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Resources for Craft Brewers
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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.

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.

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.

FLAVOR: Practical Guides for Beer Quality

FLAVOR: Practical Guides for Beer Quality

By Charles W. Bamforth

Learn the scientific basis of the factors that influence the flavor of beer and the importance of producing predictive flavor modeling for consistent quality.

FOAM: Practical Guides for Beer Quality

FOAM: Practical Guides for Beer Quality

By Charles W. Bamforth

This book, the first in a series entitled "Practical Guides to Beer Quality," offers an easy-to-read yet comprehensive and authoritative description of all the factors that impact the quality and quantity of foam on beer.

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.