Books published by Brewers Publications

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 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 is arguably the most critical and least understood of the foundation elements in brewing beer. Water: A Comprehensive Guide for Brewers, third in Brewers Publications' Brewing Elements series, takes the mystery out of water's role in the brewing process. The book leads brewers through the chemistry and treatment of brewing water, from an overview of water sources, to adjusting water for different beer styles, and different brewery processes, to wastewater treatment. The discussions include how to read water reports, understanding flavor contributions, residual alkalinity, malt acidity, and mash pH.

As one of the most ancient of human beverages, mead arose in part because it was easy to make. Today's hobbyists rediscover the simplicity of making mead while reveling in the range of flavors that can result. In The Compleat Meadmaker, veteran beverage hobbyist and meadmaker, Ken Schramm, introduces the novice to the wonders of mead. With easy-to-follow procedures and simple recipes, he shows how you can quickly and painlessly make your own mead at home. In later chapters he introduces flavorful variations on the basic theme that lead to meads flavored with spice, fruits, grapes and even malt.

Stan Hieronymus expertly explains the nature of hops, their origins, hop quality and utilization--and even devotes an entire chapter to dry hopping. For the Love of Hops also includes a reference catalog of more than 100 varieties and their characteristics.

Brewers often call malt the soul of beer. Fourth in the Brewing Elements series, 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. With primers on history, agricultural development and physiology of the barley kernel, John Mallett (Bell's Brewery, Inc.) leads us through the enzymatic conversion that takes place during the malting process. A detailed discussion of enzymes, the Maillard reaction, and specialty malts follows. Quality and analysis, malt selection, and storage and handling are explained. This book is of value to all brewers, of all experience levels, who wish to learn more about the role of malt as the backbone of beer.

The use of wooden vessels for storage, transportation, fermentation, or aging of beer is deeply rooted in history. Today's talented brewers are innovating, experimenting, and enthusiastically embracing the seemingly mystical complexity of flavors and aromas derived from wood. From the souring effects of microbes that take up residence in the wood to the wood character drawn from barrels or foeders, this book covers not only the history, physiology, microbiology, and flavor contributions of wood, but also the maintenance of wooden vessels. Explore the many influences of wood as a vehicle for contributing tremendous complexity to beers fermented and aged within it. Wood & Beer: A Brewer's Guide is as much about wood as it is about beer, and the mysteries that arise when the two come together.

This is the first comprehensive book ever written on the sacred aspects of indigenous, historical psychotropic and herbal healing beers of the world.

Award-winning brewer Jamil Zainasheff teams up with homebrewing expert John J. Palmer to share award-winning recipes for each of the 80-plus competition styles. Using extract-based recipes for most categories, the duo gives sure-footed guidance to brewers interested in reproducing classic beer styles for their own enjoyment or to enter into competitions.

How to Brew is the definitive guide to making quality beers at home. Whether you want simple, sure-fire instructions for making your first beer, or you're a seasoned homebrewer working with all-grain batches, this book has something for you. John Palmer adeptly covers the full range of brewing possibilities-accurately, clearly and simply. From ingredients and methods to recipes and equipment for brewing beer at home, How to Brew is loaded with valuable information on brewing techniques and recipe formulation.A perennial best seller since the release of the third edition in 2006, How to Brew, is a must-have to update every new and seasoned brewer's library.This completely revised and updated edition includes:More emphasis on the "e;top six priorities"e;: sanitation, fermentation temperature control, yeast management, the boil, good recipes, and water.Five new chapters covering malting and brewing, strong beers, fruit beers, sour beers, and adjusting water for style.All other chapters revised and expanded:Expanded and updated charts, graphs, equations, and visuals.Expanded information on using beer kits.Thorough revision of mashing and lautering chapters:Expanded tables of recommended times and temperatures for single-infusion, multiple-step, and decoction mashing.Complete discussion of first wort gravity as a function of water to grist ratio.Complete revision of infusion and decoction equations.Revised and updated information on managing your fermentation:Yeast pitching and starters. Yeast starter growth factors.Yeast and the maturation cycle.And much more!

Considered the father of all lagers, continental pilsener changed the course of brewing around the world. Noted author and brewer David Miller examines each country's version of pilsener, including ingredients and brewing stages. The Classic Beer Style Series, from Brewers Publications, examines individual world-class beer styles, covering origins, history, sensory profiles, brewing techniques and commercial examples.

A comprehensive look at this once-forgotten beer style, Bock covers the history, style profiles, procedures and recipes of this unique family of beers. You'll find everything you need to understand, appreciate and brew the bock beer style in this book. The Classic Beer Style Series from Brewers Publications examines individual world-class beer styles, covering origins, history, sensory profiles, brewing techniques and commercial examples.

In Scotch Ale, Greg Noonan presents keen insights into yeast, hops, malts, water and brewing conditions that will help you achieve a superior batch of Scotch ale. The Classic Beer Style Series from Brewers Publications examines individual world-class beer styles, covering origins, history, sensory profiles, brewing techniques and commercial examples.

For centuries smoke-flavored beers, also known as rauchbier, survived modernization in a small enclave centered around Bamberg, Germany. Today new examples are being made by brewers throughout the U.S. Enjoy the history, culture, and brewing of these wonderful beers with this informative volume. Geoff Larson, founder of Alaskan Brewing Company in Juneau, Alaska, has been working with smoke to create Alaskan Smoked Porter since 1988. It continues to be one of the classic American examples of the style. The Classic Beer Style Series from Brewers Publications examines individual world-class beer styles, covering origins, history, sensory profiles, brewing techniques and commercial examples. The Classic Beer Style Series from Brewers Publications examines individual world-class beer styles, covering origins, history, sensory profiles, brewing techniques and commercial examples.

Brewing with Cannabis introduces the convergence of marijuana and brewing in the modern craft beer movement. Explore the varied history of how the cannabis plant became federally illegal and dive into both historic and current laws on decriminalization and legalization of cannabis in the U.S. Learn about the agriculture and biology of cannabis, unique characteristics of the plant, and the similarities between cannabis and hop plants. Find out all that is needed to successfully grow cannabis plants in the comfort of your own home (where state legal). Examine the active components of cannabis and the chemistry of how they interact with beer. Discover how to de-carboxylate THC-A into the fully psychoactive form of THC and learn methods of adding cannabis and CBD to non-alcoholic beer and homebrew for different effects. Delve into how and why the plant produces compounds such as cannabinoids and terpenes, how they function, and how to incorporate them into beer recipes. Both homebrewers and professional brewers will be inspired by a wide-range of extract-based and all-grain recipes they can adopt or use as guidance when creating non-alcoholic beer or homebrew. Designed as a practical guide to use in brewing, the final chapter will inspire readers on how the discovery of new cannabinoids and terpenes may be used in the future. This book will be especially useful to brewers seeking information on the responsible and state legal of use of cannabis in brewing.

The wit and weizen of wheat beers. Author Stan Hieronymus visits the ancestral homes of the world's most interesting styles-Hoegaarden, Kelheim, Leipzig, Berlin and even Portland, Oregon-to sort myth from fact and find out how the beers are made today. Complete with brewing details and recipes for even the most curious brewer, and answers to compelling questions such as Why is my beer cloudy? and With or without lemon?

Explore Local Flavor Using Cultivated and Foraged IngredientsAmericans have brewed beers using native ingredients since pre-Columbian times, and a new wave of brewers has always been at the forefront of the locavore movement. These days they use not only both locally-grown, traditional ingredients, but cultivated and foraged flora to produce beers that capture the essence of the place they were made. In Brewing Local Stan Hieronymus examines the history of how distinctly American beers came about, visits farm breweries, and goes foraging for both plants and yeast to discover how brewers are using ingredients to create unique beers. The book introduces brewers and drinkers to how herbs, flowers, plants, trees, nuts, and shrubs flavor unique beers.Endorsements:No one writing about beer brings as much insight, detail, or revelation to the subject as Stan Hieronymus, and Brewing Local may be his best work to date. Ostensibly directed at brewers looking to bring a little local flair into their beer (which it delivers, in spades), it accomplishes something more profound. By connecting beer to place and time, Hieronymus reintroduces us to this beverage we think we know so well. Its one of the few books with the capacity to make you think anew about beer.Jeff Alworth, Author of The Beer BibleYou could be happy just buying it [Brewing Local] for the valuable information on a wide range of unusual botanicals and how to use them in beer. But once you start reading, you get swept away on an unexpected journey, ultimately ending up deep inside the minds of people doing some of the most exciting things in beer today.Randy Mosher, Author of Tasting Beer