 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 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. |
 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 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 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 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. |