ASBC/MBAA Publications Catalog

Publications for

Brewers Dedicated to the Science and Technology of Brewing

INSIDE: Quality Assurance Publications Product Development Resources Craft Brewing Guidance

➤

Essential Handbooks

FOAM Practical Guides for Beer Quality

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By Charles W. Bamforth NEW

“Practical Guides for Beer Quality: FOAM is an excellent source of knowledge and clear facts. I am looking forward to the next books coming to this series.”

—Anna Wallner, Trade Education Manager, Carlsberg, Sverige

This new book, the first in the Practical Guides for Beer Quality series, offers an easy-to-read, yet comprehensive and authoritative description of all the issues that impact the quality and quantity of foam on beer.

FOAM guides the reader through the many influences that impact foam, culminating in a step-by-step explanation of how problems with too much or too little foam can be interpreted and resolved. The book takes the reader through the role that foam plays in perceived quality, the factors that impact foam, and the contributions that all stages of brewing, from barley to dispense, make to foam. It also describes how to measure head stability and cling and diagnose problems with overfoaming (gushing).

The book might justly be called a “foam owner’s manual” and will be of interest to brewers; suppliers to the brewing industry; scientists studying foam; brewing professionals at many levels; craft and home brewers; beer servers in bars, restaurants, and hotels; and any serious lover of beer. It will enhance courses in malting and brewing science and any class where foaming and bubbles are covered.

Contents 1. Perceptions of Foam 2. The Physics of Foaming 3. The Chemistry of Foaming 4. Raw Materials, Processing, Dispensing, and Beer Foam 5. Measuring Beer Foam and the Foaming Components of Beer 6. Gushing 7. Sorting Out Foaming Problems 2012 ASBC; 8" x 10" softcover; 80 pages; 20 color images; 14 black and white images; ISBN 978-1-938119-00-2; 1 pound; Item No. 19002; $49.95

coming soon!

Watch for the next title in the Practical Guides for Beer Quality series,

FLAVOR 2

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MBAA Practical Handbook for the Specialty Brewer Series

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Edited by Karl Ockert

This series of handbooks offers accessible, hands-on information to brewers of specialty beers in a user-friendly question-and-answer format. The unique simplicity of the Q&A format helps the reader understand key concepts and applications in a straightforward manner.

ONLY $49.95 EACH For best value get the 3 Volume Set for

ONLY $119 Item No. 519KIT

First printing of this series SOLD OUT in 15 months!

Volume 1:

Volume 2:

Volume 3:

Raw Materials and Brewhouse Operations

Fermentation, Cellaring, and Packaging Operations

Brewing Engineering and Plant Operations

• Water, the base ingredient of all styles • Barley and malting fundamentals • Specialty malts, their processing and use in specialty beer styles • Hops, hop varieties, and their use in brewing different styles • Adjunct use in the brewhouse • Brewhouse equipment, operations, and methods for brewing traditional ales and lager beers 2005 MBAA; 7" x 10" softcover; 189 pages; 56 illustrations; ISBN 0-9770519-1-9; 1 pound; Item No. 51919; $49.95

• Traditional and modern processes for the fermentation of ales and lagers • Cellar, tank, and equipment design considerations • Clarification, filtration, and carbonation of finished beers • Racking beer in kegs and casks • Bottle-filling operations, materials, and equipment • Laboratory methods, equipment, and calculations 2005 MBAA; 7" x 10" softcover; 263 pages; 87 illustrations; ISBN 0-9770519-2-7; 2 pounds; Item No. 51927; $49.95

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• Power plant engineering, including hands-on discussion of pumps, valves, steam boilers, and compressors • Environmental engineering, concentrating on wastewater issues • Cleaning and sanitation of brewery tanks, equipment, and the plant • Draft dispense system design, cleaning, and maintenance • Safety considerations in the brewery 2005 MBAA; 7" x 10" softcover; 198 pages; 64 illustrations; ISBN 0-9770519-3-5; 1 pound; Item No. 51935; $49.95

1.800.328.7560

Essential Handbooks

Beer Steward Handbook

CRAFT

BREWER

Second Edition

Edited by Stephen R. Holle, Ray Klimovitz, Lars Larson, Karl Ockert, and Steve Presley Beer Steward Handbook: A Practical Guide to Understanding Beer is an excellent guide to learning the basics of beer appreciation. It includes an overview of the brewing process, a description of the variety of beer styles worldwide, the rules for pairing food and beer, and the ingredients in beer. It discusses how to best maintain freshness of beer and the ideal ways to serve beer, right down to glass shape, size, and angle of the pour.

NEW

Beer Steward Handbook is the same manual used in training professionals that enroll in the MBAA Beer Steward Certificate Program. This popular certification course gives participants an overview on how to properly handle, store, and present a variety of beers to maintain flavor and freshness, with the ultimate goal of improving the beer consumer’s experience. The book provides an excellent background to help you explain the entire brewing process to others, the importance of proper serving techniques, the large variety found among beer styles, and much more. It even describes the important health benefits of beer through a science-based, but understandable, approach. This book is perfect for wholesalers, retail managers, restaurateurs, bar managers, servers, retail sales staff, duty managers, and beer enthusiasts at all levels.

2012, 7" x 10" softcover, 248 pages; 2 pounds; ISBN 987-0-9877726-3-5; Item No. 72635; $29.95

Learn more about the Beer Steward Certificate Program at www.mbaa.com/education/beersteward

MBAA Beer Tasting Journal

CRAFT

BREWER

The new MBAA Beer Tasting Journal is a tool to help you talk about and sell beer! It helps you create a record of the great (and not-so-great) beers that you taste.

It provides a place to capture and document pertinent NEW flavor traits, aromas, brewery facts, and other useful information gleaned from your tasting experience. Watch your tasting skills improve as you use the “Style, Flavor, and Aroma Vocabulary Guide” in the front of the book to learn and practice the vocabulary of beer through your tasting experiences. The full-color “Glass Type Guide” located in the back of the book helps you identify glassware types like a tasting professional. The MBAA Beer Tasting Journal provides a hands-on history to share with your friends and brewing colleagues and makes a great gift. Buy one for yourself, or get a special rate when you buy in bulk for your customers and suppliers. Visit www.mbaa.com (click on store) for bulk pricing options.

2011 MBAA; spiral bound; 5.5" x 8.5"; softcover; 100 pages; ISBN 978-0-9787726-2-8; 1 pound; Item No. 72628; $11.95

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Quality Resources

ASBC Methods of Analysis, 14th Edition The new 14th edition of the ASBC Methods of Analysis includes nearly 80 built-in calculators and on-demand videos and tutorials. New training videos on basic procedures in the brewing lab are available for anyone who needs a refresher. Other resources include an EPR Workshop and Statistical Method Tutorials. Helpful tools like the “Degassing Matrix” and a “Degassing Comparison Chart,” along with the new Flavor Database, are included. The methods themselves are in PDF format, which allows for printing on demand to accommodate print-file requirements in corporate quality programs.

Ensure your organization’s accuracy with 24/7 web access for all the QA and R&D staff, researchers, or students at your location. Access to the online 14th edition is by institutional subscription. Once The ASBC Methods of Analysis include all the methods from the subscribed, all employees at a licensed Laboratory Methods for Craft location will have access.

Brewers. Subscribe now to ensure Companies – Breweries, Suppliers, etc. quality at your craft brewery!

• $995 per year, per site • $895 ASBC Corporate Members per year, per site

Academic, Government, and Nonprofit Institutions (and Independent Individual Consultants) • $595 per year, per site

Fishbone References for Applied Brewing Scientists

CRAFT

BREWER

This online version of Greg Casey’s cause-and-effect fishbone diagrams is ready to help you identify and solve issues in any size brewing operation. These diagrams unlock the relationships between an effect of importance to a maltster or brewer and observed causes that may be influencing the stated effect. The online format features an easy-to-use collection of 121 independent fishbones covering 33 critical topic areas. The user can click on each unique fishbone diagram in order to track the possible outcomes.

Independent Individual Consultants, Nonprofits, Academic Institutions, and Breweries producing less than 15,000 barrels/year • $119 per year, per site

Companies and Breweries producing more than 15,000 barrels/year • $259 per year, per site

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Get the Brewing Basics

A Handbook of Basic Brewing Calculations

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By Stephen R. Holle “Brilliant. Every brewer should own one. Calculations for almost every aspect of brewing and all in one spot.”

—American Brewer

A Handbook of Basic Brewing Calculations is a collection of applied computations sourced from a survey of authoritative textbooks that use quantitative methods to show the brewer how to translate the “whats and whys” of brewing science into practical brewing applications that result in more consistent and higher quality beer. Explore step-by-step calculations from malt through dispense for increased control over brewing variables and improved consistency. Understand the science behind each equation and its applicability to brewing to ensure correct variables are used in equations, and learn each mathematical step in solving equations to thoroughly comprehend how solutions are reached. This handbook shows the brewer how to determine what weight of gypsum will provide the desired ppm of calcium in the brewing water, what mash water temperature will achieve the desired mash temperature, what volume of yeast slurry will provide the desired yeast cell pitching rate, and what weight of priming will provide the desired carbonation level.

2003; 8.5" × 11" softcover; spiral binding; 96 pages; 1 pound; ISBN 978-0-9718255-1-2; Item No: 25513; $49

The Practical Brewer, Third Edition Edited by John T. McCabe

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Written by industry experts, The Practical Brewer is regarded as a trade standard, achieving worldwide acceptance as an outstanding basic training tool in the art and science of brewing. From proven practical procedures to innovative technologies, the book offers helpful solutions to many everyday concerns. It includes three chapters dealing with low-calorie beers and low-alcohol beers, environmental issues, and microbrewing. Since the first edition was published in 1946, The Practical Brewer has been an invaluable tool for providing information to new entrants in the field of brewing—and a useful reference for the more experienced brewer.

1999 MBAA; 6" x 9" hardcover; 757 pages; 82 tables; 313 illustrations and figures; ISBN 0-971825-54-8; Item No. 25548; 3 pounds; $75

Spanish Edition of The Practical Brewer ¡Una Célebre y Renombrada Referencia Cervecera, Ahora Disponible en Español!

2002 MBAA; ISBN 0-9718255-0-5; Ítem número: 25505; 3 libras; 6" x 9" pasta dura; 840 páginas; 82 tablas; 313 Ilustraciones & Figuras; 3 pounds; Item No. 25505; $175

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Scientific Principles of Malting and Brewing

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By Charles W. Bamforth “Scientific Principles of Malting and Brewing addresses the entire brewing scenario, from crops in the field to beer in the bottle. The author has meticulously explained each process in various chapters.”

—Beverage and Food World

This best-selling book provides a refreshing update for experienced brewing professionals and a valuable primer on brewing science for anyone new to the science or in need of a current review. It provides reader-friendly coverage of basic brewing chemistry and biochemistry that will be meaningful to anyone with an interest in brewing.

The book addresses the key issues involved with malting, brewhouse operations, fermentation, downstream processing, and product quality. It is comprehensive yet presents the essential science of brewing in a useful and applied manner, without the minutiae of a research monograph.

Readers get the details they need to improve their knowledge and understanding of the entire brewing process—from barley to beer. Industry newcomers and seasoned brewing professionals will find this to be a versatile sourcebook.

Educators: Adopt this book for your course and get reduced pricing for your students!

In Scientific Principles of Malting and Brewing, the author reveals the approach taught in his university courses on malting and brewing science at the University of California, Davis. His experience teaching on this topic is evident in his clear and concise approach to every chapter. Charles Bamforth has written a book that fills a significant need for a teaching text that prepares students for technical careers in brewing science. In an effort to make this book affordable for university students, it is offered at reduced-rate textbook pricing for course adoptions. Contact ASBC for details.

Contents: Basics of Malting and Brewing; Beer Types; The Quality and Wholesomeness of Beer; Barley and Malting; The Components of Barley and Their Degradation During Malting and Mashing; Production of Sweet Wort; Water; Hops; Wort Boiling, Clarification, and Cooling; Sugars; Yeast; Brewery Fermentations; Beer Flavor: Its Nature, Origins, and Control; Downstream Processing: Cold Conditioning, Filtration, and Stabilization; Haze Instability; Flavor Instability; Foam; Gushing; Light Instability; Biological Instability; Packaging; Quality Control and Quality Assurance; Environmental Impacts and Outputs; Appendix 1: Chemistry and Biochemistry for Brewers; Appendix 2: Fundamental Statistics for Brewers; Index 2006 ASBC; 7" x 10" hardcover; 256 pages; 160 illustrations; ISBN 1-881696-08-1; 2 pounds; Item No. 96081; Professional Use $89.95 (Student pricing available for brewing courses.)

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Answers at Your Fingertips

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The Beer Flavor Wheel Designed to provide brewers, researchers, judges, marketers, and sensory staff with a simple and easily understandable terminology system in order to improve communication among beer industry professionals. This tool will enhance your ability to identify and remember beer flavors and odors. It is essential for sensory and quality control professionals, but it will help anyone to enjoy and further appreciate the many flavors of beer.

Available in multi-packs of 10, 25, 50, or 100. Order for all your brewery staff and save!

Single Wheel: $9.95; Item No. WHEEL1 10-Wheel Pack: 1 pound; $35; Item No. WHEEL10 25-Wheel Pack: 2 pounds; $59; Item No. WHEEL25

50-Wheel Pack: 3 pounds; $99; Item No. WHEEL50 100-Wheel Pack: 4 pounds; $129; Item No. WHEEL100

The Defects Wheel for Beer

By Susan Langstaff

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The Defects Wheel for Beer aids in quick and accurate identification of off-aromas and off-flavors, making it perfect for brewers, beer merchants, and consumers.

For the brewer, early remedial action can often correct the problem before the fault becomes more serious or irreversible. For the beer merchant, avoiding losses associated with defective beers improves the profit margin.

Beer consumers also benefit by knowing more about beer off-aromas and off-flavors, so that rejection is based on genuine defects rather than unfamiliarity.

Available in multi-packs of 5, 10, 20, or 50. Order for all your brewery staff and save!

Single Wheel: $25; Item No. DWHEEL1 20-Wheel Pack: 2 pounds; $350; Item No. WHEEL20 5-Wheel Pack: 1 pound; $109; Item No. DWHEEL5 50-Wheel Pack: 3 pounds; $799; Item No. WHEEL50 10-Wheel Pack: 1 pound; $199; Item No. DWHEEL10

Tables for Extract Determination in Malts and Cereals Quickly obtain extract values in malt and cereal with known moisture levels and specific gravity values.

Buy both as a set for

ONLY $59!

(1 pound) Item No. tableskit

2004 (reprinted 2005) ASBC; 8.5" x 11" spiral bound with laminate covers; 64 pages; 1 pound; ISBN 1-881696049; Item No. 96049; $39

Tables Related to Determination on Wort, Beer, and Brewing Sugars and Syrups Quickly obtain Plato values in wort and beer from specific gravity values. Many useful tables included.

2004 (reprinted 2005) ASBC; 8.5" x 11" spiral bound with laminate covers; 28 pages; 1 pound; ISBN 1-881696057; Item No. 96057; $39

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Peer-Reviewed Research from the Top Brewing Scientists

Compendium of Brewing Research CD Series These value-packed CDs present some of the most important enzymes, hops, yeast, malt, barley, sensory, flavor, filtration, and sanitation research ever published, organized by date, and available from your desktop. More than 800 articles were custom selected from the Journal of the ASBC and are fully indexed and searchable back through 1977, so you can find exactly the information you need.

Compendium of Brewing Research

Measurements & Advanced Technologies

NEW

2012 ASBC; Personal Use Version; ISBN 978-1-938119-03-3; 1 pound; Item No.19033; $79

2011 ASBC; Personal Use Version; ISBN 978-1-881696-22-3; 1 pound; Item No. 96223; $79

2009 ASBC; Personal Use Version; ISBN 978-1-881696-18-6; 1 pound; Item No. 96186; $69

2010 ASBC; Personal Use Version; ISBN 978-1-881696-19-3; 1 pound; Item No. 96193; $79

2007 ASBC; Personal Use Version; ISBN 978-1-881696-12-4; 1 pound; Item No. 96124; $69

2007 ASBC; Personal Use Version; ISBN 978-1-881696-10-0; 1 pound; Item No. 96100; $69

2010 ASBC; Personal Use Version; ISBN 978-1-881696-20-9; 1 pound; Item No. 96209; $79

Multiuser and LAN versions also available.

Visit www.asbcnet.org (click on store) for more information.

2006 ASBC; Personal Use Version; ISBN 978-1-881696-07-0; 1 pound; Item No. 96073; $69

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For best value purchase the 8 CD Set for

ONLY $350 Item No. 96073KIT

1.800.328.7560

Assessing Quality in Beer

Diacetyl in Fermented Foods and Beverages

By Takashi Inoue Diacetyl plays an important role in the quality determination of foods and beverages. This comprehensive publication explains the science behind diacetyl formation, how to control it, and how to measure it in food manufacturing processes. A change in a manufacturing method or the quality of a raw material can unexpectedly enhance an unpleasant diacetyl odor or remove a pleasant diacetyl flavor.

It is no surprise that this compound and its control are of critical importance in today’s manufacturing practices.

Diacetyl in Fermented Foods and Beverages provides essential information on diacetyl formation and control in beer, wine, sake, vinegar, and dairy products.

Originally published only in Japanese and now translated into English, the text has been revised to reflect current research on diacetyl. Dr. Takashi Inoue is one of Japan’s premier diacetyl researchers and a globally recognized expert on the topic.

2008 ASBC; 7" x 10" softcover; 140 pages; 34 black and white images; 30 tables; ISBN 978-1-881696-15-5; 1 pound; Item No. 96155; $89

Beer

A Quality Perspective

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Edited by Charles Bamforth

This popular book invites the reader to consider beer from all perspectives of sensory evaluation from sight to scent to flavor.

This book details the research that has been devoted to the range of quality attributes of beer. It is the first book to approach beer in this way and comprises an essential reference for anyone seeking an authoritative account of the science of beer appearance, flavor, stability, and wholesomeness. Focusing on the quality of beer and the impact of raw materials and processing on the consumer’s experience, the authors make readers think about beer production differently from before.

The in-depth look at aspects of brewing that this book provides makes it perfect for employees on the technical production side of the alcoholic beverage industry, students studying the subject, people involved in related and associated biotechnology industries, the brewing industry, and academic researchers.

2009; 7"x 9" hardcover; 300 pages; 3 pounds; Item No. 92013; $155

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Beverage Industry Microfiltration

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Edited by Nathan Starbard

Beverage Industry Microfiltration covers the engineering basics of microfiltration and presents a detailed understanding of the filtration media, filter formats, and equipment. The proper operation and monitoring of filtration processes are fully covered. Specific applications and industry examples are given for the primary beverage microfiltration markets, including the beer, wine, bottled water, spirits, dairy, soft drinks, sports drinks, and juice industries. This book can serve as a general learning tool, troubleshooting reference, filtration process optimization guide, means for selecting the proper filtration media/format, design and sizing guide for filtration equipment, and reference for new applications.

2008; 6" x 9" hardcover; 292 pages; 2 pounds; Item No. 12717; $199.99

Brewing Microbiology, Third Edition Edited by Fergus Priest and Iain Campbell The microbiology of brewing is a diverse subject covering both the production of beer and its stability against spoilage.

The third edition of this extremely successful book gives in-depth coverage of all aspects of brewing microbiology.

It includes a new introductory chapter that describes the contribution of microbiology to modern brewing practice and sets the scene for the subsequent more specialized chapters.

In addition, there are new chapters on microbiological methods and microbiology tailored to the microbrewer.

2003; 6" x 9" hardcover; 411 pages; 2 pounds; Item No. 72886; $225

Glass Container Defect Manual

By R. Jim Dobson Glass manufacturing has its own nomenclature and terminology. This manual provides insight into the names and terms used by professionals in the glass industry. It is designed as a resource for bottlers and other users of glass containers to help effectively communicate with glass suppliers. It is valuable because it describes glass defects, common locations of defects, problems associated with the defects, and possible causes of the defects. Color photos illustrate each defect featured in the manual. Use it as a tool to help maintain consistent results from your glass suppliers.

2009; 8.5" x 11" softcover; 135 pages; 2 pounds; Item GLASSM; $99

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Assessing Quality in Beer

Brewing Chemistry and Technology in the Americas

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Edited by Peter W. Gales Peter Gales’s team of contributing authors demystifies brewing science by providing answers on hundreds of topics in a clear question-and-answer format. This book provides a simple and easy-to-understand overview of the science underlying the brewing processes and functions that exist across operations of nearly any size.

2007 ASBC; 8.5" x 11" wire bound; 248 pages; 69 figures; ISBN 1-881696-09-X; 2 pounds; Item No. 96094; $85

Illustrated Guide to

Microbes and Sediments in Wine, Beer, and Juice

By Charles G. Edwards The perfect companion to your microscope! Helps you identify microbes accurately, shows examples of sample preparations, and describes various media preparations.

Multilingual—includes captions in Chinese, French, German, Italian, Spanish, and English.

2005; 8.5" x 11" spiral bound; 126 pages; 2 pounds; Item No. 52206; $125

Food and Beverage Stability and Shelf Life Edited by K. Kilcast and P. Subramaniam This comprehensive guide to factors influencing stability and shelf life describes quality deterioration processes including microbiological spoilage and physical instability. It presents ways to investigate the effects of ingredients, on stability and to document methods for stability and shelf life assessment on a wide range of products, including beer.

2011; 9.75" x 6.5" hardcover; 864 pages; 8 pounds; ISBN 978-1-8456-9701-3; Item No. 67013; $329

Food and Beverage Packaging Technology, Second Edition

By Richard Coles and Mark J. Kirwan Provides a contemporary overview of packaging technologies. It acquaints the reader with shelf life and logistical considerations, as well as packaging materials, machines, and processes necessary for a wide range of packaging options.

2011; hardcover; 344 pages; 3 pounds; ISBN 978-1-4051-8910-1; Item No. 89101; $219

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Brewing Yeast and Fermentation

By Chris Boulton and David Quain This unique volume provides a definitive overview of modern and traditional brewing fermentation written by two experts with unrivaled experience from years with a leading international brewery. Coverage includes all aspects of brewing fermentation together with the biochemistry, physiology, and genetics of brewers’ yeast. Brewing Yeast and Fermentation is unique in that brewing fermentation and yeast biotechnology are covered in detail from a commercial perspective.

2006; 6" x 9" softcover; 656 pages; 3 pounds; Item No. 52686; $99.95

Yeast Flocculation, Vitality, and Viability Proceedings of the 2nd International Brewers Symposium

CRAFT

BREWER

Edited by Alex Speers This new book is a comprehensive resource on yeast vitality and viability, flocculation, malt influences on yeast NEW performance, and the use of dried yeast in the brewing process. Editor Alex Speers brings together more than 20 leading international brewing scientists to give an update on the latest theoretical and applied findings regarding brewing yeast behavior. It gives brewers and brewing scientists an essential perspective on the functionality of this important brewing component when creating and producing high-quality, well-crafted beers.

2012 MBAA; 6" x 9" softcover; 160 pages; 72 illustrations; ISBN 978-0-9787726-4-2; 1 pound; Item No. 72642; $79

Hop Flavor and Aroma

Proceedings of the 1st International Brewers Symposium

CRAFT

BREWER

Edited by Thomas H. Shellhammer This book focuses on the aromatic influences of hops on beer flavor, which are derived from hop oils, glycosides, and photo-oxidation products of hop acids. The process by which volatile hop components and nonvolatile hop glycosides affect beer flavor is examined. The role of hop polyphenols and hop acids on beer flavor stability is discussed, along with their impact on beer bitterness and flavor stability. The USDA hop-breeding team synthesizes the role of genetics and breeding to achieve brewing-specific traits and develop new hop varieties.

2009 Copublished by ASBC and MBAA; 6" x 9" softcover; 200 pages; ISBN 978-0-9770519-8-4; 2 pounds; Item No. 51984; $69

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The Art of Craft Brewing

Brewmaster’s Art:

CRAFT

The History and Science of Beermaking

BREWER

By Charles Bamforth This 7-CD lecture series examines the shape of the world’s brewing industry: how much beer is brewed, by whom and where, and who drinks the most beer. It covers breweries large and small and the consolidation that is occurring in the industry at the same time as the exciting growth of the craft sector. A detailed account of how beer is made is also provided. Beer components such as barley and malt, hops, water, and yeast are examined, as well as how they come together to create countless types of beers. Beer styles and the factors that determine their quality are also discussed.

2009; 7-CD Series; 14 lectures; 3 pounds; Item No. 15419; $109

Beer

Tap into the Art and Science of Brewing

By Charles Bamforth Beer: Tap into the Art and Science of Brewing offers an amusing and informative account of the art and science of brewing, examining the history of brewing and how the brewing process has evolved through the ages. The third edition features more information concerning the history of beer, especially in the United States. British, Japanese, and Egyptian beers are also highlighted, as are beers in the context of health and nutrition and the various styles of beer.

2009; 6.125" x 9.25"; 272 pages; 60 halftones, 30 line illustrations; 2 pounds; Item No. 05425; $29.95

Sensory Evaluation Techniques, Fourth Edition

By Morten C. Meilgaard, Gail Vance Civille, and B. Thomas Carr “…a very useful book for those that are active in descriptive sensory science…” ­—Dr. Johann W. Wiechers, IFSCC Magazine

From listing the steps involved in a sensory evaluation project to presenting advanced statistical methods, Sensory Evaluation Techniques, Fourth Edition covers all phases of sensory evaluation.

With numerous examples and sample tests, this book is an essential resource.

2007; 7.25" x 10.25" hardcover; 448 pages; 3 pounds; Item No. 38397; $119

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Master Brewers’ Toolbox 3.0

NEW

Developed by James Hackbarth Imagine a programmable database that calculates and stores all your specialty beer formulas and works as well on 30 liter pilot trials as it does on 1,000 barrel mega-brew roll outs.

CRAFT

BREWER

The new updated Master Brewers’ Toolbox 3.0 does it all. This powerful brewing formulations and processing program assists brewers at every production level to improve existing beer formulations and design creative new brews. It replicates processing parameters to predict how formulation changes will affect other variables in the brewing sequence. The program also lets you set brewing process and product specifications to achieve a desired goal for your finished product.

What’s New in the 3.0 Toolbox?

• Improved pivot chart graphics for viewing predicted analytes vs. targets such as RDF, SRM, IBU, and color across all products.

• A larger set of example beer styles that serve as copy templates that demonstrate record construction, calculations, and chart analyte relationships such as brew house efficiency vs. lauter run-off Plato, or finished beer bitter/ sweet ratio vs. beer style.

• Pop-up messages inform the user of limitations or missing information.

• Hop and extract materials can be added across a wider range of processes.

• Refinements to the calculation of refractive index, apparent extract, and brewing algorithms in general.

• Adds new values to extend formula control by calculating vessel adjusted residual alkalinity, beer chloride/sulfate and bitter/sweet ratios.

• Calculates the fermentability of wort using microbial mash enzymes for low- calorie beer.

• Provides the option for cost by barrel or by case.

Requires MS Access in a PC environment; Microsoft Access 2003 or newer through MS Access 2010.

(Owners of previous versions are eligible to purchase 3.0 at a discount. Watch for an e-mail regarding details in June, 2013.)

May 2013 MBAA; ISBN 978-0-9787726-5-9; Software (via download) Personal User License–Single User: Item No. 72659; $69 Multiple User License–Single Location with Shared Access: Item No. 72659M; $295

View a webcast tutorial by toolbox developer Jim Hackbarth at

www.mbaa.com/store/pages/72659.aspx

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The Benefits of Beer

Beer in Health and Disease Prevention Edited by Victor Preedy

CRAFT

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Presenting both the problems of beer consumption and the evidence of benefit, Beer in Health and Disease Prevention offers a balanced view of the research. Research is showing that beer, like wine, can have an impact on improving health and, in some instances, preventing disease.

2008; 8.5" x 11" hardcover; 1,248 pages; 7 pounds; Item No. 38912; $199

The Science of

Gluten-Free Foods and Beverages Edited by Elke K. Arendt and Fabio Dal Bello The area of gluten-free foods and beverages is becoming more and more important, since the number of people suffering from celiac disease as well as people suffering from gluten allergies is rising. The unique properties of gluten create a challenge for food scientists trying to produce highquality gluten-free products.

2009; 6" x 9" softcover; 165 pages; 3 pounds; Item No. 27670; $129

Barley for Food and Health Science, Technology, and Products

By Rosemary K. Newman and C. Walter Newman This book provides scientists with authoritative information on barley types, composition, characteristics, processing techniques, and products. This is an excellent resource on barley for anyone using barley as a key ingredient.

2008; 6.3" x 9.3" hardcover; 246 pages; 2 pounds; Item No. 02497; $109

Grape vs. Grain

By Charles Bamforth This fascinating book explores the paradoxes involving beer and wine, paying special attention to the culture surrounding each and showing that beer can be just as worldly as wine and be part of a healthy, mature lifestyle.

This is the first book to compare them from the perspectives of history, technology, market characteristics, quality attributes, styles, and the effect that they have on health and nutrition.

2008; 7" x 10" hardcover; 224 pages; 7 tables; 2 pounds; Item No. 49371; $32

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Key References

Technology of Bottled Water, 3rd Edition Edited by Nicholas Dege This book helps you use current production capacity in your brewery operation to add a new product line. This comprehensive overview of the science and technology of bottled water is a definitive reference for professionals involved in bottled water production, including beverage technologists, packaging technologists, analytical chemists, microbiologists, and health and safety personnel.

2011; hardcover; 464 pages; 4 pounds; ISBN 978-1-4051-9932-2; Item No. 99322; $209.99

World Brewing Congress 2012 Online Proceedings Access the best research from the World Brewing Congress!

Get nearly all the posters (with figures, images, tables, and graphs) and more than 200 oral presentations (with the author’s full slide show and graphics). To purchase go to: www.mbaa.com/store/Pages/MTG2012.aspx; $45

Handbook of Brewing Processes, Technology, Markets Edited by Hans Michael Eßlinger This substantial 778-page reference combines the technological know-how and expertise gained in the world’s most competitive beer market (Germany), where many current brewing technologies were first developed.

Twenty-nine experts share their knowledge to create a practical, readable handbook that will be a valuable asset at every level of the brewing operation.

2009; hardcover; 778 pages; illustrated; index; Item No. 16748; $269

Beer Is Proof God Loves Us

CRAFT

BREWER

By Charles Bamforth

Beer Is Proof God Loves Us presents a compelling social history of beer and reveals the complexity and artistry that can be found in great brewing. It shares cultural values embedded in good beer and explains what the consolidation of major brewing companies and the rise of craft breweries means to trends in beer consumption. The industry’s governmental, religious, and anti-alcohol adversaries are exposed, and the reader will learn why beer is truly good for you!

2010; 304 pages; 3 pounds; Item No. 65073; $25.99

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Key References

The Oxford Companion to Beer Edited by Garrett Oliver, brewmaster of the Brooklyn Brewery

Nearly 1,000 Pages!

“Encyclopedic in scope . . . In putting together the ‘Oxford Companion’ now, Mr. Oliver has captured the blossoming of a global beer culture at a thriving moment. . . . [A] definitive resource not just for beer enthusiasts but for amateur brewers, professional brewers and the thousands of restaurants that serve great beers…”

—Eric Asimov, The New York Times

The Oxford Companion to Beer features more than 1,100 A–Z entries written by 166 of the world’s most prominent beer experts. Attractively illustrated with over 140 images, the book covers everything from the agricultural makeup of various beers to the technical elements of the brewing process, local effects of brewing on regions around the world, and the social and political implications of sharing a beer. Packed with information, this comprehensive resource will be absolutely indispensable for everyone who loves beer, as well as all beverage professionals, including home brewers, restaurateurs, journalists, cooking school instructors, beer importers, distributors, retailers, and a host of others.

2011; 7" x 10" hardcover; 960 pages; 5 pounds; Item No. 67133; $65

Compressed Air in Breweries Edited by Lars Larson and Inge Russell This manual covers modern compressed air systems, design applications, physical laws of compressed air, drying with compressed air, and maintenance recommendations. The book illustrates the interconnecting aspects of a compressed air system and shows advantageous solutions to problems that arise when planning and operating such systems.

2006 MBAA; 7" x 10" softcover; 65 pages; 4 tables; 12 illustrations; ISBN 0-9770519-4-3 (English Edition); 1 pound; Item No. 51946; $25

Food Additives Data Book, 2nd Edition Edited by Jim Smith and Lily Hong-Shum The revised second edition of this major reference work covers all the “must-have” technical data on food additives.

Compiled by food industry experts with a proven track record of producing high-quality reference works, this volume is the definitive resource for technologists in small, medium, and large companies and for workers in research, government, and academic institutions.

2011; hardcover; 1,128 pages; 8 pounds; Item No. 95430; $309

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Journals Journal of the

American Society of Brewing Chemists EDITOR-IN-CHIEF: Charles W. Bamforth, University of California The Journal of the American Society of Brewing Chemists is a peer-reviewed global authority on the science and technology of brewing. The journal publishes scientific papers, review articles, and technical reports dealing with the chemistry and microbiology of brewing ingredients and relevant technology, as well as the analytical techniques used in the malting and brewing industry. Brewing and Online subscriptions to this journal are available to institutions. Go to malting professionals depend on it for advanced www.asbcnet.org/journal/subscribe.htm and accurate information. This quarterly refereed to request a quote or call 1.800.328.7560 journal concentrates on original research findings, new applications, and symposium topics as well as review articles. It also includes subcommittee reports presented at the ASBC annual meeting. ASBC members receive a complimentary online subscription to the Journal of the ASBC. 2013 Volume No. 71; Number of Issues Per Year: 4; Frequency: Quarterly; ISSN: 0361-0470; Format: 8.5" x 11"; Acid Free Paper Yearly Subscription Rate—Print: $299 U.S.A.; $314 Elsewhere

Technical Quarterly EDITOR: Karl Ockert Technical Director, MBAA Technical Quarterly covers a wide range of technical aspects of brewing, including malting, product development, packaging, raw materials, equipment, instrumentation, quality, color and flavor chemistry, physical stability, automation, brewing computer programs, supply chain, and environmental and safety issues, Online subscriptions to this journal are available to as well as applied sciences and institutions. Go to www.mbaa.com/TechQuarterly/default.htm to request a quote or call 1.800.328.7560 topical issues. Technical Quarterly also features papers and posters presented at the MBAA Annual Conference as well as invited and contributed technical papers, review papers, and historical papers that provide interesting insight into the evolution of various brewing topics over time. Most papers are written by people working in or closely allied to the brewing industry as well as in academia. MBAA members receive a complimentary subscription to the Technical Quarterly.

2013: Volume No. 50: Number of Issues Per Year: 4; Frequency: Quarterly; ISSN 0743-9407; Format: Online

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