Malting and brewing science: volume 2 hopped wort and beer, DE Briggs, JS Hough, R Stevens and TW Young, Chapman and Hall, 1982 2ed.
Aimed at the professional brewer and only for those with a strong chemistry or biochemistry background Articles on hops (growing, pests, composition, chemistry); the chemistry of boiling wort; yeasts (biology, metabolism, growth); fermentation; kegging and cask conditioning; and microbial contamination of beer. Some very well researched articles, well worth having. (Gillian Grafton 1995).
Principles of brewing science, George Fix, Brewers Publications, 1999 2ed.
A book written especially for homebrewers to help learn the technical basis behind brewing. It tries to use simple language and includes comprehensive descriptions of necessary underlying scientific principles. A book you will re-read as your understanding and curiosity begins to grow. (Paul Alder 1995 on the first edition).
The biotechnology of malting and brewing, JS Hough, Cambridge University Press, 1985.
Good general introductory textbook for undergraduates new to the area. (Paul Alder 1995) aimed at the professional brewer and are only for those with a strong chemistry or biochemistry background.
Brewing, Ian Hornsey, Royal Society of Chemistry, 1999.
Very scientific, lots of equations and microbiology. Provides history as well as development to the present day. Useful technical reference, for examples "melanoidins" or advice on underpitching. "I'm a chemistry teacher and I don't understand half of it" - but very useful nonetheless (Mike Curley).
Dictionary of beer, Ann Webb (ed), CAMRA, 2001.
Hardly a dictionary - many entries are simply names of breweries or beers. Not recommended. (David Edge 2006)
Brewer's Dictionary, Peter McCall, Argus, 1986.
This book is just what the title says: a dictionary of brewing terms. It includes over 1700 entries from 'olden times' right up to modern brewing science. Hops for example receive no fewer than 79 entries. At first glance, it seems to fit outside of "how to brew" book categories - just an interesting bit of lore to complete a brewer's library. But in fact, it is a valuable resource thanks to Mr. McCall's writing style. Rather than the usual dry style of generic dictionaries, he not only defines a given term but tells how it fits in with brewing. All entries are cross referenced - if you see a term in italics, you can look it up also.
In addition to tests for iodine, descriptions of ingredients, treatise on water chemistry and so on, the book is full of British pub vernacular. Finally, after all is said and done, there are six appendixes (or should that be 'appendii'?) including tables for various gravity scale conversions, weights and measures, diagnosis of faults, fermentation chemistry from sugar to alcohol, Kreb's cycle, and alcohol/calorie content of some commercial beers (Tom Messenger, Los Osos, California, USA 1995).
Latest Forum Posts
No posts to display.