Redactado por expertos de la industria, The Practical Brewer se ha ganado una aceptación a nivel mundial como una herramienta de formación básica en el arte y ciencia cervecera. Desde procedimientos prácticos comprobados a tecnologías innovativas recientes, este libro ofrece soluciones prácticas para muchas inquietudes del día a día. La tercera edición también tiene tres capítulos tratando temas de interés a la industria, tales como cervezas de baja calorías o de bajo contenido alcohólico, temas ambientales, y micro cervecerías. Desde que primero fue publicado en 1946, The Practical Brewer ha sido una herramiente de inestimable valor como fuente de informacion a personas ingresando en el campo cervecero -- como tambien ha sido una referencia util al cercecero mas veterano.

El Cervecero en la Practica, Tercera Edicion

Ray Klimovitz

Reference

Master Brewers Association of the Americas

Now in its fifth printing, Beer Packaging is a companion volume to The Practical Brewer. This comprehensive reference covers principles of maintenance, troubleshooting, safety and sanitation as well as management functions, regulatory requirements and operation controls. This substantial manual is an essential tool for brewing practitioners at all levels.

Beer Packaging

Broderick, Harold M.

Written by industry experts, The Practical Brewer is regarded as a trade standard achieving worldwide acceptance as an outstanding basic training tool in the art and science of brewing. From proven practical procedures to recent innovative technologies, the book offers practical solutions to many everyday concerns. 
The latest edition includes three new chapters dealing with low calorie beer/low alcohol beers, environmental issues and micro brewing. Since the first edition was published in 1946, The Practical Brewer has been an invaluable tool for providing information to new entrants in the field of brewing – and as a useful reference for the more experienced brewer.

The Practical Brewer, Third Edition

Science & Math

John T. McCabe

The Craft Brewer’s Guide to Best Practices Volume 4: Standard Operating Procedures

Karl Ockert

The unique simplicity of the Q&amp;A format makes understanding and application straightforward. Editor Karl Ockert has assembled a talented group of expert contributors from within the pub, craft, and large brewing communities, who write from their own experience and knowledge to bring you the know-how you need in order to answer real-life questions quickly and easily. Practical convenience is the objective for this handbook series which stresses useful applications over theory.

Raw Materials and Brewhouse Operations (Mbaa Practical Handbook for the Specialty Brewer)

Practical Handbook for the Specialty Brewer (Volume 2): Fermentation, Cellaring, and Packaging Operations

Brewing Engineering and Plant Operations: Practical Handbook for the Specialty Brewer Vol. 3

Compressed air systems are the third most important utility in breweries and are often the most misunderstood. This manual is for brewery operators and brewery engineers and is designed to provide an understanding of common compression systems and operation techniques in breweries. The manual is extensively illustrated and covers key topics of common installations of modern compressed air systems, design applications, physical laws of compressed air, drying compressed air, and maintenance recommendations.

Compressed Air in Breweries

David, Lewis

Written by Hartmut Evers and Hans J Manger

Translated by Robert Liedl

David Schleef

and Ken Belau

Edited by Lars Larson and Inge Russell

Hop Flavor and Aroma presents new hop-related research. It covers all aspects of hop flavor and aroma, which makes it perfect for brewers, brewing chemists, quality assurance professionals, R&amp;D personnel, flavor chemists, and hop growers and dealers.

Hop Flavor and Aroma

Thomas H. Shellhammer

This new book is a comprehensive resource on yeast vitality and viability, flocculation, malt influences on yeast performance, and the use of dried yeast in the brewing process. Editor Alex Speers brings together more than 20 leading international brewing scientists to give an update on the latest theoretical and applied findings regarding brewing yeast behavior. The book reflects updates to the conference presentations of the same name and is certain to serve as an important reference for those responsible for brewing yeast behavior and its role when creating and producing high-quality, well-crafted beers. It gives brewers and brewing scientists an essential perspective on the functionality of this important brewing component.

Yeast Flocculation, Vitality, and Viability

Alex Speers

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Books by Master Brewers Association of the Americas