The Craft Brewing Handbook: A Practical Guide to Running a Successful Craft Brewery covers the practical and technical aspects required to set up and grow a successful craft brewing business. With coverage of equipment options, raw material choice, the brewing process, recipe development and beer styles, packaging, quality assurance and quality control, sensory evaluation, common faults in beer, basic analyses, and strategies to minimize utilities, such as water and energy, this book is a one-stop shop for the aspiring brewer. The craft brewing sector has grown significantly around the world over the past decade. Many new breweries are technically naïve and have a thirst for knowledge. This book not only covers how to maximize the chances of getting production right the first time, it also deals with the inevitable problems that arise and what to do about them. Focuses on the practical aspects of craft brewing Features chapters on equipment choice, QA/QC and analyses, and beer styles Provides insights into successful breweries around the globe
There are so many factors that directly and indirectly contribute to success, it may at times be overwhelming. The Microbrewery Handbook offers an extraordinary look at all of the facets of success in the industry.
The Complete Homebrew Handbook: How to Make the Craft Beer You Love at Home!
Hindy, S., The craft beer revolution: How a band of microbrewers is transforming the world's favorite drink, Palgrave Macmillan, New York, p. 43, 2014. Boak, J. and Bailey, R., Brew Britannia: The Strange Rebirth of British Beer, ...
The Brewer's Handbook: The Complete Book to Brewing Beer
A humorous yet practical guide for beer geeks everywhere: what to drink, how and where to drink it, the proper vocabulary for discussing beer, and all the finer points of beer-geek etiquette.
Manning, Martin P., “Airing Things Out: Aeration vs. Oxygenation vs. Oxidation,” Zymurgy, vol. 19, no. 5 (Winter 1996). Manning, Martin P., “Recipe Formulation Calculations for Brewers,” Brewing Techniques (January/February 1994).
One of the risks during this time is frost. In general established hop plants are quite hardy and the vegetation can take temperatures dipping into the 20s Fahrenheit (−6.7 to −1.7 degrees Celsius). New shoots, however, are more ...
Whether brewing to share it with friends and family, or simply for the beautiful craft of the process, this book will guide you start to finish in making a great-tasting beer.
The Craft Maltsters' Handbook provides an in-depth understanding of the technical and scientific meanings of words and phrases used in malting.
In today's world, the development of process management protocols has become part and parcel of an overriding quality ethic in brewing... Product consistency, traceability and, ultimately, consumer satisfaction are almost...