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Biographical Information
- Publisher: Apex Publishers
- Author: Ted Goldammer
- Publication Date: October 2008
- Printing History: Second Edition
- Cover Type: Paperback (four-color)
- Binding: RepKover™
- ISBN (13): 978-0-9675212-3-7
- Page Content: 496 pages
- Tables: 11
- Figures: 38
- Trim size: 6" x 9"
- Printed in U.S.A.
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Customer Reviews |
Big improvement over the first edition!
Stan Hines, USA 
Overall very satisfied with the book. The author has done a much better job in writing/editing it compared to the last book.
Dale Roberts, USA 
A great resource for beer brewers.
Jennifer Meyer, USA
Basically this is an indespensible text for anyone in the beer industry wishing to expand their technical beer prowess. This edition expands upon wastewater and solid waste management and government beer regulations.
Lynn Barrett, USA
Great to read, easy to understand. A great effort, well done!
Alan Martin, USA
The book is good and although it addressed beer brewing calculations it did not go into it in any depth.
Richard Carney, USA 
Excellent reference book for brewing beer!.
Stuart M. Garner, USA
The book is very well explained with a good introduction to brewing beer.
Andrew Dolan, United Kingdom
It really is a very good book to read breaking down the beer brewing process into easy to digest concepts.
Steve Stephenson, USA
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The Brewers' Handbook
The Complete Book To Brewing Beer
Features and Benefits
- Explains beer brewing in plain English
- Comprehensive coverage on all facets of the beer brewing process
- Provides a useful step-by-step guide to brewing beer
- Reviewed by leading experts in the beer brewing industry
- Provides an overview of the U.S. beer brewing industry (beer sales, beer segments, advertising, beer distribution, and government regulations)
- Brewery wastewater and solid waste management
- Beer brewing calculations
- No prior knowledge of brewing beer required
Description
The Brewer's Handbook is intended to provide an introduction to brewing beer, and to give a balanced, reasonably detailed account of every major aspect of the brewing process. This book not only discusses brewing beer on a large-scale commercial basis but it has made every effort to address beer brewing practices typically used by craft brewers. Thus its applicability extends to home brewers and to individuals working in the brewing industry and related fields.
Browse Within This Book
Table of Contents
Introduction
Ch. 1 U.S. Beer Market
The U.S. beer industry got its start in the 1840s and 1850s with the introduction of lager beer.
Ch. 2 Barley Malts
Barley malt is to beer as grapes are to wine.
Ch. 3 Hops
Hops, a minor ingredient in beer, are used for their bittering, flavoring, and aroma-enhancing powers.
Ch. 4 Yeast
Yeast, another ingredient in beer brewing that converts the fermentable sugars in mash to alcohol, carbon dioxide, and beer flavors.
Ch. 5 Water
The mineral content of brewing water has long been recognized as making an important contribution to the flavor of beer.
Ch. 6 Beer Adjuncts
Adjuncts are nothing more than unmalted grains such as corn, rice, rye, oats, barley, and wheat used in making beer.
Ch. 7 Brewery Cleaning and Sanitation
All beer brewing equipment must be scrupulously clean and sanitized to avoid contamination by microorganisms.
Ch. 8 Malt Milling
The object of malt milling is to expose the endosperm for milling and allow for efficient extraction and subsequent filtration of wort.
Ch. 9 Mashing
Mashing is the process of converting starch from the milled malt and adjuncts into fermentable and unfermentable sugars to produce wort of desired composition.
Ch. 10 Wort Separation
After mashing, the next step is to separate the wort from the solids.
Ch. 11 Wort Boiling
Following extraction of the wort must be conditioned by boiling the wort in the kettle.
Ch. 12 Wort Cooling
After boiling and clarification, the wort is cooled in preparation for the addition of yeast and subsequent fermentation.
Ch. 13 Beer Fermentation
Beer fermentation is the process by which fermentable carbohydrates are converted by yeast into alcohol, carbon dioxide, and numerous byproducts.
Ch. 14 Beer Conditioning
After fermentation, the beer is conditioned to reduce the levels of undesirable compounds in order to produce a more finished beer.
Ch. 15 Beer Filtration
A final filtration is needed to remove residual yeast, other turbidity-causing materials, and microorganisms in order to achieve colloidal and microbiological stability of the beer.
Ch. 16 Beer Carbonation
The next step after filtration is carbonating the beer.
Ch. 17 Beer Bottling
Once the final quality of beer is achieved it is ready for bottling.
Ch. 18 Beer Kegging
Kegging involves filling carbonated pasteurized beer ito sterile aluminum or stainless steel kegs.
Ch. 19 Beer Spoilage Organisms
Microorganisms causing spoilage during brewing and beer processing are limited to a few genera of bacteria, wild yeasts, and molds.
Ch. 20 Wastewater and Solid Waste Management
The beer brewing process generates large amounts of wastewater effluent and solid wastes that must be disposed of or treated in the least costly way to meet strict discharge regulations set by government entities.
Ch. 21 Beer Styles
Although beers are brewed from similar materials, beers throughout the world have distinct styles.
Ch. 22 Government Regulations
The beer brewing industry is subject to extensive government regulations at both the federal and state levels, as well as to regulation by a variety of local governments.
Appendixes
Glossary
Index (PDF)
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