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! Title !! Author !! Year !! Publisher !! ISBN-10 !! ISBN-13
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| [[File:Lambic_stylesHistorical Brewing Techniques.jpg|left|75px]] LambicHistorical Brewing Techniques: The Lost Art of Farmhouse Brewing || Lars Marius Garshol || 2020 || Brewers Publications || 1938469550 || 978-1938469558|-| [[File:Gose Book.jpg|left|75px]] Gose: Brewing a Classic German Beer Styles Series for the Modern Era || Jean Guinard Fal Allen || Janurary 26, 1998 2018 || Brewers Publications || 0937381225 1938469496 || 978-09373812291938469497
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| [[File:American_sour_beers.jpg|left|75px]] American Sour Beers: Innovative Techniques for Mixed Fermentations || Michael Tonsmeire || July 7, 2014 || Brewers Publications || 1938469119 || 978-1938469114
| [[File:Farmhouseales.jpg|left|75px]] Farmhouse Ales: Culture and Craftsmanship in the Belgian Tradition || Phil Markowski || November 17, 2004 || Brewers Publications || 0937381845 || 978-0937381847
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| [[File:Gose BookLambic_styles.jpg|left|75px]] GoseLambic: Brewing a Classic German Beer for the Modern Era Styles Series || Fal Allen Jean Guinard || 2018 Janurary 26, 1998 || Brewers Publications || 1938469496 0937381225 || 978-19384694970937381229|-
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| [[File:Brewing_With_Wheat.jpg|left|75px]] 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.
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| [[File:Uncorking the past.jpg|left|75px]] Uncorking The Past: The Quest for Wine, Beer, and Other Alcoholic Beverages || Dr. Patrick E. McGovern || October, 2009 || University of California Press || 9780520267985 || || Patrick E. McGovern, the leading authority on ancient alcoholic beverages, brings us up to date on what we now know about the creation and history of alcohol, and the role of alcohol in society across cultures.
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| [[File:Brewing_Classic_Styles.jpg|left|75px]] 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.
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! Title !! Author !! Year !! Publisher !! ISBN-10 !! ISBN-13 !! Notes
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| [https://www.sciencedirect.com/book/9780444521491/the-yeasts The Yeasts; 5th Edition] || Cletus Kurtzman, J.W. Fell, and Teun Boekhout || 2011 || Elsevier Science || || 978-0-444-52149-1 || From the publisher: The Yeasts: A Taxonomic Study is a three-volume book that covers the taxonomic aspect of yeasts. The main goal of this book is to provide important information about the identification of yeasts. It also discusses the growth tests that can be used to identify different species of yeasts, and it examines how the more important species of yeasts provide information for the selection of species needed for biotechnology. • Volume 1 discusses the identification, classification and importance of yeasts in the field of biotechnology. • Volume 2 focuses on the identification and classification of ascomycetous yeasts. • Volume 3 deals with the identification and classification of basidiomycetous yeasts, along with the genus Prototheca.
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| [http://textbookofbacteriology.net/lactics_2.html 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 [http://textbookofbacteriology.net/lactics_2.html homofermentative vs heterofermentative LAB].
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| Illustrated Guide to Microbes and Sediments in Wine, Beer & Juice || Charles G. Edwards || 2005 || WineBugs LLC || 0977252205 || 978-0977252206 || A microscope companion book that includes over 30 different species of yeast, bacteria and mold commonly associated with beverages, as well as frequently encountered sediments.
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| Yeasts: Characteristics and Identification 3rd Edition || J.A. Barnett, R. W. Payne, and D. Yarrow || 2000 || Cambridge University Press; 3 edition || 0521573963 || 978-0521573962 || From the editor: This new edition of the most comprehensive yeast identification and reference manual ever published has been completely revised and expanded to include almost 100 additional species and nearly 500 additional photomicrographs. Over half of the volume is devoted to descriptions of the 678 currently recognized species, presented in a clear, easy to use layout and illustrated with over 1300 high quality photomicrographs. Readily usable keys and tables allow identification of all of the species described and a wealth of reference information broadens the scope of the book beyond identification.
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| Brewing Yeast and Fermentation 1st Edition || David Quain, Christopher Boulton || 2006 || Wiley-Blackwell || 1405152680 || 978-1405152686 || 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 brewer, 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.
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| [https://www.bostonapothecary.com/studies-on-rum-1945 Studies On Rum] || Rafael Arroyo || 1945 || University of Puerto Rico || || || A pivotal study on the science of rum making, including microbiological data on non-conventional yeast and bacteria species for traditional rum fermentation.
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| Lehninger Principles of Biochemistry || Michael M. Cox, David L. Nelson, Albert L. Lehninger || April 2004 || Freeman & Company, W. H || 0716743396 || 9780716743392 || "Lehninger Principles of Biochemistry, Fourth Edition" brings clarity and coherence to an often unwieldy discipline, while incorporating the field's most important recent developments and applications. Requires high quantities of caffeine in-take.
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| Molecular Cell Biology 9th Edition || Harvey Lodish; Arnold Berk; Chris A. Kaiser; Monty Krieger; Anthony Bretscher; Hidde Ploegh; Kelsey C. Martin; Michael Yaffe; Angelika Amon || Jan 2021 || W. H. Freeman || 1319208525 || 978-1319208523 || Molecular Cell Biology remains the most authoritative and cutting-edge resource available for the cell biology course.
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| [https://www.youtube.com/c/SumanBhattacharjeeShomusBiologyOnline Shomu's Biology] (undergrad level online course material) || NA || 2012-Present || NA || NA || NA || Shomu’s Biology is a YouTube biology channel about free online courses in biology and free online biology lectures covering multiple biology fields like marine biology, molecular biology, biotechnology, ecology, forensic science, zoology, life science, synthetic biology, translation biology and so on.
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| [[File:Production Wine Analysis.jpg|left|75px]] Production Wine Analysis, 1990 Edition || Bruce W. Zoecklein || December 31, 1990 || Van Nostrand Reinhold || 0442234635 || 978-0442234638 ||
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| [[File:Biology of microorganisms on grapes in must and in wine.jpg|left|75px]] Biology of Microorganisms on Grapes, in Must and in Wine 2nd ed. 2017 Edition || Helmut König (Editor), Gottfried Unden (Editor), Jürgen Fröhlich (Editor) || November 10, 2017 || Springer || 3319600206 || 978-3319600208
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