BP News — announcements

How do you organize your books?

Chronologically?

Autobiographically?

With the cover art categorized by the Standard Reference Method?

Whichever practice brings you a sense of calm, let’s look at this year’s best sellers using everyone’s favorite category of the the Dewey Decimal System, 641.873 for Homebrewing:

641.873 CAN

Released in April, Wood & Beer: A Brewer’s Guide by Dick Cantwell and Peter Bouckaert is like having the Michael Jordan and Kobe Bryant of the brewing industry teaching you to blend and barrel-ageing beer. Sure, if you’re a beginner, you may want to practice drills, but once you’ve mastered basic brewing, take your craft to the next level with coopering instruction from these greats.

641.873 DAN

Ray Daniels’ tome Designing Great Beers: The Ultimate Guide to Brewing Classic Beer Styles continues to be a bestseller, receiving a nearly perfect Amazon rating. Not just a how-to book, Daniels takes a deep dive into 14 beer styles, providing recipes and insights into the nuances of each category.

641.873 HIE

Stan Hieronymus isn’t new to Brewers Publications, but his latest title: Brewing Local: American-Grown Beer takes a look at foraging for brewing ingredients, collecting wild yeast and exploring North America’s brewing history. Stan’s humor and expertise can be found throughout: "Remember: You're still brewing beer … If you kill your neighbor, you won't be able to borrow her lawnmower."

641.873 PAL

It’s not surprising that John Palmer’s perennial classic, How To Brew: Everything You Need to Know to Brew Beer Right the First Time is this year’s most popular title. Celebrating 10 years since its release,How to Brewis undergoing extensive revisions with an enhanced e-book planned for the June 2017 release.

641.873 The Brewing Elements Series: Yeast, Hops, Malt and Water

One could say this four-part brewing series is more popular than George R. R. Martin’s A Song of Ice and Fire. But there’s no doubt that yeast, malt, water and hops are the cornerstone of brewing beer (and a much quicker read). The Brewing Elements Series rounds out our 2016 bestseller list with:

• Yeast: The Practical Guide to Beer Fermentation by Chris White and Jamil Zainasheff
• For the Love of Hops: The Practical Guide to Aroma, Bitterness and the Culture of Hops by Stan Hieronymus
• Malt: A Practical Guide from Field to Brewhouse by John Mallett
• Water: A Comprehensive Guide for Brewers by John Palmer and Colin Kaminski

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.

Read the complete press release.

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.

Read the complete press release.

Take the mystery out of water's role in the brewing process

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.

Read the complete press release.