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BEER SAFETY AND WHOLESOMENESS: Practical Guides for Beer Quality

BEER SAFETY AND WHOLESOMENESS: Practical Guides for Beer Quality

By Charles W. Bamforth

This book offers a comprehensive and authoritative description of the factors that underlie beer safety and wholesomeness.

Mashing

Mashing

By Evan Evans

Readers will emerge from this book with a deeper understanding of the foundations of mashing biochemistry, such as the relationships between starch and starch-hydrolyzing enzymes and between proteins and proteases.

Malt: Practical Brewing Science

Malt: Practical Brewing Science

By Xiang S. Yin

This book seamlessly bridges the science of malt with practical applications in food and beverage production.

Introduction to Brewing and Fermentation Science

Introduction to Brewing and Fermentation Science

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.

BEER SAFETY AND WHOLESOMENESS: Practical Guides for Beer Quality ePUB File

BEER SAFETY AND WHOLESOMENESS: Practical Guides for Beer Quality ePUB File

By Charles W. Bamforth

This book offers a comprehensive and authoritative description of the factors that underlie beer safety and wholesomeness.

Whisky and Other Spirits: Technology, Production and Marketing, Third Edition

Whisky and Other Spirits: Technology, Production and Marketing, Third Edition

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.

A Woman's Place Is in the Brewhouse

A Woman's Place Is in the Brewhouse

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.

Hop Flavor and Aroma: Proceedings of the 2nd International Brewers Symposium ePUB File

Hop Flavor and Aroma: Proceedings of the 2nd International Brewers Symposium ePUB File

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.

How to Make Hard Seltzer: Refreshing Recipes for Sparkling Libations

How to Make Hard Seltzer: Refreshing Recipes for Sparkling Libations

By Chris Colby

Learn about the development of the current market and delve into the intricacies of sugars used in making seltzer.

Trends in Non-alcoholic Beverages

Trends in Non-alcoholic Beverages

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.

Beer and Racism: How Beer Became White, Why it Matters, and the Movements to Change it

Beer and Racism: How Beer Became White, Why it Matters, and the Movements to Change it

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.

Sex, Smoke, and Spirits: The Role of Chemistry

Sex, Smoke, and Spirits: The Role of Chemistry

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.

The Brewing Science Laboratory

The Brewing Science Laboratory

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.

Hop Flavor and Aroma: Proceedings of the 2nd International Brewers Symposium

Hop Flavor and Aroma: Proceedings of the 2nd International Brewers Symposium

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.

Historical Brewing Techniques: The Lost Art of Farmhouse Brewing

Historical Brewing Techniques: The Lost Art of Farmhouse Brewing

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.