By Karl Ockert
Karl Ockert began his brewing journey in 1983 after earning a BSc degree in fermentation science from the University of California, Davis. He has spent his career designing, building, and operating craft breweries—from brewpubs to major regionals. Karl has written The Craft Brewer’s Guide to Best Practices to pass along hard-learned lessons and up-to-date methods to the next generation of craft brewers worldwide.
All successful breweries blend theoretical knowledge with practical application. Yet despite the booming popularity of craft beer, no books connecting theory and application have been available specifically for small, manually operated breweries and brewpubs.
Karl Ockert, lead editor of Master Brewers’ bestselling series Practical Handbook for the Specialty Brewer, has filled this gap with The Craft Brewer’s Guide to Best Practices: a set of four comprehensive handbooks offering craft brewers information that is current, practical, and relevant to operations of their scale. Based on his wide-ranging experience, Ockert provides information and insights that are not found in other brewing guides and textbooks.
The Craft Brewer’s Guide to Best Practices, Volumes 1–4 connect brewing theory with day-to-day operations in a question-and-answer format that’s accessible to brewers of all experience levels. These books identify the important concepts of successful brewing and provide the most effective techniques and methods to apply them. Readers will find the information they need to design, build, and run a craft brewery to consistently make high-quality beer.
Who will benefit from reading these books?
- Anyone looking to start or maintain a career in craft brewing
- Personnel in manually operated craft brewpubs and breweries (although many of the concepts can be applied universally to a brewery of any size)
- Brewing and malting science educators and students
- Technical staff and other professionals in industries related to brewing and fermentation
Raise the bar of your craft brewing operations with The Craft Brewer’s Guide to Best Practices, Volumes 1–4.
The Craft Brewer’s Guide to Best Practices, Volumes 1–4
Volume 1: Management, Regulation, and Brewery Design
Chapter 1
Craft Brewery Management
Chapter 2
Safety First!
Chapter 3
Quality Management
Chapter 4
Food Safety Management
Chapter 5
Brewery Site Selection and Build-Out
Chapter 6
Brewery Equipment Selection and Design
Appendix 1
Sample Quality Management Sampling Plan
Appendix 2
Brewhouse and Cellar Equipment Design Guidelines
Appendix 3
Useful Equations
Index
Volume 2: Raw Materials, Wort Production, and Fermentation
Chapter 1
Supply Chain Management
Chapter 2
Cleaning and Sanitizing Plant and Equipment
Chapter 3
The Brewhouse: Sweet Wort Production
Chapter 4
The Brewhouse: Boiled Wort Production
Chapter 5
Fermentation and Maturation
Appendix 1
Sample Cleaning and Sanitizing Schedule
Appendix 2
Sample Brewhouse Sheet
Appendix 3
Sample Cellar Sheet
Appendix 4
Useful Equations
Index
Volume 3: Dry Hopping, Sours and Funky Beer Production, Packaging, and Utilities
Chapter 1
Developing Hop Flavor
Chapter 2
Sour, Funky, and Fruited Beer Production
Chapter 3
Wood Barrel Aging
Chapter 4
Finishing Beer
Chapter 5
Keg, Serving Tank, and Draft Beer Operations
Chapter 6
Packaging into Small-Pack Bottles and Cans
Chapter 7
Maintenance and Utilities
Appendix 1
Sample Packaging Sheet
Appendix 2
Sample Maintenance Log Sheet
Appendix 3
Useful Equations
Index
Volume 4: Standard Operating Procedures
Chapter 1
Introduction to the SOP Manual
Chapter 2
SOPs for Receiving, Storing, and Shipping
Chapter 3
SOPs for Brewhouse Operations
Chapter 4
SOPs for Brewhouse Cleaning
Chapter 5
SOPs for Cellar Operations
Chapter 6
SOPs for Cellar Tank and Equipment Cleaning
Chapter 7
SOPs for Wood Barrel Cellar Operations
Chapter 8
SOPs for Finishing Operations
Chapter 9
SOPs for Keg and Small-Pack Packaging
Appendix 1
Brewhouse Sheet
Appendix 2
Cellar Sheet
Appendix 3
Packaging Sheet
Appendix 4
Cleaning and Sanitizing Schedule
Appendix 5
Quality Management Sampling Plan
Appendix 6
Carbonation Chart
Appendix 7
SOP Setup Drawings
Index
Publish Date: 2024
Format: 8” x 10” softcover
ISBN: Multiple ISBNs
Publication Weight: 8 lbs
By Karl Ockert
List Price:396.00
The Craft Brewer’s Guide to Best Practices, Volumes 1–4