Difference between revisions of "Books"

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| [[File:Brewing Local.jpg|left|75px]] Brewing Local: American-Grown Beer || Stan Hieronymus || October 7, 2016 || Brewers Publications || 1938469275 || 978-1938469275 || Stan examines the history of how distinctly American beers came about, visits farm breweries, and goes foraging for both plants and yeast to discover how brewers are using ingredients to create unique beers. The book introduces brewers and drinkers to how herbs, flowers, plants, trees, nuts, and shrubs flavor unique beers.
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| [[File:The Homebrewers Almanac.jpg|left|75px]] The Homebrewer's Almanac: A Seasonal Guide to Making Your Own Beer from Scratch || Marika Josephson, Aaron Kleidon, Ryan Tockstein || September 13, 2016 ||  Countryman Press; 1 edition || 1581573499 || 978-1581573497 || Homebrewing farmhouse-style beers using locally sourced or foraged ingredients, including an overview of plants in certain regions of the USA, as well as methods for harvesting and preserving.
 
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| [[File:Wood beers book.jpg|left|75px]] Wood & Beer: A Brewer's Guide ||  Dick Cantwell and Peter Bouckaert || June 7, 2016 || Brewers Publications; 1 edition || 1938469216 || 978-1938469213 || This book covers not only the history, physiology, microbiology, and flavor contributions of wood, but also 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.  
 
| [[File:Wood beers book.jpg|left|75px]] Wood & Beer: A Brewer's Guide ||  Dick Cantwell and Peter Bouckaert || June 7, 2016 || Brewers Publications; 1 edition || 1938469216 || 978-1938469213 || This book covers not only the history, physiology, microbiology, and flavor contributions of wood, but also 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.  

Revision as of 18:40, 27 February 2017

Pivotal Books

Several books have been published that go into depth about mixed fermentation.

Title Author Year Publisher ISBN-10 ISBN-13
American sour beers.jpg
American Sour Beers: Innovative Techniques for Mixed Fermentations
Michael Tonsmeire July 7, 2014 Brewers Publications 1938469119 978-1938469114
Gueze Kriek.jpg
Gueze & Kriek: The Secret of Lambic Beer
Jef Van den Steen Feburary 16, 2012 Lannoo Publishers 9020998765 978-9020998764
The Berliner Weisse.jpg
Die Berliner Weiße: Ein Stück Berliner Geschichte (Translated: The Berliner Weisse: A piece of Berlin history)
Annemüller, Manger, Lietz June, 2008 978-3-921690-58-1
Wildbrews.jpg
Wild Brews: Beer Beyond the Influence of Brewer's Yeast
Jeff Sparrow May 25, 2005 Brewers Publications 0937381861 978-0937381861
Farmhouseales.jpg
Farmhouse Ales: Culture and Craftsmanship in the Belgian Tradition
Phil Markowski November 17, 2004 Brewers Publications 0937381845 978-0937381847
Lambic styles.jpg
Lambic: Classic Beer Styles Series
Jean Guinard Janurary 26, 1998 Brewers Publications 0937381225 978-0937381229

Noteworthy Books

The below books have sections on wild/sour brewing, or contain non-brewing specific information that may still be of interest to sour brewers.

Title Author Year Publisher ISBN-10 ISBN-13 Notes
Brewing Local.jpg
Brewing Local: American-Grown Beer
Stan Hieronymus October 7, 2016 Brewers Publications 1938469275 978-1938469275 Stan examines the history of how distinctly American beers came about, visits farm breweries, and goes foraging for both plants and yeast to discover how brewers are using ingredients to create unique beers. The book introduces brewers and drinkers to how herbs, flowers, plants, trees, nuts, and shrubs flavor unique beers.
The Homebrewers Almanac.jpg
The Homebrewer's Almanac: A Seasonal Guide to Making Your Own Beer from Scratch
Marika Josephson, Aaron Kleidon, Ryan Tockstein September 13, 2016 Countryman Press; 1 edition 1581573499 978-1581573497 Homebrewing farmhouse-style beers using locally sourced or foraged ingredients, including an overview of plants in certain regions of the USA, as well as methods for harvesting and preserving.
Wood beers book.jpg
Wood & Beer: A Brewer's Guide
Dick Cantwell and Peter Bouckaert June 7, 2016 Brewers Publications; 1 edition 1938469216 978-1938469213 This book covers not only the history, physiology, microbiology, and flavor contributions of wood, but also 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.
The New Wildcrafted Cuisine.jpg
The New Wildcrafted Cuisine: Exploring the Exotic Gastronomy of Local Terroir
Pascal Baudar March 24, 2016 Chelsea Green Publishing 1603586067 978-1603586061 A book about foraging ingredients for fermentations such as vinegars and primitive beers.
The Homebrewers Guide.jpg
The Home Brewer's Guide to Vintage Beer: Rediscovered Recipes for Classic Brews Dating from 1800 to 1965
Ronald Pattinson January 1, 2014 Quarry Books; Spi edition 1592538827 978-1592538829 Recipes based on original brewing logs, along with historical background. Many of these beers would have undergone mixed fermentation, particularly the stock ales and porters. Also includes extinct European styles of sour ale (Broyhan, Kotbusser).
LambicLand.jpg
LambicLand: A Journey Round the Most Unusual Beers in the World
Webb, Pollard, and McGinn October 31, 2010 Cogan and Mater Ltd 0954778979 978-0954778972 A comprehensive guide to the beers, brewers, blenders, bars and bus routes of Brussels and Payottenland.
Brewing With Wheat.jpg
Brewing with Wheat
Stan Hieronymus March 16, 2010 Brewers Publications 0937381950 978-0937381953 Recipes and historical background for a range of traditional wheat beers that would have undergone mixed fermentations, including Berliner Weisse, Gose, Lichtenhainer, and Belgian White Ales.
Brewing Classic Styles.jpg
Brewing Classic Styles: 80 Winning Recipes Anyone Can Brew
Zainasheff, Palmer October 25, 2007 Brewers Publications 0937381926 978-0937381922 Contains recipes and brewing advice for all the sour beer styles recognized in the 2008 BJCP guidelines.
Radical Brewing.jpg
Radical Brewing: Recipes, Tales and World-Altering Meditations in a Glass
Randy Mosher May 6, 2004 Brewers Publications 0937381837 978-0937381830 Includes background and recipes for various sour beer styles, such as lambics, Flanders ales, etc. Also some information on mixed fermentation, fruit additions, etc.

Science Textbooks

Title Author Year Publisher ISBN-10 ISBN-13 Notes
Todar's Online Textbook of Bacteriology Kenneth Todar, PhD 2008-2012 Self Published NA NA This textbook has evolved from online and live-in-person lectures presented in my bacteriology courses at the University of Wisconsin-Madison. Contains biochemical information on homofermentative vs heterofermentative LAB.

See Also

Additional Articles on MTF Wiki

External Resources

References