Water

A Comprehensive Guide for Brewers
Author: John Palmer,Colin Kaminski
Publisher: Brewers Publications
ISBN: 1938469100
Category: Cooking
Page: 300
View: 6636
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Water is arguably the most critical and least understood of the foundation elements in brewing beer. Water: A Comprehensive Guide for Brewers, third in Brewers Publications’ Brewing Elements series, takes the mystery out of water’s role in the brewing process. The book leads brewers through the chemistry and treatment of brewing water, from an overview of water sources, to adjusting water for different beer styles, and different brewery processes, to wastewater treatment. The discussions include how to read water reports, understanding flavor contributions, residual alkalinity, malt acidity, and mash pH.

Yeast

The Practical Guide to Beer Fermentation
Author: Chris White,Jamil Zainasheff
Publisher: Brewers Publications
ISBN: 1938469062
Category: Cooking
Page: 304
View: 1521
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Yeast: The Practical Guide to Beer Fermentation is a resource for brewers of all experience levels. The authors adeptly cover yeast selection, storage and handling of yeast cultures, how to culture yeast and the art of rinsing/washing yeast cultures. Sections on how to set up a yeast lab, the basics of fermentation science and how it affects your beer, plus step by step procedures, equipment lists and a guide to troubleshooting are included.

Malt

A Practical Guide from Field to Brewhouse
Author: John Mallett
Publisher: Brewers Publications
ISBN: 193846916X
Category: Cooking
Page: 300
View: 4912
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Brewers often call malt the soul of beer. Fourth in the Brewing Elements series, Malt: A Practical Guide from Field to Brewhouse 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. With primers on history, agricultural development and physiology of the barley kernel, John Mallett (Bell’s Brewery, Inc.) leads us through the enzymatic conversion that takes place during the malting process. A detailed discussion of enzymes, the Maillard reaction, and specialty malts follows. Quality and analysis, malt selection, and storage and handling are explained. This book is of value to all brewers, of all experience levels, who wish to learn more about the role of malt as the backbone of beer.

For The Love of Hops

The Practical Guide to Aroma, Bitterness and the Culture of Hops
Author: Stan Hieronymus
Publisher: Brewers Publications
ISBN: 1938469038
Category: Cooking
Page: 326
View: 2511
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Stan Hieronymus expertly explains the nature of hops, their origins, hop quality and utilization--and even devotes an entire chapter to dry hopping. For the Love of Hops also includes a reference catalog of more than 100 varieties and their characteristics.

Principles of Brewing Science

A Study of Serious Brewing Issues
Author: George Fix
Publisher: Brewers Publications
ISBN: 1938469194
Category: Cooking
Page: 190
View: 6632
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Principles of Brewing Science is an indispensable reference which applies the practical language of science to the art of brewing. As an introduction to the science of brewing chemistry for the homebrewer to the serious brewer’s desire for detailed scientific explanations of the process, Principles is a standard addition to any brewing bookshelf.

How To Brew

Everything You Need to Know to Brew Great Beer Every Time
Author: John J. Palmer
Publisher: Brewers Publications
ISBN: 1938469402
Category: Cooking
Page: 582
View: 2049
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Fully revised and expanded, How to Brew is the definitive guide to making quality beers at home. 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. Palmer adeptly covers the full range of brewing possibilities—accurately, clearly and simply. From ingredients and methods to recipes and equipment, this book is loaded with valuable information for any stage brewer.

Brewing Classic Styles

80 Winning Recipes Anyone Can Brew
Author: Jamil Zainasheff,John Palmer
Publisher: Brewers Publications
ISBN: 098407564X
Category: Cooking
Page: 318
View: 7990
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Award-winning brewer Jamil Zainasheff teams up with homebrewing expert John J. Palmer to share award-winning recipes for each of the 80-plus competition styles. Using extract-based recipes for most categories, the duo gives sure-footed guidance to brewers interested in reproducing classic beer styles for their own enjoyment or to enter into competitions.

The Chemistry of Beer

The Science in the Suds
Author: Roger Barth
Publisher: John Wiley & Sons
ISBN: 1118733797
Category: Science
Page: 348
View: 4363
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Discover the science of beer and beer making Ever wondered just how grain and water are transformed into an effervescent, alcoholic beverage? From prehistory to our own time, beer has evoked awe and fascination; it seems to have a life of its own. Whether you're a home brewer, a professional brewer, or just someone who enjoys a beer, The Chemistry of Beer will take you on a fascinating journey, explaining the underlying science and chemistry at every stage of the beer making process. All the science is explained in clear, non-technical language, so you don't need to be a PhD scientist to read this book and develop a greater appreciation for the world's most popular alcoholic drink. The Chemistry of Beer begins with an introduction to the history of beer and beer making. Author Roger Barth, an accomplished home brewer and chemistry professor, then discusses beer ingredients and the brewing process. Next, he explores some core concepts underlying beer making. You'll learn chemistry basics such as atoms, chemical bonding, and chemical reactions. Then you'll explore organic chemistry as well as the chemistry of water and carbohydrates. Armed with a background in chemistry principles, you'll learn about the chemistry of brewing, flavor, and individual beer styles. The book offers several features to help you grasp all the key concepts, including: Hundreds of original photographs and line drawings Chemical structures of key beer compounds Glossary with nearly 1,000 entries Reference tables Questions at the end of each chapter The final chapter discusses brewing at home, including safety issues and some basic recipes you can use to brew your own beer. There's more to The Chemistry of Beer than beer. It's also a fun way to learn about the science behind our technology and environment. This book brings life to chemistry and chemistry to life.

Standards of Brewing

Formulas for Consistency and Excellence
Author: Charles W. Bamforth
Publisher: Brewers Publications
ISBN: 1938469224
Category: Cooking
Page: 210
View: 3469
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Standards of Brewing covers an essential topic for today’s brewers: consistent production of quality product. With distribution expanding and competition intense, no brewery can afford to release product for distribution unless it is confident the beer will meet consumer expectations-even months after production. Bamforth covers the principles and practices of brewery quality so that brewers can establish or audit their own programs and procedures for producing consistent, high quality beer.

Designing Great Beers

The Ultimate Guide to Brewing Classic Beer Styles
Author: Ray Daniels
Publisher: Brewers Publications
ISBN: 0984075615
Category: Technology & Engineering
Page: 404
View: 1404
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Author Ray Daniels provides the brewing formulas, tables, and information to take your brewing to the next level in this detailed technical manual.

Brewing Better Beer

Master Lesson for Advanced Homebrewers
Author: Gordon Strong
Publisher: Brewers Publications
ISBN: 1938469186
Category: Cooking
Page: 336
View: 4078
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Brewing Better Beer is a comprehensive look at technical, practical and creative homebrewing advice from Gordon Strong, three-time winner of the coveted National Homebrew Competition Ninkasi Award. Discover techniques, philosophy, recipes and tips that will help you take your homebrew to the next level.

Quality Management

Essential Planning for Breweries
Author: Mary Pellettieri
Publisher: Brewers Publications
ISBN: 1938469208
Category: Cooking
Page: 200
View: 5752
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Craft beer sales are flourishing across the U.S. and without a continual emphasis on producing the highest quality beer, the health of the entire craft brewing industry is in jeopardy. Proper quality management for small, regional, and national breweries is critical. This guidebook decodes how to create and manage a quality system in a brewery. Written for staff who manage quality in breweries of all types and sizes—new and established alike—this book affords an understanding of how quality management is integrated into every level of the operation. Whether you are lab staff, production staff, part of a quality team, or a brewmaster wearing many hats, this book will help you develop a comprehensive program that will grow with your brewery and help ensure quality processes along the way—so you can continue to provide great beer for your fans.

Brewing lager beer

the most comprehensive book for home and microbrewers
Author: Gregory J. Noonan
Publisher: N.A
ISBN: N.A
Category: Cooking
Page: 293
View: 1315
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Brewing Materials and Processes

A Practical Approach to Beer Excellence
Author: Charles Bamforth
Publisher: Academic Press
ISBN: 0128004681
Category: Technology & Engineering
Page: 366
View: 3373
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Brewing Materials and Processes: A Practical Approach to Beer Excellence presents a novel methodology on what goes into beer and the results of the process. From adjuncts to yeast, and from foam to chemometrics, this unique approach puts quality at its foundation, revealing how the right combination builds to a great beer. Based on years of both academic and industrial research and application, the book includes contributions from around the world with a shared focus on quality assurance and control. Each chapter addresses the measurement tools and approaches available, along with the nature and significance of the specifications applied. In its entirety, the book represents a comprehensive description on how to address quality performance in brewing operations. Understanding how the grain, hops, water, gases, worts, and other contributing elements establish the framework for quality is the core of ultimate quality achievement. The book is ideal for users in corporate R&D, researchers, students, highly-skilled small-scale brewers, and those seeking an understanding on how the parts impact the whole in beer production, providing them with an ideal companion to complement Beer: A Quality Perspective. Focuses on the practical approach to delivering beer quality, beginning with raw ingredients Includes an analytical perspective for each element, giving the reader insights into its role and impact on overall quality Provides a hands-on reference work for daily use Presents an essential volume in brewing education that addresses areas only lightly covered elsewhere

Brew Chem 101

The Basics of Homebrewing Chemistry
Author: Lee W. Janson
Publisher: Storey Publishing
ISBN: 1603421750
Category: Cooking
Page: 128
View: 1689
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Understand the science that goes into making your favorite beverage. This crash course in brewing chemistry makes it easy for every homebrewer to make better beer. Using simple language and helpful diagrams, Lee W. Janson guides you through every chemical reaction in the brewing process and explains how you can avoid potential problems. Steer away from common mistakes in taste, fermentation, and alcohol content, and use your newfound knowledge to successfully brew your most delicious beer yet.

Brewing Up a Business

Adventures in Beer from the Founder of Dogfish Head Craft Brewery
Author: Sam Calagione
Publisher: John Wiley & Sons
ISBN: 9781118061879
Category: Business & Economics
Page: 304
View: 2702
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Updated business wisdom from the founder of Dogfish Head, the nation's fastest growing independent craft brewery Starting with nothing more than a home brewing kit, Sam Calagione turned his entrepreneurial dream into a foamy reality in the form of Dogfish Head Craft Brewery, one of America's best and fastest growing craft breweries. In this newly updated Second Edition, Calagione offers a deeper real-world look at entrepreneurship and what it takes to operate and grow a successful business. In several new chapters, he discusses Dogfish's most innovative marketing ideas, including how social media has become an integral part of the business model and how other small businesses can use it to catch up with bigger competitors. Calagione also presents a compelling argument for choosing to keep his business small and artisanal, despite growing demand for his products. Updated to offer a more complete look at what it takes to keep a small business booming An inspiring story of renegade entrepreneurialism and the rewards of dreaming big, working hard, and thinking unconventionally Shows how to use social media to reach new customers and grow a business For any entrepreneur with a dream, Brewing Up a Business, Second Edition presents an enlightening, in-depth look at what it takes to succeed on their own terms.

New Brewing Lager Beer

The Most Comprehensive Book for Home and Microbrewers
Author: Gregory J. Noonan
Publisher: Brewers Publications
ISBN: 1938469232
Category: Cooking
Page: 363
View: 3207
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Greg Noonan’s classic treatise on brewing lagers, New Brewing Lager Beer, offers a thorough yet practical education on the theory and techniques required to produce high-quality beers using all-grain methods either at home or in a small commercial brewery. This advanced all-grain reference book is recommended for intermediate, advanced and professional small-scale brewers. New Brewing Lager Beers hould be part of every serious brewer’s library.

Wood & Beer

A Brewer's Guide
Author: Dick Cantwell,Peter Bouckaert
Publisher: Brewers Publications
ISBN: 1938469380
Category: Cooking
Page: 400
View: 7972
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The use of wooden vessels for storage, transportation, fermentation or aging of beer is deeply rooted in history. Brewing luminaries Dick Cantwell and Peter Bouckaert explore the many influences of wood as a vehicle for contributing tremendous complexity to beers fermented and aged within it. Brewers are innovating, experimenting and enthusiastically embracing the seemingly mystical complexity of flavors and aromas derived from wood. From the souring effects of microbes that take up residence in the wood to the character drawn from barrels or foeders, Wood & Beer covers not only the history, physiology, microbiology and flavor contributions of wood, but also the maintenance of wooden vessels.

Radical Brewing

Recipes, Tales and World-Altering Meditations in a Glass
Author: Randy Mosher
Publisher: Brewers Publications
ISBN: 0984075623
Category: Cooking
Page: 350
View: 311
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Radical Brewing takes a hip and creative look at beer brewing, presented with a graphically appealing two-color layout.

The Oxford Companion to Beer


Author: Garrett Oliver
Publisher: OUP USA
ISBN: 0195367138
Category: Cooking
Page: 920
View: 7996
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"Features more than 1,100 A-Z entries written by 166 of the world's most prominent beer experts"--Provided by publisher.