by
Pires, Eduardo.
Call Number
663.3
Publication Date
2015
Summary
Beer is the most popular alcoholic beverage in the world. Yet, behind each glass of beer there is an enormous amount of work invested. If the first image that comes to your mind is the lifting of heavy bags of malt or carrying kegs, guess again! Most of the work involved in brewing is carried out by "microworkers" - yeast and their enzymes! These special helpers are responsible for catalyzing the vast majority of the biochemical reactions occurring in all steps that gradually transform the sugary wort into beer. This book not only provides readers with an overview of the whole biochemical process involved in beer fermentation, but also reviews the latest findings in this delightful field, making it essential reading for both scientists and brewing enthusiasts.
Format:
Electronic Resources
Relevance:
95079.7188
by
Schmidhausler, Gretchen.
Call Number
641.873
Publication Date
2014
Format:
Electronic Resources
Relevance:
85044.6094
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by
Denny, Mark.
Call Number
641.6
Publication Date
2009
Format:
Electronic Resources
Relevance:
71878.7656
by
White, Chris.
Call Number
641.8
Publication Date
2010
Summary
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.
Format:
Electronic Resources
Relevance:
63390.7617
by
Strong, Gordon.
Call Number
641.873
Publication Date
2011
Summary
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.
Format:
Electronic Resources
Relevance:
60139.8125
by
Barth, Roger.
Call Number
641.623
Publication Date
2013
Summary
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 rea
Format:
Electronic Resources
Relevance:
57341.9844
by
Morton, James.
Call Number
663.3
Publication Date
2016
Summary
Making good beer at home is easy, and oh so cheap. Brew takes the novice beer-enthusiast by the hand and talks you through every last step of the process.
Format:
Electronic Resources
Relevance:
57340.9141
by
Schaefer, Matthew.
Call Number
641.873
Publication Date
2012
Summary
Whether you're an established beer snob or just want to try your hand at homebrewing, Basic Homebrewing will teach you everything you need to know to get started in this increasingly popular hobby. Learn all about beer and the few very simple components required to make it--malt, hops, yeast, and water. Easy to understand and beautifully illustrated, this book covers everything from the history of brewing, to basic methods and explanations of needed equipment and ingredients, to advanced brewing techniques and delicious recipes. Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We've been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
Format:
Electronic Resources
Relevance:
52747.7188
by
Miller, Dave.
Call Number
663.3
Publication Date
2012
Format:
Electronic Resources
Relevance:
52745.7188
by
Caruso, Giuseppe.
Call Number
663.42
Publication Date
2022
Summary
This book is a comprehensive and beautifully illustrated compendium of the characteristics and properties of the plants used in making beer around the world. The botanical expert Giuseppe Caruso presents scientifically rigorous descriptions, accompanied by his own hand-drawn ink images, of more than 500 species.
Format:
Electronic Resources
Relevance:
49106.0234
by
Fisher, Joe.
Call Number
641.873
Publication Date
2013
Format:
Electronic Resources
Relevance:
49104.0391
by
Pattinson, Ronald.
Call Number
641.87300000000005
Publication Date
2014
Summary
Taste the history: brew your own vintage beers, from porters to ales to table beer.
Format:
Electronic Resources
Relevance:
44828.9258
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