The Complete Set of Brewing Elements Series covering the 4 beer ingredients. Save $13 when purchased together. A collection of these must have ingredient guides, is the ultimate gift for the homebrewer in your life.
Yeast: The Practical Guide to Beer Fermentation
A comprehensive and easy to read guide to brewing yeast. Authors Chris White, owner of White Labs, and Jamil Zainasheff, homebrewer and radio host on The Brewing Network, cover yeast biology, culturing, strain selection, fermentation, and more. Essential for the homebrewer or small commercial brewer interested in superior fermentation and yeast handling techniques.
For the Love of Hops
Stan Hieronymus' expertly crafted new book about the hottest topic in the brewing world: hops. 321 pages of expertise in an easy-to-read and comprehend format, including a guide to 105 varieties of hops, some still in their experimental and limited-growth phase.
The most thorough and current guide on the subject, and a must-have for any brewer with even a remote interest in this fascinating plant.
Water: A Comprehensive Guide for Brewers
The definitive brewing guide for water from the guy who brought you How To Brew. Water chemistry is a complex and daunting topic - often the most difficult and least understood element of brewing even though it accounts for roughly 95% of your beer. Understanding your water is the final piece of the brewing puzzle. The ultimate challenge.
Water, the third book in the Brewers Publications Brewing Elements series, tackles the topics of water chemistry and treatment from a brewer perspective - everything from how to read a water report to residual alkalinity, malt acidity, and mash pH. This book will help to demystify the role of water in the brewing process and will give you the information you need, as a brewer, to manipulate your water so that you can brew the best beer possible.
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 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.
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