Books on Brewing

Current list of book titles available from Brewers' Guardian.

Technology Brewing & Malting - 4th International Edition
Author: Wolfgang Kunze
2010, Hardback, 1100 pages. Price £135.00 ORDER

'Technology Brewing and Malting', in brewer's circles well-known as just the "Kunze", has accompanied since its first edition in 1961 countless brewers and maltsters on their way into and through the professional practice. Because of its clear and thorough representation of all aspects of malt and beer production, 'Technology Brewing and
Malting' has become a standard work. With its practically oriented description the book
has become a unique source of knowledge. The contents of this 4th edition cover:
Raw Materials, Malt Production, Wort Production, Beer Production, Filling the Beer,
Cleaning and Disinfection, Finished Beer, Small Scale Brewing, Waste Disposal and
the Environment, Energy Management in the Brewery and Maltings, and Automation
and Plant Planning.

Brewing Yeast & Fermentation
Authors: Chris Boulton & David Quain
2006, Paperback, 656 pages. Price £46.99 ORDER

This unique volume provides a definitive review of modern and traditional brewery fermentation. The authors have unrivalled knowledge and experience gained with a leading international brewer. The book covers all aspects of brewing fermentation, together with a discussion of the biochemistry, physiology and genetics of brewer's yeast. This major work examines the subject from both commercial and academic perspectives and is set to become the standard work for years to come.
 

Brewing Yeast Fermentation Performance 2nd edition
Author: Dr. Katherine Smart
2003, Hardback, 308 pages. Price £115.00 ORDER

This is a book for commercial brewers operating at all levels, and their ingredient and equipment suppliers. Highly practical, it describes clearly the factors affecting brewing yeast fermentation performance, and how it may be controlled. Contributions from leading brewing technologists in industry and universities ensure coverage that is both commercially relevant and academically rigorous. It is an essential reference source
and overview of the latest technological developments that no-one in the industry can
afford to be without.

Brewing Microbiology - 3rd Edition
Edited by: F.G. Priest and I Campbell
2002, Hardback, 411 pages. Price £103.50 ORDER

Covering beer production and stability, this book focuses in detail on the physiology and molecular biology of yeast and its use in beer production as well as on contaminating microorganisms and their effects on stability and quality. It reviews the effect of the completion of the full genome sequence of saccharomyces cerevisiae and its impact on beer fermentation. This volume is designed for microbrewers and multinational organisations - from technical brewers to quality controllers and
researchers - and serves both as a reference book and laboratory manual.

Brewing - 2nd Edition
Authors: Michael J Lewis & Tom W Young
2002, Paperback, 398 pages. Price £44.99 ORDER

This popular book is both a basic text for traditional short and extension college courses in brewing science, and a reference for those involved in the malting, brewing and allied industries who have little or no formal training in brewing science. Although some elementary knowledge of chemistry and biology is necessary, the essentials of brewing science, and its relationship to brewing technology, are clearly presented. The book focuses on principles and practices central to an understanding of the brewing
process, including; malt, hops and yeast preparation; the fermentation process;
microbiology and contaminants; finishing; packing and flavour.

Malts and Malting
Author: Dennis E Briggs
1998, Hardback, 824 pages. Price £85.80 ORDER

The book provides an essential, up-to-date account of malt manufacture, with the emphasis on barley as the most-used cereal grain. It is of value to students and practitioners in the malting and malt related industries, as well as those interested in industrial biotechnologies or cereal production.

Brewing
Author: Dr Ian Hornsey
1999, Paperback, 240 pages. Price £23.95 ORDER

A historical look at the changes in brewing over the centuries, and the up-to-the-minute developments in the brewing process. There are chapters on all aspects of brewing including; malting, hops, wort boiling and cooling, fermentation, post-fermentation and microbiology. Written by a practising brewer, the book is aimed at all those with an interest in beer - whether already in the industry or students in the food or biological sciences.
 

Malting & Brewing Science - Vol.1: Malt & Sweet Wort
Authors: DE Briggs, SJ Hough, TW Young
1981, Hardback, 404 pages. Price £153.00 ORDER

A comprehensive account of the biological and chemical aspects of malting and brewing. It includes chapters on barley grain physiology and biochemistry; malting conditions and malt types; technology of malting and kilning; brewing water; adjuncts; sugars, wort syrups and industrial enzymes; chemistry and biochemistry of mashing; grist preparation and mashing.

Malting & Brewing Science – Vol. 2: Hopped Wort & Beer
Authors: DE Briggs, SJ Hough, TW Young
1982, Hardback, 404 pages. Price £153.00 ORDER

This work gives a comprehensive and up-to-date account of the biological, biochemical and chemical aspects of malting and brewing. It presents the scientific principles behind the selection of raw materials and their processing, and includes descriptions of the equipment used.
 

Packaging Closures and Sealing Systems
Authors: Nigel Theobald & Belinda Winder
2006, Hardback, 288 pages. Price £124.99 ORDER

Directed at packaging technologists and those who specify or purchase packaging. From the design of packaging closures to flexible packaging closures and sealing systems, with a section of child resistance, tamper evidence and openability.

 

Beer: Quality, Safety and Nutritional Aspects
Authors: Denise Baxter & Paul Hughes
2001, Paperback, 138 pages. Price £24.50 ORDER

A well illustrated book which looks at the chemistry behind different aspects of beer, in particular flavour and nutritional aspects. It also looks at an overview of the Malting and Brewing Processes, Beer Quality and the Importance of Visual Cues, Flavour Determinants of Beer Quality, Maintenance of Beer Quality, and also assuring the safety of beer.

Pet Packaging Technology
Edited by David W. Brooks & Geoff A. Giles
2002, Hardback, 389 pages. Price £129.99 ORDER

A well produced book, directed at packaging technologists and those involved in the design & development of packaging. Also those responsible for those who responsible for purchasing packaging. From commercial considerations to injection stretch blow moulding and environmental and recycling considerations, this book provides a one-stop source of reference which covers all aspects of this sector of the packaging industry.

Handbook of Beverage Packaging
Edited by Geoff A. Giles
1999, Hardback, 416 pages. Price £129.99 ORDER

Directed at packaging and beverage technologists, this volume provides an overview of all the packaging formats. Authors of individual chapters come from major brand companies and major packaging organisations and chapters covered include: Packaging of beverages in cans, packaging of beverages in glass bottles, plastics as barrier materials in beverage packaging, decoration of beverage packaging and also environmental considerations.

Beer: Health and Nutrition
Author: Charles Bamforth
2004, Hardback, 200 pages. Price £86.99 ORDER

An authoritative overview of the implications of drinking beer within the human diet. Areas covered are beer production, beer compositional analyis and desirable and undesirable components in beers. Also covers the contribution of beer to health.

 

Brewing: New Technologies
Edited by Charles Bamforth
2006, Hardback, 500 pages. Price £145.00 ORDER

This important book summarises the major recent technological changes in brewing and their impact on product range and quality. The first group of chapters review improvements in ingredients, including cereals, adjuncts, malt and hops, as well as ways of optimising the use of water. The following sequence of chapters discuss developments in particular technologies from fermentation and accelerated processing to filtration and stabilisation processes as well as packaging. A final series of chapters
analyse improvements in safety and quality control, covering such topics as modern
brewery sanitation, waste handling, quality assurance schemes, and control systems
responsible for chemical, microbiological and sensory analysis.

Brewing: Science and Practice
Authors: D E Briggs, P A Brookes, R Stevens, C A Boulton
2004, Hardback, 900 pages. Price £200.00 ORDER

A truly detailed account of all stages of the brewing process. Areas covered include, An outline of brewing - Malts, adjuncts and supplementary enzymes - water, effluents and wastes – yeast biology and fermentation technologies. A truly comprehensive guide.

Practical Manual for Cleaning Returnable Glass
or PET bottles – 2nd Edition
Author: Beverage Container Competence Forum
2006, Hardback, 248 pages. Price: £35.00 ORDER

Information in this book has been collected by the Kompetenzforum Getrankebehalter, a group of experts within the beverage and supply industries. A highly comprehensive book which gives an insight into the complex area of cleaning returnable bottles.

 

Beer: Tap into the Art & Science of Brewing – 2nd Edition
Author: Charlie Bamforth
2003, Hardback, 256 pages. Price £22.50 ORDER

This book introduces the reader to the history of brewing and how the brewing process has evolved throughout the aeons. The shape of the industry as it is today, in terms of types of company, where they operate and how much beer they produce, is unveiled. Each of the staples of brewing (barley, hops, water and yeast) is covered in detail in terms of how it is selected, provided and used. The fundamental processes of brewing
are explained lucidly, as are the techniques that are employed to assure quality. The
various styles of beer are explained as are the fundamental quality determinants:
flavour, colour, foam and clarity.

Essays in Brewing Science
Authors: Michael J. Lewis & Charles Bamforth
2006, Paperback, 187 pages. Price £44.99 ORDER

This book is an original and comprehensive examination of brewing from the perspective of a real brewer. The book departs from the traditional sequential approach to pursue brewing in the manner a brewmaster approaches the process. It is structured to look down the length of the process for causes and effects. Each essay discusses a problem, a beer component, or a flavor, by following how this one item arises and how it changes along the way. This is a crucial feature to bear in mind when
reading the book because this organization brings together information and ideas that
are not usually presented side-by-side.

Scientific Principles of Malting & Brewing
Author: Charles Bamforth
2006, Hardback, 256 pages. Price £65.00 ORDER

This timely book provides a refreshing update for experienced brewing professionals and a valuable primer on brewing science for anyone new to the science or in need of a current review. It provides reader-friendly coverage of basic brewing chemistry and biochemistry that will be meaningful to anyone with an interest in brewing. The book addresses the key issues involved with malting, brewhouse operations, fermentation, downstream processing, and product quality. It is comprehensive yet presents the
essential science of brewing in a useful and applied manner, without the minutiae of a
research monograph. 
 

Standards of Brewing
Author: Charles Bamforth
2002, Paperback, 209 pages. Price £33.50 ORDER

This book covers an essential topic for today's brewers: consistent production of quality product. With distribution expanding and competition intense, no brewery can afford to release product for distribution unless it is confident the beer will meet consumer expectations -- even months after production. Bamforth covers the principles and practices of brewery quality so that brewers can establish or audit their own programs and procedures for producing consistent, high quality beer.

Food, Fermentation & Micro Organisms
Author: Charles Bamforth
2005, Hardback, 240 pages. Price £124.99 ORDER

All known food applications of fermentation are covered. A truly comprehensive book for technologists & microbiologists in the food & beverage industries. 

 

The Biotechnology of Malting and Brewing
Author: James Hough
1991, Paperback, 192 pages. Price £23.99 ORDER

Now available in paperback for the first time, this book gives a clear, concise account of malting and brewing processes and the science on which they are based. There are chapters about barley and the malting of grain, about water, hops, and yeasts and bacteria as well as descriptions of fermentation and post-fermentation processes. The techniques of production of high-quality beers are also described. The whole
description is placed within a biotechnological content: modern developments and the
wider significance of the bacteria that commonly contaminate beer are carefully examined. 

Handbook of Brewing – 2nd Edition
Authors: Fergus Priest & Graham Stewart
2006, Hardback, 872 pages. Price £141.00 ORDER

It has been ten years since its first edition, making the Handbook of Brewing, Second Edition the must have resource on the science and technology of beer production. It recounts how during this time, the industry has transformed both commercially and technically and how many companies have been subsumed into large multinationals while at the other extreme, microbreweries have flourished in many parts of the world. It also explains how massive improvements in computer power and automation have
modernized the brewhouse while developments in biotechnology have steadily
improved brewing efficiency, beer quality, and shelf life.

Principles of Brewing Science: A Study of Serious
Brewing Issues
Author: George Fix
1999, Paperback, 189 pages. Price £24.99 ORDER

Fix looks at how fundamental science impacts the brewing of beer in an account that bridges professional brewing texts and standard texts on chemistry, biochemistry, and thermodynamics. The basic chemical pathways used by bacteria and wild yeast, chemical changes that occur during malting, and applying gas laws to carbonate.

Novel Enzyme Technology for Food Applications
Edited by Robert Rastall
2007, Hardback, 336 pages. Price £145.00 ORDER

This book is a collection of essays, by specialists in enzyme research, edited by Robert Rastall at the University of Reading in England. The book is neatly split in two: the first part discusses principles of industrial enzyme technology; the second part looks at novel uses for enzyme technology in food applications.

 

Beer: Tap into the Art & Science of Brewing
3rd revised edition
Author: Charles Bamforth
2009, Hardback, 288 pages. Price £19.99 ORDER

This book offers an amusing and informative account of the art and science of brewing, examining the history of brewing and how the brewing process has evolved through the ages. This third edition features more information concerning the history of beer especially in the United States; British, Japanese and Egyptian beer; beer in the context of health and nutrition; and the various styles of beer. Bamforth has also added
detailed sidebars on prohibition, Sierra Nevada, life as a maltster, hopgrowing in the
Northwestern United States, and how cans and bottles are made.

A Guide to Craft Brewing
Author: John Alexander
2006, Paperback, 176 pages. Price £16.99 ORDER

A guide to Craft Brewing explains how to brew your own beer in clear and straightforward terms, making this popular and rewarding hobby accessible to all. This practical book covers twenty-eight types of malts, thirty-one adjuncts and thirty-three hops, and includes how to treat water to match a beer type and yeast necessary to create your own unique style. It explains each step for the novice with tips and advice, but also includes advanced techniques and ideas for the more experienced brewer.
 

Beer: A Quality Perspective
Authors: Charles Bamforth, Inge Russell, Graham Stewart
2008, Hardback, 304 pages. Price £84.00 ORDER

Over the course of the past 125 years a wealth of research has been devoted to the topic of beer and the processes through which it is produced, namely malting and brewing. Because of this, beer is a highly consistent product and much is known about its quality attributes and how they can be delivered to delight the consumer. This book details, with extensive referencing, the research that has been devoted to the range of quality attributes of beer. It is the first book to approach beer in this way and comprises
an essential reference for anyone seeking an authoritative account of the science of
beer appearance, flavour, stability and wholesomeness. 

Grape vs. Grain
Author: Charles Bamforth
2008, Hardback, 224 pages. Price £21.99 ORDER

Why is wine considered more sophisticated even though the production of beer is much more technologically complex? Why is wine touted for its health benefits when beer has more nutrition value? Charles Bamforth explores several paradoxes involving beer and wine, paying special attention to the culture surrounding each. He argues that beer can be just as grown-up and worldly as wine and be part of a healthy, mature lifestyle.
 

Beverage Industry Microfiltration
Author: Nathan Starbard
2008, Hardback, 304 pages. Price £124.99 ORDER

This book covers the engineering basics of microfiltration and gives a detailed understanding of the filtration media, filter formats, and equipment. The proper operation and monitoring of filtration processes are fully covered. Specific applications and industry examples are given for the primary beverage microfiltration markets, including the wine, beer, sports drinks and juice industries. The book can serve as a general learning tool, troubleshooting reference and filtration process optimization guide.

Hop Flavor & Aroma
Edited by Thomas H Shellhammer
2009, Paperback, 208 pages. Price £60.00 ORDER

This book covers all aspects of hop flavour and aroma, which makes it perfect for brewers, brewing chemists, quality assurance professionals, and hop growers and dealers. The 14 chapters in this book are based on research presented at the First International Brewers Symposium held in 1997. This monograph brings together world experts from the academic, industrial, and governmental brewing science communities to present research within the focused theme of the sensory evaluation of hop as an
ingredient in brewing. The nature by which volatile hop components and non-volatile
hop glycosides affect beer flavour stability is discussed along with their impact on
beer bitterness and flavour stability.

Compressed Air in Breweries
Edited by Lars Larson & Inge Russell
2006, Paperback, 60 pages. Price £35.00 ORDER

Compressed air systems are the third most important utility in breweries and are often the most misunderstood. This manual is for brewery operators and engineers, and is designed to provide an understanding of common compression systems and operation techniques in breweries. The manual is extensively illustrated and covers key topics of common installations of modern compressed air systems, design applications, physical laws of compressed air, drying compressed air, and maintenance recommendations. 

 

Practical Handbook for the Specialty Brewer
(3 volume set)
Edited by Karl Ockert
2006, All Paperback, Price £95.00 ORDER

Sixty years ago, The Master Brewers Association of the Americas (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 new 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.

Volume 1: Raw Materials & Brewhouse Operations (189 pages)
Volume 2: Fermentation, Cellaring, and Packaging Operations (263 pages)
Volume 3: Brewing Engineering and Plant Operations (198 pages)

Practical Brewer (3rd edition)
Edited by John T. McCabe
1999, Hardback, 757 pages. Price £70.00 ORDER

This book is regarded as a trade standard achieving worldwide acceptance as an outstanding basic training tool in the art and science of brewing. From proven practical procedures to recent innovative technologies, the book offers practical solutions to many everyday concerns. This latest edition includes three new chapters dealing with low calorie beer/low alcohol beers, environmental issues and micro brewing.
 

Handbook of Brewing
Edited by Hans Michael Ebetalinger
2009, Hardback, 778 pages. Price £170.00 ORDER

This comprehensive reference combines the technological know-how from five centuries of industrial-scale brewing to meet the needs of a global economy. The editor and authors draw on the expertise gained in the world's most competitive beer market (Germany), where many of the current technologies were first introduced. Following a look at the history of beer brewing, this book goes on to discuss raw materials, fermentation, maturation and storage, filtration and stabilization, special
production methods and beermix beverages.

Beer in Health and Disease Prevention
Author: Victor R. Preedy
2008, Hardback, 1248 pages. Price £130.00 ORDER

Presenting both the concerns and problems of beer consumption as well as the emerging evidence of benefit, this book offers a balanced view of today's findings and the potential of tomorrow's research. It addresses the impact of beer and beer ingredients on cancers, cardiovascular disease, anti-oxidant benefits, and other health related concerns. It presents a holistic view from beer brewing to the isolation of beer-related compounds. This book is appropriate for scientists and researchers from a
variety of fields and industries from beer production to health-care professionals.
Consistent organisation of each chapter provides easy-access to key points and summaries.

Yeast: The Practical Guide to Beer Fermentation
Authors: Chris White, Jamil Zainasheff
2010, Paperback, 328 pages. Price £21.99 ORDER

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 laboratory, 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. 

 

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