Biochemistry, Microbiology & Brewing

Hi,

I was wondering if anybody knew of a good resource about the theory and application of biochemistry and microbiology to specific brewing methods.

I'm not talking about Stryer or big generic texts like that. I'm looking for books that are focused on brewing methods. Preferably directed towards people who already know the biochemistry and microbiology behind brewing science (but not necessary).

Any help would be very much appreciated.

Thanks in advance!

Two suggestions are:

Brew Chem 101 by Lee Janson
Principles of Brewing Science by George Fix

I second Principles of Brewing Science by George Fix. Great book. Possibly also Standards of Brewing by Charles Bamforth.

Take a look in the wiki "Theory of Mashing"