 By Gerolf Annemüller, Hans-J. Manger, and Peter Lietz Relying on fundamental science, the authors describe technical aspects of the industrial application of yeast in the brewing process. |
 By Matt Stinchfield From physical trauma to chemical irritations, biological hazards to psychosocial hazards, Brewery Safety explores in-depth how to think about and avoid these hazards. |
 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. |
 By Tara Nurin As women continue to work hard for equal treatment and recognition in the industry, author Tara Nurin shows readers that women have been—and are once again becoming—relevant in the brewing world. |
 Edited by Graham Stewart, Julie Kellershohn, and Inge Russell This book continues to provide details from raw materials to the finished product, including production, packaging and marketing. |
 Edited by John D. Sheppard This book provides an up-to-date overview of the science behind the various operations involved in the making of beer. |
 By Merritt Waldron This book will walk you step-by-step through the process of establishing and writing a quality program for your brewery. |
 By Nathaniel G. Chapman and David L. Brunsma This unique book carves a much-needed critical and interdisciplinary path to examine and understand the racial dynamics in the craft beer industry and the popular consumption of beer. |
 Edited by Charis Galanakis This book an essential resource for food scientists, technologists, engineers, nutritionists and chemists as well as professionals working in the food/beverage industry. |
 By Chris Colby Learn about the development of the current market and delve into the intricacies of sugars used in making seltzer. |
 Edited by Brian Guthrie, Jonathan D. Beauchamp, Andrea Buettner, Stephen Toth, and Michael C. Qian This book addresses emerging concerns about environmental smoke, the under-representation of the chemistry of attraction, and challenges in the analyses of alcoholic beverages. |
 By Lars Marius Garshol This book describes brewing and fermentation techniques that are vastly different from modern craft brewing and preserves them for posterity and exploration. |
 By Ray Wohlfarth This will help brewers and distillers understand the day to day operation of their steam system. |
 By W. Back, M. Gastl, M. Krottenthaler, L. Narziß, and M. Zarnkow This handbook provides indispensible guidance to students of brewing technology as well as industry professionals, offering a comprehensive overview of beer production, including modern equipment and process engineering, raw materials, quality management, product stability, sensory analysis, microbiology, specialty beers and the health-related aspects of beer consumption. |
 By Mika Laitinen The first English-language book to describe the tradition, history, and hands-on brewing of this ancient ale. |
 By Fal Allen Gose explores the history of this lightly sour wheat beer style, its traditional ingredients and special brewing techniques. |
 By Sandra Taylor This book offers a new view of how the industry can be an important actor in sustainable agriculture and provides a unique insight for the consumer on what to look for on supermarket shelves. |
 By Chris Colby Methods of Modern Homebrewing gives step-by-step instructions, with helpful photos, for very major homebrewing methods. |
 By Jennifer Talley Session Beers explores the history behind some of the world’s greatest session beers, past and present. |
 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. |
 By Dick Cantwell and Peter Bouckaert This book covers not only the history, physiology, microbiology and flavor contributions of wood, but also the maintenance of wooden vessels. |
 By Mary Pellettieri This guidebook decodes how to create and manage a quality system in a brewery environment. |
 By Morten C. Meilgaard, Gail Vance Civille, and B. Thomas Carr This book covers all phases of performing sensory evaluation studies, from listing the steps involved in a sensory evaluation project to presenting advanced statistical methods. |
 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. |
 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. |
 By Lucy Saunders It's a cookbook for people who enjoy carrots and kale, but also love beer, cheese and chocolate. |
 By R. Paul Singh and Dennis Heldman Long recognized as the bestselling textbook for teaching food engineering to food science students. |
 By John Palmer and Colin Kaminski This book takes the mystery out of water's role in the brewing process. |
 By Mitch Steele This book is loaded with brewing tips from some of the country’s best brewers, IPA covers techniques from water treatment to hopping procedures. |
 By Stan Hieronymus This book explains the nature of hops, their origins, and how to maximize their positive attributes through the brewing process. |
 By Chris White and Jamil Zainasheff A resource for brewers of all experience levels. |
 By Susan Langstaff Aids in quick and accurate identification of off-aromas and flavors. |
 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. |