Questions on the Bottle House and Racking Room Procedure in the Beer Brewing Process

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Enological Studies - I. Experiments in Cider Making Applicable to Farm Conditions II. Notes on the Use of Pure Yeasts in Wine Making

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The Brewing Industry and the Brewery Workers' Movement in America

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Beer Brewing Made Easy With Recipes (Boxed Set): 3 Books In 1 Beer Brewing Guide With Easy Homeade Beer Brewing Recipes: 3 Books In 1 Beer Brewing Guide With Easy Homeade Beer Brewing Recipes

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The Treatment of Brewing Yeast

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The Ultimate Guide to Producing Different Kinds of Beer: A Beer Drinker's Handbook

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The Beginner's Guide to Beer Brewing: Fundamentals Of Beer Brewing

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101 Old Time Receipts for Beer, Wine, Whiskey, other Spirits and Accoutrements

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Make Beer at Home

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The Cold Storage of Apple Cider

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Beer - Its History and its Economic Value as a National Beverage

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Making beer at home: The Home Beer brewing handbook

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Beer: Guidance in Mixology, Pairing & Enjoying Life’s Finer Things

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Home Brewing

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The Effects of Beer upon Those who Make and Drink it - A Statistical Sketch

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Whisky Science: A Condensed Distillation

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The Brewer - A Familiar Treatise on the Art of Brewing with Directions for the Selection of Malt and Hops

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The Beer Journal

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Craft Beer World: A guide to over 350 of the finest beers known to man

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The Brewer's Apprentice: An Insider's Guide to the Art and Craft of Beer Brewing, Taught by the Masters

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The Joy of Brewing Cider, Mead, and Herbal Wine: How to Craft Seasonal Fast-Brew Favorites at Home

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Make Your Own Beer: A Guide to All Things Beer & How to Brew it Yourself

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Brewing Beer: The Simple Guide to Homebrewing Beer

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Gin: A Short History

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The Taming of the Screwcap

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The Art of Wine-Making in All its Branches

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Lonely Planet Lonely Planet's Global Beer Tour

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The 50 Greatest Beers of the World

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Home Brewing: 70 Top Secrets & Tricks To Beer Brewing Right The First Time: A Guide To Home Brew Any Beer You Want (With Recipe Journal)

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Wine Fermentation - Including Winery Directions and Information on Pure Yeast

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1909 Beer Style Guide

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The Art of Natural Cheesemaking: Using Traditional, Non-Industrial Methods and Raw Ingredients to Make the World's Best Cheeses

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Baked to Perfection: Winner of the Fortnum & Mason Food and Drink Awards 2022

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Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation (Soy Sauce, Miso, Sake, Mirin, Amazake, Charcuterie)

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Present Knowledge in Nutrition: Basic Nutrition and Metabolism

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Veg-table: Recipes, Techniques, and Plant Science for Big-Flavored, Vegetable-Focused Meals

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Introduction to the Chemistry of Food

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Wildcrafted Vinegars: Making and Using Unique Acetic Acid Ferments for Quick Pickles, Hot Sauces, Soups, Salad Dressings, Pastes, Mustards, and More

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The Science of Fitness: Power, Performance, and Endurance

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Bread Science: The Chemistry and Craft of Making Bread

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Operating the Food Truck Business with the Right Ingredients: Food Truck Business and Restaurants, #4

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An Overview of FDA Regulated Products: From Drugs and Cosmetics to Food and Tobacco

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Swindled: The Dark History of Food Fraud, from Poisoned Candy to Counterfeit Coffee

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Meathead: The Science of Great Barbecue and Grilling

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Bakery Products Science and Technology

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The American Plate: A Culinary History in 100 Bites

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Butchery and Sausage-Making For Dummies

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How to Make Coffee: The Science Behind the Bean

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The Complete Guide to Seed and Nut Oils: Growing, Foraging, and Pressing

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Thiamine Deficiency Disease, Dysautonomia, and High Calorie Malnutrition

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Wild Mushrooming: A Guide for Foragers

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The Manual of Scientific Style: A Guide for Authors, Editors, and Researchers

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Survival 101: Food Storage A Step by Step Beginners Guide on Preserving Food and What to Stockpile While Under Quarantine

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Enzymes: Biochemistry, Biotechnology, Clinical Chemistry

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Tomatoland: How Modern Industrial Agriculture Destroyed Our Most Alluring Fruit

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Mouthfeel: How Texture Makes Taste

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Canning and Preserving Guide including Recipes (Boxed Set)

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The Ice Book: Cool Cubes, Clear Spheres, and Other Chill Cocktail Crafts

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Health of HIV Infected People: Food, Nutrition and Lifestyle with Antiretroviral Drugs

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Survival 101 Bushcraft AND Survival 101 Beginner's Guide 2020 (2 Books In 1)

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Smart Sourdough: The No-Starter, No-Waste, No-Cheat, No-Fail Way to Make Naturally Fermented Bread in 24 Hours or Less with a Home Proofer, Instant Pot, Slow Cooker, Sous Vide Cooker, or Other Warmer

Podcast episode

324: GABF Gold! Barrique and 1840 Brewing Discuss 2023 Gold Medal-Winning Wood-Aged Sour Beers: Joel Stickrod and Spencer Longhurst of Nashville's Barrique talk through the process behind their gold-winning Wet Hop Strata 2023, while 1840's Kyle Vetter shares the process behind their gold medal I Don't Want To Wait.

Podcast episode

162: Yvan de Baets of Brasserie de la Senne Is a Selfish Brewer: If you’ve tried his pale ale, Taras Boulba, then you know that Yvan de Baets has a taste for hops. But it’s the focus on subtlety, balance, and fine details like tank geometry that make the beers of this Brussels brewery so compelling.

Podcast episode

249: Andy Hooper, Former Seismic Brewmaster, is Taking Light Lager Back for Craft: Andy Hooper built a professional reputation for tight focus on process, and the efforts have paid off with dominating performances in the light lager category at major competitions. In this episode, he discusses the processes behind the brewing, and how he’s made light lager with organic California-grown and -malted craft malt.

Podcast episode

293: Old Nation’s Travis Fritts Applies German Training and Precision to Hazy IPA: Michigan’s Old Nation didn’t set out to brew hazy IPA, but when they tackled the project, they did it with the analytical rigor one would expect from disciplined brewers trained to brew lagers.

Podcast episode

299: Lukáš Tomsa of Dva Kohouti Brews the Beer, but the Bartender Makes the Beer: At Dva Kohouti in Prague, Lukáš Tomsa and his team are raising the importance of proper service while balancing traditional lagers with modern ales.

Podcast episode

169: Fair Isle’s Andrew Pogue and Nick Pauley Push the Farmhouse Paradigm with Mixed Cultures, Foraged Ingredients, and Creative Grains: Seattle’s Fair Isle is a newcomer to the world of mixed-culture brewing, but it’s made its mark with tightly executed saisons that nod to history while exploring the potential of grains and ingredients native to the Pacific Northwest.

Podcast episode

105: August Schell's Jace Marti on Creating Distinctive Lagers and Historically-Inspired Berliner Weisse: Marti, the 6th generation of the Schell family, discusses how their approach to craft lagers has evolved, how they've borrowed innovative processes from the IPA world for their traditionally-minded lagers, and how they've painstakingly built a sour program based on mixed culture Berliner weisse.

Podcast episode

221: Jan Chodkowski of Our Mutual Friend Embraces Both the Bold and the Sublime: For Denver, Colorado’s Our Mutual Friend, subtle tweaks and improvements over years of brewing have brought their hoppy beers into medal-winning form, but the big and brash flavors in their smoked beers showcase their penchant for dramatic statements.

Podcast episode

352: Chris Lohring of Notch Wants You to Brew More Distinctive Lager: For years, Notch Brewing in Salem and Brighton, Massachusetts, has been spreading the lager gospel through refined yet characterful iterations of Czech- and German-inspired lager beers. His challenge to American brewers looking to undertake the same? Ditch the 34/70 fermentation, rethink your mash and fermentation schedule, decoct with intention, and embrace concise flavor over “crispness.”

Podcast episode

251: Nick Panchamé of HOMES and Smooj Applies His Chef’s Training to Fruited Hard Seltzer and More: Smooj lit up the craft beverage world in 2020, its thick and sweet pureéd fruit approach a stark counterpoint to the minimalist offerings then on the market. In this episode, head brewer Nick Panchamé explains methods behind the fruit-heavy madness before pivoting into new experimentation with hop-forward beers.

Podcast episode

133: New Belgium’s Ross Koenigs Takes an Analytical Approach to Hops and Cannabis: Biotransformation is not just real, it’s measurable, says the hops-focused innovation brewer in this deep dive into the mechanics of hops.

Podcast episode

94: Main & Mill Brewing Co.‘s Denny Foster & Brandon Bischoff: Building Compelling But Drinkable Imperial and Barrel-Aged Stouts: The brewing duo behind Festus, Missouri’s local brewpub-turned-stout factory share their thoughts on adding adjuncts to stouts, blending batches, parti-gyle brewing, and more.

Podcast episode

328: Art History Brewing is Finding Innovation in Their Focus on Tradition: From their outpost an hour outside of downtown Chicago, Art History has quietly built momentum by focusing on a range of Czech- and German-inspired lagers as well as traditional English beer styles like bitters and milds. Head brewer Greg Browne and cofounder Tom Rau share their approach to making traditional beers cool again.

Podcast episode

252: 10 Barrel’s Tonya Cornett Takes a Layered Approach to Fruit Beer: Some write off quick-soured fruit beers for their simplicity, but they don’t have to be basic. Building complex flavors that reflect the entire fruit is Cornett’s goal, and nothing is off-limits in that pursuit.

Podcast episode

314: Pinthouse, Cloudburst, and Single Hill Join For a Fresh Hop Brewing Roundtable: Three influential and award-winning brewers in the realm of fresh- and wet-hopped beers—Joe Mohrfeld (Pinthouse), Steve Luke (Cloudburst), and Zach Turner (Single Hill)—share their approaches to brewing fresh hop beers, in this ranging panel discussion.

Podcast episode

253: Matt Van Wyk and Brian Coombs of Alesong Stay Focused on the Barrel: Matt Van Wyk cut his teeth on barrel-aged beers in Chicago in the 2000’s, but with Alesong, in the bucolic winery-filled hill country of the southern Willamette valley, he and cofounder Brian Coombs have built a brewery focused on barrel-aged beer alone.

Podcast episode

230: The Bitter Truth About Belgian Beer With Nino Bacelle of De Ranke: For De Ranke, looking back was looking forward. As the Belgian beer industry minimized bitterness, De Ranke (in Dottignies) embraced it, and has carved out its hop-forward niche over nearly 30 years of brewing.

Podcast episode

351: The Big Friendly Takes A Down-To-Earth Approach to Award-Winning Saisons and Barrel-Aged Stouts: The brewery that got its start as a mobile draft trailer and beer bus has now won back-to-back small brewery and brewer of the year, 251-500 barrels, at the Great American Beer Festival, but the Quinlan brothers won’t tell you there’s anything special to their winning ways.

Podcast episode

131: Sensory Expert Lindsay Barr Wants You to Become a Better Beer Taster: We all taste beer, but do you really taste it? Developing a disciplined and analytical approach to honing your palate is a key skill for every brewer and beer lover, and Barr’s thoughtful approach to connecting language with sense inputs will make a difference in how you taste.

Podcast episode

114: Phil Joyce of Amalgam and Westbound & Down on What Does (and Doesn’t) Matter in Mixed Culture Farmhouse and Sour Beer: Creating sour and funky beers with dimension and depth involves many factors, but according to Phil Joyce, those factors aren't what you think they are? Malt? Don't sweat it. Hops? Maybe. Water profile? Definitely. Yeast? Obviously.

Podcast episode

96: Narrow Gauge Brewing Co.‘s Jeff Hardesty: Exploring Individuality and Expression in Hazy and Sour IPAs: The cofounder of St. Louis’ most popular brewer of progressive hazy styles shares the techniques and philosophy behind their sought-after beers, and debunks some misperceptions in the process.

Podcast episode

84: Hop Butcher For the World’s Jude La Rose, Jeremiah Zimmer, and Justin Miller: Unlocking The Magic Inside Hops: The brewers behind Hop Butcher For the World haven’t lost the zeal for exploration that defined their homebrewing days. If there’s a method for adding hops to beer, they’ve tried it, learned from it, and added it to their ever-expanding repertoire. They started small, and have remained relatively small, in order to stay focused on getting fresh beer to their fans while retaining the ability to experiment. In this episode, they discuss building malt bills that accentuate hops, designing hops bills to avoid the dreaded “green” notes, various dry-hopping methods to maintain aroma in heavily dry-hopped beers, hops oil composition and overall levels as a method for understanding hops combinations, how hops present differently at different ABV levels, boosting and employing hops flavors with cry hops, differentiating between hops varieties with wide and narrow flavor and aroma s

Podcast episode

285: Little Fish Brew Mixed Culture Beers With Subtlety and Grace: Using both spontaneous and culture-driven processes, this Ohio brewery is making award-winning mixed culture beers with a focus on nuance, sustainability, and technical execution.

Podcast episode

306: Celebrated Hop Breeder Ron Beatson Discusses the Unique Characteristics of New Zealand Hops: The scientist behind storied hops like Nelson Sauvin, as well as up-and-comers like Nectaron, shares insight into the process of developing the hops.

Podcast episode

307: Brewer’s Retreat Panel on Hazy IPA with Monkish, Trillium, and Weldwerks: Recorded at the recent Brewer’s Retreat at Russian River Brewing, this panel discussion with Henry Nguyen of Monkish, JC Tetreault of Trillium, and Neil Fisher of Weldwerks explores the ways they make hazy IPA now.

Podcast episode

108: Civil Life Brewing's Dylan Mosley on Brewing Flavorful Small and Sessionable Beers: Civil Life Brewing (St. Louis, Missouri) is a brewer's brewery, and their focus on small and sessional beers has made them local favorites. Learn more about how they build character and expression in small beers.

Podcast episode

338: Anthony Tallman of Burgeon Packs Big Flavor in Lean West Coast Pale Ales, IPAs, and Pils: His quest to brew the perfect hop-forward session beer has borne two GABF silver medals for international-style pale ale Carlsbad Crush so far, but this San Diego brewer isn’t done experimenting with techniques, ingredients, and timing as he hones big hop flavors into lean and drinkable beers.

Podcast episode

Ep. 124 - Other Half Brewing's Felipe Higgins: Other Half is a brewery synonymous with IPA but when you head to their location in upstate New York you’ll find more than just haze. Today I’m talking with Felipe Higgins, the head brewer at Other Half Finger Lakes about the outpost and its robust mixed f

Podcast episode

256: Tom Riley and Dane Volek of Anchor Open Up About Steam Beer and Open Fermentation: Anchor’s storied past and pivotal role in American brewing informs every brewing decision the brewery makes today, and while some things change, the brewing leadership of Anchor is committed to the steam beer in theory and in practice.

Podcast episode

342: Hazy IPA Now! With Fidens, North Park, Green Cheek, and Russian River: The West Coast IPA gang is back with a pal from the East Coast—and while IPA is still the focus, this time it’s hazy and soft rather than lean, clear, and bitter. Evan Price of Green Cheek, Steve Parker of Fidens, Kelsey McNair of North Park, and special guest host Vinnie Cilurzo of Russian River dive into the creative and technical mechanics of juicy, hazy, New England–style IPA.