 By Charles W. Bamforth This book offers a comprehensive and authoritative description of the factors that underlie beer safety and wholesomeness. |
 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 Mika Laitinen The first English-language book to describe the tradition, history, and hands-on brewing of this ancient ale. |
 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 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. |
 By Chris Colby Methods of Modern Homebrewing gives step-by-step instructions, with helpful photos, for very major homebrewing methods. |
 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. |
 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 Mary Pellettieri This guidebook decodes how to create and manage a quality system in a brewery environment. |
 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 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 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 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 Lucy Saunders It's a cookbook for people who enjoy carrots and kale, but also love beer, cheese and chocolate. |
 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. |
 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. |
 By Charles W. Bamforth This book, the first in a series entitled "Practical Guides for 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. |
 By Stan Hieronymus This book explains the nature of hops, their origins, and how to maximize their positive attributes through the brewing process. |
 By Chris White and Jamil Zainasheff A resource for brewers of all experience levels. |
 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. |
 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. |
 Edited by Karl Ockert Increase your Specialty Brewing knowledge with this easy-to-use handbook series! |
 Edited by Karl Ockert Find fast answers to technical questions on the raw materials, brewhouse processes, and options used for producing Specialty Beers. |
 By George Fix This is an indispensable reference which applies the practical language of science to the art of brewing. |