For the Love of Hops
- 353 Seiten
- 13 Lesestunden
"Discusses the science and culture of hops, exploring such topics as history, hop varieties, brewing and dry-hopping techniques, and provides commercial recipes for brewing beer"--
Brau-Elemente-Reihe Reihe
Diese Serie taucht tief in die Kunst des Bierbrauens ein und untersucht die vier grundlegenden Elemente, die Bier ausmachen. Jeder Band widmet sich akribisch einem Kernbestandteil: Hefe, Malz, Hopfen und Wasser. Die Leser gewinnen unschätzbare Einblicke, wie diese Komponenten den Geschmack, das Aroma und den Gesamtcharakter eines Bieres prägen. Es ist ein unverzichtbarer Leitfaden für jeden, der sein Brauhandwerk verstehen oder verbessern möchte.
Empfohlene Lesereihenfolge
Malt
- 297 Seiten
- 11 Lesestunden
Brewers often call malt the soul of beer. 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. A detailed discussion of enzymes, the Maillard reaction, and specialty malts follows. Quality and analysis, malt selection, and storage and handling are explained. This book is of value to all brewers, of all experience levels, who wish to learn more about the role of malt as the backbone of beer.
Yeast
- 304 Seiten
- 11 Lesestunden
A resource for brewers of various experience levels. It covers yeast selection, storage and handling of yeast cultures, how to culture yeast and the art of rinsing/washing yeast cultures. It includes sections on how to set up a yeast lab, the basics of fermentation science and how it affects your beer.
