Current list of book titles available from Brewers' Guardian.
Beer Packaging - 2nd edition
Edited by: Ray Klimovitz, Karl Ockert
2014, Hardback, 480 pages. Price £89.95 ORDER
Beer Packaging - 2nd edition, is a must-have resource for all of today's brewers up and down the production line, and includes perspectives for both the small craft brewers and those managing small scale pilot runs for large breweries averaging more than 10 million barrels per year. This book guides the user around the many potential pitfalls of packaging, particularly those that can affect your current or future customers, and ultimately your profit margins. It covers the beer packaging process from the tank to containers, to filling and boxing, and everything in between, including packaging line design and control, environmental and project management, bottle filling and washing, canning lines, pasteurisation, key line operations and palletising.
Encyclopaedia of Brewing
Author: Christopher Boulton
2013, Hardback, 716 pages. Price £159.95 ORDER
Encyclopaedia of Brewing provides a comprehensive description of terms which relate to the science and technology of beer, allied beverages, and the brewing and malting processes. The extensive and authoriative coverage provides an appropriately detailed description of each term under consideration, supplemented with diagrams and photographs where relevant. This essential first point of reference for information on brewing science offers commercial brewers and allied traders worldwide, as well as the burgeoning microbrewing sector, with an international perspective.
Technology Brewing & Malting
- 5th International Edition
Author: Wolfgang Kunze
2014, Hardback, 960 pages. Price £140.00 ORDER
The slightly revised and partly updated 5th edition of the worldwide approved textbook for brewers and maltsters "Technology Brewing & Malting" by Wolfgang Kunze was released in August 2014. It has been also upgraded with a new modern layout and contains 960 pages with more than 850 figures. Chapters in this new 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, and Automation and plant planning. Because of its clear and thorough representation of all relevant aspects of malt and beer production, in more than 50 years, "Technology Brewing & Malting" has become to what it is today: a standard work - across the globe.
Brewing Yeast & Fermentation
Authors: Chris Boulton & David Quain
2006, Paperback, 656 pages. Price £64.95 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 Microbiology - 3rd Edition
Edited by: F.G. Priest and I Campbell
2002, Hardback, 411 pages. Price £166.50 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 £58.99 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 £133.00 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.
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.
Brewing - 2nd revised edition
Author: Dr Ian Hornsey
2013, Paperback, 332 pages. Price £27.99 ORDER
Beer production has seen many changes over the centuries, and Brewing, 2nd revised edition, brings the reader right up-to-date with the advances made in the last decade. Covering the various stages of beer production, reference is also made to microbiology within the brewery and some pointers to research on the topic are given. Written by a recently retired brewer, this book will appeal to all beer-lovers, but particularly those within the industry who wish to understand the processes, and will be relevant to students of food or biological sciences.
Malting & Brewing Science - Vol.1: Malt & Sweet Wort
Authors: DE Briggs, SJ Hough, TW Young
1981, Hardback, 404 pages. Price £200.00 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 £233.00 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.
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 £150.00 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.
The Chemistry of Beer - The Science in the Suds
Author: Roger Barth
2014, Paperback, 348 pages. Price £26.95 ORDER
This book explains the chemical basis of the brewing process, the chemistry of flavour, tests and measurements in brewing, and the chemistry of beer styles. The book also covers home brewing, with cost comparisons for different approaches. A must for home and craft brewers and chemistry and chemical engineering students.
Beer: Health and Nutrition
Author: Charles Bamforth
2004, Hardback, 200 pages. Price £140.00 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 £151.00 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 £180.00 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.
Essays in Brewing Science
Authors: Michael J. Lewis & Charles Bamforth
2006, Paperback, 187 pages. Price £56.99 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 £70.99 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 £37.99 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 £167.00 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 £31.99 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 £167.00 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
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 £151.00 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 £21.99 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.
Beer: A Quality Perspective
Authors: Charles Bamforth, Inge Russell, Graham Stewart
2008, Hardback, 304 pages. Price £100.00 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 £24.99 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 £154.00 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 £52.00 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.
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 £62.00 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 £190.00 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 £140.00 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 £16.99 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.
FOAM: Practical Guides for Beer Quality
Author: Charles Bamforth
2012, Paperback, 80 pages. Price £45.00 ORDER
The first volume in a six-part series addressing quality of beer. This new book offers an easy-to-read yet comprehensive and authoritative description of all the factors that impact the quality and quantity of foam on beer. FOAM guides the reader through the many factors that impact foam, culminating in a step-by-step explanation of how problems with too much or too little foam can be interpreted and rectified. The book takes the reader through the role that foam plays in perceived quality, the factors that impact foam, and the contributions that all stages from barley to dispense make to foam. It also describes how to measure head stability and cling and diagnose problems with over foaming (gushing). This book will be of interest to brewers, suppliers to the brewing industry, scientists studying foam, home brewers, beer servers in bars, restaurants and hotels, and any serious lover of beer.
A Handbook of Basic Brewing Calculations
Author: Stephen R. Holle; Foreword by Ray Klimovitz
2003, Paperback, 96 pages. Price £45.00 ORDER
This book is a survey of authoritative textbooks that use quantitative methods to show the brewer how to translate the "what's and why's" of brewing science into practical brewing applications that result in more consistent and higher quality beer. Equations and procedures that would receive short treatment in other texts are thoroughly explained through numerous examples of practical brewing applications. This book clearly illustrates how to apply sound science in the brewhouse. A typical textbook might explain why it is important to have a certain level of calcium in the brewing water, a specific mash temperature, the correct yeast pitching rate, or a certain carbonation level, but may not explain how to achieve these results. This handbook shows the brewer how to determine what weight of gypsum will provide the desired ppm of calcium in the brewing water, what mash water temperature will achieve the desired mash temperature, what volume of yeast slurry will provide the desired yeast cell pitching rate, and what weight of priming will provide the desired carbonation level.
Compressed Air in Breweries
Edited by: Lars Larson, Inge Russell
2006, Hardback, 60 pages. Price £32.95 ORDER
An English translation of a classic German brewing manual. Compressed air systems are the third most important utility in breweries and are often the most misunderstood. This manual is for brewery operators and brewery 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. The goal of this book is to illustrate the interconnecting aspects of a compressed air system and to show advantageous solutions to problems that arise when planning and operating such systems properly.
Food and Beverage Packaging Technology
Edited by: Richard Coles, Mark J. Kirwan
2012, Hardback, 344 pages. Price £145.00 ORDER
The major food and beverage packaging materials - glass, metal, plastic, paper and paperboard - increasingly compete with each other in the battle over which type of container is optimal for a given application. Increasingly, food and beverage product innovators need to consider which packaging material, or combination of materials, systems, pack designs and processes, will best serve the market and enhance brand value with due consideration of the sustainability credentials of the product and its packaging. The book focuses initially on the core issues of biodeterioration, product quality and shelf life, before discussing logistical packaging and the importance of integrating packaging with all the activities in a supply chain. Each of the main packaging materials is then examined in depth, alongside the techniques of active packaging and modified atmosphere packaging.
Diacetyl in Fermented Foods and Beverages
Author: Dr Takashi Inoue
2008, Paperback, 140 pages. Price £65.00 ORDER
Diacetyl plays an important role in the quality determination of foods and beverages. This comprehensive publication on diacetyl formation in fermented foods and beverages explains the science behind diacetyl formation, how to control it, and how to measure it in food manufacturing processes. A change in a manufacturing method or the quality of a raw material can unexpectedly enhance an unpleasant diacetyl odour or remove a pleasant diacetyl flavour. It is no surprise that this compound and its control are of critical importance in today's manufacturing practices. The book covers diacetyl formation and control in beer, wine, sake, vinegar and dairy products. It is a must-have resource for anyone involved in a manufacturing process in which tracking and regulating diacetyl formation is imperative.
Yeast Flocculation, Vitality and Viability
Edited by: Alex Speers
2012, Paperback, 160 pages. Price £59.95 ORDER
This new book is a comprehensive resource on yeast vitality and viability, flocculation, malt influences on yeast performance, and the use of dried yeast in the brewing process. Editor Alex Speers brings together more than 20 leading international brewing scientists to give an update on the latest theoretical and applied findings regarding brewing yeast behaviour. The book reflects updates to the conference presentations of the same name and is certain to serve as an important reference for those responsible for brewing yeast behaviour and its role when creating and producing high-quality well-crafted beers.
FLAVOR: Practical Guides for Beer Quality
Author: Charles Bamforth
2014, Paperback, 96 pages. Price £39.95 ORDER
FLAVOR is the second book in the "Practical Guides to Beer Quality" series. FLAVOR offers an easy-to-read yet comprehensive and authoritative description on the science of flavor in brewing. It also addresses how factors such as raw materials and the process impact the flavor and aroma of beer. Through this book, the reader can systematically get to the root cause of flavor problems they are encountering and address quality issues. References and links provided in the book will also allow the reader to source methods and equipment that they can use in pursuit of flavor excellence.