For the Love of Hops
- 353 páginas
- 13 horas de lectura
"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"--
Serie Elementos de Elaboración Serie
Esta serie se sumerge en las complejidades de la elaboración de cerveza, ofreciendo exploraciones detalladas de los cuatro elementos fundamentales que definen la cerveza. Cada volumen examina meticulosamente un ingrediente central: levadura, malta, lúpulo y agua. Los lectores obtendrán una valiosa perspectiva sobre cómo estos componentes dan forma al sabor, aroma y carácter general de una cerveza. Es una guía esencial para cualquiera que busque comprender o mejorar su arte en la elaboración de cerveza.
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Malt
- 297 páginas
- 11 horas de lectura
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 páginas
- 11 horas de lectura
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.
