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Buenas Cervezas Necesitan Cursos Equipos e Insumos de Alto Nivel
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New Brewing Lagers Beer 

New Brewing Lagers Beer, ha sido completamente revisado y ampliado para incluir ms tcnicas de elaboracin de la cerveza artesanal y ms informacin especfica de elaboracin de la cerveza Lager. Greg Noonan, uno de los cerveceros artesanales ms conocidos de Amrica, le gua a travs de una discusin avanzada sobre cmo producir cerveza de alta calidad. Este libro avanzado todo grano de referencia se recomienda para los cerveceros intermedios y avanzados.


IPA: Brewing Techniques (AGOTADO)

IPA: Brewing Techniques, Recipes and the Evolution of India Pale Ale

Explore the evolution of one of craft beer's most popular styles, India Pale Ale. Loaded with brewing tips from some of the country's best brewers, IPA covers techniques from water treatment to hopping procedures. Included are 48 recipes ranging from historical beers to recipes for the most popular contemporary IPAs made by craft brewers such as Deschutes Brewery, BrewDog, Firestone Walker Brewing Company, Pizza Port Brewing, and Russian River Brewing Company.


Porter: Classic Beer Style Series (AGOTADO)

The modern look at what it takes to create this rich and full bodied classic. Everything is covered from the ingredients, the origins and the brewing techniques to expand your knowledge of the smooth Porter.


Designing Great Beers 

Designing Great Beers

Daniels. This book teaches you how to design recipes. There are so many bad recipes out there and too many times beginning brewers select recipes based on how good the original brewer makes it sound. For example, the name of a recipe says India Pale Ale, but the ingredient list dictates Pale Ale. This is a great resource that is long overdue. The book starts out with in-depth information on malt, yeast, hops and how to choose the right ingredient for the beer you are making. Then subsequent chapters follow up with information on beer styles. Each style chapter contains data from actual recipes that have won awards at the AHA national competition. A must have if you are thinking of entering beer in a competition.


How To Brew 

How To Brew, John J. Palmer 2006

Everything needed to brew beer right the first time. Presented in a light-hearted style without frivolous interruptions, this authoritative text introduces brewing in a easy step-by-step review.


Wood Beer (AGOTADO)

The use of wooden vessels for storage, transportation, fermentation or aging of beer is deeply rooted in history. Todays talented brewers are innovating, experimenting and enthusiastically embracing the seemingly mystical complexity of flavors and aromas derived from wood. From the souring effects of microbes that take up residence in wood to the character drawn from barrels or foeders, this book covers the history, physiology, microbiology and flavor contributions of wood, as well as the maintenance of wooden vessels. Explore the many influences of wood as a vehicle for contributing tremendous complexity to beers fermented and aged within it. Wood & Beer: A Brewers Guide is about both wood and beer, and the mysteries that arise when the two come together.


Water: A Practical Guide for Brewer 

Water is arguably the most critical and least understood of the foundation elements in brewing beer. Water: A Comprehensive Guide for Brewers, third in Brewers Publications Brewing Elements series, takes the mystery out of waters 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. A discussion of adjusting water to styles of beer, residual alkalinity, malt acidity, mash pH, brewery process water and wastewater treatment is included. By How to Brew author John Palmer and professional brewer Colin Kaminski. Check out the Table of Contents.


Malt: A Practical Guide from Field to Brewhouse 

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 (Bells 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.


For the Love 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.


Yeast - The Practical Guide to Beer Fermentation 

Yeast: The Practical Guide to Beer Fermentation 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.

About the authors: Chris White and Jamil Zainasheff

Chris White earned his doctorate from the University of California and founded White Labs Inc. in San Diego in 1995. The companys focus is liquid yeast cultures for homebrewers and professional brewers. 

Internationally respected homebrewer Jamil Zainasheff co-authored Brewing Classic Styles with John Palmer. Jamil shares his passion and brewing prowess with homebrewers internationally, hosting podcasts on The Brewing Network.



The Compleat Meadmaker: Home Production of Honey Wine From Your First Batch to Award-winning Fruit and Herb Variations 

Home production of honey wine from your first batch to award-winning fruit and herb variations.

As one of the most ancient of human beverages, mead arose in part because it was easy to make. Todays hobbyists rediscover the simplicity of making mead while reveling in the range of flavors that can result. In The Compleat Meadmaker, veteran beverage hobbyist Ken Schramm introduces the novice to the wonders of mead. With easy-to-follow procedures and simple recipes, he shows how you can quickly and painlessly make your own mead at home. In later chapters he introduces flavorful variations on the basic theme that lead to meads flavored with spice, fruits, grapes and even malt.



American Sour Beers

This book details the wide array of processes and ingredients in American sour beer production, with actionable advice each step of the way. Inspiration and practical applications for brewers of all levels are provided by some of the countrys best known sour beer brewers, including Russian River, Jolly Pumpkin and The Lost Abbey. Great read for those who, like me, find themselves wondering what about one of the most interesting and dynamic portions of the brewing scene today.


Barth-Haas Hops Companion


Barth-Haas Hops Companion Book Third Edition A brewer's guide to hop varieties and hop products. A comprehensive listing and descriptions of global hop varieties as well as information on the various choices of hop products including traditional forms and specialized advanced products. This is an indispensable resource for brewers, homebrewers, or anyone who simply wants to learn as much about hops as possible.



Brew Like A Monk

Brew Like A Monk Gain insight into the realm of Belgian beers with this final book in the Belgian Book Series, "Brew Like A Monk". The author - Stan Hieronymus, a frequent contributor to the All About Beer Magazine - goes deep into the Belgian culture and it's breweries and delivers well-written and technically accurate information to fans of this re-emerging style. Not only are basic recipes reproduced here, but fermentations temps, wort handling, and anything else that can have an impact on flavor. This book is very well thought out, and is a superb read.



Brewing Classic Styles - 80 Winning Recipes Anyone Can Brew

A great, new Book by our friends, Jamil Zainasheff and John Palmer.

Share the joy of award-winning home-brewed beers that you can make yourself!

In the history of the American Homebrewers Association's National Homebrew Competition, few brewers have succeeded like Jamil Zainasheff. From his first gold medal in 2002 through his second Ninkasi award (for best all around brewer) in 2007, he has accumulated a trophy case full of NHC medals-all with recipes contained inside this book.


In Brewing Classic Styles, Zainasheff shares his award-winning extract-based and all grain recipes to help other brewers enjoy the top-quality beers that the homebrewing hobby offers today. The 27 chapters cover the standard homebrew competition categories published by the Beer Judge Certification Program, giving one recipe for each of more than 80 different style sub-categories.


To kick the book off, homebrewing expert John J. Palmer, author of How to Brew gives insight into beer ingredients and their selection along with tips on brewing and recipe adjustments. The combined expertise from these legendary homebrewers delivers a proven collection of recipes suitable for all who make beer at home.



Cheese, Butter and Yogurt

Since the earliest human civilizations in the west, milk has been gathered from domesticated animals such as the goat, sheep, and cow to create a wide variety of high protein and tasty foods including cheese, butter, and yogurt. With more than 3,000 kinds of cheese registered to the FDA and dozens of different recipes for butter and yogurt available, many people see great opportunities both to save money and to make a little profit in creating their own milk based products. The secret to making these products all lies in the recipes you have and the steps you take though.

This book was written to provide every prospective cheese, butter, or yogurt maker the tools they need to prepare, create, and enjoy their favorite dairy products from the comfort of their home. You will learn everything you need to know about the various dairy products found in cheeses, butter, and yogurt to start creating your own at-home dairy goods. Topics covered include:

Which ingredients are used for assorted dairy products

What at-home equipment you will need to start benefiting from your own recipes

How to clean and care for your equipment, making sure everything remains sanitary and that the dairy products are always safe

The myriad of basic techniques necessary to understand the dairy product process, starting with raw milk and continuing until you make any number of soft, hard, or Italian cheeses.

Dozens of top cheese makers and home dairy aficionados have been interviewed for this book and provided their experiences with dairy products. You will learn from them and this book the basics of creating queso blanco, fromage blanc, ricotta, feta, cheddar, gouda, Monterey jack, mozzarella, parmesan, and many other cheeses in addition to sour cream, yogurt, and butter. For anyone with a desire to start experimenting with dairy products at home, this book is the ideal starting point.


Cider

Discover the pleasures of making and drinking cider. From choosing the right apples through reaping the liquid rewards of a successful pressing, this classic guide has you covered. With detailed drawings of cider-making equipment, methods, and set-up, even a novice juicer will enjoy sweet and spicy gallons in no time. Annie Proulx and Lew Nichols provide insightful, time-tested advice enlivened by a smattering of historical anecdotes. Whether you like your cider sweet or hard, youre sure to find a recipe that satisfies. 217 pages.


Farmhouse Ales

If you have ever been interested in Belgian Farmhouse Ales, then this book will become your Bible. Written by Phil Markowski and contributed to by Tomme Arthur and Yvan De Baets, Farmhouse Ales: Culture and Craftsmanship in the Belgian Tradition breaks down some of the mystery behind this great style and brings it to a very easy-to-understand level. If only most history books were this fun! Phil includes some recipes as well.


The Complete Joy of Homebrewing

Often called the bible of homebrew, this is the all-time best selling homebrewing book. Papazian coined the saying, "relax, don't worry, have a homebrew" and this book definitely promotes a low stress introduction to homebrewing. Now in it's 4th Edition, Charlie has updated his recipes and added some new ones. Charts and other information has been udpated to make this book that much more informative, and easy to read. However, it was originally written in the 1970's and some parts have become out-of-date - There is very little information on liquid yeast cultures (now the norm instead of the exception), and simple equipment such as Wort Chillers are listed as advanced items. Still, it is a fun read and you will definitely learn something. This completely revised and updated edition includes: An expanded and updated homebrew recipe chart: How to brew 53 traditional beers A Beer Styles chart with easy-to-understand descriptions of key flavor and aroma characters along with homebrew technical data to make your own recipe formulations A list of more than 75 beer types describing strength, hop aroma, bitterness, flavor, color, sweetness, and alcohol percentage Expanded charts on 68 hop varieties, descriptions, and uses Brand new recipes Beer kit tips Key information about using and understanding hops Five secrets to fermentation And much more.



Wild Brews

Explore the world of Lambics, Flanders, and American variations of these styles like never before! Jeff Sparrow has amassed a wealth of knowledge regarding these "non-traditional" beers and was able to put them into an easy-to-read book. Tracing the history of these beers, as well as visiting the breweries that made them famous, you will be able to learn the secrets of the once forgotten beers. Revive a classic and pick up Wild Brews!