Practical Handbook for the Specialty Brewer, Vol. 1, Raw Materials and Brewhouse Operation

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

Product details

Author/s: Karl Ockert

Cover: Softcover

Format: 17.8 x 25.4 cm

Number of pages: 189

Year of publication: 9th edition 2006

Language: English

ISBN: 978-0-9770519-1-5 

Publisher: ASBC/MBAA