By Sean E. Johnson and Michael D. Mosher
Provides a great introduction to the importance of a brewery laboratory for brewing science students and novice brewers and a handy reference manual for experienced professionals.
By Charles W. Bamforth
This book provides a refreshing update for experienced brewing professionals and a valuable primer on brewing science for anyone new to the science or in need of a current review.
Edited by Thomas H. Shellhammer and Scott R. Lafontaine
This timely book summarizes the current scientific understanding of hop flavor and aroma with contributions from the world's leading hop scientists.
Learn the scientific basis of the factors that influence the flavor of beer and the importance of producing predictive flavor modeling for consistent quality.
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.