BREWING

50-plus publications on brewing science and technology

• Quality Control• Production• Flavor• Packaging• Ingredients• Product Development

Innovations in

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FOAM Practical Guides for Beer QualityBy Charles W. Bamforth

“An excellent source of knowledge and clear facts.” —Anna Wallner, Trade Education Manager, Carlsberg Sverige

This new book, the first in the Practical Guides for Beer Quality series, offers an easy-to-read, yet comprehensive and authoritative description of all the issues that impact the quality and quantity of foam on beer.

FOAM guides the reader through the many influences that impact foam, culminating in a step-by-step explanation of how problems with too much or too little foam can be interpreted and resolved. The book takes the reader through the role that foam plays in perceived quality, the factors that impact foam, and foam’s contributions to all stages of brewing, from barley to dispense. It also describes how to measure head stability and cling and diagnose problems with overfoaming (gushing).

The book might justly be called a “foam owner’s manual” and will be of interest to brewers; suppliers to the brewing industry; scientists studying foam; brewing professionals at many levels; craft and home brewers; beer servers in bars, restaurants, and hotels; and any serious lover of beer. It will enhance courses in malting and brewing science and any class where foaming and bubbles are covered.2012; 8" x 10" softcover; 80 pages; 20 color images; 14 black and white images; ISBN 978-1-938119-00-2; 1 pound; Item No. 19002; $49.95

FLAVOR Practical Guides for Beer QualityBy Charles W. Bamforth

“Concise and surprisingly easy to understand, especially considering the complexity of the subject!” —Michigan Beer Guide

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 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.2014; 8" × 10" softcover; 96 pages; ISBN 978-1-881696-23-0; 1 pound; Item No. 96230; $49.95

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Brewing IntensificationBy Graham G. Stewart

Like many in manufacturing-based industries, economic pressures are forcing craft brewers to produce beer with leaner, more efficient, and cost-effective techniques. These techniques have helped breweries increase their raw material production efficiency, increase beer volume per unit time, and reduce brewing time. This form of leaner manufacturing is called “brewing intensification.”

Brewing Intensification is written by renowned brewing scientist Graham G. Stewart, and it ultimately can help brewers achieve leaner manufacturing and save on production costs. The book discusses the concept of lean manufacturing as it is applied to brewing and distilling. It also covers intensification in all aspects of the brewing process. 2014; 8" × 10" softcover; 108 pages; ISBN 978-1-881696-25-4; 1 pound; Item No. 96254; $59.95

Beer Packaging, Second Edition

Edited by Ray Klimovitz and Karl Ockert

With all the changes and innovations in packaging that have taken place in the past 20 years, Beer Packaging, Second Edition offers an up-to-date, comprehensive book on the packaging process. It 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. Beer Packaging, Second Edition is an excellent “go-to” manual for those working in beer packaging. It is a highly useful reference for beer packaging professionals already on the job and for those planning to build or expand their operations.2014; 8.5" x 11" hardcover; 480 pages; ISBN 978-0-9787726-7-3; 4 pounds; Item No. 72673; $119.95

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Beer Steward Handbook Second Edition

Edited by Stephen R. Holle, Ray Klimovitz, Lars Larson, Karl Ockert, and Steve Presley

Beer Steward Handbook: A Practical Guide to Understanding Beer is an excellent guide to learning the basics of beer appreciation. It includes an overview of the brewing process, a description of the variety of beer styles worldwide, the rules for pairing food and beer, and the ingredients in beer. It discusses how to best maintain freshness of beer and the ideal ways to serve it, right down

to glass shape, size, and angle of the pour.

Beer Steward Handbook is the same manual used in training professionals that enroll in the MBAA Beer Steward Certificate Program. This popular certification course gives participants an overview on how to properly handle, store, and present a variety of beers to maintain flavor and freshness, with the ultimate goal of improving the beer consumer’s experience. The book provides an excellent background to help you explain the entire brewing process to others, the importance of proper serving techniques, the large variety found among beer styles, and much more. It even describes the important health benefits of beer through a science-based, but understandable, approach. This book is perfect for wholesalers, retail managers, restaurateurs, bar managers, servers, retail sales staff, duty managers, and beer enthusiasts at all levels. 2012; 7" x 10" softcover; 248 pages; ISBN 987-0-9877726-3-5; 2 pounds; Item No. 72635; $29.95

Learn more about the Beer Steward Certificate Program at mbaa.com/education/beersteward

Essential Handbooks

MBAA Beer Tasting JournalThe MBAA Beer Tasting Journal is a tool to help you talk about and sell beer! It helps you create a record of the great (and not-so-great) beers that you taste. It provides a place to capture and document pertinent flavor traits, aromas, brewery facts, and other useful information gleaned from your tasting experience. Watch your tasting skills improve as you use the “Style, Flavor, and Aroma Vocabulary Guide” in the front of the book to learn and practice the vocabulary of beer through your tasting experiences. The full-color “Glass Type Guide” located in the back of the book helps you identify

glassware types like a tasting professional. The MBAA Beer Tasting Journal provides a hands-on history to share with your friends and brewing colleagues and makes a great gift. Buy one for yourself, or get a special rate when you buy in bulk for your customers and suppliers. Visit mbaa.com (click on store) for bulk pricing options.2011; 5.5" x 8.5" spiral bound softcover; 100 pages; ISBN 978-0-9787726-2-8; 1 pound; Item No. 72628; $11.95

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Volume 1: Raw Materials and Brewhouse Operations• Water, the base

ingredient of all styles• Barley and malting

fundamentals• Specialty malts, their

processing, and use in specialty beer styles

• Hops, hop varieties, and their use in brewing different styles

• Adjunct use in the brewhouse

• Brewhouse equipment, operations, and methods for brewing traditional ales and lager beers

2005; 7" x 10" softcover; 189 pages; 56 illustrations; ISBN 978-0-9770519-1-5; 1 pound; Item No. 51919; $49.95

Volume 2: Fermentation, Cellaring, and Packaging Operations • Traditional and modern

processes for the fermentation of ales and lagers

• Cellar, tank, and equipment design considerations

• Clarification, filtration, and carbonation of finished beers

• Racking beer in kegs and casks

• Bottle-filling operations, materials, and equipment

• Laboratory methods, equipment, and calculations

2005; 7" x 10" softcover; 263 pages; 87 illustrations; ISBN 978-0-9770519-2-2; 2 pounds; Item No. 51927; $49.95

Volume 3: Brewing Engineering and Plant Operations• Power plant engineering,

including hands-on discussion of pumps, valves, steam boilers, and compressors

• Environmental engineering, concentrating on wastewater issues

• Cleaning and sanitation of brewery tanks, equipment, and the plant

• Draft dispense system design, cleaning, and maintenance

• Safety considerations in the brewery

2005; 7" x 10" softcover; 198 pages; 64 illustrations; ISBN 978-0-9770519-3-9; 1 pound; Item No. 51935; $49.95

MBAA Practical Handbook for the Specialty Brewer SeriesEdited by Karl Ockert

This series of handbooks offers accessible, hands-on information to brewers of specialty beers in a user-friendly question-and-answer format. The unique simplicity of the Q&A format helps the reader understand key concepts and applications in a straightforward manner.

ONLY$49.95 EACH

For best value, get the3 Volume Set for

ONLY $119Item No. 519KIT

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Online Resources

ASBC Methods of Analysis, 14th EditionThe 14th edition of the ASBC Methods of Analysis includes nearly 80 built-in calculators and on-demand videos and tutorials. Training videos on basic procedures in the brewing lab are available for anyone who needs a refresher. Other resources include an EPR Workshop and Statistical Method Tutorials. Helpful tools like the “Degassing

Matrix” and a “Degassing Comparison Chart,” along with the Flavor Database, are included. The methods themselves are in PDF format, which allows for printing on demand to accommodate print-file requirements in corporate quality programs. Ensure your organization’s accuracy with 24/7 web access for all the QA and R&D staff, researchers, or students at your location. Access to the online 14th edition is by institutional subscription. Once subscribed, all employees at a licensed location will have access.Companies – Breweries, Suppliers, etc.• $995 per year, per site • $300 ASBC Corporate Members per year, per site

Academic, Government, and Nonprofit Institutions (and Independent Individual Consultants) • $595 per year, per site

Includes all the methods from Laboratory Methods for Craft Brewers. Subscribe now to ensure quality at your craft brewery!

Master Brewers’ Toolbox 3.0 Developed by James Hackbarth

Imagine a programmable database that calculates and stores all your specialty beer formulas and works as well on 30 liter pilot trials as it does on 1,000 barrel mega-brew roll outs!

The updated Master Brewers’ Toolbox 3.0 does it all. This powerful brewing formulations and processing program assists brewers at every production level to improve existing beer formulations and design creative new brews. It replicates processing parameters to predict how formulation changes will affect other variables in the brewing sequence. The program also lets you set brewing process and product specifications to achieve a desired goal for your finished product.

Requires MS Access in a PC environment; Microsoft Access 2003 or newer through MS Access 2013. (Owners of previous versions are eligible to purchase 3.0 at a discount.

2013; ISBN 978-0-9787726-5-9; Software (via download)

Personal User License–Single User: Item No. 72659; $69Multiple User License–Single Location with Shared Access: Item No. 72659M; $295

View a webcast tutorial by Toolbox developer Jim Hackbarth at mbaa.com/store/pages/72659.aspx

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Get the Brewing Basics

A Handbook of Basic Brewing CalculationsBy Stephen R. Holle

“ If you ever searched for a simple equation to convert specific gravity or worried about how much wort is required to prime your finished beer, or anything in between these stages of the brewing process, then this book is what you’ve been searching for.” — Michigan Beer Guide

A Handbook of Basic Brewing Calculations is a collection of applied computations sourced from a survey of authoritative textbooks that use quantitative methods to show the brewer how to translate the “whats and whys” of brewing science into practical brewing applications that result in more consistent and higher quality beer. Explore step-by-step calculations from malt through dispense for increased control over brewing variables and improved consistency. Understand the science behind each equation and its applicability to brewing to ensure correct variables are used in equations, and learn each mathematical step in solving equations to thoroughly comprehend how solutions are reached. 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.2003; 8.5" × 11" softcover; spiral binding; 96 pages; 1 pound; ISBN 978-0-9718255-1-2; Item No: 25513; $49

The Practical Brewer, Third Edition

Edited by John T. McCabe

Written by industry experts, The Practical Brewer 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 innovative technologies, the book offers helpful solutions to many everyday concerns. It includes three chapters dealing with low-calorie beers and low-alcohol beers, environmental issues, and microbrewing. Since the first edition was published in 1946, The Practical Brewer has been an invaluable tool for providing information to new entrants in the field of brewing—and a useful reference for the more experienced brewer.1999; 6"x 9" hardcover; 757 pages; 82 tables; 313 illustrations and figures; ISBN 978-0-9718255-4-3; Item No. 25548; 3 pounds; $75

Spanish Edition of The Practical Brewer

¡Una Célebre y Renombrada Referencia Cervecera, Ahora Disponible en Español!2002; ISBN 0-9718255-0-5; Ítem número: 25505; 3 libras; 6" x 9" pasta dura; 840 páginas; 82 tablas; 313 Ilustraciones & Figuras; 3 pounds; Item No. 25505; $175 $99

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Scientific Principles of Malting and BrewingBy Charles W. Bamforth

“Scientific Principles of Malting and Brewing addresses the entire brewing scenario, from crops in the field to beer in the bottle. The author has meticulously explained each process in various chapters.”—Beverage and Food World

This best-selling 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.

Contents: Basics of Malting and Brewing; Beer Types; The Quality and Wholesomeness of Beer; Barley and Malting; The Components of Barley and Their Degradation During Malting and Mashing; Production of Sweet Wort; Water; Hops; Wort Boiling, Clarification, and Cooling; Sugars; Yeast; Brewery Fermentations; Beer Flavor: Its Nature, Origins, and Control; Downstream Processing: Cold Conditioning, Filtration, and Stabilization; Haze Instability; Flavor Instability; Foam; Gushing; Light Instability; Biological Instability; Packaging; Quality Control and Quality Assurance; Environmental Impacts and Outputs; Appendix 1: Chemistry and Biochemistry for Brewers; Appendix 2: Fundamental Statistics for Brewers; Index2006; 7" x 10" hardcover; 256 pages; 160 illustrations; ISBN 1-881696-08-1; 2 pounds; Item No. 96081; Professional Use $89.95 (Student pricing available for brewing courses.)

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Educators: Adopt this book for your course and get reduced pricing for your students!

In Scientific Principles of Malting and Brewing, the author reveals the approach taught in his university courses on malting and brewing science at the University of California, Davis. His experience teaching on this topic is evident in his clear and concise approach to every chapter. Charles Bamforth has written a book that fills a significant need for a teaching text that prepares students for technical careers in brewing science. In an effort to make this book affordable for university students, it is offered at reduced-rate textbook pricing for course adoptions. Contact ASBC for details.

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Answers at Your Fingertips

The Beer Flavor WheelThis tool helps you and your staff to identify and remember beer flavors and odors with a simple and easily understandable terminology system. It is essential for sensory and quality control professionals, as well as anyone who wants to further appreciate the many flavors of beer. Order in quantities of 10, 25, 50, or 100 for all your brewery staff and SAVE!

Single Wheel: $9.95; Item No. WHEEL1 10-Wheel Pack: 1 pound; $35; Item No. WHEEL10 25-Wheel Pack: 2 pounds; $59; Item No. WHEEL25

The Defects Wheel for BeerBy Susan Langstaff

Enables quick, accurate identification of off-aromas and off-flavors, allowing brewers to often correct problems and faults before they become more serious or irreversible. It also helps merchants avoid losses associated with defective beers, improving the profit margin. Beer consumers can use this tool as well to genuinely understand off-aromas and off-flavors to minimize product rejection due to unfamiliarity. Order multi-packs for all your brewery staff and save!Single Wheel: $21; Item No. DWHEEL1 5-Wheel Pack: 1 pound; $95; Item No. DWHEEL5 10-Wheel Pack: 1 pound; $189; Item No. DWHEEL10 20-Wheel Pack: 2 pounds; $350; Item No. WHEEL20 50-Wheel Pack: 3 pounds; $799; Item No. WHEEL50

These value-packed CDs present some of the most important enzymes, hops, yeast, malt, barley, sensory, flavor, filtration, and sanitation research ever published, organized by date, and available from your computer. More than 800 custom selected articles from the Journal of the ASBC are fully indexed and easily searchable back through 1977. Series includes:Measurements & Advanced Technologies – $79; Item No.19033

Cleaning & Sanitation – $79; Item No. 96223

Enzymes – $69; Item No. 96186

Filtration – $79; Item No. 96193

Hops – $69; Item No. 96124

Malt & Barley – $69; Item No. 96100

Sensory & Flavor – $79; Item No. 96209

Yeast – $69; Item No. 96073

Compendium of Brewing Research CD Series

50-Wheel Pack: 3 pounds; $99; Item No. WHEEL50 100-Wheel Pack: 4 pounds; $129; Item No. WHEEL100

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and SAVE!$350; Item No. 96073KIT

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Assessing Quality in Beer

Brewing Chemistry and Technology in the Americas

Edited by Peter W. Gales

Includes 120 cause-and-effect fishbone diagrams to improve process control and product quality.

Demystifies brewing science with answers on hundreds of topics in a clear question-and-answer format. A simple and easy-to-understand overview of the science underlying the brewing processes and functions that exist across operations of nearly any size. 2007; 8.5" x 11"spiral bound softcover; 248 pages; 69 figures; ISBN 978-1-881696-09-4; 2 pounds; Item No. 96094; $85

Food and Beverage Stability and Shelf LifeEdited by D. Kilcast and P. Subramaniam

This comprehensive guide to factors influencing stability and shelf life describes quality deterioration processes including microbiological spoilage and physical instability. It presents ways to investigate the effects of ingredients, on stability and to document methods for stability and shelf life assessment on beer and other products.2011; 6" x 9" hardcover; 864 pages; 4 pounds; Item No. 67013; $345

Food and Beverage Packaging Technology, Second Edition

Edited by Richard Coles and Mark J. Kirwan

Provides a contemporary overview of packaging technologies. It acquaints the reader with shelf life and logistical considerations, plus packaging materials, machines, and processes for a range of packaging options. 2011; 7" x 10" hardcover; 344 pages; 3 pounds; Item No. 89101; $239

Glass Container Defect Manual By R. Jim Dobson

This manual is a resource for bottlers and other users of glass containers to help communicate and maintain consistent results with glass suppliers. It describes causes, common locations, and problems associated with glass defects. Color photos illustrate each defect featured in the manual. 2009; 8.5" x 11" softcover; 135 pages; 2 pounds; Item GLASSM; $99

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Yeast: The Practical Guide to Beer Fermentation

By Chris White with Jamil Zainasheff

A resource for brewers of all experience levels. Covers yeast selection, storage and handling of yeast cultures, culturing yeast, and the art of rinsing/washing 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.2010; 6" x 9" softcover; 304 pages; 2 pounds; Item No. 81960; $21

Brewing Yeast & FermentationBy Chris Boulton and David Quain

A definitive overview of brewing fermentation by experts with unrivaled experience. Coverage includes all aspects of brewing fermentation and the biochemistry, physiology, and genetics of yeast. This title is unique in that fermentation and yeast biotechnology are covered in detail from a commercial perspective. 2006; 6" x 9" softcover; 656 pages; 3 pounds; Item No. 52686; $109

Yeast Flocculation, Vitality, and Viability Proceedings of the 2nd International Brewers Symposium

Edited by Alex Speers

A comprehensive resource on yeast vitality and viability, flocculation, malt influences on yeast performance, and the use of dried yeast in the brewing process. More than 20 leading scientists give an update on theoretical and applied findings regarding brewing yeast behavior. Gives brewers and brewing scientists an essential perspective on the function of this important brewing component in high-quality, well-crafted beers.2012; 6" x 9" softcover; 160 pages; 72 illustrations; 1 pound; Item No. 72642; $79

Illustrated Guide to

Microbes and Sediments in Wine, Beer, and JuiceBy Charles G. Edwards

The perfect companion to your microscope! Helps you identify microbes accurately, shows examples of sample preparations, and describes various media preparations. Multilingual—includes captions in Chinese, French, German, Italian, Spanish, and English.2005; 8.5" x 11" spiral bound; 126 pages; 2 pounds; Item No. 52206; $139

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Assessing Quality in Beer

Diacetyl in Fermented Foods and BeveragesBy Takashi Inoue

A change in a manufacturing method or the quality of a raw material can unexpectedly enhance an unpleasant diacetyl odor or remove a pleasant diacetyl flavor. This book explains the critical science behind diacetyl formation, how to control it, and how to measure it in manufacturing. It provides all this essential information for the production of beer, wine, sake, and other products.

2008; 6" x 9" softcover; 140 pages; 34 black and white images; 30 tables; ISBN 978-1-881696-15-5; 1 pound; Item No. 96155; $89

Beer: A Quality Perspective

Edited by Charles W. Bamforth

Details research devoted to the range of quality attributes of beer. It is an essential reference for professionals and others seeking an authoritative account of the science of beer appearance, flavor, stability, and wholesomeness. By focusing on the quality of beer and the impact of raw materials and processing on the consumer’s experience, you will rethink production.

2009; 7"x 9.75" hardcover; 300 pages; 3 pounds; Item No. 92013; $165

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Beverage Industry MicrofiltrationBy Nathan Starbard

Covers the engineering basics of microfiltration and presents a detailed understanding of the filtration media, filter formats, monitoring, and equipment. Specific applications and industry examples are given for the primary beverage microfiltration markets, making this an excellent troubleshooting reference, filtration process optimization guide, tool for selecting the proper filtration media/format, design and sizing guide for filtration equipment, and reference for new applications.

2008; 6" x 9" hardcover; 292 pages; 2 pounds; Item No. 12717; $259

Brewing Microbiology, First EditionManaging Microbes, Ensuring Quality and Valorising Waste

Edited by Annie Hill

An essential and comprehensive reference examining the properties of yeast and management; contaminants; microorganisms in brewing that cause spoilage; and tactics for reducing spoilage and optimizing beer quality. 2015; 6"x 9" hardcover; 506 pages; 4 pounds; Item No. 23317; $299

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Malt: A Practical Guide from Field to Brewhouse

By John Mallett

This practical guide explores the intricacies of this key ingredient of beers. It provides a comprehensive overview of malt with primary focus on barley, from the field through the malting process. Quality and analysis, malt selection, and storage and handling are explained.2014; 6" x 9" softcover; 297 pages; 2 pounds; Item No. 69121; $21

Quality Management: Essential Planning for Brewers

By Mary Pellettieri

This guidebook decodes how to create and manage a quality system in a brewery environment. Written for staff who manage quality in breweries of all types and sizes, this book affords an understanding of how quality management is intertwined at all levels of the operation. It will guide you in developing a comprehensive program that will grow with your brewery and continue providing great beer for your fans.2015; 8.5" x 11" softcover; 177 pages; 2 pounds; Item No. 69152; $99

Hop Flavor and Aroma Proceedings of the 1st International Brewers Symposium

Edited by Thomas H. Shellhammer

Examines the process by which volatile hop components, nonvolatile hop glycosides, and other constituents affect beer flavor. Among many topics, this book discusses the role of hop polyphenols and acids on beer flavor stability, along with their impact on beer bitterness, as well as genetics and breeding to achieve brewing-specific traits and develop new hop varieties.2009 Copublished by ASBC and MBAA; 6" x 9" softcover; 200 pages; ISBN 978-0-9770519-8-4; 2 pounds; Item No. 51984; $69

For the Love of Hops: The Practical Guide to Aroma, Bitterness and the Culture of Hops

By Stan Hieronymus

Explains the nature of hops, their origins, and how to maximize their positive attributes through the brewing process. It also contains fundamental information on 100-plus hop varieties and educates the reader on the rich history of hops and their development into an essential ingredient in beer.2012; 6" x 9" softcover; 321 pages; 2 pounds; Item No. 69015; $21

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American Sour Beers: Innovative Techniques for Mixed Fermentations

By Michael Tonsmeire

This book details the wide array of processes and ingredients in American sour beer production with actionable advice each step of the way. Inspiration and practical applications for brewers of all levels are provided by some of the country’s best known sour beer brewers.2014; 6" x 9" softcover; 398 pages; 2 pounds; Item No. 69114; $21

Beerology: Everything You Need to Know to Enjoy Beer… Even More

By Mirella Amato

There is a beer for every mood, food, and occasion. Readers will be in expert hands as they navigate the multifaceted world of beer, guided by Amato’s refreshingly accessible style. If you’ve ever experienced the pleasure of a pint, this book is the ultimate guide to exploring, understanding and enjoying the world of beer.

2014; 7" x 9" softcover; 176 pages; 2 pounds; Item No. 16121; $24.95

Beer: Tap into the Art and Science of Brewing

By Charles W. Bamforth

An amusing and informative account of the art and science of brewing. This book examines the history of brewing and how the processes have evolved. The third edition delves deeper into the history of beer, especially in the United States, Britain, Japan, and Egypt. It also sheds light on the various styles of

beer, as well as beer’s role in health and nutrition. 2009; 6" x 9” hardcover; 272 pages; 60 halftones, 30 line illustrations; 2 pounds; Item No. 05425; $29.95

The Art of Craft Brewing

The Craft Maltsters’ HandbookBy Dave Thomas

This handbook provides an in-depth understanding of the technical and scientific meanings of words and phrases used in malting and is an up-to-date reference on the many types of malts used in brewing and distilling today. In this handbook, words and their meanings are laid out alphabetically.2014; 5" x 8" hardcover; 214 pages; 1 pound; Item No. 43620; $25.95

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Beer Is Proof God Loves UsBy Charles W. Bamforth

Beer Is Proof God Loves Us presents a compelling social history of beer and reveals the complexity and artistry that can be found in great brewing. It shares cultural values embedded in good beer and explains what the consolidation of major brewing companies and the rise of craft breweries means to trends in beer consumption. The industry’s governmental, religious, and anti-alcohol adversaries are exposed, and the reader will learn why beer is truly good for you!2010; 5" x 8" softcover; 304 pages; 2 pounds; Item No. 65073; $25.99

The Science of

Gluten-Free Foods and BeveragesEdited by Elke K. Arendt and Fabio Dal Bello

The area of gluten-free foods and beverages is becoming more and more important, since the number of people suffering from celiac disease as well as people suffering from gluten allergies is rising. The unique properties of gluten create a challenge for brewing professionals trying to produce high-quality gluten-free products.2009; 6" x 9" softcover; 165 pages; ISBN 978-1-891127-67-0; 1 pound; Item No. 27670; $129

Grape vs. GrainBy Charles W. Bamforth

This fascinating book explores the paradoxes involving beer and wine, paying special attention to the culture surrounding each and showing that beer can be just as worldly as wine and be part of a healthy, mature lifestyle. This is the first book to compare them from the perspectives of history, technology, market characteristics, quality attributes, styles, and the effect that they have on health and nutrition. 2008; 7" x 10" hardcover; 224 pages; 7 tables; 2 pounds; Item No. 49371; $49

The Benefits of Beer

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Principles of Brewing Science: A Study of Serious Brewing Issues, Second Edition

By George Fix

This is an indispensable reference which applies the practical language of science to the art of brewing. As an introduction to the science of brewing chemistry for the homebrewer to the serious brewer’s desire for detailed scientific explanations of the process, this book is a standard addition to any brewer’s bookshelf.1999; 6" x 9" softcover; 189 pages; 1 pound; Item No. 81748; $31

Key References

Encyclopedia of BrewingBy Christopher Boulton

This encyclopedia provides a comprehensive description and explanation of all terms which relate to the science and technology of beer, allied beverages, and the brewing and malting processes. The Encyclopedia’s unrivalled coverage is extensive enough to provide an appropriately detailed description of each term under consideration, supplemented in many cases with diagrams and photographs. 2013; 7" x 10" hardcover; 716 pages; 3 pounds; Item No. 67444; $265

Barley: Chemistry and Technology, Second Edition

Edited by Peter R. Shewry and Steven E. Ullrich

This book covers the massive increase in barley knowledge over the past two decades and is an important tool to understand the development, structure, composition, or end use properties of the barley grain. This important book also includes chapters on barley’s plant and grain development from both the physiological and genetic perspectives.2014; 8.5" × 11" hardcover; 336 pages; ISBN 978-1-891127-79-3; 3 pounds; Item No. 27793; $299

Food Additives Databook, Second Edition

Edited by Jim Smith and Lily Hong-Shum

The revised second edition of this major reference work covers all the “must-have” technical data on food additives. Compiled by food industry experts with a proven track record of producing high-quality reference works, this volume is the definitive resource for technologists in small, medium, and large companies and for workers in research, government, and academic institutions.2011; 7" x 10" hardcover; 1,128 pages; 8 pounds; Item No. 95430; $340

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Handbook of Brewing: Processes, Technology, Markets

Edited by Hans Michael Eßlinger

This substantial 778-page reference combines the technological know-how and expertise gained in the world’s most competitive beer market (Germany), where many current brewing technologies were first developed. Twenty-nine experts share their knowledge to create a practical, readable handbook that will be a valuable asset at every level of the brewing operation.2009; 7" x 10" hardcover; 746 pages; 6 pounds; Item No. 16748; $269

Technology of Bottled Water, Third Edition

Edited by Nicholas Dege

This book helps you use current production capacity in your brewery operation to add a new product line. This comprehensive overview of the science and technology of bottled water is a definitive reference for professionals involved in bottled water production, including beverage technologists, packaging technologists, analytical chemists, microbiologists, and health and safety personnel.2011; 7" x 10" hardcover; 464 pages; 4 pounds; Item No. 99322; $209.99

Water: A Comprehensive Guide for Brewers

By John Palmer and Colin Kaminski

This book takes the mystery out of water’s role in the brewing process. From an overview on sources, quality and geography, the book leads brewers through how to read water reports, understanding flavor contributions, and the treatment and chemistry of brewing water. 2013; 6" x 9" softcover; 296 pages; 2 pounds; Item No. 81991; $21

Brewing Classic Styles: 80 Winning Recipes Anyone Can Brew

By Jamil Zainasheff and John Palmer

Jamil Zainasheff is a perennial award winner at the National Homebrew Competition and winner of more than 500 brewing awards across all style categories. In this book he teams up with homebrewing expert John J. Palmer to share award-winning recipes for each of the 80-plus competition styles.2007; 5.5" x 8.5" softcover; 317 pages; 2 pounds; Item No. 81922; $21

mbaa.com asbcnet.org18

Standards of Brewing: A Practical Approach to Consistency and Excellence

By Charles W. Bamforth

No brewery can afford to release product for distribution unless it is confident the beer will meet consumer expectations. 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; 5.5" x 8.5" softcover; 209 pages; 1 pound; Item No. 81793; $44

How To Brew: Everything You Need to Know to Brew Beer Right the First Time

By John Palmer

A definitive book on making quality beers at home. Whether you want simple, surefire instructions for making your first beer, or you’re a seasoned home brewer, John Palmer adeptly covers the full range of brewing possibilities—accurately, clearly, and simply. 2006; 7" x 10" softcover; 347 pages; 3 pounds; Item No. 81885; $21

The Oxford Companion to BeerEdited by Garrett Oliver

“Encyclopedic in scope ” —Eric Asimov, The New York Times

Featuring more than 1,100 A–Z entries and 140+ images, this book covers everything from the agricultural makeup of various beers to the technical elements of the brewing process and the social and political implications of sharing a beer! This comprehensive resource will be indispensable for professionals,

home brewers, restaurateurs, journalists, cooking school instructors, beer importers, distributors, retailers, and a host of others.2011; 7" x 10" hardcover; 960 pages; 5 pounds; Item No. 67133; $65

Nearly 1,000

Pages!

Key References

Compressed Air in BreweriesEdited by Lars Larson and Inge Russell

This manual covers modern compressed air systems, design applications, physical laws of compressed air, drying with compressed air, and maintenance recommendations. The book illustrates the interconnecting aspects of a compressed air system and shows advantageous solutions to problems that arise when planning and operating such systems. 2006; 7" x 10" softcover; 65 pages; 4 tables; 12 illustrations; ISBN 978-0-9770519-4-6 (English Edition); 1 pound; Item No. 51946; $25

19 ORDER TOLL-FREE 1.800.328.7560

Journal of the

American Society of Brewing ChemistsEDITOR-IN-CHIEF: Charles W. Bamforth, University of California

The Journal of the American Society of Brewing Chemists is a peer-reviewed global authority on the science and technology of brewing. The journal publishes scientific papers, review articles, and technical reports dealing with the chemistry and microbiology of brewing ingredients and relevant technology, as well as the analytical techniques used in the malting and brewing industry. Brewing and malting professionals depend on it for advanced and accurate information. This quarterly refereed journal concentrates on original research findings, new applications, and symposium topics as well as review articles. It also includes subcommittee reports presented at the ASBC annual meeting. ASBC members can access this journal for free. Join leading breweries universities, and get access for your entire organization. Call 1.800.328.7560, or visit asbcnet.org/journal to request a quote2016 Volume 74; Number of Issues Per Year: 4; Frequency: Quarterly; ISSN: 0361-0470; Format: 8.5" x 11"; Acid Free Paper

Yearly Subscription Rate – Print: $344 U.S.A.; $361 Elsewhere Online: Call or visit asbcnet.org/journal. Click on “Subscribe” to request a quote. Online subscriptions available to institutions.

Technical Quarterly EDITOR: Mark Sammartino, Technical Director, MBAA

Technical Quarterly covers a wide range of technical aspects of brewing, including malting, product development, packaging, raw materials, equipment, instrumentation, quality, color and flavor chemistry, physical stability, automation, brewing computer programs, supply chain, and environmental and safety issues, as well as applied sciences and topical issues. Technical Quarterly also features papers and posters presented at the MBAA Annual Conference as well as invited and contributed technical papers, review papers, and historical papers that provide interesting insight into the evolution of various brewing topics over time. Most papers are written by people working in or closely allied to the brewing industry as well as in academia. MBAA members receive a complimentary subscription to the Technical Quarterly.2016: Volume No. 53; Number of Issues Per Year: 4; Frequency: Quarterly; ISSN 0743-9407; Format: Online

Online subscriptions to this journal are available to institutions. Go to mbaa.com/tq to request a quote. Or call 1.800.328.7560

Journals

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