Karl Ockert, 189 S., 25 x 80 cm, Softcover., 9 th ed. 2016
More than 65 years ago MBAA created a simple, practical, technical book on all aspects of brewing in a user friendly question-and-answer format. Building on that best-selling concept, this popular handbook series, written by MBAA experts, expands the Q&A format in a comprehensive manner, making it easier than ever to find answers to your questions on the broad subject of specialty brewing.
The unique simplicity of the Q&A format makes understanding and application straightforward. Editor Karl Ockert has assembled a talented group of expert contributors from within the pub, craft, and large brewing communities, who write from their own experience and knowledge to bring you the know-how you need in order to answer real-life questions quickly and easily. Practical knowledge is the objective for this handbook series which stresses useful applications over theory.
Inside Volume 1: Raw Materials and Brewhouse Operations
Water, the base ingredient of all styles
Barley and malting fundamentals
Specialty malts, their processing and use in specialty beer styles
Hops, hop varieties and their use in brewing different styles
Adjunct use in the brewhouse
Brewhouse equipment, operations and methods for brewing traditional ales and lager beers