A do-it-yourself guide to making quality beers at home includes information about ingredients, methods, recipes, equipment and brewing techniques. Original. 582 pp.
Provides an overview of malt and the malting process, discussing enzymes, specialty malts, malt selection and storage and handling, as well as the history and agricultural development of the barley kernel. Original. 297 pp.
Argues that animal fats and cholesterol are vital factors in the human diet—necessary for reproduction and normal growth, proper function of the brain and nervous system, protection from disease and optimum energy levels— and includes information on how to prepare grains, health benefits of bone broths and enzyme-rich lacto-fermented foods. Original. 668 pp.
Takes a hip and creative look at beer brewing, presented with a graphically appealing two-color layout. Original. 350 pp.
Leads brewers through the chemistry and treatment of brewing water—from an overview of water sources, to adjusting water for different beer styles and different brewery processes, to wastewater treatment—as well as how to read water reports, understanding flavor contributions, residual alkalinity, malt acidity and mash pH. Original. 296 pp.