Practical Handbook for the Specialty Brewer (MBAA)

Three volume series, complete. Edited by Karl Ockert.

Inside Volume 1: Raw Materials and Brewhouse Operations

Find fast answers to technical questions on the raw materials, brewhouse processes, and options used for producing Specialty Beers. Get a review of fundamentals and learn about the practical and theoretical considerations in the areas of:

• Water, the base ingredient of all styles
• Barley and malting fundamentals
• Specialty malts, their processing and use in specialty beer styles
• Hops, hop varieties and their use in brewing different styles
• Adjunct use in the brewhouse
• Brewhouse equipment, operations and methods for brewing traditional ales and lager beers

Inside Volume 2: Fermentation, Cellaring, and Packaging Operations

Get fast answers to technical questions on cellar and tank design, fermentation biochemistry and microbiology and their relationship to the cellar processes in producing specialty ales and lager beers. A review of fundamentals and practical and theoretical considerations in the areas of:

• Traditional and modern processes for the fermentation of ales and lagers
• Cellar, tank, and equipment design considerations
• Clarification, filtration, and carbonation of finished beers
• Racking beer in kegs and casks
• Bottle filling operations, materials, and equipment
• Laboratory methods, equipment, and calculations

Inside Volume 3: Brewing Engineering and Plant Operations

Get fast answers to technical questions on a variety of brewery engineering subjects in the production of specialty ales and lager beers.
A review of fundamentals and practical and theoretical considerations in the areas of:

• Power plant engineering, including hands-on discussion of pumps, valves, steam boilers, and compressors
• Environmental engineering, concentrating on wastewater issues
• Cleaning and sanitation of brewery tanks, equipment, and the plant
• Draft dispense system design, cleaning, and maintenance
• Safety considerations in the brewery