How long is the fermentation process? Retrieved from midwestsupplies: https://www.midwestsupplies.com/media/pdf-printouts/how_long_fermentation.pdf

 

Priest, F. G., & Campbell, I. (1996). Brewing microbiology. London: Chapman & Hall.

 

The Beer Academy. (2015). A brief history on beer. Retrieved from http://www.beeracademy.co.uk/beer-info/history-of-beer/.