For the Love of Hops
- 353bladzijden
- 13 uur lezen
"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"--
Brouwen Elementen SerieReeks
Deze serie duikt in de complexiteit van het brouwen en biedt diepgaande verkenningen van de vier fundamentele elementen die bier definiëren. Elk deel onderzoekt nauwgezet een kerningrediënt: gist, mout, hop en water. Lezers krijgen waardevolle inzichten in hoe deze componenten de smaak, het aroma en het algehele karakter van een bier beïnvloeden. Het is een essentiële gids voor iedereen die zijn brouwambacht wil begrijpen of verbeteren.
Aanbevolen leesvolgorde
Malt
- 297bladzijden
- 11 uur lezen
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
- 304bladzijden
- 11 uur lezen
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.
