Edited by Karl Ockert
Mary Anne Gruber worked for the Briess Malt and Ingredients Company for over 40 years, retiring in 2003. During that time she participated in all phases of specialty malt production including production, quality control, new product development, sales, and technical services. She remains a member of the Master Brewers Association of the Americas, the American Society of Brewing Chemists, and the Institute of Food Technologists and serves on the board of directors of the Museum of Beer and Brewing.
Larry Kerwin has been involved in the brewing industry since 1970 and has held several senior positions in quality control and brewing with Carling-O’Keefe, Foster’s Brewing Group, and Molson Breweries, in Toronto, Vancouver, Edmonton, and Calgary. He has been an accredited brewmaster since 1976 and has brewed numerous styles of beers, including lagers, ales, and stouts. He is currently the general manager of brewing operations (and brewmaster) at Big Rock Brewery, in Calgary, Alberta. He has a master of science degree and is a diploma member of the Institute of Brewing and Distilling, a professional member of the Master Brewers Association of the Americas, and an active member of the American Society of Brewing Chemists.
Axel Kiesbye attended the Technical University of Munich, at Weihenstephan, in Freising, Germany, and is a brewing engineer with postgraduate training. On behalf of Bieraculix he has been involved in the brewing of creative beer styles since 1999. His results are summarized in the book Kräuterbier & Co., published in 2003. As plant manager and brewmaster of the Privatbrauerei Josef Sigl, an innovative Austrian medium-sized brewery, he has created new beer tastes and production procedures. Of German origin, he is founder of the BierIG, Austria’s biggest beer consumer association, and chairman of the board of the Great Austrian Beer Festival. He has also developed a new course for beer education, called beer sommelier.
Edward L. “Skip” Knarr graduated from Vanderbilt University with a bachelor of engineering degree in chemical engineering in 1968. He began working for Anheuser-Busch in July 1969 in the central research department with an initial focus on corn syrups. He is the co-author of several patents for high-fructose corn syrups. During his career he worked on a variety of projects, including yeast recovery, fermentation, operations, and packaging. In 1999 he accepted the position of manager of rice mill operations and quality assurance, with responsibility of qualifying rice suppliers and monitoring their processes and quality.
Paul Kramer has a B.S. in food science and technology from the University of Minnesota. He has been an employee of Rahr Malting Company since 1979 and currently is the vice president of malt operations, having held a variety of positions there, including process engineering, assistant plant manager, and director of malt operations. He was the project manager responsible for the design and construction of Rahr’s tower malt production facility, built in 1994, and he was part of the design team responsible for the company’s malt production facility in Alberta and wastewater treatment facility in Shakopee, Minnesota. He previously worked as a research specialist at the University of Minnesota. He was the national president of the Master Brewers Association of the Americas in 2004–2005.
Steve Parkes splits his time between the brewmaster’s job at Otter Creek Brewing, in Middlebury, Vermont, and ownership of the American Brewers Guild, a brewing school in which he is the lead instructor. Born and raised in England, he graduated with a B.S. in brewing from Heriot-Watt University in 1982 and has brewed in both the United Kingdom and the United States. He has held office in the Master Brewers Association of the Americas, has served on the advisory board of the Association of Brewers, and has been a frequent speaker at craft brewers conferences. His technical articles have appeared in numerous brewing publications. He is married to Christine Parkes, with whom he runs the American Brewers Guild, and has two children, Sophie and George.
Larry Sidor currently serves as brewmaster for the Deschutes Brewery, in Bend, Oregon. He was previously employed as vice president and general manager of Hops Extract Corporation of America and S.S. Steiner Inc., from 1997 to 2004, where he was instrumental in designing and installing nitrogen-cooled hop pellet dies. He began his brewing career in 1974 at the Olympia Brewing Company (later Pabst Brewing Company), where he held numerous operational and corporate positions until 1997. He has been an active member of the Master Brewers Association of the Americas for over 20 years and has served as an officer in the national office of the MBAA.
Sixty years ago, MBAA created a simple, practical, technical book on all aspects of brewing in a user friendly question-and-answer format. Building on that best-selling concept, this handbook series written by MBAA experts expands the Q&A format in a comprehensive manner, making it easier than ever to find answers to your questions on the broad subject of specialty brewing.
The unique simplicity of the Q&A format makes understanding and application straightforward. Editor Karl Ockert has assembled a talented group of expert contributors from within the pub, craft, and large brewing communities, who write from their own experience and knowledge to bring you the know-how you need in order to answer real-life questions quickly and easily. Practical convenience is the objective for this handbook series which stresses useful applications over theory.
Inside Volume 1: Raw Materials and Brewhouse Operations
Find fast answers to technical questions on the raw materials, brewhouse processes, and options used for producing Specialty Beers. Get a review of fundamentals and learn about the practical and theoretical considerations in the areas of:
- Water, the base ingredient of all styles
- Barley and malting fundamentals
- Specialty malts, their processing and use in specialty beer styles
- Hops, hop varieties and their use in brewing different styles
- Adjunct use in the brewhouse
- Brewhouse equipment, operations and methods for brewing traditional ales and lager beers
Practical Hanbook for the Specialty Brewer: Raw Materials and Brewhouse Operations, Volume 1
Barley, Malt, and Malting
Hops and Preparation of Hops
Adjuncts and Other Ingredients
Brewhouse Operations: Ale and Lager Brewing
Publish Date: 2006
Format: 7" x 10" softcover
Images: 56 images
Publication Weight: 1 lbs
Edited by Karl OckertPractical Handbook for the Specialty Brewer: Raw Materials and Brewhouse Operations, Volume 1