Brewing and Distilling

Brewing is designed for those involved in the malting, brewing, and allied industries who have little or no formal training in brewing science.

This market-leading text places you in the role of decision-maker, allowing you to immediately apply what you've learned to current challenges in today's small businesses. The book's thorough emphasis on building business plans ensures that you can effectively create, manage, and analyze a plan for your own venture.

The author scours through hundreds of academic studies, collecting and translating the relevant hop science into one easily digestible book. Through experiments, lab tests, discussions with researchers, and interviews with renowned and award-winning commercial brewers, it will get you to think differently about brewing processes and ingredient selection that define today's hop-forward beers.

This book discusses specific testing protocols, techniques, taster training, maintaining a panel, and necessary equipment. Learn about different testing methods, data use, and how to use sensory to adjust recipes and build or blend new beers.

This book provides an up-to-date overview of the science behind the various operations involved in the making of beer. Various subject-matter experts contribute their knowledge and unique perspectives on the most important topics in brewing, appealing to all readers wishing to expand their understanding of the chemical, microbiological and business aspects of brewery operation, with particular emphasis on the craft industry.

This book will walk you step-by-step through the process of establishing and writing a quality program for your brewery by establishing protocols, corrective actions, and improvements.