Browse by Subject

 
Description
Resources for Craft Brewers
link
Modern Lager Beer: Techniques, Processes, and Recipes

Modern Lager Beer: Techniques, Processes, and Recipes

By Jack Hendler and Joe Connolly

This book is an exploration of the world of lager beers, their historical origins, and the detailed development and techniques used in their production today.

The Craft Brewer's Guide to Best Practices<BR> Volume 1: Management, Regulation, and Brewery Design

The Craft Brewer's Guide to Best Practices
Volume 1: Management, Regulation, and Brewery Design

by Karl Ockert

This book provides information to help readers design, build, and run a craft brewery to consistently make high-quality beer.

The Craft Brewer’s Guide to Best Practices<BR>
Volume 2: Raw Materials, Wort Production, and Fermentation

The Craft Brewer’s Guide to Best Practices
Volume 2: Raw Materials, Wort Production, and Fermentation

by Karl Ockert

This book provides information to help readers design, build, and run a craft brewery to consistently make high-quality beer.

The Craft Brewer’s Guide to Best Practices<BR>
Volume 3: Dry Hopping, Sours and Funky Beer Production, Packaging, and Utilities

The Craft Brewer’s Guide to Best Practices
Volume 3: Dry Hopping, Sours and Funky Beer Production, Packaging, and Utilities

by Karl Ockert

This book provides information to help readers design, build, and run a craft brewery to consistently make high-quality beer.

The Craft Brewer’s Guide to Best Practices<BR>
Volume 4: Standard Operating Procedures

The Craft Brewer’s Guide to Best Practices
Volume 4: Standard Operating Procedures

by Karl Ockert

This book provides information to help readers design, build, and run a craft brewery to consistently make high-quality beer.

The Craft Brewer’s Guide to Best Practices, Volumes 1–4

The Craft Brewer’s Guide to Best Practices, Volumes 1–4

by Karl Ockert

Set of four comprehensive handbooks offering craft brewers information that is current, practical, and relevant to operations of their scale.

The Naked Beer – The Book About Pilsner

The Naked Beer – The Book About Pilsner

By Christian Andersen and Jens Eiken

This book aims to illustrate that pilsner, in all its diversity and quality, deserves a central role in the ongoing beer revolution.

ASBC Beer Flavor Wheel, Second Edition (single wheel)

ASBC Beer Flavor Wheel, Second Edition (single wheel)

Like the original flavor wheel, the ASBC Beer Flavor Wheel, Second Edition, provides a universal vocabulary for beer tasters, brewers, researchers, and marketers.

Introduction to Brewing and Fermentation Science

Introduction to Brewing and Fermentation Science

Edited by John D. Sheppard

This book provides an up-to-date overview of the science behind the various operations involved in the making of beer.

Mashing

Mashing

By Evan Evans

Readers will emerge from this book with a deeper understanding of the foundations of mashing biochemistry, such as the relationships between starch and starch-hydrolyzing enzymes and between proteins and proteases.

Malt: Practical Brewing Science

Malt: Practical Brewing Science

By Xiang S. Yin

This book seamlessly bridges the science of malt with practical applications in food and beverage production.

BEER SAFETY AND WHOLESOMENESS: Practical Guides for Beer Quality

BEER SAFETY AND WHOLESOMENESS: Practical Guides for Beer Quality

By Charles W. Bamforth

This book offers a comprehensive and authoritative description of the factors that underlie beer safety and wholesomeness.

Trends in Non-alcoholic Beverages

Trends in Non-alcoholic Beverages

Edited by Charis Galanakis

This book an essential resource for food scientists, technologists, engineers, nutritionists and chemists as well as professionals working in the food/beverage industry.

How to Make Hard Seltzer: Refreshing Recipes for Sparkling Libations

How to Make Hard Seltzer: Refreshing Recipes for Sparkling Libations

By Chris Colby

Learn about the development of the current market and delve into the intricacies of sugars used in making seltzer.

The Brewing Science Laboratory

The Brewing Science Laboratory

By Sean E. Johnson and Michael D. Mosher

Provides a great introduction to the importance of a brewery laboratory for brewing science students and novice brewers and a handy reference manual for experienced professionals.

QUALITY SYSTEMS: Practical Guides for Beer Quality

QUALITY SYSTEMS: Practical Guides for Beer Quality

By Charles W. Bamforth

In this accessible yet informative guide, Bamforth explains the processes behind the development of standard methods, how they are evaluated, and why they are important for accuracy and precision.

Brewery Cleaning: Equipment, Procedures, and Troubleshooting

Brewery Cleaning: Equipment, Procedures, and Troubleshooting

By Richard J. Rench

This book provides theoretical and the practical information needed by brewing professionals to identify and correct cleaning issues throughout the brewery. Following the recommendations in this book will improve brewery operations in measurable ways.

COLOR AND CLARITY: Practical Guides for Beer Quality ePUB File

COLOR AND CLARITY: Practical Guides for Beer Quality ePUB File

By Charles W. Bamforth

Many factors affect color and clarity, and understanding them is key to producing beer that has the desired appearance every time.

Dark Lagers: History, Mystery, Brewing Techniques, Recipes

Dark Lagers: History, Mystery, Brewing Techniques, Recipes

By Thomas Kraus-Weyermann and Horst Dornbusch

This book addresses both historical and technical brewing topics with a balance of science and wit.

COLOR AND CLARITY: Practical Guides for Beer Quality

COLOR AND CLARITY: Practical Guides for Beer Quality

By Charles W. Bamforth

Many factors affect color and clarity, and understanding them is key to producing beer that has the desired appearance every time.

FRESHNESS: Practical Guides for Beer Quality

FRESHNESS: Practical Guides for Beer Quality

By Charles W. Bamforth

A reader-friendly guide that helps users identify and fix root causes of flavor stability issues, maximize stability performance, extend the shelf life of their beers.

Beer Packaging, Second Edition

Beer Packaging, Second Edition

Edited by Ray Klimovitz and Karl Ockert

Beer Packaging offers complete coverage of the packaging process from containers through handling and quality controls. It shares experiences from expert contributors to give you knowledge for real-life situations.

A Handbook of Basic Brewing Calculations

A Handbook of Basic Brewing Calculations

By Stephen R. Holle

Provides a rare combination of a scientifically accurate and practical information written for sophisticated brewing professionals, educators, students, craft brewers, and home brewers.