{"title":"Shop Homebrewing Books","description":"Learn the art of brewing your own beer at home with our selection of homebrewing books in our beer store! From beginner guides to advanced techniques, we have something for every brewer. Shop now and get started on your next batch!","products":[{"product_id":"the-chemistry-of-beer-the-science-in-the-suds","title":"The Chemistry of Beer: The Science in the Suds","description":"\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Barth, Roger\u003c\/p\u003e\u003cp\u003e\u003cb\u003eEdition:\u003c\/b\u003e 2\u003c\/p\u003e\u003cp\u003e\u003cb\u003eBinding:\u003c\/b\u003e Paperback\u003c\/p\u003e\u003cp\u003e\u003cb\u003eNumber Of Pages:\u003c\/b\u003e 368\u003c\/p\u003e\u003cp\u003e\u003cb\u003eRelease Date:\u003c\/b\u003e 16-08-2022\u003c\/p\u003e\u003cp\u003e\u003cb\u003eDetails:\u003c\/b\u003e Product Description\n\nThe Chemistry of BEER\nAn Engaging Introduction to Chemistry with a Popular Theme\nFrom the earliest civilizations to our own day, brewing beer has driven science and technology. In ancient times, brewing was the most advanced biotechnical process. In the modern world, the study of alcoholic fermentation was the springboard for the new science of biochemistry. The Chemistry of Beer: The Science in the Suds, 2nd Edition explains the scientific basis of each brewing step as we understand it today.\nReaders of this second edition will find: Updates and revisions include a new chapter on beer-related products such as hard seltzer, flavored malt beverages, and non-alcoholic beer Streamlined language and structure to help clarify the chemistry Over 200 illustrations, now in full color throughout Complete glossary and index Question sets at the end of each chapter to check for understanding Online solutions manual on a companion website for professors\nThe Chemistry of Beer: The Science in the Suds, 2nd Edition is designed to engage students in an introductory chemistry course. Optional material extends the level to make it a useful supplement for a brewing science course. The material and style of presentation will interest brewing professionals, others in the beverage industry, advanced homebrewers, and beer enthusiasts.\n\nReview\n\n\" ... explains beer chemistry with a refreshing combination of rigor and accessability.\" -- Zymurgy, Nov-Dec 2022 issue\n\nFrom the Back Cover\n\nAn Engaging Introduction to Chemistry with a Popular Theme\nFrom the earliest civilizations to our own day, brewing beer has driven science and technology. In ancient times, brewing was the most advanced biotechnical process. In the modern world, the study of alcoholic fermentation was the springboard for the new science of biochemistry. The Chemistry of Beer: The Science in the Suds, 2nd Edition explains the scientific basis of each brewing step as we understand it today.\nReaders of this second edition will find: Updates and revisions include a new chapter on beer-related products such as hard seltzer, flavored malt beverages, and non-alcoholic beer Streamlined language and structure to help clarify the chemistry Over 200 illustrations, now in full color throughout Complete glossary and index Question sets at the end of each chapter to check for understanding Online solutions manual on a companion website for professors\nThe Chemistry of Beer: The Science in the Suds, 2nd Edition is designed to engage students in an introductory chemistry course. Optional material extends the level to make it a useful supplement for a brewing science course. The material and style of presentation will interest brewing professionals, others in the beverage industry, advanced homebrewers, and beer enthusiasts.\n\nAbout the Author\n\nRoger Barth, PhD, is professor emeritus at West Chester University. He is the creator of a course on the chemistry of beer and coauthor of Mastering Brewing Science: Quality and Production (Wiley, 2019).\u003c\/p\u003e\u003cp\u003e\u003cb\u003eEAN:\u003c\/b\u003e 9781119783336\u003c\/p\u003e\u003cp\u003e\u003cb\u003ePackage Dimensions:\u003c\/b\u003e 9.0 x 5.9 x 0.4 inches\u003c\/p\u003e\u003cp\u003e\u003cb\u003eLanguages:\u003c\/b\u003e English\u003c\/p\u003e","brand":"The Beer Connoisseur® Store","offers":[{"title":"Default Title","offer_id":43756741689594,"sku":"111978333X","price":35.67,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0652\/5524\/4026\/products\/the-chemistry-of-beer-the-science-in-the-suds-485709.jpg?v=1670642551"},{"product_id":"yeast-the-practical-guide-to-beer-fermentation-brewing-elements","title":"Yeast: The Practical Guide to Beer Fermentation (Brewing Elements)","description":"\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e White, Chris\u003c\/p\u003e\u003cp\u003e\u003cb\u003eBrand:\u003c\/b\u003e Brewers Publications\u003c\/p\u003e\u003cp\u003e\u003cb\u003eEdition:\u003c\/b\u003e Illustrated\u003c\/p\u003e\u003cp\u003e\u003cb\u003eBinding:\u003c\/b\u003e Paperback\u003c\/p\u003e\u003cp\u003e\u003cb\u003eFormat:\u003c\/b\u003e Illustrated\u003c\/p\u003e\u003cp\u003e\u003cb\u003eNumber Of Pages:\u003c\/b\u003e 300\u003c\/p\u003e\u003cp\u003e\u003cb\u003eRelease Date:\u003c\/b\u003e 16-10-2010\u003c\/p\u003e\u003cp\u003e\u003cb\u003ePart Number:\u003c\/b\u003e 9780937381960\u003c\/p\u003e\u003cp\u003e\u003cb\u003eDetails:\u003c\/b\u003e From the Back Cover\n\nFrom the foreword: \"...loads of sound information and techniques that will work for brewers at all levels, from beginning homebrewers to production brewers at any sized brewery. Included are fantastic tips for working with all kinds of yeast strains and beer styles, introducing new strains, and how to use best brewing and lab practices to keep your yeast healthy and your beer tasting great.\"\nMitch Steele, Head Brewer\/Production Manager, Stone Brewing Company\n\nProduct Description\n\nYeast: The Practical Guide to Beer Fermentation is a resource for brewers of all experience levels. The authors adeptly cover yeast selection, storage and handling of yeast cultures, how to culture yeast and the art of rinsing\/washing yeast cultures. Sections on how to set up a yeast lab, the basics of fermentation science and how it affects your beer, plus step by step procedures, equipment lists and a guide to troubleshooting are included.\n\nAbout the Author\n\nChris White lives in San Diego, Calif., USA, where he serves as President and CEO of White Labs Inc. Chris founded White Labs in 1995 to manufacture yeast cultures and provide fermentation services to the brewing, wine, and distilling industries. Chris has a Ph.D. in Biochemistry from the University of California, San Diego and a B.S. in Biochemistry from the University of California, Davis. Jamil Zainasheff started brewing in 1999 and soon started winning awards in homebrew competitions. He has brewed beers in every style recognized by the Beer Judge Certification Program, taken medals in the finals of the National Homebrew Competition every year since 2002 and amassed more than 20 Best-of-Show awards. He contributes articles to Zymurgy and is the Style Profile columnist for Brew Your Own.\u003c\/p\u003e\u003cp\u003e\u003cb\u003eEAN:\u003c\/b\u003e 8601404354465\u003c\/p\u003e\u003cp\u003e\u003cb\u003ePackage Dimensions:\u003c\/b\u003e 8.8 x 6.4 x 0.9 inches\u003c\/p\u003e\u003cp\u003e\u003cb\u003eLanguages:\u003c\/b\u003e English\u003c\/p\u003e","brand":"Brewers Publications","offers":[{"title":"Default Title","offer_id":43756743131386,"sku":"0937381969","price":17.46,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0652\/5524\/4026\/products\/yeast-the-practical-guide-to-beer-fermentation-brewing-elements-915270.jpg?v=1670642569"},{"product_id":"historical-brewing-techniques-the-lost-art-of-farmhouse-brewing","title":"Historical Brewing Techniques: The Lost Art of Farmhouse Brewing","description":"\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Garshol, Lars Marius\u003c\/p\u003e\u003cp\u003e\u003cb\u003eBrand:\u003c\/b\u003e Brewers Publications\u003c\/p\u003e\u003cp\u003e\u003cb\u003eBinding:\u003c\/b\u003e Paperback\u003c\/p\u003e\u003cp\u003e\u003cb\u003eNumber Of Pages:\u003c\/b\u003e 400\u003c\/p\u003e\u003cp\u003e\u003cb\u003eRelease Date:\u003c\/b\u003e 30-04-2020\u003c\/p\u003e\u003cp\u003e\u003cb\u003eDetails:\u003c\/b\u003e Product Description\n\nAncient brewing traditions and techniques have been passed generation to generation on farms throughout remote areas of northern Europe. With these traditions facing near extinction, author Lars Marius Garshol set out to explore and document the lost art of brewing using traditional local methods. Equal parts history, cultural anthropology, social science, and travelogue, this book describes brewing and fermentation techniques that are vastly different from modern craft brewing and preserves them for posterity and exploration. Learn about uncovering an unusual strain of yeast, called kveik, which can ferment a batch to completion in just 36 hours. Discover how to make keptinis by baking the mash in the oven. Explore using juniper boughs for various stages of the brewing process. Test your own hand by brewing recipes gleaned from years of travel and research in the farmlands of northern Europe. Meet the brewers and delve into the ingredients that have kept these traditional methods alive. Discover the regional and stylistic differences between farmhouse brewers today and throughout history.\n\nReview\n\nUntil six or seven years ago, the borders of European brewing were tidy, well-understood, and well-documented―or so we English-speakers thought. That was when Lars Marius Garshol started publishing incredible stories about farmhouse brewing traditions in Eastern Europe and Scandinavia. Suddenly the brewing world seemed a lot bigger than anyone imagined. It's not an exaggeration to say that Historical Brewing Techniques is the most important book on brewing in at least twenty years. -- Jeff Alworth, author of The Beer Bible\n\nBrilliantly written! Lars provides a wealth of technical and historical knowledge to his readers in Historical Brewing Techniques. His writing is fascinating and evocative―the reader can't help but feel they are traveling through Scandinavia and eastern Europe alongside him. This book is a must read for anyone passionate about the histories and techniques of true farmhouse beer making. -- Averie Swanson, Founder and Beermaker, Keeping Together\n\n“Farmhouse ale” is a term used by many yet understood by few. Lars Garshol is one who gets it, and he shares his wealth of knowledge in this book. It's not a beer style guide, but rather a fascinating look into the myriad ways beer was made prior to industrialization. Compelling read for brewers and beer aficionados alike. -- Stephen Beaumont, co-author of The World Atlas of Beer and author of Will Travel for Beer\n\nImagine brewing as a mansion of known knowledge, ingredients, recipes, and equipment living beneath a single shared roof. With Historical Brewing Techniques, Lars Marius Garshol has rediscovered a secret garden, revealing hidden-in-plain-sight farmhouse yeast strains and revolutionary brewing and fermentation approaches that will require brewers and drinkers to rethink beer's very foundation. -- Joshua M Bernstein, author of The Complete Beer Course and Drink Better Beer\n\nIt's rare that a new book on beer catches my attention. Historical Brewing Techniques reveals valuable knowledge, perspectives, techniques, and beer culture from a time and place almost forgotten. It's as though these isolated farms have incubated their brewing heritage and now Garshol reveals their secrets to us in an entertaining, exciting, and enlightening fashion. The fun part is exploring these unique techniques and considering how they fit into your brewing world. There's enough to engage any brewer who loves to explore unheard of possibilities. -- Charlie Papazian, author of The Complete Joy of Homebrewing\n\nLars Garshol has brought our prehistoric “Nordic grog” to life in his new book, which is bubbling up and brimming over with close observation and practical advice about wild yeasts, herbs, household brewing, and much, much more. It's a delightful and informative paean to historic Scandinavian and Baltic brews, benefiting the serious homebrewer and enthusiastic bee\u003c\/p\u003e\u003cp\u003e\u003cb\u003eEAN:\u003c\/b\u003e 9781938469558\u003c\/p\u003e\u003cp\u003e\u003cb\u003ePackage Dimensions:\u003c\/b\u003e 9.8 x 6.9 x 0.8 inches\u003c\/p\u003e\u003cp\u003e\u003cb\u003eLanguages:\u003c\/b\u003e English\u003c\/p\u003e","brand":"Brewers Publications","offers":[{"title":"Default Title","offer_id":43756745392378,"sku":"1938469550","price":23.2,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0652\/5524\/4026\/products\/historical-brewing-techniques-the-lost-art-of-farmhouse-brewing-492450.jpg?v=1670642421"},{"product_id":"beer-craft-culture-quickstudy-laminated-reference-guide-to-brewing-ingredients-styles-more","title":"Beer - Craft \u0026 Culture: Quickstudy Laminated Reference Guide to Brewing, Ingredients, Styles \u0026 More","description":"\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Barcharts Inc\u003c\/p\u003e\u003cp\u003e\u003cb\u003eBrand:\u003c\/b\u003e Quickstudy Reference Guides\u003c\/p\u003e\u003cp\u003e\u003cb\u003eEdition:\u003c\/b\u003e 2nd Second Edition, Updated ed.\u003c\/p\u003e\u003cp\u003e\u003cb\u003eBinding:\u003c\/b\u003e Paperback\u003c\/p\u003e\u003cp\u003e\u003cb\u003eNumber Of Pages:\u003c\/b\u003e 6\u003c\/p\u003e\u003cp\u003e\u003cb\u003eRelease Date:\u003c\/b\u003e 01-05-2017\u003c\/p\u003e\u003cp\u003e\u003cb\u003eDetails:\u003c\/b\u003e In this golden age of beer, do not miss the opportunity to experience the incredible breweries and their creative craftsmanship that is spawning a revolution in brewing. Best-selling beer author Stephen Beaumont can show you the way in 6 laminated pages overflowing with facts from beer's history and the brewing process to brew styles and all of the vocabulary you need to make the right choice of brews to try for your taste. With a lumberjack beard or without, you can become an expert brew seeker and have fun exploring everything from sours to stouts.\n6-page laminated guide includes: History of Brewing Brewing Beer Ingredients of Beer Common Hop Varieties Beer Styles (with dark\/light color scale) Tasting Beer Like a Pro Talking Beer Buying \u0026amp; Storing Beer Beer TourismSuggested Uses: Casual Curious Beer Drinker - if your beer selection options have been limited to the grocery store, this guide will enlighten you, point you in the right direction and make you an expert Beer Snobs \u0026amp; Geeks - while you may have read the books, this guide is the easiest and quickest way to find that answer that will end a beergument Partners, Spouses \u0026amp; Friends - want to stand up to your loveable beer aficionado, this guide can be hidden easily but provide answers so fast it's magic Give Away - no matter your business, everyone loves beer, so a free guide given to clients at an office or trade show will be better than a pen or squeeze ball - sticker them or customize\u003c\/p\u003e\u003cp\u003e\u003cb\u003eEAN:\u003c\/b\u003e 9781423234661\u003c\/p\u003e\u003cp\u003e\u003cb\u003ePackage Dimensions:\u003c\/b\u003e 11.4 x 8.5 x 0.2 inches\u003c\/p\u003e\u003cp\u003e\u003cb\u003eLanguages:\u003c\/b\u003e English\u003c\/p\u003e","brand":"Quickstudy Reference Guides","offers":[{"title":"Default Title","offer_id":43756745588986,"sku":"1423234669","price":6.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0652\/5524\/4026\/products\/beer-craft-culture-quickstudy-laminated-reference-guide-to-brewing-ingredients-styles-more-477848.jpg?v=1670642356"},{"product_id":"artisanal-small-batch-brewing-easy-homemade-wines-beers-meads-and-ciders","title":"Artisanal Small-Batch Brewing: Easy Homemade Wines, Beers, Meads and Ciders","description":"\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Shehan, Amber\u003c\/p\u003e\u003cp\u003e\u003cb\u003eBrand:\u003c\/b\u003e Page Street Publishing\u003c\/p\u003e\u003cp\u003e\u003cb\u003eBinding:\u003c\/b\u003e Paperback\u003c\/p\u003e\u003cp\u003e\u003cb\u003eNumber Of Pages:\u003c\/b\u003e 176\u003c\/p\u003e\u003cp\u003e\u003cb\u003eRelease Date:\u003c\/b\u003e 04-06-2019\u003c\/p\u003e\u003cp\u003e\u003cb\u003eDetails:\u003c\/b\u003e Product Description\n\nHome Brewing Just Got Easier and More Exciting with 1-Gallon Recipes\n\nAmber Shehan makes home brewing a breeze for beginners and experts alike with smaller 1-gallon (3.8-L) recipes that reduce the time, money and energy needed to create delicious brews all year long. Enjoy the nuanced flavors of homebrews like tart Orange-Hibiscus Cider, palate-cleansing Peppermint Wine or soothing Vanilla Bean and Chamomile Mead.\n\nAs an herbalist, Amber showcases her knowledge of culinary and medicinal herbs, wildflowers and plants in this incredible collection of deliciously infused brews that are both intoxicating and tonic. Rosemary and Clementine Mead is the perfect refresher for a warm summer evening and Spiced Pomegranate Wine will warm you right up on the coldest of winter days. With inventive, potent recipes and all the brewing know-how you need to get started or build your skills, Artisanal Small-Batch Brewing is your go-to guide for creating memorable brews beloved by all.\n\nReview\n\n“This magnificent tome simplifies what is often presented as a complex subject. This book earns my mightiest skål!”\n―JEREME ZIMMERMAN, author of Brew Beer Like a Yeti and Make Mead Like a Viking\n\n“Amber Shehan pulls back the curtain on the mysterious brewing world and reveals that we can all enjoy the process and the product of artisanal small-batch fermentation.”\n―DEVON YOUNG, author of The Backyard Herbal Apothecary and founder of Nitty Gritty Life\n\n“This book will help anyone who is curious about making their own homebrews without complicated and unnecessary steps. I can’t wait to start brewing with this as my guide!”\n―COLLEEN CODEKAS, author of Healing Herbal Infusions and founder of Grow Forage Cook Ferment\n\n“Artisanal Small-Batch Brewing is bubbling over with creative and clever tips, tutorials and imminently quaffable recipes!”\n―ASHLEY ENGLISH, author of Quench: Handcrafted Beverages to Satisfy Every Taste \u0026amp; Occasion\n\nFrom the Back Cover\n\nThis new collection of brewing recipes brings an exciting and healthful twist to home brewing by infusing herbs and other healing ingredients into the brews. Herbalism has gained popularity over the past couple years, as more people seek a holistic approach to health and wellness. This book builds off that trend in a fun, unique way with Amber Shehan?s recipes made from commonly found herbs, wildflowers, fruits and other plants. Readers will love adding the healing benefits of herbs to their drinks to support their natural and holistic lifestyles. Recharge at the end of a long day with a soothing glass of Rose Hip \u0026amp; Elderberry Wine, or sip a refreshing glass of Blackberry Cider on a sunshiny afternoon. Choose between the indulgent Dandelion Root Chocolate Stout, the light, floral Elderflower Saison, or the classic Chamomile Pale Ale. Amber specially designed her recipes to make a single one-gallon batch of each drink, so readers can sample each of these thirst-quenching beverages guilt- (and waste-) free. Holistic healing has never tasted so good or been so much fun! The book will contain 65 recipes and 65 styled photos, plus accompanying process shots.\n\nAbout the Author\n\nAMBER SHEHAN is an herbalist and the creator of Pixie’s Pocket. She lives in the Appalachian Mountains near Asheville, North Carolina, with her husband and daughter, a dog, a cat and a few chickens. Their yard, full of herbs, weeds and wildflowers, gets turned into medicines, meads and other wonderfully weird brews.\u003c\/p\u003e\u003cp\u003e\u003cb\u003eEAN:\u003c\/b\u003e 9781624147814\u003c\/p\u003e\u003cp\u003e\u003cb\u003ePackage Dimensions:\u003c\/b\u003e 8.9 x 8.0 x 0.4 inches\u003c\/p\u003e\u003cp\u003e\u003cb\u003eLanguages:\u003c\/b\u003e English\u003c\/p\u003e","brand":"Page Street Publishing","offers":[{"title":"Default Title","offer_id":43756746047738,"sku":"162414781X","price":1475.17,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0652\/5524\/4026\/products\/artisanal-small-batch-brewing-easy-homemade-wines-beers-meads-and-ciders-742998.jpg?v=1670642356"},{"product_id":"gluten-free-brewing-techniques-processes-and-ingredients-for-crafting-flavorful-beer","title":"Gluten-Free Brewing: Techniques, Processes, and Ingredients for Crafting Flavorful Beer","description":"\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Keifer, Robert\u003c\/p\u003e\u003cp\u003e\u003cb\u003eBinding:\u003c\/b\u003e Paperback\u003c\/p\u003e\u003cp\u003e\u003cb\u003eNumber Of Pages:\u003c\/b\u003e 300\u003c\/p\u003e\u003cp\u003e\u003cb\u003eRelease Date:\u003c\/b\u003e 26-09-2022\u003c\/p\u003e\u003cp\u003e\u003cb\u003eDetails:\u003c\/b\u003e Product Description\n\nThe ubiquity of gluten-containing grains, such as barley, wheat, and rye, in modern-day brewing has prevented many potential consumers from fully enjoying the craft beer revolution. Individuals who have celiac disease, nonceliac gluten intolerance, or gluten sensitivity (as well as those who simply feel better when they avoid gluten) have historically been unable to enjoy today's characterful beers. But many other types of grain can be used to brew beer of all styles; such alternative grains greatly expand the options available to beer lovers and brewers who cannot or choose not to ingest gluten, or those who just want to experiment with new and interesting flavors. Gluten-Free Brewing includes a discussion of available gluten-free ingredients, how to source them, and how to malt them. Explore the world of ancient grains and adjuncts and learn how today's malted and roasted varieties can be used to brew to-style beers. Learn about different mashing techniques, when to use them, what additional ingredients and enzymes can help throughout the brewing process, and how they can deliver specific flavors in your beer. Take a deep dive into recipe formulation and fermentation challenges, as well as flavor, body, head retention, and color considerations when using these not-so-alternative grains to create mainstream flavors. More than 30 tested recipes are included to help brewers explore British, German, Belgian, New World, and ancient-style beers. Gluten-Free Brewing will teach you how to brew full-flavored, world-class gluten-free beers.\n\nAbout the Author\n\nRobert Keifer discovered craft beer in his early 20s and started living a gluten-free lifestyle shortly thereafter. Dismayed by the lack of selection and choices for gluten-free beer, Robert's friend taught him how to homebrew. His curiosity and quest for excellent gluten-free beer bordered on obsession and propelled Robert into teaching and sharing his knowledge of gluten-free brewing at the American Homebrewers Association® (AHA) Homebrew Con™ in 2018 and 2019. He is a frequent guest on podcasts and has written for Brew Your Own, HomebrewTalk.com, and HomebrewersAssociation.org; one of his recipes was featured in Zymurgy®, the AHA's bimonthly magazine. Robert is a member of the Zero Tolerance Gluten-Free Homebrewing Club, and he co-founded a gluten-free brewery, Divine Science Brewing Company, with his wife, with whom he resides in Orange County, California.\u003c\/p\u003e\u003cp\u003e\u003cb\u003eEAN:\u003c\/b\u003e 9781938469756\u003c\/p\u003e\u003cp\u003e\u003cb\u003ePackage Dimensions:\u003c\/b\u003e 9.8 x 7.0 x 0.6 inches\u003c\/p\u003e\u003cp\u003e\u003cb\u003eLanguages:\u003c\/b\u003e English\u003c\/p\u003e","brand":"The Beer Connoisseur® Store","offers":[{"title":"Default Title","offer_id":43756747129082,"sku":"1938469755","price":19.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0652\/5524\/4026\/products\/gluten-free-brewing-techniques-processes-and-ingredients-for-crafting-flavorful-beer-162118.jpg?v=1670642412"},{"product_id":"malt-a-practical-guide-from-field-to-brewhouse-brewing-elements","title":"Malt: A Practical Guide from Field to Brewhouse (Brewing Elements)","description":"\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Mallett, John\u003c\/p\u003e\u003cp\u003e\u003cb\u003eBrand:\u003c\/b\u003e Brewers Publications\u003c\/p\u003e\u003cp\u003e\u003cb\u003eEdition:\u003c\/b\u003e Illustrated\u003c\/p\u003e\u003cp\u003e\u003cb\u003eBinding:\u003c\/b\u003e Paperback\u003c\/p\u003e\u003cp\u003e\u003cb\u003eFormat:\u003c\/b\u003e Illustrated\u003c\/p\u003e\u003cp\u003e\u003cb\u003eNumber Of Pages:\u003c\/b\u003e 300\u003c\/p\u003e\u003cp\u003e\u003cb\u003eRelease Date:\u003c\/b\u003e 30-12-2014\u003c\/p\u003e\u003cp\u003e\u003cb\u003ePart Number:\u003c\/b\u003e 061.053.5\u003c\/p\u003e\u003cp\u003e\u003cb\u003eDetails:\u003c\/b\u003e Product Description\n\nOften playing second fiddle to hops in the minds of craft beer drinkers, malt is the backbone of beer: “No barley, no beer.” Malt defines the color, flavor, body, and alcohol of beer and has been cultivated for nearly as long as agriculture has existed. In this book, author John Mallett explains why he feels a book on malt is necessary, taking the reader on a brief history of malting from the earliest records of bappir through to the Middle Ages and Early Modern Period. When Mallett touches on the major changes wrought by the Industrial Revolution and beyond, he illustrates how developments in malting technology were intertwined with politics and taxation, which increasingly came to bear on the world of maltsters and brewers.\n\nOf course, no book on malt would be complete without a look at the processes behind malting and how different malts are made. Mallett neatly conveys the basics of malt chemistry, Maillard reactions, and diastatic power―the enzymes, starches, sugars, glucans, phenols, proteins, and lipids involved. Descriptions of the main types of malt are included, from base malt, caramel malts, and roasted malts through to specialty malts and other grains like wheat, rye, and oats. Information is interspersed with the thoughts and wisdom of some of America's most respected craft brewers.\n\nUnderstanding an ingredient requires appreciating where it comes from and how it is grown. The author condenses the complexities of barley anatomy and agriculture into easy, readable sections, seamlessly combining these details with high-level look at the economic and environmental pressures that dictate the livelihoods of farmers and maltsters. Mallett explains how to interpret―and when to rely on―malt quality and analysis sheets, an essential skill for brewers. There is a summary of the main barley varieties, both modern and heritage, from Europe and America. The book finishes with what happens to the malt once it reaches the brewery, addressing issues of malt packaging, handling, preparation, storage, conveyance, and milling in the brewhouse.\n\nAbout the Author\n\nJohn Mallett has managed all beer production for award-winning Bell's Brewery, Inc. in Kalamazoo, Mich. since 2001, leading many of its brands to near cult status among beer enthusiasts. Throughout his 26-year professional brewing career, Mallett has been recognized for his expertise and leadership in brewery technical education and training. He serves on many boards and technical committees, including the Master Brewers Association of the Americas, Brewers Association, Hop Quality Group, and American Malting Barley Association. He has authored more than 40 brewing technical papers and presentations and, since 1995, is a member of the extended faculty of Siebel Institute of Technology. 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Log each batch recipe, document the results of each batch, and plan for what adjustments you will make for your next brew.\nComprehensive recipe log with space to document your beer recipe ingredients, batch temperature and gravity readings, brewing process and overall brew results 5\" x 8\" beer recipe log \u0026amp; notebook 40-page recipe log A necessary accessory for every beginner and advanced home brewmaster The perfect gift for every home brewer\u003c\/p\u003e\u003cp\u003e\u003cb\u003eEAN:\u003c\/b\u003e 9781654394912\u003c\/p\u003e\u003cp\u003e\u003cb\u003ePackage Dimensions:\u003c\/b\u003e 8.0 x 5.0 x 0.1 inches\u003c\/p\u003e\u003cp\u003e\u003cb\u003eLanguages:\u003c\/b\u003e English\u003c\/p\u003e","brand":"The Beer Connoisseur® Store","offers":[{"title":"Default Title","offer_id":43756747620602,"sku":"1654394912","price":7.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0652\/5524\/4026\/products\/beer-brewers-log-a-home-brew-journal-for-craft-beer-5-x-8-beer-recipe-log-home-brew-book-craft-beer-and-brewing-accessories-beer-brewing-supplies-538795.jpg?v=1670642359"},{"product_id":"water-a-comprehensive-guide-for-brewers-brewing-elements","title":"Water: A Comprehensive Guide for Brewers (Brewing Elements)","description":"\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Palmer, John J.\u003c\/p\u003e\u003cp\u003e\u003cb\u003eBrand:\u003c\/b\u003e Brewers Publications\u003c\/p\u003e\u003cp\u003e\u003cb\u003eEdition:\u003c\/b\u003e Illustrated\u003c\/p\u003e\u003cp\u003e\u003cb\u003eBinding:\u003c\/b\u003e Paperback\u003c\/p\u003e\u003cp\u003e\u003cb\u003eFormat:\u003c\/b\u003e Illustrated\u003c\/p\u003e\u003cp\u003e\u003cb\u003eNumber Of Pages:\u003c\/b\u003e 300\u003c\/p\u003e\u003cp\u003e\u003cb\u003eRelease Date:\u003c\/b\u003e 07-10-2013\u003c\/p\u003e\u003cp\u003e\u003cb\u003ePart Number:\u003c\/b\u003e 061.050.1\u003c\/p\u003e\u003cp\u003e\u003cb\u003eDetails:\u003c\/b\u003e Product Description\n\nWater is arguably the most critical and least understood of the foundation elements in brewing. For many brewers used to choosing from a wide selection of hops and grain, water seems like an ingredient for which they have little choice but to accept what comes out of their faucet. But brewers in fact have many opportunities to modify their source water or to obtain mineral-free water and build their own brewing water from scratch. Much of the relevant information can be found in texts on physical and inorganic chemistry or water treatment and analysis, but these resources seldom, if ever, speak to brewers.\n\nWater: A Comprehensive Guide for Brewers takes the mystery out of water's role in the brewing process. This book is not just about brewing liquor. Whether in a brewery or at home, water is needed for every part of the brewing process: chilling, diluting, cleaning, boiler operation, wastewater treatment, and even physically pushing wort or beer from one place to another. The authors lead the reader from an overview of the water cycle and water sources, to adjusting water for different beer styles and brewery processes, to wastewater treatment.\n\nIt covers precipitation, groundwater, and surface water, and explains how municipal water is treated to make it safe to drink but not always suitable for brewing. The parameters measured in a water report are explained, along with their impact on the mash and the final beer. Understand ion concentrations, temporary and permanent hardness, and pH. The concept of residual alkalinity is covered in detail and the causes of alkalinity in water are explored, along with techniques to control alkalinity.\n\nUltimately, residual alkalinity is the major effector on mash pH, and this book addresses how to predict and target a specific mash pH―a key skill for any brewer wishing to raise their beer to the next level. But minerals in brewing water also determine specific flavor attributes. Ionic species important to beer are discussed and concepts like the sulfate-to-chloride ratio are explained. Examples illustrate how to tailor your brewing water to suit any style of beer.\n\nTo complete the subject, the authors focus on brewery operations relating to source water treatment, such as the removal of particulates, dissolved solids, gas and liquid contaminants, organic contaminants, chlorine and chloramine, and dissolved oxygen. This section considers the pros and cons of various technologies, including membrane technologies such as filtration, ion-exchange systems, and reverse osmosis.\n\nAbout the Author\n\nJohn Palmer is the best-selling author of How to Brew, and the co-author of Brewing Classic Styles. He is also the co-host the popular brewing podcast, Brew Strong. John is a metallurgical engineer by trade, and is intrigued by the processes of brewing from an engineer's point of view, including malting, mashing, water chemistry, lautering, clarity, color, and foam retention. John was born in Midland, MI and currently resides in California.\n\nColin Kaminski's brewing career started as the product designer at Beer, Beer and More Beer, designing more than 180 products including the Peltier cooled conical fermentor. Colin has written on a variety of topics including lutherie, holography, solar astronomy and beer. He has been the Master Brewer at Downtown Joe's Brewery since 2003. Colin resides in California\u003c\/p\u003e\u003cp\u003e\u003cb\u003eEAN:\u003c\/b\u003e 9780937381991\u003c\/p\u003e\u003cp\u003e\u003cb\u003ePackage Dimensions:\u003c\/b\u003e 8.8 x 5.9 x 1.2 inches\u003c\/p\u003e\u003cp\u003e\u003cb\u003eLanguages:\u003c\/b\u003e english\u003c\/p\u003e","brand":"Brewers Publications","offers":[{"title":"Default Title","offer_id":43756747686138,"sku":"0937381993","price":19.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0652\/5524\/4026\/products\/water-a-comprehensive-guide-for-brewers-brewing-elements-215683.jpg?v=1670642564"},{"product_id":"making-soda-at-home-mastering-the-craft-of-carbonation","title":"Making Soda at Home: Mastering the Craft of Carbonation","description":"\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Butler, Jeremy\u003c\/p\u003e\u003cp\u003e\u003cb\u003eBinding:\u003c\/b\u003e Kindle Edition\u003c\/p\u003e\u003cp\u003e\u003cb\u003eFormat:\u003c\/b\u003e Kindle eBook\u003c\/p\u003e\u003cp\u003e\u003cb\u003eNumber Of Pages:\u003c\/b\u003e 318\u003c\/p\u003e\u003cp\u003e\u003cb\u003eRelease Date:\u003c\/b\u003e 01-06-2014\u003c\/p\u003e\u003cp\u003e\u003cb\u003eDetails:\u003c\/b\u003e An icy, bubbly beverage is just what you need to perk up. So, ever wanted to make your own from scratch? Crafting a great carbonated beverage is easy! This informative guide to making soda at home is perfect for anyone looking to create delicious artisan drinks with or without a soda machine. Jeremy Butler breaks down the science of carbonation so you can discover recipes that are easily adapted for each of the three methods for carbonation. He even shows you how to make a soda bar, complete with kegerator, in your own home! Offering resources like homebrew forums, shopping guides, and industrial suppliers, all the information you need to make your own soda is right here.Once you master the bubbles, it’s time to add the syrups. \u003ci\u003eMaking Soda at Home\u003c\/i\u003e offers over 35 natural and healthy recipes to flavor your fizz. It even provides insider tips on creating your own recipes. Try refreshing coconut-lime or peach sodas on a hot summer day. Tonics like root beer, sassafras, sarsaparilla and ginger ale are delicious with a bowl of popcorn and a movie. Brew expert clones of your favorite dews, peppers, pops, and colas with ease. There’s even a recipe for butter beer. Perfect for any do-it-yourself foodie, \u003ci\u003eMaking Soda at Home\u003c\/i\u003e will have you drinking natural homemade soda in no time.\u003c\/p\u003e\u003cp\u003e\u003cb\u003eLanguages:\u003c\/b\u003e English\u003c\/p\u003e","brand":"The Beer Connoisseur® Store","offers":[{"title":"Default Title","offer_id":43756856967418,"sku":"B00KOYCAC8","price":11.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0652\/5524\/4026\/products\/making-soda-at-home-mastering-the-craft-of-carbonation-319077.jpg?v=1670642482"},{"product_id":"brewing-eclectic-ipa-pushing-the-boundaries-of-india-pale-ale","title":"Brewing Eclectic IPA: Pushing the Boundaries of India Pale Ale","description":"\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Cantwell, Dick\u003c\/p\u003e\u003cp\u003e\u003cb\u003eBrand:\u003c\/b\u003e Brewers Publications\u003c\/p\u003e\u003cp\u003e\u003cb\u003eBinding:\u003c\/b\u003e Paperback\u003c\/p\u003e\u003cp\u003e\u003cb\u003eNumber Of Pages:\u003c\/b\u003e 182\u003c\/p\u003e\u003cp\u003e\u003cb\u003eRelease Date:\u003c\/b\u003e 31-05-2018\u003c\/p\u003e\u003cp\u003e\u003cb\u003eDetails:\u003c\/b\u003e Product Description\n\nAs a diverse but distinctive style, IPA bestrides the craft beer world like a colossus. As author Dick Cantwell says, “We are living in the heyday of IPA.” While hops remain front and center in the myriad examples of IPA available to beer drinkers today, the style is also now subject to vast experimentation and “dressing-up,” producing fruity, herbal, black, Belgian-y, and juicy versions of this perennial favorite. Brewers are pushing the boundaries of IPA by using flavors from cocoa, coffee, tea, fruits, vegetables, spices, herbs, chilis, and wood.\n\nBefore describing how this multitude of ingredients can best be applied to crafting unique, eclectic, and tasty IPAs, Cantwell gives a potted history of IPA, acknowledging some of the fanciful notions the story often includes. When he arrives at craft brewing today, Cantwell opens up whole new vistas where experimentation can happen, involving spices and herbs of all kinds, fruits from every corner of the globe, vegetables familiar and not-so-familiar, coffee and chocolate, teas and botanicals. Along the way, he describes his thoughts behind his approach and how to treat these ingredients with free license while still being conscious that the aim is to produce something delicious that people will want to drink again.\n\nBrewing Eclectic IPA will inspire professional and homebrewers alike to explore the creative ways in which these ingredients can be used in brewing highly hopped beers. Try your own version using any of the 25 recipes for contemporary IPAs that the book contains, designed by some of America's top brewers.\n\nReview\n\nAs IPAs continue to gallop to the farthest frontiers of flavor, Dick Cantwell has created the essential road map to brewing some of the wildest, and wildly tasty, hop bombs in the galaxy. You'll never again see cannabis, or fennel bulbs in the same light. -- Joshua Bernstein, Author of Complete IPA and Homebrew World\n\nDick Cantwell explores flavor combinations in IPA that few brewers could ever conceive. It's a fun and inspiring read, ripe with possibilities for all brewers. -- Mitch Steele, COO and Brewmaster, New Realm Brewing Company\n\nCantwell ignites our own excitement as we seek deeper knowledge of the brewing arts. In his latest book, Brewing Eclectic IPA, Cantwell relates his and other brewers' experiences and ingenuity in the pursuit of new flavor and aroma contributions from decidedly non-Reinheitsgebot ingredients. -- Will Meyers, Brewmaster, Cambridge Brewing Company\n\nAbout the Author\n\nOne of the industry's most well-respected and experienced craft brewers, Cantwell co-founded Elysian Brewing Company in 1996, where he served as head brewer until its sale to Anheuser-Busch in 2015. During his tenure, Elysian was named Large Brewpub of the Year three times at the Great American Beer Festival® (1999, 2003 and 2004), and in 2004, he received the BA's Russell Schehrer Award for Innovation in Brewing. Additionally, he has written for various beer magazines, including The New Brewer, Beer Advocate and American Brewer. His book publishing credits include Barley Wine (with Fal Allen), The Brewers Association's Guide to Starting Your Own Brewery, Second Edition, and Wood \u0026amp; Beer with New Belgium's Peter Bouckaert. 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