Englischsprachige Fachbücher

  Substantially revised and expanded third edition. Everything that’s needed to brew beer right the first time. Presented in a light-hearted style, this authoritative text introduces brewing in a easy step-by-step review that covers the essentials of making good beer. Include ingredients, methods, recipes and equipment information. Beyond the first batch, it provides an accessible reference to intermediate techniques like all-grain brewing variations and recipe formulation. A must for any novice or intermediate brewer; perfect for anyone who has discovered the joy of home-brewing. 

 

Der Home Brewing Klassiker. Siehe auch hier:

  Veteran brewer and creative genius Randy Mosher delivers an entertaining look at beer history and culture along with a no-nonsense approach to the art of innovative brewing. He combines a passion for good beer with a solid understanding of brewing science to give a practical guide to joyfully creative brewing. It will take you to places you never thought you would go! 

 

Eine Fundgrube für ausgeflippte Rezepte. Alles über Zucker, die Geheimnisse gutem belgischen Bieres usw. usw.

  Jamil Zainasheff is a perennial award winner at the National Homebrew Competition finals and winner of over 500 brewing awards across all style categories. In this book he teams up with home-brewing expert John J Palmer to share award-winning recipes for each of the 80-plus competition styles. Using extract-based recipes for most categories, the duo gives sure-footed guidance to brewers interested in reproducing classic beer styles for their own enjoyment or to enter into competitions. 

 

Das ist für mich DAS Nachschlagewerk, wenn es um einen neuen Bierstil geht, den ich noch nicht gebraut habe.

  Formulas, ingredients, historical and modern day brewing practices, all these details and more are covered in Designing Great Beers: The Ultimate Guide to Brewing Classic Beer Styles. Drawing on information from old brewing records, books, contemporary beer analyses, and hundreds of award-winning recipes, author Ray Daniels provides a wealth of data on the current and historical brewing techniques and ingredients for fourteen of the world’s most popular ale and lager styles. Ray also includes brewing calculations for planning and adjusting brews as well a thorough examination of primary brewing ingredients. 

 

Das Standardwerk der Bierstile.

  This 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. 

 

Alles über Hefe. Auswahl, Lager, Ernte, Fehlerbehebung und vieles mehr.

  Home brewing – what hobby could possibly be more rewarding than the one that, in a matter of mere weeks, yields fresh beer delights to the happy brewer? It’s hard to beat that kind of payoff. Brewing beer is fun and delicious, but it’s also a demanding process, requiring proper equipment, impeccable sanitation, a basic under- standing of the chemical process of brewing, and the patience to troubleshoot flavours and aromas that aren’t quite right. No matter how experienced the beer maker, unforeseen questions and problems can develop with every new batch of beer. Master brewer Ashton Lewis has seen and resolved hundreds of brewing problems and answered thousands of questions from amateur brewers as „Brew Your Own“ magazine’s Mr. Wizard for 11 years. In a friendly question-and-answer format, Lewis explains the wonderful process of converting malt, hops, yeast, and water into beer. Covering the entire range of situations a home brewer is likely to face, this handy, at-a-glance reference will maximise the flavour of every batch of brew. 

 

Tipps von Mr. Wizard Ashton Lewis von der Brew your owne. Das sollte in keiner Brauerei fehlen.

   This book expertly explains the nature of hops, their origins, and how brewers maximise their positive attributes throughout the brewing process. 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 over 100 hop varieties, along with 16 recipes from around the world, including from top U.S. craft brewers. Hieronymus explores hop quality and utilisation, 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. 

 

Das Standardwerk über Hopfen. Stan Hieronymus, der Name steht einfach für Qualität, nicht erst seit „Brew like a monk“.

   This book delves into monastic brewing, detailing this rich-flavoured region of the beer world through detailed visits to the modern producers in both America and Belgium. Along the way, Stan Hieronymus examines methods for brewing these unique ales suited to commercial and amateur brewers ready to try their hand at these tasty treats. 

 

Was Brauer schon immer über belgisches Klosterbier wissen wollten. Hintergründe, Geschichte, Rezepte und vieles mehr.