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