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Handbook of Brewing, Third Edition (PRE-ORDER)

Handbook of Brewing, Third Edition (PRE-ORDER)

Edited by Graham G. Stewart, Anne Anstruther, and Inge Russell

The Handbook of Brewing, Third Edition, provides the essential information for those who are involved or interested in the brewing industry.

Beer Flavor Map, Second Edition (folded)

Beer Flavor Map, Second Edition (folded)

By Lindsay Barr and Nicole Garneau

This new, aesthetically pleasing, and user-friendly map format starts with the three key modalities that impact beer—taste, aroma, and mouthfeel—and branches out into the latest sensory terms associated with them.

Beer Flavor Map, Second Edition (Flat)

Beer Flavor Map, Second Edition (Flat)

By Lindsay Barr and Nicole Garneau

This new, aesthetically pleasing, and user-friendly map format starts with the three key modalities that impact beer—taste, aroma, and mouthfeel—and branches out into the latest sensory terms associated with them.

Brewing Science: A Multidisciplinary Approach

Brewing Science: A Multidisciplinary Approach

By Michael Mosher and Kenneth Trantham

This expansive and detailed work is written in conversational style, walking students through all the brewing basics from the origin and history of beer to the brewing process to post-brew packaging and quality control and assurance.

FRESHNESS: Practical Guides for Beer Quality

FRESHNESS: Practical Guides for Beer Quality

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.

Digital Options:

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.

Brewing Materials and Processes

Brewing Materials and Processes

Edited by Charles W. Bamforth

This book presents a novel methodology on what goes into beer and the results of the process.

Brewing Microbiology: Managing Microbes, Ensuring Quality and Valorising Waste

Brewing Microbiology: Managing Microbes, Ensuring Quality and Valorising Waste

Edited by A. Hill

An essential reference examining the properties and management of microorganisms in brewing plus tactics for reducing spoilage and optimizing beer quality

Beer Styles from Around the World

Beer Styles from Around the World

By Horst Dornbusch

This book has a unique collection of more than 150 recipes filling more than 400 pages for some of the world's most important beer styles, developed by brewing cultures all around the globe.

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.

Whisky: Technology, Production and Marketing, Second Edition

Whisky: Technology, Production and Marketing, Second Edition

Edited by Inge Russell and Graham Stewart

No other book covers the entire whisky process from raw material to delivery to market in such a comprehensive manner and with such a high level of technical detail.

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.

FLAVOR Practical Guides for Beer Quality

FLAVOR Practical Guides for Beer Quality

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.

Digital Options:

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.

Barley Chemistry and Technology, Second Edition

Barley Chemistry and Technology, Second Edition

Edited by Peter R. Shewry and Steven E. Ullrich

This book is a source of information for scientists, students and others who need to understand the development, structure, composition, or end use properties of barley grains related to their cultivation, trade, and utilization.

Beer Packaging, Second Edition

Beer Packaging, Second Edition

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.

Beerology: Everything You Need to Know to Enjoy Beer… Even More

Beerology: Everything You Need to Know to Enjoy Beer… Even More

By Mirella Amato

If you've ever experienced the pleasure of a pint, Beerology is the ultimate guide to exploring, understanding and enjoying the world of beer.

Brewing Intensification

Brewing Intensification

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.

The Craft Maltsters' Handbook

The Craft Maltsters' Handbook

By Dave Thomas

Provides an in-depth understanding of the technical and scientific meanings of words and phrases used in malting and is an up-to-date reference on the many types of malts used in brewing and distilling today.

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.

Encyclopedia of Brewing

Encyclopedia of Brewing

By Christopher Boulton

The only encyclopedia of its kind, Encyclopedia of Brewing provides a comprehensive description of terms which relate to the science and technology of beer, allied beverages, and the brewing and malting processes.

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.

FRESHNESS, FOAM, and FLAVOR: Practical Guides for Beer Quality

FRESHNESS, FOAM, and FLAVOR: Practical Guides for Beer Quality

By Charles Bamforth

The first three volumes of Dr. Charlie Bamforth's acclaimed "Practical Guides to Beer Quality" series, FRESHNESS, FOAM, and FLAVOR

Measurements & Advanced Technologies: Compendium of Brewing Research CD-ROM (Single-User License)

Measurements & Advanced Technologies: Compendium of Brewing Research CD-ROM (Single-User License)

ASBC

a summary compilation of ASBC's peer-reviewed research on this important aspect of brewing, presented in one comprehensive easy-to-use CD-ROM.

FOAM Practical Guides for Beer Quality

FOAM Practical Guides for Beer Quality

By Charles W. Bamforth

This book, the first in a series entitled "Practical Guides to 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.

Yeast Flocculation, Vitality, and Viability

Yeast Flocculation, Vitality, and Viability

Edited by Alex Speers

Proceedings of the 2nd International Brewers Symposium

Food Additives Data Book, 2nd Edition

Food Additives Data Book, 2nd Edition

Edited by Jim Smith and Lily Hong-Shum

Delivers must-have information on 14 major food additive groups.

Food and Beverage Packaging Technology, Second Edition

Food and Beverage Packaging Technology, Second Edition

Edited by Richard Coles and Mark J. Kirwan

Provides a contemporary overview of the preservation and packaging of food and beverages.

Food and beverage stability and shelf life

Food and beverage stability and shelf life

Edited by David Kilcast and Persis Subramaniam

Provides a comprehensive guide to factors influencing stability, methods of stability and shelf life assessment and the stability and shelf life of major products.

The Oxford Companion to Beer

The Oxford Companion to Beer

Edited by Garrett Oliver

The first major reference work to investigate the history and vast scope of beer, features more than 1,100 A-Z entries written by 166 of the world's most prominent beer experts.

CLEANING & SANITATION: Brewing Research CD-ROM (Single-User License)

CLEANING & SANITATION: Brewing Research CD-ROM (Single-User License)

ASBC

A summary compilation of peer-reviewed research on this important brewing component. Presented in one comprehensive easy-to-use CD-ROM.

Technology of Bottled Water, Third Edition

Technology of Bottled Water, Third Edition

Edited by Nicholas Dege

The fully revised third edition of this unique and comprehensive overview of the science and technology of bottled waters contains new chapters which address new developments.

FILTRATION: Brewing Research CD-ROM (Single-User License)

FILTRATION: Brewing Research CD-ROM (Single-User License)

ASBC

A unique collection of articles written by brewing scientists from around the world and published in the Journal of the American Society of Brewing Chemists.

Beer Is Proof God Loves Us

Beer Is Proof God Loves Us

By Charles W. Bamforth

Presents a compelling social history of beer: where it’s come from, where the brewing business stands now, and what the future has in store.

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.

SENSORY & FLAVOR: Brewing Research CD-ROM (Single-User License)

SENSORY & FLAVOR: Brewing Research CD-ROM (Single-User License)

ASBC

A searchable collection of 30 years of ASBC peer-reviewed scientific research on sensory and flavor in brewing.

The Science of Gluten-Free Foods and Beverages

The Science of Gluten-Free Foods and Beverages

Edited by Elke K. Arendt and Fabio Dal Bello

This book covers the work presented at the First International Conference on Gluten-Free Cereal Products and Beverages.

Handbook of Brewing: Processes, Technology, Markets

Handbook of Brewing: Processes, Technology, Markets

Edited by Hans Michael Eßlinger

This comprehensive reference combines the technological know-how from five centuries of industrial-scale brewing to meet the needs of a global economy.

Glass Container Defect Manual

Glass Container Defect Manual

By R. Jim Dobson

This manual provides insight into the names and terms used by the glass industry.

Beer: A Quality Perspective

Beer: A Quality Perspective

Edited By Charles W. Bamforth

An invitation to consider beer from all perspectives of sensory evaluation from sight to scent to flavor.

Beer: Tap into the Art and Science of Brewing

Beer: Tap into the Art and Science of Brewing

By Charles W. Bamforth

Offers an amusing and informative account of the art and science of brewing, examining the history of brewing and how the brewing process has evolved through the ages.

Compendium of Hop Diseases and Pests

Compendium of Hop Diseases and Pests

Edited by Walter Mahaffee, Sarah Pethybridge, and David H. Gent

A comprehensive and authoritative account of diseases and pests of hop as well as numerous other disorders and injuries that impact this valuable specialty crop.

Diacetyl in Fermented Foods and Beverages

Diacetyl in Fermented Foods and Beverages

By Takashi Inoue

This comprehensive publication on diacetyl formation in fermented foods and beverages explains the science behind diacetyl formation, how to control it, and how to measure it in food manufacturing processes.

ENZYMES Brewing Research CD-Rom (Single User)

ENZYMES Brewing Research CD-Rom (Single User)

ASBC

A summary compilation of peer-reviewed research on this important brewing component.

Bubbles in Food 2: Novelty, Health and Luxury

Bubbles in Food 2: Novelty, Health and Luxury

Edited by Grant M. Campbell, Martin G. Scanlon, and D. Leo Pyle

This volume aims to enhance the appreciation of aerated foods and to provide stimulation and cross fertilisation of ideas for the exploitation of bubbles as a novel and versatile food ingredient.

Beer in Health and Disease Prevention

Beer in Health and Disease Prevention

Edited by Victor Preedy

Presenting both the problems of beer consumption and the emerging evidence of benefit, Beer in Health and Disease Prevention offers a balanced view of today's findings and the potential of tomorrow's research.

Beverage Industry Microfiltration

Beverage Industry Microfiltration

By Nathan Starbard

Covers the engineering basics of microfiltration and presents a detailed understanding of the filtration media, filter formats, and equipment.

Brewing Chemistry & Technology in the Americas

Brewing Chemistry & Technology in the Americas

Edited by Peter W. Gales (With 120 Cause-and-Effect Fishbone Diagrams by Greg Casey)

58 brewing science experts answer the "Who," "What," "How," and "Why" of brewing chemistry.

Brewing Classic Styles: 80 Winning Recipes

Brewing Classic Styles: 80 Winning Recipes

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.

Carbohydrate Chemistry for Food Scientists, Second Edition

Carbohydrate Chemistry for Food Scientists, Second Edition

By James N. BeMiller

An easy-to-read resource for students and professionals who need to understand this specialized area. Provides practical information on the specific uses of carbohydrates.