Yeast

Author: Chris White
Publisher: Brewers Publications
ISBN: 1938469062
Format: PDF, ePub
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Yeast: 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.

Water

Author: John Palmer
Publisher: Brewers Publications
ISBN: 1938469100
Format: PDF
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Water is arguably the most critical and least understood of the foundation elements in brewing beer. Water: A Comprehensive Guide for Brewers, third in Brewers Publications’ Brewing Elements series, takes the mystery out of water’s role in the brewing process. The book leads brewers through the chemistry and treatment of brewing water, from an overview of water sources, to adjusting water for different beer styles, and different brewery processes, to wastewater treatment. The discussions include how to read water reports, understanding flavor contributions, residual alkalinity, malt acidity, and mash pH.

For The Love of Hops

Author: Stan Hieronymus
Publisher: Brewers Publications
ISBN: 1938469038
Format: PDF, Mobi
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Stan Hieronymus expertly explains the nature of hops, their origins, hop quality and utilization--and even devotes an entire chapter to dry hopping. For the Love of Hops also includes a reference catalog of more than 100 varieties and their characteristics.

Malt

Author: John Mallett
Publisher: Brewers Publications
ISBN: 193846916X
Format: PDF, Mobi
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Brewers often call malt the soul of beer. Fourth in the Brewing Elements series, Malt: A Practical Guide from Field to Brewhouse delves into the intricacies of this key ingredient used in virtually all beers. This book provides a comprehensive overview of malt, with primary focus on barley, from the field through the malting process. With primers on history, agricultural development and physiology of the barley kernel, John Mallett (Bell’s Brewery, Inc.) leads us through the enzymatic conversion that takes place during the malting process. A detailed discussion of enzymes, the Maillard reaction, and specialty malts follows. Quality and analysis, malt selection, and storage and handling are explained. This book is of value to all brewers, of all experience levels, who wish to learn more about the role of malt as the backbone of beer.

Yeast the Practical guide to Beer Fermentation Chris White Jamil Zainasheff 2010

Author: Brewers Publications
Publisher: Bukupedia
ISBN: 0937381969
Format: PDF, Docs
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This is a book I wanted to write for a long time. I’ve written about yeast, spoken about yeast, and worked with yeast every day for what seems like forever. I wanted to put that information and more into one source. I began to write the book three years ago with my brother, Mike White. We put a lot of material together, but it was still missing something. When Jamil Zainasheff came into the project, the book really began to take shape. Jamil added a lot of information and a professional touch. He is not only a great writer and brewer but also a good friend. The Brewers Association was a natural place for me to publish the book; Ray Daniels was very helpful in the beginning, then Kristi Switzer took over and has done a great job. I want to thank the people who contributed or reviewed material: Neva Parker, Lisa White, Troels Prahl, Mike White, Sharon Fernandez, Liz Strohecker, Lee Chase, Yuseff Cherney, Dan Drown, and Craig Duckham. I also want to thank the many people who have supported the book, given me information, or helped in other ways: Jamie Reyes, John Schulz, Tomme Arthur, Jack White, Justin Crossly, Saskia Schmidt, John White, Tobias Fischborn, Graeme Walker, Sharon Heredia, Jay Prahl, Meg Falbo, Pam Marshall, Michael Lewis, Randy Mosher, Betsy Komives, Barbara Maisonet, Joanne Carilli–Stevensen, Lyn Kruger, the Maynard A. Amerine Viticulture & Enology Room at the University of California at Davis Shields Library, where I did most of my writing, Chris Boulton and David Quain for their great yeast book Brewing Yeast & Fermentation and personal discussions, Brew Your Own magazine, Zymurgy magazine, and New Brewer for some of the articles I have written, twenty-twos at Sudwerk Brewery, the many homebrewers and commercial brewers who have taught me so much, and of course my supporting and loving parents, Eric and Gina White. –Chris Whit Yeast is critical to beer, which makes it critical to brewers. Whether brewers fully realize it or not, yeast function involves much more than converting sugars into alcohol. More than any other fermented beverage, beer depends on yeast for flavor and aroma. Our goal was to write a yeast book that focused on the brewer’s perspective, and we quickly realized that there are just as many perspectives about yeast as there are brewers. While one brewer may have an interest in exploring native fermentation with wild yeast, another is concerned with maintaining a pure culture and minimizing unusual flavors, and yet another wants to know every detail of yeast biochemistry. In the end, we did our best to cover as much information as possible from a practical brewer’s view. This is not a book for the highly successful regional or larger brewer who already has multiple labs and a doctorate in microbiology. This is a book for those who are in the early stages of their love of yeast and what it can do for their beer. And when we use the word â€oebrewer,†we are talking not just about professionals but also hobbyists. Homebrewers (who call themselves craft brewers in some parts of the world) love the process of making beer as much as their professional counterparts do. Just like professional brewers, they range from eccentric to highly scientific, but all share a passion to create something out of nothing. Of course, brewing successfully on a professional level takes a great deal of dedication and financial risk that homebrewers can avoid. Whether you are a professional or hobbyist, brewing great beer requires both an artistic flair and, at times, the ability to think like an engineer. In fact, engineers seem to enjoy homebrewing more than most and have a passion for taking the hobby to its limit. Perhaps this is why many professional brewers began as homebrewers. They wanted to take their creativity and passion to the public. From the beginning, we decided that this would not be a yeast biology book. It is not a book on the basics of brewing, either. You should already know how to brew, and if you do not, get yourself a copy of How to Brew by John Palmer and come back to this book later. If your passion is for yeast biology, there are many fine yeast science books available as well. In some cases, we do discuss what is happening within the cell wall, but only to show how it affects your beer. We wanted to write a book that was accessible and useful for brewers of all experience levels. We cover yeast information from the basics to some advanced procedures and even beyond to some areas for further study. One thing we know about brewers is that they always want to know more, so we hope this book satisfies your interest, stretches your horizons, and has you thinking about yeast every time you think about beer.

Brewing Classic Styles

Author: Jamil Zainasheff
Publisher: Brewers Publications
ISBN: 098407564X
Format: PDF, Kindle
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Award-winning brewer Jamil Zainasheff teams up with homebrewing expert John J. Palmer to share award-winning recipes for each of the 80-plus competition styles. Using extract-based recipes for most categories, the duo gives sure-footed guidance to brewers interested in reproducing classic beer styles for their own enjoyment or to enter into competitions.

Brewing with Wheat

Author: Stan Hieronymus
Publisher: Brewers Publications
ISBN: 1938469089
Format: PDF, Mobi
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The wit and weizen of wheat beers. Author Stan Hieronymus visits the ancestral homes of the world's most interesting styles-Hoegaarden, Kelheim, Leipzig, Berlin and even Portland, Oregon-to sort myth from fact and find out how the beers are made today. Complete with brewing details and recipes for even the most curious brewer, and answers to compelling questions such as Why is my beer cloudy? and With or without lemon?

Brewing

Author: Michael J. Lewis
Publisher: Springer Science & Business Media
ISBN: 1461507294
Format: PDF, Docs
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Brewing is designed for those involved in the malting, brewing, and allied industries who have little or no formal training in brewing science. While some elementary knowledge of chemistry and biology is necessary, the book clearly presents the essentials of brewing science and its relationship to brewing technology. Brewing focuses on the principles and practices most central to an understanding of the brewing process, including preparation of malt, hops, and yeast; the fermentation process; microbiology and contaminants; and finishing, packaging, and flavor. The second edition gives more emphasis to engineering and technological aspects, with the three new chapters on water, engineering and analysis. Brewing, Second Edition, is both a basic text for traditional college, short, and extension courses in brewing science, and a basic reference for anyone in the brewing industry.

The Chemistry of Beer

Author: Roger Barth
Publisher: John Wiley & Sons
ISBN: 1118733797
Format: PDF, ePub
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Discover the science of beer and beer making Ever wondered just how grain and water are transformed into an effervescent, alcoholic beverage? From prehistory to our own time, beer has evoked awe and fascination; it seems to have a life of its own. Whether you're a home brewer, a professional brewer, or just someone who enjoys a beer, The Chemistry of Beer will take you on a fascinating journey, explaining the underlying science and chemistry at every stage of the beer making process. All the science is explained in clear, non-technical language, so you don't need to be a PhD scientist to read this book and develop a greater appreciation for the world's most popular alcoholic drink. The Chemistry of Beer begins with an introduction to the history of beer and beer making. Author Roger Barth, an accomplished home brewer and chemistry professor, then discusses beer ingredients and the brewing process. Next, he explores some core concepts underlying beer making. You'll learn chemistry basics such as atoms, chemical bonding, and chemical reactions. Then you'll explore organic chemistry as well as the chemistry of water and carbohydrates. Armed with a background in chemistry principles, you'll learn about the chemistry of brewing, flavor, and individual beer styles. The book offers several features to help you grasp all the key concepts, including: Hundreds of original photographs and line drawings Chemical structures of key beer compounds Glossary with nearly 1,000 entries Reference tables Questions at the end of each chapter The final chapter discusses brewing at home, including safety issues and some basic recipes you can use to brew your own beer. There's more to The Chemistry of Beer than beer. It's also a fun way to learn about the science behind our technology and environment. This book brings life to chemistry and chemistry to life.

Designing Great Beers

Author: Ray Daniels
Publisher: Brewers Publications
ISBN: 0984075615
Format: PDF, Docs
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Author Ray Daniels provides the brewing formulas, tables, and information to take your brewing to the next level in this detailed technical manual.