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How To Brew

Everything You Need to Know to Brew Great Beer Every Time
By John Palmer Fully revised and updated, How To Brew: Everything You Need to Know to Brew Great Beer Every Time 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.
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Brewing Local

American Grown Beer
By Stan Hieronymus Americans 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. Brewers use locally-grown, traditional ingredients as well as cultivated and foraged flora to produce beers that capture the essence of the place they were made. In Brewing Local: American Grown Beer 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 novel ingredients to create unique beers. The book introduces brewers and drinkers to the ways herbs, flowers, plants, trees, nuts, and shrubs flavor distinctive beers.

Author: Stan Hieronymus
Pages: 368
>Dimensions: 6.1 x 0.8 x 9 inches
ISBN: 978-1-938469-27-5
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Modern Homebrew Recipes

Exploring Styles and Contemporary Techniques
By Gordon Strong Craft beer is about innovation, discovery and interpretation. Homebrewing is about all that and more! As the beer scene evolves, so do the beer styles we know and love. In Modern Homebrew Recipes, Grandmaster Beer Judge and three-time National Homebrew Competition Ninkasi Award winner Gordon Strong takes you on a guided journey of brewing discovery that includes information about some of the latest BJCP style changes. Following a primer on specific mashing and hopping techniques, recipe formulation fundamentals and how to adapt recipes to your system, Strong shares more than 100 distinctive recipes.

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Author: Gordon Strong
Pages: 350
Dimensions: 6x9
ISBN: 978-1-938469-14-5
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Malt: A Practical Guide from Field to Brewhouse

By John Mallet
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.

Author: John Mallett

Pages: 336
Dimensions: 6x9
ISBN: 978-1-938469-12-1
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American Sour Beers:

Innovative Techniques for Mixed Fermentations

One of the most exciting and dynamic segments of today’s craft brewing scene, American-brewed sour beers are designed intentionally to be tart and may be inoculated with souring bacteria, fermented with wild yeast or fruit, aged in barrels or blended with younger beer. Craft brewers and homebrewers have adapted traditional European techniques to create some of the world’s most distinctive and experimental styles. This book details the wide array of processes and ingredients in American sour beer production, with actionable advice for each stage of the process. Inspiration, education and practical applications for brewers of all levels are provided by some of the country’s best known sour beer brewers.

Author: Michael Tonsmeire
Pages: 424
Dimensions: 6"x9"
ISBN: 978-1-938469-11-4
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Water: A Comprehensive Guide for Brewers

By John Palmer and Colin Kaminski
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. 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. A discussion of adjusting water to styles of beer, residual alkalinity, malt acidity, mash pH, brewery process water and wastewater treatment is included. By How to Brew author John Palmer and professional brewer Colin Kaminski.

Author: John Palmer and Colin Kaminski

Pages: 300
Dimensions: 6x9
ISBN: 978-0-937381-99-1
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For The Love of Hops:

The Practical Guide to Aroma, Bitterness and the Culture of Hops
By Stan Hieronymus For the Love of Hops expertly explains the nature of hops, their origins, and how brewers maximize their positive attributes throughout the brewing process.

Author Stan Hieronymus starts with the basics of hop chemistry, then examines the important role farmers play and how brewers can best choose the hops they need. He provides fundamental information about and descriptions of more than 100 hop varieties, along with 16 recipes from around the world, including from top U.S. craft brewers. Hieronymus explores hop quality and utilization, with an entire chapter devoted to dry hopping. Throughout, Hieronymus' research and accessible writing style educate the reader on the rich history of hops and their development into an essential ingredient in beer.



Author: Stan Hieronymus
Pages: 336
Dimensions: 6x9
ISBN: 978-1-938469-01-5
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Brewing Better Beer

Master Lessons for Advanced Homebrewers

By Gordon StrongBrewing Better Beer is a comprehensive look at technical, practical and creative homebrewing advice from Gordon Strong, three-time winner of the coveted National Homebrew Competition Ninkasi Award.
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Brewing Classic Styles

80 Winning Recipes Anyone Can Brew

By Jamil Zainasheff and John PalmerJamil Zainasheff is a perennial award winner at the National Homebrew Competition finals and winner of more than 500 brewing awards across all style categories.
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Brewing with Wheat

The "wit" and "weizen" of wheat beers.

By Stan HieronymusAuthor 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.
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