Boulder, CO • April 26, 2016 –The use of wooden vessels for storage, transportation, fermentation or aging of beer is deeply rooted in history. The latest release from Brewers Publications, Wood & Beer: A Brewer’s Guide by brewing luminaries Dick Cantwell and Peter Bouckaert, explores the many influences of wood as a vehicle for contributing tremendous complexity to beers fermented and aged within it.
Boulder, CO • September 15, 2015 – Producing the finest quality beer is no small feat. It takes extensive effort and planning, attention to a variety of processes and more. That’s why the Brewers Association—in its support of a membership that consistently produces the highest quality beer—is proud to introduce Quality Management: Essential Planning for Breweries.
Published by Brewers Publications and written by Mary Pellettieri, whose career in brewing and beverage quality spans more than two decades, the book is an insightful guide to developing a quality management program for any brewery.
Read the complete press release.
Boulder, CO • December 16, 2014 – Brewers often call malt the soul of beer. In the fourth installation in Brewers Publications’ Brewing Elements series, Malt: A Practical Guide from Field to Brewhouse delves into the intricacies of this key ingredient used in virtually all beers.
Written by John Mallett (Bell’s Brewery, Inc.), Malt provides a comprehensive overview of malt, with primary focus on barley, from the field through the malting process.
Boulder, CO • June 24, 2014 – American-brewed sour beers have become one of the most exciting segments of today’s brewing scene, with craft brewers and homebrewers alike adapting traditional European techniques to create some of the world’s most distinctive and experimental styles. Brewers Publications is pleased to announce the release of American Sour Beers: Innovative Techniques for Mixed Fermentations, by Michael Tonsmeire, which provides a comprehensive and dynamic account of American sour beer making for brewers of all levels.
Boulder, CO • September 23, 2013—Ingredients like hops, barley and yeast are widely understood by brewers, but one element is often overlooked: water.
Brewers Publications is pleased to announce the release of Water: A Comprehensive Guide for Brewers, by John Palmer and Colin Kaminski, which will help brewers who have long been flummoxed by the liquid's complex chemistry.