Brewing Yeast & Fermentation

Authors: Chris Boulton & David Quain

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.

2006, Paperback, 656 pages. Price £44.99

Brewing Yeast Fermentation Performance - 2nd edition

Author: Dr. Katherine Smart

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.

2003, Hardback, 308 pages. Price £115.00

Brewing Microbiology - Third Edition

Edited by: F.G. Priest and I Campbell

Covering beer production and stability, this book focuses in detail on: 1) The physiology and molecular biology of yeast and its use in beer production 2) 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.

2002, Hardback, 411 pages. Price £84.50

Brewing - 2nd Edition

Authors: Michael J Lewis & Tom W Young

This popular book, in its second edition, 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. This edition also covers engineering and technological aspects in greater depth, with three new chapters on water, engineering and analysis.

2002, Paperback, 398 pages. Price £37.99

Technology Brewing & Malting

(3rd edition - 2004)

Translated by: Dr Trevor Wainwright

A translation of the leading German textbook by Wolfgang Kunze, regularly updated over the last 30 years, and used for training brewers and maltsters. This is an expanded international edition including technology used outside Germany, such as the use of brewing adjuncts and high gravity brewing.

The book is a comprehensive account of the technology of beer production; from the properties of the raw materials, including malt and hop processing, through wort production and brewhouse yield calculation, to beer stabilisation, packaging and sensory evaluation. It concludes with a chapter describing brewery process automation and integration.

2004, Hardback, 950 pages. Price £117.00

Malts and Malting

Author: Dennis E Briggs

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.

1998, Hardback, 824 pages. Price £60.99

Brewing

Author: Dr Ian Hornsey

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.

1999, Paperback, 240 pages. Price £23.95

MALTING & BREWING SCIENCE - VOL.1: MALT & SWEET WORT

Authors: DE Briggs, SJ Hough, TW Young

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.

1981, Hardback, 404 pages. Price £122.50

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Malting & Brewing Science – Vol. 2: Hopped Wort & Beer

Authors: DE Briggs, SJ Hough, TW Young

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.

1982, Hardback, 404 pages. Price £122.50

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Packaging Closures and Sealing Systems

Authors: Nigel Theobald & Belinda Winder

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.

 

2006, Hardback, 288 pages. Price £105.00

Beer: Quality, Safety and Nutritional Aspects

Author: Denise Baxter & Paul Hughes

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.

2001, Paperback, 138 pages. Price £24.50

Pet Packaging Technology

Edited by David W. Brooks & Geoff A. Giles

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.

2002, Hardback, 389 pages. Price £119.99

Handbook of Beverage Packaging

Edited by Geoff A. Giles

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.

1999, Hardback: 416 pages. Price £119.99

Beer: HeaLth and Nutrition

Author: Charles Bamforth

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.

 

2004, Hardback, 200 pages. Price £84.99

Brewing: New Technologies

Edited by Charles Bamforth

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.

2006, Hardback, 500 pages. Price £140.00

Brewing: Science and Practice

Authors: D E Briggs, P A Brookes, R Stevens, C A Boulton,

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.

2004, Hardback, 900 pages. Price £200.00

Practical Manual for Cleaning Returnable Glass or PET bottles – 2nd Edition

Author: Beverage Container Competence Forum

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.

 

2006, Hardback, 248 pages. Price: £35.00

Beer: Tap into the Art & Science of Brewing – 2nd Edition

Author: Charlie Bamforth

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. Finally, the book explores hoe the brewing industry is likely to evolve in the coming years.

2003, Hardback, 256 pages. Price £18.99

Essays in Brewing Science

Authors: Michael J. Lewis & Charles Bamforth

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.

2006, Paperback, 187 pages. Price £35.99

Scientific Principles of Malting & Brewing

Author: Charles Bamforth

 

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. Readers get the details they need to improve their knowledge and understanding of the entire brewing process—from barley to beer. Industry newcomers and seasoned brewing professionals will find this to be a versatile sourcebook.

2006, Hardback, 256 pages. Price £55.00

Standards of Brewing

Author: Charles Bamforth

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.

2002, Paperback, 209 pages. Price £33.50

Food, Fermentation & Micro Organisms

Author: Charles Bamforth

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

 

2005, Hardback, 240 pages. Price £114.99

THE BIOTECHNOLOGY OF MALTING AND BREWING

Author: James Hough

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.

1991, Paperback, 192 pages. Price £22.99
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HANDBOOK OF BREWING – 2ND EDITION

Authors: Fergus Priest & Graham Stewart

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.

In addition to these topics, the book also covers traditional beer styles as well as more obscure beverages such as chocolate or coffee flavoured beers. It includes the many factors to be considered in setting up and operating a microbrewery as well as the range of novel beers and beer-related products currently being considered by the brewing industry. It also describes new avenues that challenge the brewer’s art of manufacturing a quality beverage from barley-based raw materials.

2006, Hardback, 872 pages. Price £134.00

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PRINCIPLES OF BREWING SCIENCE: A STUDY OF SERIOUS BREWING ISSUES

Author: George Fix

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.

1999, Paperback, 189 pages. Price £24.99

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NOVEL ENZYME TECHNOLOGY FOR FOOD APPLICATIONS

Edited by Robert Rastall

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.

 

2007, Hardback, 336 pages. Price £130.00

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beer: tap into the art & science of brewing - 3rd revised edition

Author: Charles Bamforth

Written by one of the world's leading authorities and hailed by American Brewer as "brilliant" and "by a wide margin the best reference now available", 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. Finally, the book includes new sections on beer in relation to food, contrasting attitudes towards beer in Europe and America, how beer is marketed, distributed, and retailed in the US, and modern ways of dealing with yeast.

2009, Hardback, 288 pages. Price £21.99

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a guide to craft brewing

Author: John Alexander

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.

 

2006, Paperback, 176 pages. Price £16.99

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beer: a quality perspective

Authors: Charles Bamforth, Inge Russell, Graham Stewart

Brewing is humankind's oldest biotechnology. 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. This is the only detailed book that specifically addresses the science of beer quality. It also addresses the various impacts on and perception of beer quality. Finally, it also includes expert insights based on real-world experience.

 

2008, Hardback, 304 pages. Price £80.00

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grape vs. grain

Author: Charles Bamforth

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? Why does wine conjure up images of staid dinner parties while beer denotes screaming young partiers? 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, Both beer and wine have histories spanning thousands of years. This is the first book to compare them from the perspectives of history, technology, the market for each, and the effect that they have on human health and nutrition.

 

2008, Hardback, 224 pages. Price £21.99

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beverage industry microfiltration

Author: Nathan Starbard

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, bottled water, spirits, dairy, soft drinks, sports drinks and juice industries.

The book can serve as a general learning tool; troubleshooting reference; filtration process optimization guide; means for selecting the proper filtration media/format; design and sizing guide for filtration equipment; and, as a reference for new applications. Unlike any previous book on microfiltration, this is completely geared towards the beverage industry and its unique problems.

2008, Hardback, 304 pages. Price £150.00

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hop flavor & aroma

Edited by Thomas H Shellhammer

This book presents new hop-related research. It covers all aspects of hop flavour and aroma, which makes it perfect for brewers, brewing chemists, quality assurance professionals, R&D personnel, flavour chemists, and hop growers and dealers.

The 14 chapters in this book are based on research presented at the First International Brewers Symposium held on the Oregon State University campus in Corvallis, Oregon. 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.

Readers will find new information on aromatic influences of hop on beer flavour that are derived from hop oils, glycosides, and photo-oxidation products of hop acids. 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. The USDA hop breeding team synthesizes the role of genetics and breeding to achieve brewing-specific traits and develop new hop varieties.

 

2009, Paperback, 208 pages. Price £64.99

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compressed air in breweries

Edited by Lars Larson & Inge Russell

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. The planning of a compressed air system must be carried out carefully, using a comprehensive layout of information and criteria that can be clearly understood. The requirements for a cost-effective and reliable compressed air production system include a detailed description, comparable quotations, a well-worked out contract, and reliable equipment with proven capacities.

2006, Paperback, 60 pages. Price £29.99

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practical handbook for the specialty brewer (3 volume set)

Edited by Karl Ockert

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. Editor Karl Ockert has assembled a talented group of expert contributors from within the pub, craft and large brewing communities, who write from their own experience and knowledge to bring you the know-how you need in order to answer real-life questions quickly and easily. Practical convenience is the objective for this handbook series which stresses useful applications over theory.

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)

2006, All Paperback, Price £95.00

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practical brewer (3rd edition)

Edited by John T. McCabe

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. Since the first edition was published in 1946, this book has been an invaluable tool for providing information to new entrants in the field of brewing and as a useful reference for the more experienced brewer.

1999, Hardback, 757 pages. Price £70.00

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