 Edited by Annie Hill and Frances Jack This book is a valuable reference for current and prospective distillers, including researchers in distilling and chemical engineering and students brewing and distilling programs. |
 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. |
 Like the original flavor wheel, the ASBC Beer Flavor Wheel, Second Edition, provides a universal vocabulary for beer tasters, brewers, researchers, and marketers. |
 By Charles W. Bamforth This book offers a comprehensive and authoritative description of the factors that underlie beer safety and wholesomeness. |
 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. |
 By Xiang S. Yin This book seamlessly bridges the science of malt with practical applications in food and beverage production. |
 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 Charles W. Bamforth This book offers a comprehensive and authoritative description of the factors that underlie beer safety and wholesomeness. |
 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 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. |
 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. |
 By Xiang S. Yin This book seamlessly bridges the science of malt with practical applications in food and beverage production. |