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

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<BR> Volume 2: Raw Materials, Wort Production, and Fermentation

The Craft Brewer’s Guide to Best Practices
Volume 2: Raw Materials, Wort Production, and Fermentation

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<BR> Volume 3: Dry Hopping, Sours and Funky Beer Production, Packaging, and Utilities

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<BR> Volume 4: Standard Operating Procedures

The Craft Brewer’s Guide to Best Practices
Volume 4: Standard Operating Procedures

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

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.
Modern Lager Beer: Techniques, Processes, and Recipes

Modern Lager Beer: Techniques, Processes, and Recipes

By Jack Hendler and Joe Connolly

This book is an exploration of the world of lager beers, their historical origins, and the detailed development and techniques used in their production today.

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

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.
Distilled Spirits

Distilled Spirits

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.
Scientific Principles of Malting and Brewing, Second Edition

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.
The Naked Beer – The Book About Pilsner

The Naked Beer – The Book About Pilsner

By Christian Andersen and Jens Eiken

This book aims to illustrate that pilsner, in all its diversity and quality, deserves a central role in the ongoing beer revolution.
ASBC Beer Flavor Wheel, Second Edition (single wheel)

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.