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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.

342.000000
Practical Handbook for the Specialty Brewer: Raw Materials and Brewhouse Operations, Volume 1

Practical Handbook for the Specialty Brewer: Raw Materials and Brewhouse Operations, Volume 1

Edited by Karl Ockert

Find fast answers to technical questions on the raw materials, brewhouse processes, and options used for producing Specialty Beers.

340.000000
Practical Handbook for the Specialty Brewer: Fermentation, Cellaring, and Packaging Operations
Volume 2

Practical Handbook for the Specialty Brewer: Fermentation, Cellaring, and Packaging Operations Volume 2

Edited by Karl Ockert

Increase your Specialty Brewing knowledge with this easy-to-use handbook series!

263.000000
Practical Handbook for the Specialty Brewer: Brewing, Engineering, and Plant Operations, Volume 3

Practical Handbook for the Specialty Brewer: Brewing, Engineering, and Plant Operations, Volume 3

Edited by Karl Ockert

Get fast answers to technical questions on a variety of brewery engineering subjects in the production of specialty ales and lager beers.

254.000000
Practical Handbook for the Specialty Brewer, Volumes 1-3

Practical Handbook for the Specialty Brewer, Volumes 1-3

Edited by Karl Ockert

Written by industry experts, this resource is regarded as a trade standard achieving worldwide acceptance as an outstanding basic training tool in the art and science of brewing.

254.000000
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.

251.000000
The Practical Brewer, Third Edition

The Practical Brewer, Third Edition

Edited by John T. McCabe

Regarded as a trade standard achieving worldwide acceptance as an outstanding basic training tool in the art and science of brewing.

145.000000
Beer Steward Handbook, Second Edition

Beer Steward Handbook, Second Edition

Edited by Stephen R. Holle, Ray Klimovitz, Lars Larson, Karl Ockert, and Steve Presley

This book includes an overview of the brewing process, a description of a multitude of beer styles worldwide, the rules for pairing food and beer, and the ingredients behind brewing.

143.000000
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.

120.000000
Beer: A Quality Perspective

Beer: A Quality Perspective

Edited By Charles W. Bamforth

An invitation to consider beer from all perspectives of sensory evaluation from sight to scent to flavor.

115.000000
MBAA Beer Tasting Journal (single copy)

MBAA Beer Tasting Journal (single copy)

MBAA

A tool to help you talk about and sell beer! It helps you create a record of the great (and not-so-great) beers that you taste.

67.000000
Scientific Principles of Malting and Brewing

Scientific Principles of Malting and Brewing

By Charles W. Bamforth

This book provides a refreshing update for experienced brewing professionals and a valuable primer on brewing science for anyone new to the science or in need of a current review.

39.000000
The Defects Wheel for Beer

The Defects Wheel for Beer

By Susan Langstaff

Aids in quick and accurate identification of off-aromas and flavors.

31.000000
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.

Digital Options:

24.000000
Beer Flavor Wheel

Beer Flavor Wheel

ASBC

Combines the original flavor wheel developed by M. C. Meilgaard, C. E. Dalgliesh, and J. F. Clapperton in 1979 with the updated, detailed terminology provided by experts.

22.000000
Beer Flavor Map, Second Edition (Folded)

Beer Flavor Map, Second Edition (Folded)

By Lindsay Barr and Nicole Garneau

This new, aesthetically pleasing, and user-friendly map format starts with the three key modalities that impact beer—taste, aroma, and mouthfeel—and branches out into the latest sensory terms associated with them.

16.000000
Base Malt Flavor Map (folded)

Base Malt Flavor Map (folded)

The Base Malt Flavor Map bridges gaps in flavor-related communication throughout the supply and production chain. It includes ASBC's Hot Steep Method, referencing steps in preparing wort for sensory analysis.

13.000000
Water: A Comprehensive Guide for Brewers

Water: A Comprehensive Guide for Brewers

By John Palmer and Colin Kaminski

This book takes the mystery out of water's role in the brewing process.

11.000000
Quality Management: Essential Planning for Breweries

Quality Management: Essential Planning for Breweries

By Mary Pellettieri

This guidebook decodes how to create and manage a quality system in a brewery environment.

10.000000
Glass Container Defect Manual

Glass Container Defect Manual

By R. Jim Dobson

This manual provides insight into the names and terms used by the glass industry.

9.000000
The Craft Maltsters' Handbook

The Craft Maltsters' Handbook

By Dave Thomas

Provides an in-depth understanding of the technical and scientific meanings of words and phrases used in malting and is an up-to-date reference on the many types of malts used in brewing and distilling today.

8.000000
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.

Digital Options:

8.000000
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.

Digital Options:

8.000000
Beer Flavor Map, Second Edition (Unfolded)

Beer Flavor Map, Second Edition (Unfolded)

By Lindsay Barr and Nicole Garneau

This new, aesthetically pleasing, and user-friendly map format starts with the three key modalities that impact beer—taste, aroma, and mouthfeel—and branches out into the latest sensory terms associated with them.

8.000000
Beer Styles from Around the World

Beer Styles from Around the World

By Horst Dornbusch

This book has a unique collection of more than 150 recipes filling more than 400 pages for some of the world's most important beer styles, developed by brewing cultures all around the globe.

7.000000