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Author : Ronald Pattinson
Publisher :
Page : 165 pages
File Size : 24,39 MB
Release : 2014
Category : Cooking
ISBN : 1592538827
DIVTaste the history: brew your own vintage beers, from porters to ales to table beer./div
Author : Dick Cantwell
Publisher : Brewers Publications
Page : 229 pages
File Size : 13,24 MB
Release : 2013-05-15
Category : Cooking
ISBN : 1938469070
The Brewers Association's Guide to Starting Your Own Brewery distills the wisdom of craft brewing veteran Dick Cantwell into one text that delivers essential industry insight. American craft brewers have always exhibited a sense of community and collegiality but the success of the industry is embodied by the production of consistently high-quality beer at community-oriented breweries. This book is an indispensable resource for aspiring brewery owners to turn that vision into reality. At every level, brewing is about careful planning and execution of processes. The author shows that this is no different when starting a brewery. Cantwell walks the reader through initial planning, from site selection, size, staffing levels, your brewery concept, and dealing with delays, to business planning and raising capital. Regulatory and legal issues are discussed—not least a brewery's obligations to the inland revenue service—along with strategies essential for starting and growing your operation, such as production and sales planning and brewery expansion either on site or opening new locations. The author includes several example business plans that are explored in detail, and peppers the book with his own personal and hard-won insights on everything from guerilla marketing to applying epoxy resin flooring. Within this big picture, the author weaves in critical aspects like brand identity, marketing, quality assurance, and distribution, not to mention details like equipment options, securing ingredients, and installing flooring and drainage that will stand up to the demands of a busy brewery. Finally, once your brewery opens its doors, the process of brewing needs to continue smoothly. You need to plan and adapt your brand portfolio, operate sustainably, dispose of wastewater correctly, and package and present your product in a way that will appeal to customers. Craft breweries pride themselves on conscientious operation, maintaining the safety of their staff and operating responsibly within their community, all the while being profitable. From concept to operation, this book gets you on the right track to succeed in one of today's most dynamic industries.
Author : John J. Palmer
Publisher : Brewers Publications
Page : 313 pages
File Size : 30,20 MB
Release : 2013-09-16
Category : Cooking
ISBN : 1938469100
Water is arguably the most critical and least understood of the foundation elements in brewing. For many brewers used to choosing from a wide selection of hops and grain, water seems like an ingredient for which they have little choice but to accept what comes out of their faucet. But brewers in fact have many opportunities to modify their source water or to obtain mineral-free water and build their own brewing water from scratch. Much of the relevant information can be found in texts on physical and inorganic chemistry or water treatment and analysis, but these resources seldom, if ever, speak to brewers. Water: A Comprehensive Guide for Brewers takes the mystery out of water's role in the brewing process. This book is not just about brewing liquor. Whether in a brewery or at home, water is needed for every part of the brewing process: chilling, diluting, cleaning, boiler operation, wastewater treatment, and even physically pushing wort or beer from one place to another. The authors lead the reader from an overview of the water cycle and water sources, to adjusting water for different beer styles and brewery processes, to wastewater treatment. It covers precipitation, groundwater, and surface water, and explains how municipal water is treated to make it safe to drink but not always suitable for brewing. The parameters measured in a water report are explained, along with their impact on the mash and the final beer. Understand ion concentrations, temporary and permanent hardness, and pH. The concept of residual alkalinity is covered in detail and the causes of alkalinity in water are explored, along with techniques to control alkalinity. Ultimately, residual alkalinity is the major effector on mash pH, and this book addresses how to predict and target a specific mash pH—a key skill for any brewer wishing to raise their beer to the next level. But minerals in brewing water also determine specific flavor attributes. Ionic species important to beer are discussed and concepts like the sulfate-to-chloride ratio are explained. Examples illustrate how to tailor your brewing water to suit any style of beer. To complete the subject, the authors focus on brewery operations relating to source water treatment, such as the removal of particulates, dissolved solids, gas and liquid contaminants, organic contaminants, chlorine and chloramine, and dissolved oxygen. This section considers the pros and cons of various technologies, including membrane technologies such as filtration, ion-exchange systems, and reverse osmosis.
Author : Ted Goldammer
Publisher :
Page : 480 pages
File Size : 25,30 MB
Release : 2008
Category : Beer
ISBN : 9780967521237
Author : Matthew Schaefer
Publisher : Simon and Schuster
Page : 272 pages
File Size : 43,10 MB
Release : 2014-11-04
Category : Cooking
ISBN : 1629149896
If you’ve ever complained about a watered-down tasting glass of lager, wondered just what is causing that certain flavor in your favorite porter, or lamented the price of your favorite craft beer, then it might be time to try perfecting your own brew at home. Whether you’re an established beer snob or just want to try your hand at homebrewing, The Homebrewer’s Handbook will teach you everything you need to know to get started in this increasingly popular hobby. Teaching you all about beer and the few very simple components required to make it—malted barley, hops, yeast, and water—this comprehensive guide includes An overview of the brewing process Detailed explanations of extract, partial-mash, and all-grain brewing The best equipment for each process and methods for cleaning and sanitizing Suggestions on how to correct batches with off-flavors and aromas How to make bottling your beer easy A full glossary And much more Matthew Schaefer uses his years of expertise to show you how to control the nuances of flavor, body, and aroma, to craft your perfect bottle of beer. Whether brewing to share it with friends and family, or simply for the beautiful craft of the process, this book will guide you start to finish in making a great-tasting beer. Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
Author : Randy Mosher
Publisher : Chronicle Books
Page : 387 pages
File Size : 35,21 MB
Release : 2015-02-10
Category : Cooking
ISBN : 1452124418
An accessible guide to making your own beer, for beginning & advanced brewers, with thirty recipes and tips for choosing ingredients, equipment, and more. Mastering Homebrew will have you thinking like a scientist, brewing like an artist, and enjoying your very own unbelievably great handcrafted beer in record time. Internationally known brewing instructor, beer competition judge, author, and brew master himself, Randy Mosher covers everything that beginning to advanced brewers want to know, all in this easy-to-follow, fun-to-read handbook, including: · The anatomy of a beer · Brewing with both halves of your brain · Gear and the brewing process · Care and feeding of yeast · Hops (the spice of beer) · Brewing your first beer · Beer styles and beyond · The Amazing Shape-Shifting Beer Recipe · And more “Randy is a walking encyclopedia of beer and brewing, and his palate and taste are impeccable.” —from the foreword by Jim Koch, chairman and cofounder, the Boston Beer Company
Author : European Brewery Convention
Publisher : Lannoo Meulenhoff - Belgium
Page : 467 pages
File Size : 25,33 MB
Release : 2021-09-22
Category : Cooking
ISBN : 9401480753
In today's world, the development of process management protocols has become part and parcel of an overriding quality ethic in brewing... Product consistency, traceability and, ultimately, consumer satisfaction are almost unthinkable these days without best practices in breweries rooted in solid quality management. Undoubtedly, this new handy brewing guide will prove to be an essential day-to-day guide on every brewer's desk or bookshelf.
Author : Karl F. Lutzen
Publisher : Storey Publishing, LLC
Page : 273 pages
File Size : 47,57 MB
Release : 2011-03-09
Category : Cooking
ISBN : 1603421769
Gear up with the right equipment and take the hassle out of homebrewing. Karl E. Lutzen and Mark Stevens guide you through the best tools for all your brewing needs, from DIY homemade versions of commercial brewery equipment to simple devices that make brewing easier and safer. Learn which gadgets and gizmos work best for measuring, mashing, bottling, kegging, and more. With the proper tools close at hand you’ll save both time and money, leaving you free to focus on enjoying your homebrewed beers.
Author : Gregory J. Noonan
Publisher : G.W. Kent
Page : 324 pages
File Size : 40,16 MB
Release : 1996
Category : Beer
ISBN :
The Seven Barrel Brewery is an award-winning craft brewery in New Hampshire. This BREWERS' HANDBOOK shares the Seven Barrel's knowledge of the brewing arts with those who want to learn the secrets of brewing in their own kitchens. Step-by-step instructions make it easy to brew over 130 recipes, for everything from Dartboard Pale Ale to Rocktoberfest Lager to R.I.P.XXX Stout.
Author : Dick Cantwell
Publisher : Brewers Publications
Page : 253 pages
File Size : 32,24 MB
Release : 2016-05-25
Category : Cooking
ISBN : 1938469380
Join authors Dick Cantwell and Peter Bouckaert as they tell the story of the marriage between wood and beer from Roman times through medieval Europe to modern craft brewing. Cooperage is a long and venerable craft and here the authors give a description combining the evocative and technical. The smells, the heat, choosing the wood, drying, fashioning staves, steaming, firing, and assembling into a perfect container—at least perfect until the bunghole is drilled to accommodate the precious contents. Barrels and foeders have gone from an oddity of traditional breweries to a commonplace feature at the heart of the craft brewing industry. It is estimated that 85% of US breweries now use wood as part of their process. Maintaining wooden vessels requires care and meticulous organization of cellar space. The authors discuss the vagaries of temperature, humidity, seasonal changes, mold, and evaporation, and how breweries new and old deal with these challenges. The basics of selecting, inspecting, cleaning, and maintaining barrels are detailed. Finally, of course, the wood must be united with the beer. The complexity and variations that govern how wood imparts flavors to beer can be overwhelming. The authors guide the reader through wood's characteristic flavor compounds and the nuances of toasting and charring. Oak is the focus, American, French, and Eastern European, but other woods get their due. As well as intrinsic flavors, the microflora that take up residence in a barrel or foeder are the living, beating heart of a barrel-aged beer, able to create sour and unique beers of fascinating complexity. The authors pepper the text with stories and experiences from some of the giants of the craft brewing scene, discussing how they monitor their barrel programs and taste and blend their beers to create something truly special. All this will inspire professional and amateur brewers alike. At the end of the book the authors give some helpful advice on wood aging for homebrewers, including the uses for chips, cubes, spirals, staves, powders ... and the odd chair leg. Get ready to embrace the mystical complexity of flavors and aromas derived from wood.