Brewing Elements Series

The complete Brewing Elements Series from Brewers Association.


Malt
A Practical Guide from Field to Brewhouse
John Mallett

For the Love of Hops
The Practical Guide to Aroma, Bitterness and the Culture of Hops
Stan Hieronymous

Yeast
The Practical Guide to Beer Fermentation
Chris White och Jamil Zainasheff

Water
A Comprehensive Guide for Brewers
John Palmer och Colin Kaminski

Malt

Brewers often call malt the soul of beer. 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.

For the Love of Hops

For the Love of Hops expertly explains the nature of hops, their origins, and how brewers maximize their positive attributes throughout the brewing process. Author Stan Hieronymus starts with the basics of hop chemistry, then examines the important role farmers play and how brewers can best choose the hops they need. He provides fundamental information about and descriptions of more than 100 hop varieties, along with 16 recipes from around the world, including from top U.S. craft brewers. Hieronymus explores hop quality and utilization, with an entire chapter devoted to dry hopping. Throughout, Hieronymus’ research and accessible writing style educate the reader on the rich history of hops and their development into an essential ingredient in beer.

Yeast

Yeast 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

Water is arguably the most critical and least understood of the foundation elements in brewing beer. Water: A Comprehensive Guide for Brewers, takes the mystery out of water’s role in the brewing process. From an overview on sources, quality and geography, the book leads brewers through how to read water reports, understanding flavor contributions, and the treatment and chemistry of brewing water. A discussion of adjusting water to styles of beer, residual alkalinity, malt acidity, mash pH, brewery process water and wastewater treatment is included.