Beers and ciders Books

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Book Synopsis

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Book Synopsis

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Book SynopsisSomewhere in Wisconsin there is a pint of beer with your name on it. Your mission: Find it! Don't make Wisconsin beer come looking for you! Set out on a pils-grimage to pay homage to the great people and places that bring you Wisconsin's finest liquid joy. From a tiny homemade brewery hidden on the Northwoods all the way up to megabrewer MillerCoors, this road-trip manual takes you on a thirst-quenching adventure while stopping at all the fish fries and fresh cheese curds along the way. Inside you will find: Listings and directions for all the current breweries History and facts about brewing and drinking A calendar of beer festivals and listings for brew clubs Signature pages to record your visits Special offers from participating brewers (often free beer) Things to do/eat/see a short stumble away from the brewery Lots of pretty pictures to make that reading part less stressful Get this book into your glove compartment. You never know when you might need it! Support Wisconsin brewers by knocking back a few the next time you're in town!

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Book SynopsisThe Northern California Craft Beer Guide is the definitive handbook to the artistry, people, and history of the region's craft beer scene. While many guidebooks rely on second-hand accounts or (worse?) provide coverage that fails to do the footwork of discerning the insipid from the delicious, this isn't one of those books. Beer writer Ken Weaver and photographer Anneliese Schmidt have invested months of precious drinking time into visiting the furthest corners of Northern California: from the latest Belgian-style beers coming out of Arcata, to the newest beer-centric burger joint in Santa Cruz, to the phenomenal brews of Central Valley nobody's ever heard of. Their goal was to create a guide that does this beer scene justice.

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Book SynopsisThe 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.

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Book SynopsisThree-time Ninkasi Award winner, Gordon Strong has been a towering presence in the homebrewing community for many years. Now this Grandmaster Beer Judge invites you on a guided tour through over 100 of his own as-brewed recipes. While discussing the fundamentals of homebrewing, the author also invites you to develop your own style, with tips on recipe formulation and ingredients substitutions. In the initial chapters, Strong cover the basics of brewing, summarizing a variety of processes relating to water adjustment, mashing, and hopping. The author concisely and clearly lays out techniques like infusion mashing, step infusion, decoction, cereal mashes, and hybrid mash schedules. Get the rundown on adding hops in the boil, first wort hopping, hop bursting, whirlpool and steeping, hopbacks, and dry hopping. Learn the basics of recipe design and how to think about style recipe profiles; know the intensity of your ingredients and what contributes to a balanced recipe and how that might differ between styles—do you know what makes a balanced IPA versus a lambic? Make intelligent substitutions with ingredients you have and become comfortable scaling recipes, accounting for volume losses, mash efficiencies, and differences in hop utilization. The recipes themselves are tried and tested, provided by the author as he has brewed them, including specific advice and sensory profiles, plus insights into the creative process behind each recipe. There are myriad IPAs and everyday styles for easy drinking, such as pale ale, blonde ale, wheat beer, altbier, Kolsch, and brown and amber ales. Classic and modern lager recipes include Vienna, dunkel, Maibock, Oktoberfest, bock, and schwarzbier. Dark beers are plentiful, with dark milds, porters, and stouts, making a nod to both American and classic English versions. Stronger fare is on offer with barleywine, strong ales, and winter warmers; lovers of Belgian beer will also find an eclectic selection of traditional recipes, as well as some saisons and biere de garde. For when the creative juices are really flowing, the author includes a collection of experimental and historical recipes that may not find a place in any set style—pale mild or dubbel American brown ale, anyone?—but are delicious nonetheless.

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Book SynopsisQuality 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 quality control (QC) in breweries of all sizes, this book clearly sets out how quality management is integrated into every level of operation. Author Mary Pellettieri shows how quality management is a concept that encompasses not only the “free from defect” ethos but combines the wants of the consumer and the art of brewing good beer. Breweries must foster a culture of quality, where governance and management seamlessly merge policy, strategy, specifications, goals, and implementation to execute a QA/QC program. What tests are necessary, knowing that food safety alone does not signify a quality product, adhering to good management practice (GMP), proper care and maintenance of assets, standard operating procedures, training and investment in staff, and more must be considered together if a quality culture is to translate into success. The people working at a brewery are the heart of any quality program. Management must communicate clearly the need for quality management, delineate roles and responsibilities, and properly train and assess staff members. Specialist resources such as a brewery laboratory are necessary if an owner wants to be serious about developing standard methods of analysis to maintain true-to-brand specifications and ensure problems are identified before product quality suffers. Staff must know the importance of taking corrective action and have the confidence to make the decision and implement it in a timely fashion. With so many processes and moving parts, a structured problem-solving program is a key part of any brewery's quality program. How should you structure your brewing lab so it can grow with your business? What chemical and microbiological tests are appropriate and effective? How are new brands incorporated into production? How do you build a sensory panel that stays alert to potential drifts in brand quality? Which FDA and TTB regulations affect your brewery in terms of traceability and GMP? Can you conduct and pass an audit of your processes and products? Mary Pellettieri provides answers to these key organizational, logistical, and regulatory considerations.Table of ContentsQuality Management: A Comprehensive Guide for Brewers by Mary PellettieriTable of ContentsForewordIntroduction1. Defining Quality in a Brewery What is Quality? Establishment of the Role of the Brewing Chemist2. Quality Management and Governance3. Components of a Quality ProgramAll about the PeopleConducting the Right Tests and Conducting Them WellDetermine Quality Check Specification and FrequencyRepeatable Corrective Action4. Supporting Functions to the Quality ProgramHuman Resources; Skills and AccountabilityAsset Care or Maintenance of EquipmentSanitation and Good Manufacturing PracticesRecord Keeping5. Strategic Components in the Quality ProgramNew Product Design and ImplementationImplementing a Structured Problem Solving Program6. The Best Tests for a BreweryMicrobiological TestsMicrobiological Plating and Media ManagementChemistry Tests in the Brewing LabSensory AnalysisPackaging Tests CO and Dissolved Oxygen checks7. Government AffairsFood Safety and Risk Assessment8. Pulling it All Together - Assessment TimeTypes of AuditsWhy Conducting a Quality System Audit?Conducting a Quality System AuditAppendix A Brewery XXX Quality ManualAppendix B QC QA Control PlanAppendix C HACCP Risk Assessment ExampleAppendix D FMEA Table ExampleAppendix E Process Map with CCPsAppendix F SOP ExamplesAppendix G Brewing Maintenance TableAppendix H Generic GMP PolicyAppendix I New Product QCPAppendix J General Audit ReportGlossaryResourcesIndex

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Book SynopsisBeer 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 the tiswin of the Apache and Pueblo tribes. European colonists new to the continent were keen to use whatever local flavorings were at hand like senna, celandine, chicory, pawpaw, and persimmon. Before barley took hold in the 1700s, early fermentables included corn (maize), wheat bran, and, of course, molasses. Later immigrants to the young United States brought with them German and Czech yeasts and brewing techniques, setting the stage for the ubiquitous Pilsner lagers that came to dominate by the late 1800s. But local circumstances led to novel techniques, like corn and rice adjuncts, or the selection of lager yeasts that could ferment at ale-like temperatures. Despite the emergence of brewing giants with national distribution, “common brewers” continued to make “common beer” for local taverns and pubs. Distinctive American styles arose. Pennsylvania Swankey, Kentucky Common, Choc beer, Albany Ale, and steam beer—now called California common—all distinctive styles born of their place. From its post-war fallow period, the US brewing industry was reignited in the 1980s by the craft beer scene. Follow Stan Hieronymous as he explores the wealth of ingredients available to the locavores and beer aficionados of today. He takes the reader through grains, hops, trees, plants, roots, mushrooms, and chilis—all ingredients that can be locally grown, cultivated, or foraged. The author supplies tips on how to find these as well as dos and don'ts of foraging. He investigates the nascent wild hops movement and initiatives like the Local Yeast Project. Farm breweries are flourishing, with more breweries operating on farms than the US had total breweries fewer than 50 years ago. He gives recipes too, each one showing how novel, local ingredients can be used to add fermentables, flavor, and hop-like bitterness, and how they might be cultivated or gathered in the wild. Armed with this book, brewers in America have never been better equipped to create a beer that captures the essence of its place.Trade ReviewNo one writing about beer brings as much insight, detail, or revelation to the subject as Stan Hieronymus, and Brewing Local may be his best work to date. Ostensibly directed at brewers looking to bring a little local flair into their beer (which it delivers, in spades), it accomplishes something more profound. By connecting beer to place and time, Hieronymus reintroduces us to this beverage we think we know so well. It's one of the few books with the capacity to make you think anew about beer.Jeff Alworth, Author of The Beer Bible -- Jeff Alworth, author of The Beer BibleYou could be happy just buying it [Brewing Local] for the valuable information on a wide range of unusual botanicals and how to use them in beer. But once you start reading, you get swept away on an unexpected journey, ultimately ending up deep inside the minds of people doing some of the most exciting things in beer today.Randy Mosher, Author of Tasting Beer -- Randy Mosher, Author of Tasting Beer * Cover review *Table of ContentsTable of Contents Acknowledgments Foreword Introduction: The Importance of Being Local Part I – Local, Now and Then 1 Beer From a Place 2 Tiswin to Choc 3 King Corn Part II – Where Beer Is Grown 4 Cultivating Beer 5 Foraging for Beer 6 Foraging for Yeast Part III – From Farms, Gardens, Fields, and Woods 7 Grains 8 Trees 9 Plants 10 Roots 11 Mushrooms 12 Chiles Part IV – Brewing Local 13 History + Local = Recipes Le Pamplemousse Enorme 1835 Albany Ale Kentucky Common Your Father's Mustache Indigenous: All-American Chile Corn Lager The Great Pumpkin Ale Rosemary Pumpkin Belgian Ale Sweet Potato Ale D.A.M.'s Bloom BRU Kölsch Our Mother the Meadow Single Tree: Hickory Dead Leaves & Burdock Birch Sap Black Bière de Garde Paw Paw Pecan Porter Cucumber Crush Beet Berliner Weisse Beets, Rhymes, and Life 2015 Hibernal Dichotomous Wee Shroomy Golden Shroomy Dark Old Ale Appendix: Resources Bibliography Index

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Book SynopsisWhile the term “session beer” as a style description has only been around since the 1980s, many classic beer styles, like Pilsner, Kölsch, cream ale, and English mild and bitter, to name a few, have been a crucial part of “session” culture for beer drinkers for centuries. In more recent years, many craft brewers in America have begun producing additional low-alcohol drinks, providing sessionable examples of customarily strong beers. Nowadays, the craft beer market has many notable examples of “session IPAs” and moderate-strength pale ales and stouts, and even rare styles like Gose are now part of mainstream craft offerings. These cover a wide range in terms of malt balance and hoppiness, and their moderate strength requires high brewing standards to achieve balance and drinkability. In Session Beers: Brewing for Flavor and Balance, author Jennifer Talley takes an overview of the history behind some of the world's greatest session beers, past and present. Talley weaves societal, political, and brewing trends into her narrative, and stresses the importance of beer in society as well as offering guidance on how brewers can encourage responsible drinking in their patrons. She addresses brewing processes and ingredients to help brewers master recipe development when crafting high-quality but easy-drinking beers. The final section contains 25 recipes curated by the author. These recipes are for popular craft session beers taken straight from the mouths of some of the best brewmasters in America, complete with a brief history of the breweries and brewers involved. Open up this book and disover why beer drinkers say “I'll have another” to session beers, and be inspired to brew some of your own.Trade ReviewFor me, the great collection of beer recipes in the second half, generously peppered with the personal stories of the brewers who make them, stands as the shining heart of this book. The raw brewing talent that is represented in this compendium is stunning and a testament to Jen's ability to connect with other brewers. -- John Mallett, Director of Operation, Bell's Brewery, Inc. and author of Malt: A Practical Guide from Field to BrewhouseA veteran of low-ABV ‘session' brewing, Jen Talley brings an enormous amount of practical and technical information to this subject. It's obvious her time at Squatters Pub Brewery in Utah fostered respect for the art and soul of brewing beers under 4.0% ABV. As someone who has been at this business of brewing for over 20 years, I can honestly say this book provided some keen insights into the thought processes and execution behind these fickle beer styles. I for one cannot wait to share this information with my brewers. -- Tomme Arthur, Co-Founder & Director of Brewery Operations, The Lost Abbey & Port Brewing CompanyI was so thrilled to hear Jen Talley was writing this book. Jen always struck me as someone who could create anything despite whatever barriers were in her way. Way back in the early days of craft brewing, instead of seeing brewing in a low-alcohol state as a constraint, Jen found creativity and flavor. This book contains an immense breadth of knowledge, history, and brewing recipes. It is clear from this lovingly crafted book that every brewer should embrace the art of brewing session beers, if not for the challenge, then for the reward of being able to drink more than one and still enjoy oneself. Thanks Jen—I will have another! -- Mary Pellettieri, Co-Founder and President, La Pavia Beverages, Inc. and author of Quality Management: Essential Planning For BreweriesAfter growing ever bolder with high-alcohol beers in the US, session beers have brought back beers for us to drink and enjoy. Session Beers looks back to those authentic and exciting lower-alcohol beers that were there before the term ‘session beer' existed. -- Peter Bouckaert, Founder and Brewmaster, Purpose Brewing and Cellars, and co-author of Wood and Beer: A Brewer’s GuideTable of ContentsForeword Acknowledgments Introduction About This Book SECTION I WHAT IS A SESSION BEER? Chapter 1 – A Short History of Session Beers The Original Session Beers of the British Isles Ales of England My Goodness, My Guinness Ales of Ireland Ales of Scotland A Little Country Called Belgium What's in a Name? Per Diem Saison, a Beer for All Seasons White Beers of Belgium The Session Beers of Germany and Central Europe Where Is My Berliner Weisse? Wheat Beers of Bavaria The Birth of Lager Beer Ales of Germany New World, New Beer Chapter 2 – Brewing Session Beer: Nothing to Hide Behind Yin and Yang: Balance Is Key From Grain to Glass Grain Selection Milling Water Preparation Mashing Boiling and Hop Bitterness Yeast and Fermentation Maturation Clarification and Stability Balance and Specialty Ingredients Sensory Evaluation Safety and Sanitation Safety First Cleanliness Is Next to Godliness (No Rest for the Weary) The Intangibles Chapter 3 – Modern Interpretations Modern American Lager High-Gravity Brewing Adolphus Busch The Quality of Adjuncts Oldest Brewery in America The Impact of the Brewers Association Birth of the Craft Session Category Session-Style Pale Ales and IPAs Development of Quality Hop Character Other Session Offerings Gose Rising Cream Ales What Once Was Old Is Now New Again Chapter 4 – Drinking Session Beers Defining Drinkability A Session Society Creating a Culture of Responsible Drinking Food with Drinking Sessions Session Beers for Every Season Education Is Key Chapter 5 – The Cost of Doing Business Fiscal and Community Responsibility Cost of Ingredients Calculation Explanations Pricing Explanations Brewpub Numbers Microbrewery Numbers Brewhouse Efficiency and Small-Scale Systems Final Financial Contemplations Section II Session Beer Recipes Recipe Specifications and Assumptions The Recipes Specifications and Units Hops and Bitterness Units Yeast Brewing Notes Chapter 6 – North American Session Beer Recipes Sun King Brewing Company Sun King Sunlight Cream Ale (Commercial) Sun King Sunlight Cream Ale (Five-Gallon Batch) Auburn Alehouse Auburn Alehouse Gold Country Pilsner (Commercial) Auburn Alehouse Gold Country Pilsner (Five-Gallon Batch) New Glarus Brewing Company New Glarus Totally Naked Lager (Commercial) New Glarus Totally Naked Lager (Five-Gallon Batch) Russian River Brewing Company Russian River Aud Blonde (Commercial) Russian River Aud Blonde (Five-Gallon Batch) Firestone Walker Brewing Company Firestone Walker Extra Pale Ale (Commercial) Firestone Walker Extra Pale Ale (Five-Gallon Batch) Firestone Walker Easy Jack IPA (Commercial) Firestone Walker Easy Jack IPA (Five-Gallon Batch) Stone Brewing Company Stone Go To IPA (Commercial) Stone Go To IPA (Five-Gallon Batch) Stone Levitation Ale (Commercial) Stone Levitation Ale (Five-Gallon Batch) Squatters Craft Beers Squatters Full Suspension Pale Ale (Commercial) Squatters Full Suspension Pale Ale (Five-Gallon Batch) Wasatch Brewing Company Wasatch Premium Ale (Commercial) Wasatch Premium Ale (Five-Gallon Batch) Bell's Brewery, Inc. Bell's Oarsman Ale (Commercial Bell's Oarsman Ale (Five-Gallon Batch) Chapter 7 – German-Inspired Session Recipes Urban Chestnut Brewing Company Urban Chestnut Zwickel (Commercial) Urban Chestnut Zwickel (Five-Gallon Batch) 5 Rabbit Cervecería 5 Rabbit La Bici (Commercial) 5 Rabbit La Bici (Five-Gallon Batch) Red Rock Brewing Company Red Rock Black Bier (Commercial) Red Rock Black Bier (Five-Gallon Batch) Saint Arnold Brewing Company Saint Arnold Fancy Lawnmower Beer (Commercial) Saint Arnold Fancy Lawnmower Beer (Five-Gallon Batch) Hollister Brewing Company Hollister Tiny Bubbles (Commercial) Hollister Tiny Bubbles (Five-Gallon Batch) Sierra Nevada Brewing Company Sierra Nevada Otra Vez (Commercial) Sierra Nevada Otra Vez (Five-Gallon Batch) Chapter 8 – Other International Session Beer Allagash Brewing Company Allagash White (Commercial) Allagash White (Five-Gallon Batch) Jolly Pumpkin Artisan Ales Jolly Pumpkin Bam Biére (Commercial) Jolly Pumpkin Bam Biére (Five-Gallon Batch) Brooklyn Brewery Brooklyn ½ Ale (Commercial) 207 Brooklyn ½ Ale (Five-Gallon Batch) Yards Brewing Company Yards Brawler (Commercial) Yards Brawler (Five-Gallon Batch) Stone Brewing Company Stone Lee's Mild Ale (Commercial) Stone Lee's Mild Ale (Five-Gallon Batch) Carl Heron Carl Heron's English Amber Ale (Commercial) Carl Heron's English Amber Ale (Five-Gallon Batch) Drop-In Brewing Company Drop-In Tisbury Local (Commercial) Drop-In Tisbury Local (Five-Gallon Batch) Jennifer Talley Jennifer Talley's Dry Irish Stout (Commercial) Jennifer Talley's Dry Irish Stout (Five-Gallon Batch) Afterword Evacuation Bibliography Index

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Book SynopsisNow is the best time in U.S. history to be a craft beer lover. Whether you want to be a craft beer expert or just learn more before trying your first craft beer, The Guide to Craft Beer will help you navigate the brave new world of beer. As of early 2019, more than 7,000 breweries are reinvigorating the beer scene with traditional styles and using American ingenuity to brew beers that push the boundaries of style. These small and independent breweries are changing the way we think about beer. The Guide to Craft Beer explains what craft beer is and how breweries are building community in their local areas. Dive into the 80+ style summaries and determine what beer you might like or find new styles to seek out. Develop your own tasting adventure with beer pairing tips for different styles and types of foods that marry well with them. Record your personal journey using the tasting log included in each book. A great resource for new or seasoned beer drinkers and perfect for gift-giving!Table of ContentsTable of ContentsWhat Is Craft Beer?Why Craft Beer?How Do I Know If It's Craft Beer?Craft Beer CommunityDeconstructing Craft BeerBeer StylesPairing Food & Craft BeerTasting LogIndex

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Book SynopsisHave you ever found yourself doing less and less homebrewing, or being too intimidated to take up the brewing to begin with? Let Drew Beechum and Denny Conn help you brew the best possible beer with less work and more fun!Simple Homebrewing simplifies the complicated steps for making beer and returns brewing to its fundamentals. Explore easy techniques for harnessing water, malted barley, hops, and yeast (along with a few odd co-stars) to create beer. Pick up tips and tricks for a range of brewing challenges like adjusting your brewing liquor, working with adjunct ingredients, controlling fermentation, and brewing wild beers. The authors guide you from extract brewing to all-grain batches and explain the simple philosophy of recipe design and small-batch brewing. Learn how to evaluate different types of malt and hops by tasting, crushing, and steeping them, and use this to build your flavor vocabulary. Denny and Drew also share ideas on how to make technology work for you by taking a look at brewing gadgets, from fancy fermentation jackets and expensive (but convenient) all-in-one “robot” brewing systems, to bucket heaters, swamp coolers and do-it-yourself PID controllers made from inexpensive and commonly available microprocessors.Drew and Denny’s mantra is “Brew the best beer possible, with the least effort possible, while having the most fun possible.” Throughout, the focus is on helping you develop a simple, thoughtful process to make homebrewing more accessible and enjoyable. Wisdom is imparted in tones both reassuring and amusing, and the basics are broken down into easily remembered chunks. The authors also feature interviews with an eclectic group of brewers from the Americas, who add their own take on the brewing process and how they have made it work for them.Get a feel for recipe design by looking at a few handy templates for Pilsner, pale ale, IPA, double IPA, stout, tripel, and saison; or try your own bottom-up or top-down approach after reading Denny and Drew’s advice. Along the way you will find over 40 recipes, ranging from the simplest of pale ales, American lagers, tried and tested altbier recipes, and delicious rye IPAs, to Old and New World barleywine, quick tripels, Scotch ale mashed overnight, king cake ale, purple corn beer, and Catherina sour. Marvel at how mushrooms can be used in beer and tremble at the thought of a bourbon barrel–aged barleywine made with ghost pepper. Even experienced homebrewers can learn from this dynamic duo, as Simple Homebrewing features expert advice for brewers of all levels.Table of ContentsTABLE OF CONTENTS List of Recipes Acknowledgments Foreword Introduction Chapter 1 – What is Simplicity? The Inherent Simplicity of Beer The Importance of a Pragmatic Focus, or A Book's Manifesto in Three Lines The Efficiency of Simplicity A Word on Process But, That's Not How the Pros Do It What isn't Simplicity? Profiles in Simplicity: Doug King Chapter 2 – Simple Extract Brewing Modern Brewing Pioneers The Basics about Brewing and Extract Rescuing Extract from Its Reputation Why Extract Is Awesome Why Extract Is Terrible The Simplest Brew Day Ever The Oversimplified Explanation of Extract Brewing What to Expect When You're Expecting Beer Tricks for the Best Extract Beer Advanced Extract Brewing Late Extract Full-Volume Boil Use a Chiller Speed Brewing: Beer in 20 Minutes How to convert to/from Extract Other Extract Uses Yeast Starters Simplifying Your Brew Day Boosters Baking: The Final Frontier Pretzel Magic Extract Beer Recipes from Denny An Inspirational Message to All the Doubters Profiles in Simplicity: Jay Ankeney Jay's Tips for Extract Brewing Chapter 3 – Simple Small Batch In Defense of Small-Batch Brewing Less Physical Strength Needed Smaller Gear and Less Gear Less Room Needed More Variety and Experimentation Less Risk Less Time Needed Small Batch Shortcomings Brewing Small: The Total Picture A Small-Batch Brew What's In Your Kitchen? Brew-in-a-Bag Small Processes Profiles in Simplicity: Mary Izett and Chris Cuzme Chapter 4 – Simple All Grain The Strict Worlds of Fermentation It Wasn't Always So Making Malt Onto Brewing Mashing from Start to Finish The Super High Level Process of Mashing The Cheap 'n' Easy Mash Tun Mashing Working Out Your Mash Water Volume Batch Sparge Other Mashing Regimens Short Mash and Boil Overnight/Extended Mashing Brew in a Bag: One-Pot Brewing Profiles in Simplicity: Chip Walton Teaches Us about Brew-in-a-Bag Profiles in Simplicity: Jeremy Jalabert—Award-Winning, Busy Dad Brewer Chapter 5 – Technology Serving Simplicity Automated Systems PicoBrew Brewie+ All–in-One Manual Systems Grainfather Speidel Braumeister Recipe Interlude Simple Fermentation Systems BrewJacket Immersion Pro Vessi Fermentor Home Canning Some Assembly Required Bucket Heaters: A Cheap Electrical Assist Raspberry Pi and Arduino-Based Systems Looking into the Crystal Ball Profiles in Simplicity: Ronaldo Dutra Ferreira Chapter 6 – Simple Flavor Identification Simplifying Recipe Design Understanding Flavors and Ingredients Flavors in Beer Understanding Ingredients: Build Your Flavor Database Malt Evaluation Malt Evaluation at Home Hot-Steep Malt Evaluation Method Hop Evaluation The Language of Hops Evaluating Hops at Home Yeast Evaluation Clean Estery and Fruity Phenolic Sulfury Learning Through Drinking Simple Beer Chapter 7 – Simple Recipe Design Evolution of a Homebrewer Stage 1: Extract Recipe Kits Stage 2: All-Grain Recipe Kits Stage 3: Brewing Other People's Recipes Stage 4: Your Own Recipes The Philosophy of Recipe Design Bottom-Up Recipe Design Top-Down Recipe Design Every Beer Tells a Story Single Malt and Single Hop (SMASH) Choosing Hops Hop Balancing Recipe Templates How Do You Know It Worked? Triangle Test: The Only Way to Know Sample Triangle Test Procedure The Importance of Locality Profiles in Recipe Design: Randy Mosher Chapter 8 – Simple Water Simple Truths About Water Brewing Water Basics Treat Your Brewing Water What's in Your Water? Understanding Your Water Calcium Chloride Sulfate Magnesium Sodium Chlorine the Killer Distilled and Reverse Osmosis Water: The Level Playing Field Adjusting Your Water pH Alkalinity Function and Flavor Adjusting Your Water: An Example Is There A Simpler Way? Sulfate-to-Chloride Ratio It's Never Too Late Profiles in Simplicity: Martin Brungard Chapter 9 – Simple Adjuncts A Little Adjunct History How to Adjunct Adjuncting the Hard Way: Cook 'Em. Adjuncting the Easy Way One Final Tip: Hulls are Your Friend Major Players of the Adjunct World Wheat Rye Oats Corn Rice Potatoes Sugar And Now It Gets Weird Fruit Vegetables Not Weird Enough Yet? Processing the Mushrooms: Denny Experiments Profiles in Simplicity: Mike Williams of Candi Syrup, Inc. Chapter 10 – Simple Yeast and Fermentation Types of Yeast Ale and Lager Yeast “Wild” Yeast and Bacteria Top versus Bottom Fermenting Yeast Flavors Ale Yeast: Saccharomyces cerevisiae Lager Yeast: Saccharomyces pastorianus Wild Yeast: Brettanomyces Species Dry or Liquid? Getting the Yeast Ready to Work Rehydrating Dry Yeast Liquid Yeast Starter Starter by the Numbers Simplifying the Starter: The Vitality Starter High-Gravity Fermentations Fermentation Why Control Fermentation Temperature? Easy Methods for Controlling Temperature Temperature Manipulation When Is Fermentation Done? Profiles in Simplicity: Mark Van Ditta Chapter 11 – Simple Wild Wild Done Safely Wild Inoculation Getting Safer with Booze and Acid Even Safer with Wild Starters The Cultured Wild Kettle Souring: The Ultimate Safe Sour Blending and Flavoring Profiles in Simplicity: Garret Garfield Index

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Book SynopsisDelicious draught beer is a true delight, but the key challenge is ensuring that beer arrives to the consumer with all the freshness and flavor the brewer intended. In an ongoing effort to improve the quality of beer served at retail, the Brewers Association (BA) Draught Beer Quality Committee introduces the updated and revised fourth edition of the Draught Beer Quality Manual. The Draught Beer Quality Manual presents well-researched, detailed information on draught line cleaning, system components and design, pressure and gas balance, proper pouring technique, glassware sanitation, and other valuable advice from the experts. Also included is information on both direct- and long-draw draught systems, important safety tips, and helpful visuals for easy reference. Anyone tasked with performing or overseeing draught line cleaning will appreciate the updated recommendations reflecting current best practices.Whether you are utilizing short-term solutions like jockey boxes and picnic taps, or designing or updating a draught system, this book can help you deliver great beer. The focus on cleaning, maintenance, and proper operation of draught systems will help ensure quality beer, from effervescent German weissbiers to lightly carbonated English-style “cask” ales. Dedication to delivering quality draught beer will enhance the customer's experience with the beer you brew, distribute, and pour.This book is intended for draught system installers, beer wholesalers, retailers, brewers, and anyone with an interest in quality draught beer. Table of ContentsTABLE OF CONTENTS Preface Acknowledgments Introduction Section I: Draught Equipment and System Configurations Gas Beer Cooling About This Section Draught Beer Dispensing Systems Chapter 1: Essential Draught System Components Refrigeration/Cooling Kegs Keg Valves Couplers Tail Pieces and Connectors Metal Parts & Hygienic Design Beer Line Faucets Shanks Gas Source Gas Filters Gas Leak Detectors Gas Line Regulators Pressure and Pressure Gauges Elevation Affects Pressure Chapter 2: Temporary Draught Dispensing Systems Hand Pumps Jockey Boxes Jockey Box Setup and Use Setting Up a Cold Plate Jockey Box Setting Up a Coil-Style Jockey Box Cleaning and Maintenance Chapter 3: Direct-Draw Draught Systems Equipment Drip Tray Towers Shadow Box Gas (CO2) CO2 Monitors Carbonation Dynamics A Note about Altitude Determining CO2 Pressure in a Direct-Draw System System Balance and Achieving Flow Chapter 4: Long-Draw Draught Systems Beer Line Barrier Tubing Choker Line Wall BracketsFoam on Beer Detector (FOB) Beer Pumps Quick-Connect (or Push) Fittings Gas Mixed Gas: Carbon Dioxide (CO2) and Nitrogen (N2) Blended Gas Bottles Gas Blenders Nitrogen Generators System Balance and Achieving Flow Designing for Resistance Accommodating Beers with Varying Carbonation CO2 Percentage Adjustment Applied Pressure Adjustment Applied Pressure Adjustment with Flow-Control Faucets Balancing Draught Systems Nitrogenized (Nitro) Beers Cooling Glycol Chiller Maintenance Section II Draught System Operations Chapter 5: Preparation to Pour Behind the Scenes Checklist Outside the Cooler Inside the Cooler At the Tower Cold Storage and Proper Chilling of Kegs before Serving Linking Kegs in Series Chapter 6: Serving Draught Beer Glassware Cleaning Manual or Hand Cleaning in a Three-Tub Sink Automatic Glass Washing Machines Handling Clean Glasses Testing for “Beer-Clean” Glass Glassware Temperature Pouring Draught Beer Technique Pouring Hygiene Free-Flow PouringFaucet Hygiene Growlers Growler Container Cleanliness Growler Filling Growler Filling Hygiene Consumer Education, Post-Filling Quality Chapter 7: System Maintenance and Cleaning Cleaning Guidelines Common Issues Cleaning Safety System Design and Cleanliness Other Line Cleaning Methods Sponge Cleaning Sonic Cleaning Automatic Cleaning Systems Line Replacement and Materials Detailed Recommendations Cleaning Frequency and Tasks Cleaning Solutions and Their Usage Caustic-Based Cleaners Acid-Based Cleaners Water Rinsing Cleaning Methods and Procedures Before You Start Electric Recirculating Pump Cleaning Key Considerations When Setting Up Electric Recirculation Pump Cleaning Step-By-Step Procedure Pressurized Cleaning Canister Key Considerations Pressurized Cleaning Canister Step-By-Step Procedure Unusual Situations When Cleaning with a Recirculation Pump Pneumatic Beer Pumps Split or Y'd Lines Challenging Cooler Connections Testing for Cleanliness Sensory Evaluation ATP Testing Color-Indicators Plating Visually Inspecting for Cleanliness Summary of Draught System Cleaning and Service Recommendations Draught Beer Line Cleaning Log Chapter 8: Troubleshooting Off-Flavors in Draught Beer Appendix A: ISBT Guidelines for Beverage Grade Carbon Dioxide Appendix B: CO2 Equilibrium Gauge Pressure Reference Chart Figuring Ideal Gauge Pressure When Carbonation Level is Not Known Converting Volumes of CO2 to Grams per Liter Appendix C: Carbonation, Blended Gas, Gas Laws, and Partial Pressures Carbonation The Dispensing Gas Blend Affects Carbonation Calculating Gas Blends and Pressures Determining the Ideal CO2 / N2 Blend Determining the Correct Pressure for a Fixed CO2 / N2 Blend Appendix D: Notes on Serving Cask Ale Temperature Carbonation Dispensing Cask Ale Beer Engines Cask Ale Best Practices Cask System Hygiene Pouring Cask Ale with a Head Draught Beer Glossary Index

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Book SynopsisQuality assurance and quality control (QA/QC) is both a system and a state of mind. In Quality Labs for Small Brewers, author Merritt Waldron walks you step-by-step through the process of establishing and writing a quality program for your brewery. Your quality policy should align with your company values and inculcate a quality-first culture throughout your brewery. Building an effective quality program will empower staff to directly influence the consistent production of safe, quality beer from grain to glass. A good quality program has many moving parts but it is underpinned by good manufacturing practice (GMP) and food safety requirements. GMP covers every aspect of a brewery's operation, not just how personnel comport themselves, but how goods in are handled and stored, how beer is held in the warehouse, and how equipment, plant, and the grounds are maintained. Learn how to set standards and critical control points, and how to effectively monitor your process so that any deviation is quickly addressed. Discover how policies, procedures, and specifications can help ensure quality throughout every process. Involve your staff in establishing standard operating procedures, corrective actions, and improvements. Learn how to effectively delegate responsibility and also ensure that management is armed with the information they need to ultimately make what may be some tough decisions. If the worst happens, understand that being able to make a tough call and having a robust recall procedure in place means you can move quickly to rectify matters, which helps your brewery retain the confidence of your customers and distributors. Brewers will see results through the application of GMP and food safety prerequisite programs. Your quality manual laying out standard operating procedures, product specifications, and corrective action plans will give your staff the confidence to implement your quality program. With these programs in place, the author then takes you through each area of your brewery operation and breaks down how key parameters are measured and analyzed at critical control points. Sampling plans are outlined for monitoring density, temperature, pH, yeast viability and growth, alcohol, carbonation, dissolved oxygen, titratable acidity, fill height, and packaging integrity. Explore setting up an effective sensory panel, even a small one, that will help ensure each beer remains true-to-brand. Waldron outlines building your brewery laboratory and looks at how to implement an in-house microbiology program. Throughout this, the focus is on scaling your efforts to the size of your operation and always being ready to expand your quality program as your brewery grows. The author makes it clear that no brewery is too small to implement QA/QC and discusses pragmatic solutions to building out your capabilities. Beyond taking meaningful, accurate measurements, the author also explores how to analyze data. Learn some basics of statistics and data organization and how to apply these techniques to continuously monitor processes and spot when corrective action is needed. These routines will help pinpoint any risks or areas of improvement and ensure that only quality beer reaches the customer, time after time. Table of ContentsTable of Contents Introduction About the book What I assume about the reader What's this Quality Control Thing About Anyway? Quality Control Quality Assurance Quality System The Structure Part I – Building a Solid Foundation Chapter 1 – Food Safety Modernization Act Introduction Food Safety Terms What FSMA Means for Craft Brewers What if My Facility is a Brewpub? How Do I comply? Chapter 2 - Good Manufacturing Practices What are Good Manufacturing Practices? GMPs vs. SSOPs Familiarize Ourselves with GMP Requirements Personnel Plants and Grounds Sanitary Operations Sanitary Facilities and Controls Equipment and Utensils Warehousing and Distribution Holding and Distribution of Human Food By-Products Defect Action Limits Culture of Food Safety and Quality First Writing a GMP Manual Next Steps, Auditing Chapter 3 – Food Safety Program Common Food Safety Hazards Around the Brewery Physical Hazards Chemical Hazards Biological Hazards Control Points and General Control Methods Assemble Your GMP/Food Safety Team Put it in Writing Monitoring Principles Critical Control Limits Recall Planning General notes About Your Recall Recall Plan in Seven Steps Things to Add to Your Food Safety Program Chapter 4 – Standard Operating Procedures (SOPs) Writing an SOP Supporting Components Using a Template Implementation, Training, and Upkeep Chapter 5 - Cleaning and Sanitation Cleaning Sanitation Application Variables Part II – Starting Your Quality Program Chapter 6 – Starting Your Quality Program Planning Your Program Safety Identifying Quality Control Points Sampling Plan Pulling it all Together Chapter 7 - Writing a Quality Manual Quality Policy Quality Governance and Management Standard Procedures Specifications of Finished Products Consumer and In-house Complaints Corrective Action Plan Master Sanitation Schedule Good Laboratory Practices Calibration Plan Conclusion Part III - Measurement Chapter 8 - Weight, Volume, Concentration, and Dilution Equations Basic Volume Calculations Area Volume Volume and Temperature Relationship Volume, Density, and Weight Problem Solving by Dimensional Analysis and Unit Conversions Making a Standard Solution Serial Dilution Mixing Equation Scaling Chapter 9 – Density Specific Gravity and Plato Where to measure Sampling Plan Troubleshooting Chapter 10 – Temperature Temperature Scales How to Measure Where to Measure Sampling Plan Troubleshooting Chapter 11 – pH pH: A Closer Look Hydrogen Ion Sources Buffers How to Measure Where to Measure Sampling Plan Troubleshooting Chapter 12 – Yeast Yeast Management How to Measure Microscope Basics Getting to Know Your Hemocytometer Viability & Methylene Blue Limitations and Counting Rules Serial Dilution ASBC Yeast-3 Craft Brewers Quick Method Pitch Rate Where to Measure Sampling Plan Troubleshooting Chapter 13 – Sensory What is Sensory Analysis Sensory Program What We Measure Practice Developing Brand Recognition – True to Brand Getting Formal Data Collection Forms Data Collection Flavor Standards/Off-Flavors Goal Setting Conclusion Chapter 14 – Microbiology Concerns of Brewers Ingredients Environment Sterilization Aseptic Technique Traditional Plating Culture Choosing the Right Media Building Confidence in Your Results Plating Methods I Have Growth on My Plates! What's Next? Yeast Identification Bacteria Identification Document Results Next Steps Advanced Methods Bringing PCR Into Your Brewery Chapter 15 - Packaging Quality Receiving Packaging Materials Fill Height Closures Can Seam Measurements How to Measure Can Seams Sampling Plan Bottle Seals Secondary Tests Date Coding Container Lot Tracking Labeling Chapter 16 - Carbon Dioxide Henery's Law Units Where it is Measured How is it Measured Where to Measure Troubleshooting Chapter 17 - Dissolved Oxygen Where to Measure Sampling Plan Troubleshooting Chapter 18 - Alcohol How to Measure Where to Measure Sampling Plan Troubleshooting Chapter 19 – Titrations Preparing for a Titration Titration of a Strong Acid with a Strong Base How to Measure Where to Measure Troubleshooting What is it used for? Chapter 20 – Spectrophotometry Principles of Measurement How to Measure Where to Measure Chapter 21 – Turbidity Units How to Measure Where to Measure Part IV – Getting To Work What Every Brewery Should Measure and Document Chapter 22 – Setting Up Your Brewery Lab One Goal, Different Approaches The Retro Fit Approach The Collector Approach The Build Out Approach Budgeting Lab Safety Chapter 23 – Introduction to Analysis Variables Plan-Do-Study-Act Cycle Conclusion Chapter 24 – Data Collection Accuracy and Precision Sources of Error Mean, Normal Distribution, and Standard Deviation Normal Distribution of Data Chapter 25 – Data Organization and Analysis Developing Brew Logs Analyze Your Data Getting Data on the Spreadsheet Charting Best Practices Moving Range Chart Chapter 26 – Plan-Do-Study-Act Cycle PDSA Example Case Study Setting Product Specifications Chapter 27 - Continuous Improvement Where do I Start? Continuous Improvement in Your Future Chapter 28 – Conclusion Final Words of Advice Appendix A – Basic Good Manufacturing Process Example Appendix B – GMP Audit Checklists Appendix C – Food Safety Plan Templates Appendix D – Recall Planning and Procedure Appendix E – How to Write an SOP Appendix F – SOP Example – Equalibriated Package Dissolved Oxygen Samples Appendix G – How to Use a Hydrometer Appendix H – ASBC pH Fishbone XXb Appendix I – SOP Forward Pipetting Technique Appendix J - SOP_Forward_Pipetting_Technique

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Book SynopsisHard seltzer is a booming category in the world of lifestyle beverages and many craft brewers are lending their artisanal skills to this refreshing beverage. Simple to make and with a wide range of creative flavor additions, hard seltzer is a sparkling alternative for beer lovers looking to give their palate a different experience. Learn about the development of the current market and delve into the intricacies of sugars used in making seltzer. Understand the different regulations for this beverage based on how you make it so you can be in legal compliance. Explore recipes, serving suggestions, and even mocktails for using hard seltzer. In this guide, some of the country' s best hard seltzer producers provide recipes and advice for making seltzer for both commercial and home enjoyment.Table of ContentsHow to Brew Hard Seltzer by Chris ColbyTable of ContentsI.History: Those That Paved the Way II. Hard Seltzers A. Fizz, Flavors, and AromaB. Alcohol, Sugars, and Other Carbohydrates C. Carbonation and pHD. Packaging and Marketing 1. Who is drinking hard seltzers? III. Production A. Malt-type Hard Seltzers1. The Grist, Mash, and Lautering a. Lightly-colored Malts and Adjunctsb. Minimizing the Extraction of Flavored or Colored Malt Compounds2. Boiling and Cooling a. Minimizing Color Development b. Adding Sugar 3. Fermentation a. Yeast Strains b. Yeast Nutrition4. Filtration, Flavoring, and Packaging a. Removing Unwanted Color and Malt Flavors b. Adding Flavorsi. Flavor and Sweetnessii. Acids, Acidity, and pH c. Carbonation d. Biological Stabilitye. Oxidation B. Sugar-type Hard Seltzers 1. The Must a. Sugar i. But is it Beer?b. Boiling and Cooling 2. Fermentation a. Yeastb. Yeast Nutrition3. Filtration, Flavoring, and Packaginga. Adding Flavorsi. Sweetness ii. Acids, Acidity, and pHb. Carbonation c. Biological Stabilityd. Oxidationi. Absence of Malt Compounds (Staling Precursors) IV. Recipes A. Malt-type Seltzers1. [number of recipes TBD]B. Sugar-type Seltzers1. [number of recipes TBD]

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Book SynopsisBrewing with Cannabis introduces the convergence of marijuana and brewing in the modern craft beer movement. Explore the varied history of how the cannabis plant became federally illegal and dive into both historic and current laws on decriminalization and legalization of cannabis in the U.S. Learn about the agriculture and biology of cannabis, unique characteristics of the plant, and the similarities between cannabis and hop plants. Find out all that is needed to successfully grow cannabis plants in the comfort of your own home (where state legal). Examine the active components of cannabis and the chemistry of how they interact with beer. Discover how to de-carboxylate THC-A into the fully psychoactive form of THC and learn methods of adding cannabis and CBD to non-alcoholic beer and homebrew for different effects. Delve into how and why the plant produces compounds such as cannabinoids and terpenes, how they function, and how to incorporate them into beer recipes. Both homebrewers and professional brewers will be inspired by a wide-range of extract-based and all-grain recipes they can adopt or use as guidance when creating non-alcoholic beer or homebrew. Designed as a practical guide to use in brewing, the final chapter will inspire readers on how the discovery of new cannabinoids and terpenes may be used in the future. This book will be especially useful to brewers seeking information on the responsible and state legal of use of cannabis in brewing.Trade ReviewA comprehensive book regarding the use of cannabis in beer. I appreciate the information that was included on the safe use of cannabis with alcohol as well as some historical background and the biology of the plant. The author also provides recipes, allowing the reader to use this book as a guide from start to finish. There is no other book like this. -- Betty Bollas, President & Co-Owner, Fibonacci Brewing CompanyThe similarities between the cannabis and beer industries are abundant, including the shared history of prohibition, the close taxonomic relationship between the cannabis and hop plants, the parallels in consumer preferences, and the increasing tendency for both markets to support big companies and small craft producers simultaneously. This book is an essential starting point and guide for businesses and home hobbyists alike in these innovative fields to learn from and collaborate with each other. -- Morgan Fox, Media Relations Director, Committee Manager, National Cannabis Industry Association

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Book SynopsisFermented foods are experiencing a resurgence in popularity due to their bold flavors and purported health benefits. Brewer and distiller Gabe Toth has dedicated 15 years to learning and experimenting with the fundamentals of fermented vegetables, condiments, sausage, dairy, meat, bread, vinegar, kombucha, and other live-culture foods. In The Fermentation Kitchen, he distills the essential lessons into easy to follow information that is both technical and practical.Part how-to guide, part cookbook, and part reference manual, The Fermentation Kitchen is a wide-ranging introduction to fermentation for brewers, food enthusiasts, and home fermentationists, who want to go beyond just recipes to understand what's happening as their food is transformed. Enough chemistry and microbiology is included to provide a thorough understanding of what's happening during food transformation which, when paired with a focus on methods and recipes to illustrate techniques, will allow the reader to explore fermentation with greater creativity.The overarching aim of The Fermentation Kitchen is to provide readers with the tools they need to improvise and adapt their new knowledge to safely create novel flavors and unique fermented foods that reflect their own creativity, using beer when possible.Table of ContentsForeword IntroductionChapter 1: About FermentationChapter 2: TechniquesChapter 3: Bread (Straight doughs)Chapter 4: Bread (preferments and sourdough) Chapter 5: Fermented VeggiesChapter 6: Hot sauce, relish, and chutneyChapter 7: DairyChapter 8: MeatChapter 9: VinegarChapter 10: KombuchaAppendix A: EquipmentAppendix B: On saltAppendix C: Bibliography and Recommended Reading

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Book SynopsisTold through wit and humor and 100% illustrations, Hooray for Craft Beer! is an entertaining and informative journey through the history and world of craft beer. Readers will explore every aspect of beer from the ingredients and brewing process to glassware and how to taste beer, as they embark on a whirlwind trip around the world to discover the origin of favorite beer styles. Hooray for Craft Beer! is a simple, easy-to-read guide to learning featuring delightful illustrations. Yes, craft beer can be whimsical as well as tasty!

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Book SynopsisThe 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 revolution. Individuals who have celiac disease, nonceliac gluten intolerance, or gluten sensitivity (as well as those who simply feel better when they avoid gluten) have historically been unable to enjoy today's characterful beers. But many other types of grain can be used to brew beer of all styles; such alternative grains greatly expand the options available to beer lovers and brewers who cannot or choose not to ingest gluten, or those who just want to experiment with new and interesting flavors. Gluten-Free Brewing includes a discussion of available gluten-free ingredients, how to source them, and how to malt them. Explore the world of ancient grains and adjuncts and learn how today's malted and roasted varieties can be used to brew to-style beers. Learn about different mashing techniques, when to use them, what additional ingredients and enzymes can help throughout the brewing process, and how they can deliver specific flavors in your beer. Take a deep dive into recipe formulation and fermentation challenges, as well as flavor, body, head retention, and color considerations when using these not-so-alternative grains to create mainstream flavors. More than 30 tested recipes are included to help brewers explore British, German, Belgian, New World, and ancient-style beers. Gluten-Free Brewing will teach you how to brew full-flavored, world-class gluten-free beers.

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Book SynopsisBrewery operations are defined by their most valuable assets: their employees. The importance of recruiting, developing, and supporting staff members cannot be overstated—how you support and empower your employees makes a significant difference in the long-term success of the company.This book will walk you through candidate selection and best practices for training new team members. It delves into professional development practices and how to build teams and fill in skill gaps. It shows how an operation driven by positive reinforcement, teamwork, and accountability can help employees learn from mistakes and grow in responsibility. It explains the difference between leadership and management and how to use each effectively to achieve a sustainable and growth-centered culture.A positive and resilient brewery culture will foster a resilient staff, one that will withstand changes and shocks to the business, while being flexible enough to sustain periods of growth and daily operational challenges. This book lays out the structural components behind such a cultural framework, strategies for breathing life into this framework, and a roadmap for implementing and maintaining it. Finally, the book's appendixes offer working templates for everything from interviews to training plans, and performance assessments to goal setting.Whether your brewery is looking at safety, quality, or financial targets, success doesn't come from what you measure. Success is about what your team does every single day. Build a culture, build a team, and build a successful future.

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Book SynopsisThis book is the ultimate guide for running a small brewery with an eye on improving and maintaining a high level of quality in day-to-day operations. It was written in cooperation with the European Trade Association of Brewers, representing 29 countries and more than 10,000 breweries. Detailed information is provided about raw materials, standard and alternative microorganisms encountered in the brewery, brewing processes, fermentation and maturation methods, packaging and dispensing, troubleshooting, analysis methods as well as barrel ageing and other processes common in and, in some cases, unique to smaller breweries. Though technical and in-depth, the information remains very accessible to readers of all levels of knowledge and experience. This book was written with professional brewers in mind who work in smaller facilities without access to extensive laboratory equipment or those who may be in the process of opening their own breweries. The text explores the techniques and background necessary for consistently brewing quality beer on a limited budget. All professional brewers, even advanced homebrewers, will find this book to be a helpful resource and an indispensable guide for expanding their knowledge base and improving their brewing skills.

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Book SynopsisBelgians take their beer seriously. With over 400 (!) breweries in Belgium, there are many beer-related stories and histories to tell. In this book, beer connoisseur and storyteller Erik Verdonck focuses on the best 50 breweries in Belgium, large and small. He relates the most interesting, amusing and surprising anecdotes that have been gathered together in this one volume.

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