YEAST THE PRACTICAL GUIDE TO BEER FERMENTATION BREWING ELEMENTS
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Yeast: The Practical Guide to Beer Fermentation is a resource for brewers of all experience levels. The authors adeptly cover yeast selection, storage and handling of yeast cultures, how to culture yeast and the art of rinsing/washing yeast cultures. Sections on how to set up a yeast lab, the basics of fermentation science and how it affects your beer, plus step by step procedures, equipment lists and a guide to troubleshooting are included.
This is a book I wanted to write for a long time. Iâ€™ve written about yeast, spoken about yeast, and worked with yeast every day for what seems like forever. I wanted to put that information and more into one source. I began to write the book three years ago with my brother, Mike White. We put a lot of material together, but it was still missing something. When Jamil Zainasheff came into the project, the book really began to take shape. Jamil added a lot of information and a professional touch. He is not only a great writer and brewer but also a good friend. The Brewers Association was a natural place for me to publish the book; Ray Daniels was very helpful in the beginning, then Kristi Switzer took over and has done a great job. I want to thank the people who contributed or reviewed material: Neva Parker, Lisa White, Troels Prahl, Mike White, Sharon Fernandez, Liz Strohecker, Lee Chase, Yuseff Cherney, Dan Drown, and Craig Duckham. I also want to thank the many people who have supported the book, given me information, or helped in other ways: Jamie Reyes, John Schulz, Tomme Arthur, Jack White, Justin Crossly, Saskia Schmidt, John White, Tobias Fischborn, Graeme Walker, Sharon Heredia, Jay Prahl, Meg Falbo, Pam Marshall, Michael Lewis, Randy Mosher, Betsy Komives, Barbara Maisonet, Joanne Carilliâ€“Stevensen, Lyn Kruger, the Maynard A. Amerine Viticulture & Enology Room at the University of California at Davis Shields Library, where I did most of my writing, Chris Boulton and David Quain for their great yeast book Brewing Yeast & Fermentation and personal discussions, Brew Your Own magazine, Zymurgy magazine, and New Brewer for some of the articles I have written, twenty-twos at Sudwerk Brewery, the many homebrewers and commercial brewers who have taught me so much, and of course my supporting and loving parents, Eric and Gina White. â€“Chris Whit Yeast is critical to beer, which makes it critical to brewers. Whether brewers fully realize it or not, yeast function involves much more than converting sugars into alcohol. More than any other fermented beverage, beer depends on yeast for flavor and aroma. Our goal was to write a yeast book that focused on the brewerâ€™s perspective, and we quickly realized that there are just as many perspectives about yeast as there are brewers. While one brewer may have an interest in exploring native fermentation with wild yeast, another is concerned with maintaining a pure culture and minimizing unusual flavors, and yet another wants to know every detail of yeast biochemistry. In the end, we did our best to cover as much information as possible from a practical brewerâ€™s view. This is not a book for the highly successful regional or larger brewer who already has multiple labs and a doctorate in microbiology. This is a book for those who are in the early stages of their love of yeast and what it can do for their beer. And when we use the word â€oebrewer,â€ we are talking not just about professionals but also hobbyists. Homebrewers (who call themselves craft brewers in some parts of the world) love the process of making beer as much as their professional counterparts do. Just like professional brewers, they range from eccentric to highly scientific, but all share a passion to create something out of nothing. Of course, brewing successfully on a professional level takes a great deal of dedication and financial risk that homebrewers can avoid. Whether you are a professional or hobbyist, brewing great beer requires both an artistic flair and, at times, the ability to think like an engineer. In fact, engineers seem to enjoy homebrewing more than most and have a passion for taking the hobby to its limit. Perhaps this is why many professional brewers began as homebrewers. They wanted to take their creativity and passion to the public. From the beginning, we decided that this would not be a yeast biology book. It is not a book on the basics of brewing, either. You should already know how to brew, and if you do not, get yourself a copy of How to Brew by John Palmer and come back to this book later. If your passion is for yeast biology, there are many fine yeast science books available as well. In some cases, we do discuss what is happening within the cell wall, but only to show how it affects your beer. We wanted to write a book that was accessible and useful for brewers of all experience levels. We cover yeast information from the basics to some advanced procedures and even beyond to some areas for further study. One thing we know about brewers is that they always want to know more, so we hope this book satisfies your interest, stretches your horizons, and has you thinking about yeast every time you think about beer.
Water is arguably the most critical and least understood of the foundation elements in brewing beer. Water: A Comprehensive Guide for Brewers, third in Brewers Publications’ Brewing Elements series, takes the mystery out of water’s role in the brewing process. The book leads brewers through the chemistry and treatment of brewing water, from an overview of water sources, to adjusting water for different beer styles, and different brewery processes, to wastewater treatment. The discussions include how to read water reports, understanding flavor contributions, residual alkalinity, malt acidity, and mash pH.
The Practical Guide to Aroma, Bitterness and the Culture of Hops
Author: Stan Hieronymus
Publisher: Brewers Publications
Stan Hieronymus expertly explains the nature of hops, their origins, hop quality and utilization--and even devotes an entire chapter to dry hopping. For the Love of Hops also includes a reference catalog of more than 100 varieties and their characteristics.
Brewers often call malt the soul of beer. Fourth in the Brewing Elements series, Malt: A Practical Guide from Field to Brewhouse delves into the intricacies of this key ingredient used in virtually all beers. This book provides a comprehensive overview of malt, with primary focus on barley, from the field through the malting process. With primers on history, agricultural development and physiology of the barley kernel, John Mallett (Bell’s Brewery, Inc.) leads us through the enzymatic conversion that takes place during the malting process. A detailed discussion of enzymes, the Maillard reaction, and specialty malts follows. Quality and analysis, malt selection, and storage and handling are explained. This book is of value to all brewers, of all experience levels, who wish to learn more about the role of malt as the backbone of beer.
Award-winning brewer Jamil Zainasheff teams up with homebrewing expert John J. Palmer to share award-winning recipes for each of the 80-plus competition styles. Using extract-based recipes for most categories, the duo gives sure-footed guidance to brewers interested in reproducing classic beer styles for their own enjoyment or to enter into competitions.
Principles of Brewing Science is an indispensable reference which applies the practical language of science to the art of brewing. As an introduction to the science of brewing chemistry for the homebrewer to the serious brewer’s desire for detailed scientific explanations of the process, Principles is a standard addition to any brewing bookshelf.
Everything You Need to Know to Brew Great Beer Every Time
Author: John J. Palmer
Publisher: Brewers Publications
Fully revised and expanded, How to Brew is the definitive guide to making quality beers at home. Whether you want simple, sure-fire instructions for making your first beer, or you’re a seasoned homebrewer working with all-grain batches, this book has something for you. Palmer adeptly covers the full range of brewing possibilities—accurately, clearly and simply. From ingredients and methods to recipes and equipment, this book is loaded with valuable information for any stage brewer.
A Practical Approach to Consistency and Excellence
Author: Charles W. Bamforth
This book covers an essential topic for today's brewers: consistent production of quality product. With distribution expanding and competition intense, no brewery can afford to release product for distribution unless it is confident the beer will meet consumer expectations -- even months after production. Bamforth covers the principles and practices of brewery quality so that brewers can establish or audit their own programs and procedures for producing consistent, high quality beer.
Discover the science of beer and beer making Ever wondered just how grain and water are transformed into an effervescent, alcoholic beverage? From prehistory to our own time, beer has evoked awe and fascination; it seems to have a life of its own. Whether you're a home brewer, a professional brewer, or just someone who enjoys a beer, The Chemistry of Beer will take you on a fascinating journey, explaining the underlying science and chemistry at every stage of the beer making process. All the science is explained in clear, non-technical language, so you don't need to be a PhD scientist to read this book and develop a greater appreciation for the world's most popular alcoholic drink. The Chemistry of Beer begins with an introduction to the history of beer and beer making. Author Roger Barth, an accomplished home brewer and chemistry professor, then discusses beer ingredients and the brewing process. Next, he explores some core concepts underlying beer making. You'll learn chemistry basics such as atoms, chemical bonding, and chemical reactions. Then you'll explore organic chemistry as well as the chemistry of water and carbohydrates. Armed with a background in chemistry principles, you'll learn about the chemistry of brewing, flavor, and individual beer styles. The book offers several features to help you grasp all the key concepts, including: Hundreds of original photographs and line drawings Chemical structures of key beer compounds Glossary with nearly 1,000 entries Reference tables Questions at the end of each chapter The final chapter discusses brewing at home, including safety issues and some basic recipes you can use to brew your own beer. There's more to The Chemistry of Beer than beer. It's also a fun way to learn about the science behind our technology and environment. This book brings life to chemistry and chemistry to life.
Brewing Techniques, Recipes and the Evolution of India Pale Ale
Author: Mitch Steele
Publisher: Brewers Publications
Explore the evolution of one of craft beer’s most popular styles, India pale ale. Equipped with brewing tips from some of the country’s best brewers, IPA covers techniques from water treatment to hopping procedures. Included are 48 recipes ranging from historical brews to recipes for the most popular contemporary IPAs made by craft brewers such as Pizza Port, Dogfish Head, Stone, Firestone Walker, Russian River, and Deschutes.
One of the most exciting and dynamic segments of today’s craft brewing scene , American-brewed sour beers are designed intentionally to be tart and may be inoculated with souring bacteria, fermented with wild yeast or fruit, aged in barrels or blended with younger beer. Craft brewers and homebrewers have adapted traditional European techniques to create some of the world’s most distinctive and experimental styles. This book details the wide array of processes and ingredients in American sour beer production, with actionable advice for each stage of the process. Inspiration, education and practical applications for brewers of all levels are provided by some of the country’s best known sour beer brewers.
Brewing Better Beer is a comprehensive look at technical, practical and creative homebrewing advice from Gordon Strong, three-time winner of the coveted National Homebrew Competition Ninkasi Award. Discover techniques, philosophy, recipes and tips that will help you take your homebrew to the next level.
The use of wooden vessels for storage, transportation, fermentation or aging of beer is deeply rooted in history. Brewing luminaries Dick Cantwell and Peter Bouckaert explore the many influences of wood as a vehicle for contributing tremendous complexity to beers fermented and aged within it. Brewers are innovating, experimenting and enthusiastically embracing the seemingly mystical complexity of flavors and aromas derived from wood. From the souring effects of microbes that take up residence in the wood to the character drawn from barrels or foeders, Wood & Beer covers not only the history, physiology, microbiology and flavor contributions of wood, but also the maintenance of wooden vessels.
Brewing Materials and Processes: A Practical Approach to Beer Excellence presents a novel methodology on what goes into beer and the results of the process. From adjuncts to yeast, and from foam to chemometrics, this unique approach puts quality at its foundation, revealing how the right combination builds to a great beer. Based on years of both academic and industrial research and application, the book includes contributions from around the world with a shared focus on quality assurance and control. Each chapter addresses the measurement tools and approaches available, along with the nature and significance of the specifications applied. In its entirety, the book represents a comprehensive description on how to address quality performance in brewing operations. Understanding how the grain, hops, water, gases, worts, and other contributing elements establish the framework for quality is the core of ultimate quality achievement. The book is ideal for users in corporate R&D, researchers, students, highly-skilled small-scale brewers, and those seeking an understanding on how the parts impact the whole in beer production, providing them with an ideal companion to complement Beer: A Quality Perspective. Focuses on the practical approach to delivering beer quality, beginning with raw ingredients Includes an analytical perspective for each element, giving the reader insights into its role and impact on overall quality Provides a hands-on reference work for daily use Presents an essential volume in brewing education that addresses areas only lightly covered elsewhere
It is believed that beer has been produced, in some form, for thousands of years - the ancient Egyptians being one civilization with a knowledge of the fermentation process. Beer production has seen many changes over the centuries, and Brewing, Second Edition brings the reader right up to date with the advances in the last decade. Covering the various stages of beer production, reference is also made to microbiology within the brewery and some pointers to research on the topic are given. Written by a recently retired brewer, this book will appeal to all beer-lovers, but particularly those within the industry who wish to understand the processes, and will be relevant to students of food or biological sciences.