First created in Munich in 1894, Helles is perhaps the most delicate beer imaginable, and must rely on its incredible subtlety to please the palate. Munich's beer-hall helles, the …
Warner, graduate of the prestigious Weihenstephan school of brewing in Germany, guides you through the history, tradition and profiles of wheat beer. This is a thoroughly …
Beer has never been a stranger to North America. Author Stan Hieronymous explains how before European colonization, Native Americans were making beer from fermented corn, such as …
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 …
Considered he father of all lagers, continental Pilsener changed the course of brewing around the world. Celebrated author and award-winning homebrewer, David Miller examines each …
Brewing veteran and renowned expert on British beers, Terry Foster has written the only in-depth book on brewing this classic style with modern ingredients and equipment. Porter …
Quality management for small, regional, and national breweries is critical for the success of craft brewing businesses. Written for staff who manage quality assurance (QA) and …
The science and mystique of what makes truly great beer is explored with logic and order. The long-awaited second edition of the George Fix classic looks at ways in which …
The ubiquity of gluten-containing grains, such as barley, wheat, and rye, in modern-day brewing has prevented many potential consumers from fully enjoying the craft beer …
Rajotte travelled the world in search of the ultimate brew and found that Belgian ale is the pinnacle of brewing. Discover the importance of sugar, top-fermenting yeast's, and …
