 By Charles W. Bamforth and Glen P. Fox This book explains the science underpinning each stage of the brewing and malting process, expanding on the previous edition content in greater detail. |
 Edited by Annie Hill and Frances Jack This book is a valuable reference for current and prospective distillers, including researchers in distilling and chemical engineering and students brewing and distilling programs. |
 Like the original flavor wheel, the ASBC Beer Flavor Wheel, Second Edition, provides a universal vocabulary for beer tasters, brewers, researchers, and marketers. |
 By Tara Nurin As women continue to work hard for equal treatment and recognition in the industry, author Tara Nurin shows readers that women have been—and are once again becoming—relevant in the brewing world. |
 Edited by Graham Stewart, Julie Kellershohn, and Inge Russell This book continues to provide details from raw materials to the finished product, including production, packaging and marketing. |
 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. |
 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. |
 By Xiang S. Yin This book seamlessly bridges the science of malt with practical applications in food and beverage production. |
 By Nathaniel G. Chapman and David L. Brunsma This unique book carves a much-needed critical and interdisciplinary path to examine and understand the racial dynamics in the craft beer industry and the popular consumption of beer. |
 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. |
 By Chris Colby Learn about the development of the current market and delve into the intricacies of sugars used in making seltzer. |
 Edited by Brian Guthrie, Jonathan D. Beauchamp, Andrea Buettner, Stephen Toth, and Michael C. Qian This book addresses emerging concerns about environmental smoke, the under-representation of the chemistry of attraction, and challenges in the analyses of alcoholic beverages. |
 By Lars Marius Garshol This book describes brewing and fermentation techniques that are vastly different from modern craft brewing and preserves them for posterity and exploration. |
 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. |
 By Ulrich Balzer This book represents a most valuable addition to the current state of knowledge and practical application of filtration technologists, process engineers and brewers operating in the beer production environment. |
 By Ray Wohlfarth This will help brewers and distillers understand the day to day operation of their steam system. |
 By W. Back, M. Gastl, M. Krottenthaler, L. Narziß, and M. Zarnkow This handbook provides indispensible guidance to students of brewing technology as well as industry professionals, offering a comprehensive overview of beer production, including modern equipment and process engineering, raw materials, quality management, product stability, sensory analysis, microbiology, specialty beers and the health-related aspects of beer consumption. |
 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. |
 By Wolfgang Kunze and edited by Olaf Hendel This book contains didactically clear, graphic, and current descriptions of all essential malt and beer production aspects, from the raw materials to malt and beer production to filling and packaging. |
 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. |
 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. |
 By Gerolf Annemüller, Hans-J. Manger, and Peter Lietz Popular in Germany and now available in the United States, this resource offers a practical education in yeast management. |
 By Fal Allen Gose explores the history of this lightly sour wheat beer style, its traditional ingredients and special brewing techniques. |
 By Thomas Kraus-Weyermann and Horst Dornbusch This book addresses both historical and technical brewing topics with a balance of science and wit. |
 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. |
 Edited by Richard D. Cartwright, Donald E. Groth, Yeshi A. Wamishe, Christopher A. Greer, Lee A. Calvert, Casiana M. Vera Cruz, Valérie Verdier, and M. O. Way This easy-to-use book offers images and the latest practical information for diagnosis of diseases and pests. |
 Edited by Graham G. Stewart, Anne Anstruther, and Inge Russell The Handbook of Brewing, Third Edition, provides the essential information for those who are involved or interested in the brewing industry. |
 Sandra Taylor This book offers a new view of how the industry can be an important actor in sustainable agriculture and provides a unique insight for the consumer on what to look for on supermarket shelves. |
 Edited by G.M. Walker, C. Abbas, W.M. Ingledew, and C. Pilgrim There is no better tool for understanding the ethanol industry as The Alcohol Textbook. |
 By Richard Taylor with James Watt and Martin Dickie This book will focus on explaining craft beer to the widest possible audience. |
 By Chris Colby Methods of Modern Homebrewing gives step-by-step instructions, with helpful photos, for very major homebrewing methods. |
 This 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. |
This 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. |
 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. |
 By John J. Palmer Whether you want simple, sure-fire instructions for making your first beer, or you're a seasoned homebrewer working with all-grain batches, this book has something for you. |
 By Ray Wohlfarth This on-the-go technical reference is for anyone who owns, services, or installs steam systems for breweries and distilleries. |
 Edited by Charles W. Bamforth This book presents a novel methodology on what goes into beer and the results of the process. |
 By Mary Pellettieri This guidebook decodes how to create and manage a quality system in a brewery environment. |
 By Morten C. Meilgaard, Gail Vance Civille, and B. Thomas Carr This book covers all phases of performing sensory evaluation studies, from listing the steps involved in a sensory evaluation project to presenting advanced statistical methods. |
 By Graham G. Stewart Improve volume, reduce costs, and improve time to market through intensification of the brewing process, including brewing operations, wort composition, yeast, fermentation, and maturation.
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 By Michael Tonsmeire This book details the wide array of processes and ingredients in American sour beer production with actionable advice each step of the way. |
 Edited by Peter R. Shewry and Steven E. Ullrich This book is a source of information for scientists, students and others who need to understand the development, structure, composition, or end use properties of barley grains related to their cultivation, trade, and utilization. |
 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. |
 By Lucy Saunders It's a cookbook for people who enjoy carrots and kale, but also love beer, cheese and chocolate. |
 By John Mallett Brewers often call malt the soul of beer. This book delves into the intricacies of this key ingredient used in virtually all beers. This book provides a comprehensive overview of malt, with primary focus on barley, from the field through the malting process. |
 By R. Paul Singh and Dennis Heldman Long recognized as the bestselling textbook for teaching food engineering to food science students. |
 By John Palmer and Colin Kaminski This book takes the mystery out of water's role in the brewing process. |
 By Charles W. Bamforth Six volumes of Dr. Charlie Bamforth's acclaimed "Practical Guides for Beer Quality" series, BEER SAFETY AND WHOLESOMENESS, QUALITY SYSTEMS, COLOR AND CLARITY, FRESHNESS, FLAVOR and FOAM |
 By Mitch Steele This book is loaded with brewing tips from some of the country’s best brewers, IPA covers techniques from water treatment to hopping procedures. |
 Edited by Alex Speers Proceedings of the 2nd International Brewers Symposium |