Technical books in foreign languages

In Brewing Chemistry and Technology in the Americas 58 brewing science experts answer the "Who," "What," "How," and "Why" of brewing chemistry.

Symposium on Malting Technology. Andernach 1994

Symposium on Immobilized Yeast Applications in the Brewing Industry. Espoo 1995

In the Hop Aroma Compendium Volume 2 you will find a detailed description of unique aromas of 43 hop varieties out of the United States, Europe, Asia and Africa. In addition is a “comparison of growing areas” in which eight hop varieties which are grown in different areas are compared. And without saying of course the new Hüller varieties that were presented in the beginning of 2012 are included.

Edited by Joh. Barth & Sohn, 130 pp., 21.0 x 29.7 cm, 2012. in Englisch

Symposium Draught Beer, Packaging, Dispense. Edinburgh 1996

Volume 3 includes additionally 40 hop varieties of 9 hop growing regions

Technical dictionary of brewing and bottling practice, English-German / German-English.

Brewing is one of the oldest and most complex technologies in food and beverage processing. Its success depends on blending a sound understanding of the science involved with an equally clear grasp of the practicalities of production. Brewing: Science and Practice provides a comprehensive and authoritative guide to both aspects of the subject.

How could a small Belgian brewer become the world’s largest brewing group within two decades? The Beer Monopoly explores how this happened and examines the economic drivers behind globalisation.

From Raw Materials to Packaging

The book reflects updates to the conference presentations of the same name and is certain to serve as an important reference for those responsible for brewing yeast behavior and its role when creating and producing high-quality, well-crafted beers.

Craft brewers, home brewers, and brewing students will find this book an invaluable resource. It provides not only the background necessary to understand the evolution of dark lagers but also dozens of unique, tested recipes. Brewing professionals will be intrigued by the “history and mystery” of dark lagers and enjoy a really good read!

Dr. Inoue’s treatise on diacetyl will be important to every brewer.

Water in Brewing Industry

Fermentation and Maturation