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The Yeast in the Brewery, Third Edition

The Yeast in the Brewery, Third Edition

By Gerolf Annemüller, Hans-J. Manger, and Peter Lietz

Relying on fundamental science, the authors describe technical aspects of the industrial application of yeast in the brewing process.

Modern Lager Beer: Techniques, Processes, and Recipes

Modern Lager Beer: Techniques, Processes, and Recipes

By Jack Hendler and Joe Connolly

This book is an exploration of the world of lager beers, their historical origins, and the detailed development and techniques used in their production today.

Brewery Safety: Principles, Processes, and People

Brewery Safety: Principles, Processes, and People

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.

The Naked Beer – The Book About Pilsner

The Naked Beer – The Book About Pilsner

By Christian Andersen and Jens Eiken

This book aims to illustrate that pilsner, in all its diversity and quality, deserves a central role in the ongoing beer revolution.

A Woman's Place Is in the Brewhouse

A Woman's Place Is in the Brewhouse

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.

Whisky and Other Spirits: Technology, Production and Marketing, <BR>Third Edition

Whisky and Other Spirits: Technology, Production and Marketing,
Third Edition

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.

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.

Quality Labs for Small Brewers: Building a Foundation for Great Beer

Quality Labs for Small Brewers: Building a Foundation for Great Beer

By Merritt Waldron

This book will walk you step-by-step through the process of establishing and writing a quality program for your brewery.

Beer and Racism: How Beer Became White, Why it Matters, and the Movements to Change it

Beer and Racism: How Beer Became White, Why it Matters, and the Movements to Change it

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.

How to Make Hard Seltzer: Refreshing Recipes for Sparkling Libations

How to Make Hard Seltzer: Refreshing Recipes for Sparkling Libations

By Chris Colby

Learn about the development of the current market and delve into the intricacies of sugars used in making seltzer.

Sex, Smoke, and Spirits: The Role of Chemistry

Sex, Smoke, and Spirits: The Role of Chemistry

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.

Historical Brewing Techniques: The Lost Art of Farmhouse Brewing

Historical Brewing Techniques: The Lost Art of Farmhouse Brewing

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.

Lessons Learned: Maintaining Steam Systems for Brewers & Distillers

Lessons Learned: Maintaining Steam Systems for Brewers & Distillers

By Ray Wohlfarth

This will help brewers and distillers understand the day to day operation of their steam system.

Brewing Techniques in Practice

Brewing Techniques in Practice

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.

Viking Age Brew: The Craft of Brewing Sahti Farmhouse Ale

Viking Age Brew: The Craft of Brewing Sahti Farmhouse Ale

By Mika Laitinen

The first English-language book to describe the tradition, history, and hands-on brewing of this ancient ale.

Belgian Beer: Tested and Tasted

Belgian Beer: Tested and Tasted

By Miguel Roncoroni and Kevin Verstrepen

The ultimate beer book in which passion meets science.

Gose: Brewing A Classic German Beer for the Modern Era

Gose: Brewing A Classic German Beer for the Modern Era

By Fal Allen

Gose explores the history of this lightly sour wheat beer style, its traditional ingredients and special brewing techniques.

The Business of Sustainable Wine: How to Build Brand Equity in a 21st Century Wine Industry

The Business of Sustainable Wine: How to Build Brand Equity in a 21st Century Wine Industry

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.

Methods of Modern Homebrewing

Methods of Modern Homebrewing

By Chris Colby

Methods of Modern Homebrewing gives step-by-step instructions, with helpful photos, for very major homebrewing methods.

Session Beers: Brewing for Flavor and Balance

Session Beers: Brewing for Flavor and Balance

By Jennifer Talley

Session Beers explores the history behind some of the world’s greatest session beers, past and present.

How to Brew: Everything You Need to Know to Brew Great Beer Every Time, Fourth Edition

How to Brew: Everything You Need to Know to Brew Great Beer Every Time, Fourth Edition

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.

Lessons Learned: Brewing With Steam

Lessons Learned: Brewing With Steam

By Ray Wohlfarth

This on-the-go technical reference is for anyone who owns, services, or installs steam systems for breweries and distilleries.

Wood & Beer: A Brewer's Guide

Wood & Beer: A Brewer's Guide

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.

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.

Malt: A Practical Guide from Field to Brewhouse

Malt: A Practical Guide from Field to Brewhouse

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.

American Sour Beers: Innovative Techniques for Mixed Fermentations

American Sour Beers: Innovative Techniques for Mixed Fermentations

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.

Dinner in the Beer Garden

Dinner in the Beer Garden

By Lucy Saunders

It's a cookbook for people who enjoy carrots and kale, but also love beer, cheese and chocolate.

Introduction to Food Engineering, Fifth Edition

Introduction to Food Engineering, Fifth Edition

By R. Paul Singh and Dennis Heldman

Long recognized as the bestselling textbook for teaching food engineering to food science students.

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.

IPA: Brewing Techniques, Recipes and the Evolution of India Pale Ale

IPA: Brewing Techniques, Recipes and the Evolution of India Pale Ale

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.

For the Love of Hops: The Practical Guide to Aroma, Bitterness and the Culture of Hops

For the Love of Hops: The Practical Guide to Aroma, Bitterness and the Culture of Hops

By Stan Hieronymus

This book explains the nature of hops, their origins, and how to maximize their positive attributes through the brewing process.

Yeast: The Practical Guide to Beer Fermentation

Yeast: The Practical Guide to Beer Fermentation

By Chris White and Jamil Zainasheff

A resource for brewers of all experience levels.

The Defects Wheel for Beer

The Defects Wheel for Beer

By Susan Langstaff

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

Brewing Classic Styles: 80 Winning Recipes Anyone Can Brew

Brewing Classic Styles: 80 Winning Recipes Anyone Can Brew

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.

Illustrated Guide to Microbes and Sediments in Wine, Beer and Juice

Illustrated Guide to Microbes and Sediments in Wine, Beer and Juice

By Charles G. Edwards

This high-quality book provides detailed color photos of more than 30 different species of yeast, bacteria, and mold, as well as frequently encountered sediments.

Principles of Brewing Science: A Study of Serious Brewing Issues, Second Edition

Principles of Brewing Science: A Study of Serious Brewing Issues, Second Edition

By George Fix

This is an indispensable reference which applies the practical language of science to the art of brewing.