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! Title !! Author !! Year !! Publisher !! ISBN-10 !! ISBN-13
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| [[File:3 Lambic-frontcover-apart 600x.png|left|75px]] Lambic: The Untammed Brussels Beer, Origin, Evolution, and Future || Raf Meert || 2022 || Serenidippo bv || || 9789464660470
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| [[File:Pattinson weisse book.jpg|left|75px]] Weisse! || Ron Pattinson || 2022 || Lulu || || 978-9490270421
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| [[File:Historical Brewing Techniques.jpg|left|75px]] Historical Brewing Techniques: The Lost Art of Farmhouse Brewing || Lars Marius Garshol || 2020 || Brewers Publications || 1938469550 || 978-1938469558
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| [[File:Gose Book.jpg|left|75px]] Gose: Brewing a Classic German Beer for the Modern Era || Fal Allen || 2018 || Brewers Publications || 1938469496 || 978-1938469497
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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
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| [[File:Lambic_styles.jpg|left|75px]] Lambic: Classic Beer Styles Series || Jean Guinard || Janurary 26, 1998 || Brewers Publications || 0937381225 || 978-0937381229
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! Title !! Author !! Year !! Publisher !! ISBN-10 !! ISBN-13 !! Notes
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| [[File:The Botany Of Beer.jpg|left|75px]] The Botany of Beer: An Illustrated Guide to More Than 500 Plants Used in Brewing || Giuseppe Caruso || 2022 || Columbia University Press || || || Comprehensive compendium of the characteristics and properties of the plants used in making beer around the world. |-| [[File:Wild brews wise.png|left|75px]] Wild Brews: The craft of home brewing, from sour and fruit beers to farmhouse ales || Jaega Wise || June 28, 2022 || Kyle Books || 0857837818 || 978-0857837813 || Targets new homebrewers in teaching them various sour beer production methods with a mostly introductory approach. |-| [[File:Koji alchemy.jpg|left|75px]] Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation || Jeremy Umansky and Rich Shih || May 6, 2020 || Chelsea Green Publishing || 160358868X || 978-1603588683 || The first book devoted to processes, concepts, and recipes for fermenting and culturing foods with koji, the microbe behind the delicious, umami flavors of soy sauce, miso, mirin, and so many of the ingredients that underpin Japanese cuisine.|-| [[File:Viking Age Brew.jpg|left|75px]] Viking Age Brew: The Craft of Brewing Sahti Farmhouse Ale || Mika Laitinen || June 4th, 2019 || Chicago Review Press || 1641600470 || 978-1641600477 || An accurate look at the historical style of Finnish Sahti.|-| [[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.|-| [[File:Historic German and Austrian Beers.jpg|left|75px]] Historic German and Austrian Beers for the Home Brewer || Andreas Krennmair || February 24, 2018 || Sold by: Amazon Digital Services LLC || || || Divided into four categories - Bavarian beers, German white beers, German brown beers, and Austrian beers - this book gives a detailed introduction into the history of German beer and how it was brewed centuries ago, from Bavarian lager beer and Weissbier to Broyhan, Kottbusser Bier, Berliner Braunbier, Mannheimer Braunbier, Carinthian Stone Beer and more.|-| [[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.|-| [[File:Wild mead.jpg|left|75px]] Wild Mead: Sour, Funky & Spontaneous Mead Fermentations || David Doucette || January 1, 2018 || Hive Mind Publishing || 151363061X || 978-1513630618 || Learn to brew meads using traditional methods as well as with lactic acid bacteria, brettanomyces and wild yeast.
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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:Mead viking.jpg|left|75px]] Make Mead Like a Viking: Traditional Techniques for Brewing Natural, Wild-Fermented, Honey-Based Wines and Beers || Jereme Zimmerman || November 2, 2015 || Chelsea Green Publishing || 1603585982 || 978-1603585989 || Mead making inspired by traditional techniques.
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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: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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* [https://www.facebook.com/groups/MilkTheFunk/permalink/1839454612749411/ Milk The Funk Facebook recommendations on scientific/academic brewing books.]
==Technical Winemaking Books==
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! Title !! Author !! Year !! Publisher !! ISBN-10 !! ISBN-13 !! Notes
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| [[File:Knowing and making wine.jpg|left|75px]] Knowing and Making Wine, 1st Edition || Alan F. Spencer and Emile Peynaud || October 24, 1984 || Houghton Mifflin Harcourt || 047188149X || 978-0471881490 ||
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| [[File:Methods For Analysis Of Musts And Wines.jpg|left|75px]] Methods Analysis of Musts and Wines, 2nd Edition || C. S. Ough and M. A. Amerine || March 18, 1988 || Wiley-Interscience || 0471627577 || 978-0471627579 ||
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| [[File:Postmodern Winemaking.jpg|left|75px]] Postmodern Winemaking: Rethinking the Modern Science of an Ancient Craft, 1st Edition || Clark Smith || November 2, 2013 || University of California Press || 0520282590 || 978-0520282599 ||
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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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==See Also==