Yeast, Water, Malt, and Hops Book Collection

Yeast, Water, Malt, and Hops Book Collection

Get all 4 books in one collection!  

Collection Contents:

• Yeast: The Practical Guide to Beer Fermentation
• Water: A Comprehensive Guide for Brewers
• For The Love of Hops: The Practical Guide to Aroma, Bitterness, and the Culture of Hops
• Malt: A Practical Guide from Field to Brewhouse

About Each Book:

Yeast: The Practical Guide to Beer Fermentation

Yeast is a resource for brewers of all experience levels. Chris White and Jamil Zainasheff adeptly cover yeast selection, storage and handling of yeast cultures, how to culture yeast and the art of rinsing/washing yeast cultures.

Includes 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.

• Authors: Chris White and Jamil Zainasheff
• Paperback: 328 pages
• ISBN-10: 0937381969
• ISBN-13: 978-0937381960
• Product Dimensions: 6.1 x 0.8 x 9 inches

Water: A Comprehensive Guide for Brewers

Water is arguably the most critical and least understood of the foundation elements in brewing beer.

Water: A Comprehensive Guide for Brewers, takes the mystery out of water’s role in the brewing process. From an overview on sources, quality and geography, the book leads brewers through how to read water reports, understanding flavor contributions, and the treatment and chemistry of brewing water.

Authors John Palmer and Colin Kaminski lead a discussion of adjusting water to styles of beer, residual alkalinity, malt acidity, mash pH, brewery process water and wastewater treatment is included.

• Author: John Palmer and Colin Kaminski
• Paperback: 300
• ISBN-10: 0937381993
• ISBN-13: 978-0937381991
• Product Dimensions: 6 x 0.8 x 8.8 inches

For The Love of Hops: The Practical Guide to Aroma, Bitterness and the Culture of Hops

For the Love of Hops expertly explains the nature of hops, their origins, and how brewers maximize their positive attributes throughout the brewing process.

Author Stan Hieronymus starts with the basics of hop chemistry, then examines the important role farmers play and how brewers can best choose the hops they need. He provides fundamental information about and descriptions of more than 100 hop varieties, along with 16 recipes from around the world, including from top U.S. craft brewers.

Hieronymus explores hop quality and utilization, with an entire chapter devoted to dry hopping. Throughout, Hieronymus' research and accessible writing style educate the reader on the rich history of hops and their development into an essential ingredient in beer.

• Author: Stan Hieronymus
• Paperback: 336
• ISBN-10: 1938469011
• ISBN-13: 978-1938469015
• Product Dimensions: 5.9 x 0.8 x 8.9 inches

Malt: A Practical Guide from Field to Brewhouse

Fourth in the Brewing Elements series, Malt: A Practical Guide from Field to Brewhouse, delves into the intricacies of this key ingredient used in virtually all beers.

This book provides a comprehensive overview of malt, with primary focus on barley, from the field through the malting process. With primers on history, agricultural development and physiology of the barley kernel, John Mallett (Bell’s Brewery, Inc.) leads us through the enzymatic conversion that takes place during the malting process.

• Author: John Mallett
• Paperback: 336 pages
• ISBN-10: 1938469127
• ISBN-13: 978-1938469121
• Product Dimensions: 6.1 x 0.8 x 8.8 inches