 By Matt Stinchfield From physical trauma to chemical irritations, biological hazards to psychosocial hazards, Brewery Safety explores in-depth how to think about and avoid these hazards. |
 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. |
 By Merritt Waldron This book will walk you step-by-step through the process of establishing and writing a quality program for your brewery. |
 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. |
 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 Mika Laitinen The first English-language book to describe the tradition, history, and hands-on brewing of this ancient ale. |
 By Fal Allen Gose explores the history of this lightly sour wheat beer style, its traditional ingredients and special brewing techniques. |
 By 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. |
 By Chris Colby Methods of Modern Homebrewing gives step-by-step instructions, with helpful photos, for very major homebrewing methods. |
 By Jennifer Talley Session Beers explores the history behind some of the world’s greatest session beers, past and present. |
 By Ray Wohlfarth This on-the-go technical reference is for anyone who owns, services, or installs steam systems for breweries and distilleries. |
 By Dick Cantwell and Peter Bouckaert This book covers not only the history, physiology, microbiology and flavor contributions of wood, but also the maintenance of wooden vessels. |
 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. |
 By Lucy Saunders It's a cookbook for people who enjoy carrots and kale, but also love beer, cheese and chocolate. |
 By Chris White and Jamil Zainasheff A resource for brewers of all experience levels. |
 By Susan Langstaff Aids in quick and accurate identification of off-aromas and flavors. |
 By Jamil Zainasheff and John Palmer In this book he teams up with homebrewing expert John J. Palmer to share award-winning recipes for each of the 80-plus competition styles. |