For the Love of Hops
- 353pagine
- 13 ore di lettura
"Discusses the science and culture of hops, exploring such topics as history, hop varieties, brewing and dry-hopping techniques, and provides commercial recipes for brewing beer"--
Serie Elementi di BirrificazioneSerie
Questa serie approfondisce le complessità della produzione della birra, offrendo esplorazioni dettagliate dei quattro elementi fondamentali che definiscono la birra. Ogni volume esamina meticolosamente un ingrediente centrale: lievito, malto, luppolo e acqua. I lettori acquisiranno preziose conoscenze su come questi componenti influenzano il sapore, l'aroma e il carattere generale di una birra. È una guida essenziale per chiunque desideri comprendere o elevare la propria arte nella produzione di birra.
Ordine di lettura consigliato
Malt
- 297pagine
- 11 ore di lettura
Brewers often call malt the soul of beer. Fourth in the Brewing Elements series, Malt: A Practical Guide from Field to Brewhouse delves into the intricacies of this key ingredient used in virtually all beers. This book provides a comprehensive overview of malt, with primary focus on barley, from the field through the malting process. With primers on history, agricultural development and physiology of the barley kernel, John Mallett (Bell's Brewery, Inc.) leads us through the enzymatic conversion that takes place during the malting process. A detailed discussion of enzymes, the Maillard reaction, and specialty malts follows. Quality and analysis, malt selection, and storage and handling are explained. This book is of value to all brewers, of all experience levels, who wish to learn more about the role of malt as the backbone of beer.
Yeast
- 304pagine
- 11 ore di lettura
A resource for brewers of various experience levels. It covers yeast selection, storage and handling of yeast cultures, how to culture yeast and the art of rinsing/washing yeast cultures. It includes sections on how to set up a yeast lab, the basics of fermentation science and how it affects your beer.
