The Craft Brewer's Guide to Best Practices
Volume 1: Management, Regulation, and Brewery Design

By Karl Ockert

This book provides information to help readers design, build, and run a craft brewery to consistently make high-quality beer.

The Craft Brewer’s Guide to Best Practices
Volume 3: Dry Hopping, Sours and Funky Beer Production, Packaging, and Utilities

By Karl Ockert

This book provides information to help readers design, build, and run a craft brewery to consistently make high-quality beer.

The Craft Brewer’s Guide to Best Practices, Volumes 1–4

By Karl Ockert

Set of four comprehensive handbooks offering craft brewers information that is current, practical, and relevant to operations of their scale.

The Inspiring History and Legacies of American Lager Beer, Volume 1: The Beer of Myths and Legacies Denied: 1941–1948

By Gregory Paul Casey

The series examines the history of the American lager brewing between the 1840s and the 1940s. A period and a beer little studied by historians, the political, societal, and cultural history of the United States profoundly influenced the evolution of American adjunct lager beer.

Brewery Safety: Principles, Processes, and People

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.

Scientific Principles of Malting and Brewing, Second Edition

By Charles W. Bamforth and Glen P. Fox

This book explains the science underpinning each stage of the brewing and malting process, expanding on the previous edition content in greater detail.

ASBC Beer Flavor Wheel, Second Edition (single wheel)

Like the original flavor wheel, the ASBC Beer Flavor Wheel, Second Edition, provides a universal vocabulary for beer tasters, brewers, researchers, and marketers.