The last comprehensive presentation of yeast technology was provided by W. Kiby in 1912 in the Handbook of Yeast Production. A considerable time later, in 1929, G. Foth published the Handbook of Distillation, which covered the technology of alcohol production through fermentation. Since then, no larger work on "Yeast and Alcohol" has been published in Germany. Instead, scientific and technical results have been released over the past decades in an almost overwhelming abundance of individual papers and reports on specific areas, making it quite challenging to gain an overview of the entire fermentation technology today. The present work aims to fill this existing gap. It became evident during the review of the material compiled over the years that the presentation cannot be limited to yeast and alcohol.