Cover -- Title -- Dedication -- Copyright -- Acknowledgments -- Contents -- Foreword -- Chapter 1 INTRODUCTION TO BEER -- Quick Start Guide -- About This Book -- What's In Here? -- Brewing with Both Halves of Your Brain -- Thinking Like a Scientist -- What to Worry About -- Chemical and Biochemical Concepts -- pH -- MOLECULE -- ION -- BUFFERING -- REACTION -- ENZYME -- POLYMER -- CARBOHYDRATES -- AMINO ACID -- PROTEIN -- POLYPEPTIDE -- Brewing Like an Artist -- Getting Started and Getting Better -- Chapter 2 UNDERSTANDING BEER -- Anatomy of a Beer -- Measurables -- GRAVITY -- TERMINAL GRAVITY -- ALCOHOL -- COLOR -- BITTERNESS -- ATTENUATION -- Intangibles -- Tasting and Evaluating Beer -- Our Senses -- The Tasting Act -- An Atlas of Beer Flavor and Character -- AROMA VOCABULARY -- Judging, Competitions, and Certifications -- Chapter 3 BREWING INGREDIENTS -- Barley, Malt, and Grains -- Malting -- Kilning and Roasting -- Malt Types -- BASE MALTS -- COLOR MALTS -- ROASTED MALT -- CARAMEL AND CRYSTAL MALTS -- WHEAT AND OTHER NON-BARLEY MALTS -- OTHER SPECIALTY MALTS -- ACID OR SOUR MALT -- SMOKED MALT -- Understanding a Malt Analysis -- MOISTURE CONTENT (MC) -- COLOR -- EXTRACT, DRY BASIS, COARSE GRIND (DBCG) -- EXTRACT, DRY BASIS, FINE GRIND (DBFG) -- FG-CG DIFFERENCE -- DIASTATIC POWER (DP) -- PROTEIN -- S/T (SOLUBLE NITROGEN/TOTAL NITROGEN RATIO) -- MEALY/HALF-GLASSY/GLASSY -- SIZE -- VISCOSITY -- ODOR -- CLARITY -- Unmalted Grains -- EXOTIC ADJUNCT GRAINS -- SPELT -- BUCKWHEAT -- WILD RICE -- QUINOA -- Malt Extract -- Roasting and Smoking Your Own Specialty Malts -- Brewing Sugars -- Making Your Own Caramel -- Honey -- Hops: The Spice of Beer -- Hops' Form and Function -- Hops in the Brew -- Hop Varieties and Personality Groups -- NOBLESSE -- SAAZY -- BRITANNIC -- STYRIAC -- CASCADIAN -- PACIFICAL -- FOR BITTERING ONLY -- Hop Varieties in Detail.

Water without Tears -- THE BIG SIX WATER MINERALS -- TRACE MINERALS -- HEAVY METALS AND OTHER CONTAMINANTS -- CHLORINE -- Brewing Water Minerals in Detail -- Water Minerals and Brewing -- WATER MINERAL ADDITIONS and ION CONTENT -- Water Trace Minerals in Detail -- Alternate Ingredients -- Herbs and Spices -- HERBS AND SPICES FOR BREWING -- Fruits -- FRUIT BY THE NUMBERS -- Vegetables and Beyond in Your Beer -- CHILE -- CHOCOLATE -- COFFEE -- MUSHROOMS -- NUTS AND CHESTNUTS -- PUMPKIN -- SPRUCE AND TREE EXTRACTS -- SWEET POTATO -- AND BEYOND . . . -- Chapter 4 THE BREWING PROCESS -- THE AMAZING SHAPE-SHIFTING BEER RECIPE -- Your First Beer: Getting Started with Extract Brewing -- MAKE SURE YOU HAVE THE FOLLOWING PIECES OF EQUIPMENT AVAILABLE, ALONG WITH A STOVE TO HEAT THE KETTLE: -- OPTIONAL, BUT NOT ABSOLUTELY NECESSARY: -- AS FAR AS INGREDIENTS FOR THE BREW, YOU WILL NEED: -- FOR BOTTLING, YOU WILL NEED: -- Extract Plus Steeped-Grain Procedure -- CRUSHING -- MASHING -- WORT RECOVERY OR LAUTERING -- WORT BOILING -- CLARIFYING -- CHILLING -- Grain Crushing -- Mashing -- The Mash: Magic Porridge -- Enzymes in Detail -- The Mini-Mash Method -- Infusion Mashing for All-Grain Brewing -- Doing It the Hard Way -- DECOCTION MASHING -- ADJUNCT MASHING -- EXTREME MASHING -- PARTI-GYLE -- DOUBLE BREWING -- SLIJM (BELGIAN TURBID MASH) MASHING -- OVERNIGHT MASHING -- SOUR MASHING -- Lautering and Sparging -- Additional Sparging Techniques -- BATCH SPARGING -- NO-SPARGE" BREWING -- BREW-IN-A-BAG -- Sparging with Recirculating Mash Systems -- The Boil -- What Happens in the Kettle -- Managing the Boil -- Cooling -- Cleaning Up -- Cleaning and Sanitizing Chemicals for the Home Brewery -- CLEANING -- SANITIZING -- STERILIZING -- BIOFILM -- CARBOHYDRATES -- GREASE -- PROTEIN RESIDUE -- SCALE -- CLEANING CHEMICALS -- ACID CLEANERS -- ALKALINE NON-CAUSTIC CLEANER.

CAUSTIC/SODIUM HYDROXIDE/LYE -- SANITIZING CHEMICALS -- ACID SANITIZERS -- CHLORINE BLEACH (SODIUM HYPOCHLORITE) -- CHLORINE DIOXIDE -- IODOPHOR -- ISOPROPYL ALCOHOL -- SODIUM METABISULFITE (CAMPDEN TABLETS) -- VODKA (40 PERCENT ETHANOL) -- Cleaning Your Equipment -- CARBOYS -- HOSES -- KETTLES -- SMALL STUFF -- Chapter 5 THE BREWERY -- Safety in the Brewery -- ELECTRICITY -- GAS CYLINDERS AND PRESSURE -- GLASS CARBOYS -- HEAT AND HOT WATER -- MOTORS -- PROPANE AND NATURAL GAS -- Your System, Your Goals -- Design Considerations -- FLOW CONTROL -- TEMPERATURE -- Gear -- Grain Mills -- Scales/Balances -- Burners, Flames, and Heaters -- Mash/Lauter Tuns -- HERMS, RIMS, and Direct-Heated Systems -- Grant (Wort Reciever) -- Moving Wort -- Hoses -- Pipe and Tubing Fittings -- Pumps -- CENTRIFUGAL PUMP -- GEAR PUMP -- ROTARY-VANE PUMP -- PERISTALTIC PUMP -- Brew Kettles -- Hop Back -- Wort Chiller -- Wort Aeration -- Fermenters -- Measurements and Instrumentation -- HYDROMETER -- REFRACTOMETER -- pH METER -- THERMOMETER -- Packaging Beer -- Bottling Gear -- Keg and Draft Systems -- Firkins, Pumps, and Real Ale -- Chapter 6 YEAST and FERMENTATION -- Yeast in Brewing -- BRETTANOMYCES -- SACCHAROMYCES CEREVISIAE -- SACCHAROMYCES PASTORIANUS -- TORULASPORA DELBRUECKII a.k.a. SACCHAROMYCES DELBRUECKII -- Yeast Biology -- CYTOPLASM -- NUCLEUS -- NUCLEOLUS -- ENDOPLASMIC RETICULUM (ER) -- BUD SCAR -- MITOCHONDRION -- LIPID STORAGE DROPLETS -- GOLGI APPARATUS -- VESICLES -- VACUOLE -- CELL WALL -- LYSOSOME -- Yeast and the Biochemistry of Beer Flavor -- Yeast Flavor Chemicals in Beer -- ALDEHYDES -- ESTERS -- FUSELS -- GLYCEROL -- ORGANIC ACIDS -- PHENOL -- SULFUR (SULFIDE AND SULFITE) -- VICINYL DIKETONES: DIACETYL AND 2,3-PENTANEDIONE -- Yeast Growth and Fermentation -- Yeast Types -- YEAST-STRAIN FLAVOR AND PERFORMANCE CHARACTERISTICS -- ALCOHOL TOLERANCE.

AROMA -- ATTENUATION -- FLOCCULATION -- TEMPERATURE RANGE/COLD TOLERANCE -- BELGIAN YEAST -- ENGLISH YEAST -- EUROPEAN (RHINE VALLEY) YEAST -- HEFEWEIZEN -- LAGER -- DRIED YEAST -- Wild Yeast: Aliens in Your Brewery -- BRETTANOMYCES (OR BRETT) -- LACTOBACILLUS -- MIXED BELGIAN CULTURES -- The Care and Feeding of Yeast -- AVOIDING PROBLEMS WITH YEAST -- Pitching Rates -- Wort Aeration -- Yeast Unleashed: Practical Fermenting -- Conditioning and Maturation -- FININGS -- ENZYME FININGS (CLARITY FERM, BREWERS' CLAREX) -- GELATIN -- ISINGLASS -- PVPP (POLYCLAR) -- SILICA GEL -- FILTRATION -- Packaging and Serving Your Beer -- Capping It Off: Bottling -- BOTTLING STEP-BY-STEP -- BOTTLE TYPES -- The Delights of Kegging -- CARBONATING IN THE KEG -- SERVING DRAFT BEER -- DRAFT-LINE TUBING AND ITS RESTRICTION PRESSURES -- COUNTER-PRESSURE BOTTLING -- Cellaring Your Beer -- Wood- and Barrel-Aged Beers -- Chapter 7 THE ART and SCIENCE of the RECIPE -- Thinking Through Your Goals -- Integrating Ingredients and Process -- Record Keeping -- Worksheet Instructions -- TARGETS -- MASH TIME AND TEMPERATURE -- WATER -- MASH TYPE -- GRAINS AND ADJUNCTS -- HOPS -- FERMENT STAGE -- OTHER -- Art and the Brewer -- KNOW YOUR AUDIENCE (AND YOURSELF) -- TELL STORIES -- PUSH YOUR AUDIENCE -- The Tools of the Art -- THE BIG IDEA -- DISCRETION/ECONOMY -- CONTRAST/TENSION -- MANAGING COMPLEXITY -- HIERARCHY -- SCALE -- CRAFT -- REFINE: LATHER, RINSE, REPEAT -- Ideas and Inspirations -- Structuring a Beer -- RECIPE STRATEGIES FOR LIGHT-COLORED BEERS -- RECIPE STRATEGIES FOR AMBER BEERS -- RECIPE STRATEGIES FOR RED AND BROWN BEERS -- RECIPE STRATEGIES FOR BLACK BEERS -- The Numbers Game -- Calculating the Grain Bill -- GRAVITY CALCULATIONS -- CALCULATING COLORS -- GRIST FORMULATION FOR RED ALE -- Hops in the Recipe -- CALCULATING HOP ADDITIONS -- THINKING THROUGH A RECIPE.

Other Flavorings -- Spices and Seasonings in the Recipe -- Recipe Considerations for Fruit Beers -- Yeast and Fermentation Choices -- Chapter 8 RECIPES: STYLES and BEYOND -- Calculations and Assumptions -- Brewing Methods in the Recipes -- EXTRACT PLUS STEEPED-GRAIN -- MINI MASH -- ALL-GRAIN INFUSION MASH -- About Styles -- A Timeline of Beer History and Technology -- A Brewer's Overview of Beer Styles -- English Ale, Stout, and Porter -- THE PALE ALE FAMILY -- AMBER/BISCUIT -- CARAMEL MALT -- HONEY MALT -- MELANOIDIN -- PILS -- VIENNA, MUNICH -- STRONG ALES, OLD ALES, AND BARLEY WINES -- BRITISH BROWN AND MILD ALES -- STOUTS AND PORTERS -- BLACK PATENT MALT -- DEBITTERED/DEHUSKED ROASTED MALT -- CHOCOLATE WHEAT OR RYE -- ROASTED UNMALTED BARLEY -- CHOCOLATE, PALE CHOCOLATE -- BROWN MALT -- PORTER AND STOUT SUBSTYLES -- MILD/BROWN AND ROBUST PORTER -- BALTIC PORTER -- IRISH DRAUGHT STOUT -- IRISH EXPORT AND FOREIGN EXPORT STOUT -- OATMEAL STOUT -- IMPERIAL STOUT -- SCOTLAND AND ITS BEER TRADITIONS -- BRITISH ALE STYLES BY THE NUMBERS -- German Ales, Hybrid Ales, and Weissbier -- GERMAN ALES: ALT AND KÖLSCH -- NORTH AMERICAN HYBRID ALES -- THE KING OF WHEAT BEERS: GERMAN HEFEWEIZEN -- HYBRID ALE AND WHEAT BEER STYLES BY THE NUMBERS -- Lager -- BOHEMIAN PILSNER -- GERMAN PILSNER -- MUNICH HELLES -- DORTMUNDER EXPORT -- AMERICAN PRE-PROHIBITION LAGER -- AMERICAN ADJUNCT LAGER -- AMERICAN LIGHT LAGER -- AMERICAN MALT LIQUOR -- MÄRZEN/VIENNA/OKTOBERFEST/SPEZIAL -- MUNICH DUNKEL -- CZECH DARK LAGER -- SCHWARZBIER -- BALTIC PORTER -- MAIBOCK/HELLER BOCK -- DARK (DUNKEL) BOCK -- DOPPELBOCK -- LAGER BEER STYLES BY THE NUMBERS -- Belgium -- A BACKWARD HISTORY OF BELGIAN BREWING -- TODAY -- 1978 -- 1974 -- 1965 -- 1965 -- 1958 -- 1950 -- 1934 -- 1932 -- 1926 -- 1920 -- 1919 -- 1917-1919 -- 1908 -- 1907 -- 1902-1903 -- 1890-1900 -- c. 1887 -- 1886 -- 1885.

c. 1870.