Malt

Author: John Mallett
Publisher: Brewers Publications
ISBN: 9781938469169
Release Date: 2014-12-08
Genre: Cooking

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.

Yeast

Author: Chris White
Publisher: Brewers Publications
ISBN: 9781938469060
Release Date: 2010-02-01
Genre: Cooking

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.

Water

Author: John Palmer
Publisher: Brewers Publications
ISBN: 9781938469107
Release Date: 2013-09-16
Genre: Cooking

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.

For The Love of Hops

Author: Stan Hieronymus
Publisher: Brewers Publications
ISBN: 9781938469039
Release Date: 2012-11-15
Genre: Cooking

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.

Brewing with Wheat

Author: Stan Hieronymus
Publisher: Brewers Publications
ISBN: 9781938469084
Release Date: 2010-03-10
Genre: Cooking

The wit and weizen of wheat beers. Author Stan Hieronymus visits the ancestral homes of the world's most interesting styles-Hoegaarden, Kelheim, Leipzig, Berlin and even Portland, Oregon-to sort myth from fact and find out how the beers are made today. Complete with brewing details and recipes for even the most curious brewer, and answers to compelling questions such as Why is my beer cloudy? and With or without lemon?

Principles of Brewing Science

Author: George Fix
Publisher: Brewers Publications
ISBN: 9781938469190
Release Date: 1999-11-15
Genre: Cooking

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.

Designing Great Beers

Author: Ray Daniels
Publisher: Brewers Publications
ISBN: 9780984075614
Release Date: 1998-01-26
Genre: Technology & Engineering

Author Ray Daniels provides the brewing formulas, tables, and information to take your brewing to the next level in this detailed technical manual.

Land of Amber Waters

Author: Doug Hoverson
Publisher: U of Minnesota Press
ISBN: 9781452913377
Release Date: 2007
Genre: Cooking

A visual history of MInnesota beers and breweries traces the evolution of the state's beer industry, from the 1849 construction of the first brewery to the growth of small-town enterprises that gave way to large companies of regional and national prominence, offering a comprehensive list of Minnesota breweries as well as more than three hundred illustrations of beer and breweriana.

Standards of Brewing

Author: Charles W. Bamforth
Publisher: Brewers Publications
ISBN: 9781938469220
Release Date: 2002-07-31
Genre: Cooking

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.

Brewing Classic Styles

Author: Jamil Zainasheff
Publisher: Brewers Publications
ISBN: 9780984075645
Release Date: 2007-10-08
Genre: Cooking

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.

Evaluating Beer

Author: Brewers Publications
Publisher: Brewers Publications
ISBN: 9781938469398
Release Date: 1993-01-26
Genre: Cooking

From defining off-flavors to analyzing competition-winning beers, Evaluating Beer will help develop your tasting and evaluating skills.

Brewing

Author: Michael J. Lewis
Publisher: Springer Science & Business Media
ISBN: 0306472740
Release Date: 2002-10-31
Genre: Science

This book is designed for those involved in the malting, brewing, and allied industries who have little or no formal training in brewing science. While some elementary knowledge of chemistry and biology is necessary, the book clearly presents the essentials of brewing science and its relationship to brewing technology. The second edition gives more emphasis to engineering and technological aspects, with the three new chapters on water, engineering and analysis.

Malts and Malting

Author: D.E. Briggs
Publisher: Springer Science & Business Media
ISBN: 0412298007
Release Date: 1998-09-30
Genre: Technology & Engineering

This book gives a comprehensive overview of malts and malt competitors, how they are made and evaluated. Summary-outlines of the malting process and malt-using processes are followed by consideration of the structures, germinative physiology and biochemistry of cereal grains. Particular attention is paid to barley, but the malting of other cereal is described. The successive stages of malting are then considered. Topics covered include the selection and purchase of grain, its evaluation and how it is handled and stored. The types of equipment used by maltsters are described and experimental malting techniques outlined. A section devoted to the production and characteristics of materials that compete with malts, including industrial enzymes, sugar preparations and mash-tun adjuncts. The principles of malt evaluation are explained, and the effect of altering malting conditions summarized. This book should be of direct value to maltsters, brewers, distillers, foodstuff manufacturers and other malt users as well as being of more general interest to food scientists and technologists in academic research institutions.

The Brewers Association s Guide to Starting Your Own Brewery

Author: Dick Cantwell
Publisher: Brewers Publications
ISBN: 9781938469077
Release Date: 2013-05-15
Genre: Cooking

Starting a successful brewery takes more than heart. The Brewers Association’s Guide to Starting Your Own Brewery delivers essential industry knowledge to brewers aspiring to chart their own course. While America’s craft beer renaissance continues, emphasis must remain on producing the highest quality beer—or the success of the entire industry is jeopardized. This comprehensive guide will help you plan and open a thriving, quality-oriented brewery. It reviews everything that matters, from site selection and branding to regulatory requirements, flooring choices and equipment considerations. Industry veteran Dick Cantwell of Elysian Brewing adeptly covers ingredients, financing, business plans, quality assurance, distribution, wastewater, sustainability practices and more, for prospective brewpub and packaging brewery owners alike. Cantwell walks the reader through the planning and execution required to turn craft brewing dreams into reality.

Brewing Better Beer

Author: Gordon Strong
Publisher: Brewers Publications
ISBN: 9781938469183
Release Date: 2011-05-16
Genre: Cooking

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.