Changes

! Title !! Author !! Year !! Publisher !! ISBN-10 !! ISBN-13

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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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! Title !! Author !! Year !! Publisher !! ISBN-10 !! ISBN-13 !! Notes

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| [[File:Belgian Beer Tested And Tasted.jpg|left|75px]] Belgian Beer: Tested and Tasted || Miguel Roncoroni, Kevin Verstrepen || December 10th, 2018 || Lannoo Publishers || 940145289X || 978-9401452892 || Kevin Verstrepen and Miguel Roncoroni put 250 Belgian beers to the test in their lab, resulting in a complete encyclopedia with scientific analyses of the taste and aroma profiles and the chemical composition of beer.

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| [[File:The Wildcraft Brewer.jpg|left|75px]] The Wildcraft Brewer: Creating Unique Drinks and Boozy Concoctions from Nature's Ingredients || Pascal Baudar || February 12, 2018 || Chelsea Green Publishing || 1603587187 || 978-1603587181 || The art of brewing doesn’t stop at the usual ingredients: barley, hops, yeast, and water. In fact, the origins of brewing involve a whole galaxy of wild and cultivated plants, fruits, berries, and other natural materials, which were once used to make a whole spectrum of creative, fermented drinks.

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| [[File:Ancient brews.jpg|left|75px]] Ancient Brews: Rediscovered and Re-created || Patrick E. McGovern || June 13, 2017 || W. W. Norton & Company || 0393253805|| 978-0393253801 || Interweaving archaeology and science, McGovern leads us on his adventures to China, Turkey, Egypt, Italy, Scandinavia, Honduras, Peru, and Mexico. We share in his laboratory discoveries, including an early Neolithic “cocktail” from China made of wild grapes, hawthorn fruit, rice, and honey; an elite New World cacao beverage that gods and kings delighted in; and the Midas Touch of central Turkey. These liquid time capsules defied modern conventions by mixing wines, beers, meads, and botanicals together into heady, delicious extreme beverages.

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| [[File:The New Wildcrafted Cuisine.jpg|left|75px]] 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.

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| [[File:Speed Brewing.jpg|left|75px]] Speed Brewing: Techniques and Recipes for Fast-Fermenting Beers, Ciders, Meads, and More || Mary Izett || June 15, 2015 || Voyageur Press || 0760347379 || 978-0760347379 || In Speed Brewing, author Mary Izett shows you how to make it happen. Whether you're a new or experienced brewer, you'll find time-saving techniques and recipes that save hours on brew day. You'll also find beers, ciders, and meads that pack big flavors but ferment quickly. Lesser-known fast fermentables--boozy kombucha, kefir beer, spirited sodas, and more--ensure there are plenty of exciting experiments for even the most creative brewer. Whether you decide to brew the Bia Hoi, Smoked Summer Ale, or Strawberry-Peppercorn Short Mead, weeknights will never be the same.

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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: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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| [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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| [[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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