![The Craft Brewer's Guide to Best Practices<BR> Volume 1: Management, Regulation, and Brewery Design](/mbaastore/images/25529.jpg) By Karl Ockert This book provides information to help readers design, build, and run a craft brewery to consistently make high-quality beer. |
![The Craft Brewer’s Guide to Best Practices<BR>
Volume 2: Raw Materials, Wort Production, and Fermentation](/mbaastore/images/25550.jpg) By Karl Ockert This book provides information to help readers design, build, and run a craft brewery to consistently make high-quality beer. |
![The Craft Brewer’s Guide to Best Practices<BR>
Volume 3: Dry Hopping, Sours and Funky Beer Production, Packaging, and Utilities](/mbaastore/images/25574.jpg) By Karl Ockert This book provides information to help readers design, build, and run a craft brewery to consistently make high-quality beer. |
![The Craft Brewer’s Guide to Best Practices<BR>
Volume 4: Standard Operating Procedures](/mbaastore/images/25598.jpg) By Karl Ockert This book provides information to help readers design, build, and run a craft brewery to consistently make high-quality beer. |
![The Craft Brewer’s Guide to Best Practices, Volumes 1–4](/mbaastore/images/51960KIT-2.png) By Karl Ockert Set of four comprehensive handbooks offering craft brewers information that is current, practical, and relevant to operations of their scale. |
![Modern Lager Beer: Techniques, Processes, and Recipes](/mbaastore/images/69824.jpg) 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. |
![The Inspiring History and Legacies of American Lager Beer, Volume 1: The Beer of Myths and Legacies Denied: 1941–1948](/mbaastore/images/25505X.png) By Gregory Paul Casey The series examines the history of the American lager brewing between the 1840s and the 1940s. A period and a beer little studied by historians, the political, societal, and cultural history of the United States profoundly influenced the evolution of American adjunct lager beer. |
![The Naked Beer – The Book About Pilsner](/mbaastore/images/35393.jpg) 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. |
![Distilled Spirits](/mbaastore/images/24434.jpg) 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. |
![Scientific Principles of Malting and Brewing, Second Edition](/mbaastore/images/96506.jpg) 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. |
![Master Brewers Belt Buckle](/mbaastore/images/BUCKLE.png) Steel cast belt buckle. |
![ASBC Beer Flavor Wheel, Second Edition (single wheel)](/mbaastore/images/WHEEL2E.png) Like the original flavor wheel, the ASBC Beer Flavor Wheel, Second Edition, provides a universal vocabulary for beer tasters, brewers, researchers, and marketers. |