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  • DAVID REID
    Tony, You were recently asking about brewing books. Although mostly to do with brewing beer try the following attachment.(6 pages). Have a look at the
    Message 1 of 4 , Apr 9, 2000
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      Tony,
              You were recently asking about brewing books. Although mostly to do with brewing beer try the following attachment.(6 pages). Have a look at the Technical Books. The Brewing Science Vol 1, 2, & 3 books put out by Academic Press (US equivalent of our old Govt Bookshop before the government sold it off to Hart at a ridiculous price, who borrowed the money to pay for the purchase, doubled the prices, and then paid for the purchase within the year. Smart thinking eh? Who says politicians are bright?) are probably worth investigating further. Generally find most books published by them very informative myself.  Let us know how you get on and any interesting books you find.
      B.r.,  David 

      breWorld - UK Homebrew site - beer and brewing on a smaller scale
    • DAVID REID
      breWorld - UK Homebrew site - beer and brewing on a smaller scale www.breWorld.com UK Homebrew Publications Dozens of home brewing periodicals. Fun or
      Message 2 of 4 , Apr 14, 2000
      • 0 Attachment
        breWorld - UK Homebrew site - beer and brewing on a smaller scale
         
          

        www.breWorld.com
        UK Homebrew
         

        Publications
        Dozens of home brewing periodicals. Fun or technical, all are for the home brewing enthusiast.
         
        breWorld is Europe's largest Internet site for the brewing industry !
        follow this link.
        Breworld Beer Bulletin Link
        .


        Publications

        If you have information about publications then mail to uk-homebrew.

        This list was compiled by Gillian Grafton. No liability is accepted for the accuracy of the contents. The list details homebrew books available in the UK together with the opinions of homebrewers from UK-Homebrew.

        Brewing Books

        Home Brewing The CAMRA Guide by Graham Wheeler. 2nd. Edition 1993. Published by CAMRA. ISBN 1-85249-112-4
        Extensively revised since the first edition. A complete guide to brewing all types of beer with the emphasis on real ales. Some fascinating historical details are included and traditional British brewing practices are better described here than in any other brewing book I have read. An excellent book and highly recommended. Gillian Grafton

        Brew Your Own Real Ale at Home by Graham Wheeler and Roger Protz. 1st. edition 1993. Published by CAMRA. ISBN 1-85249-113-2.
        A collection of over a hundred recipes emulating well known British real ales, together with a basic guide to brewing. I have tried many of the recipes and with out exception they are superb. No lover of real ales should be without this book. Gillian Grafton

        Brew Classic European Beers at Home by Graham Wheeler and Roger Protz. 1st edition 1995. Published by CAMRA. Due out end of December 1995.
        A collection of recipes for British and European beers.

        Brewing Beers Like Those You Buy by Dave Line. 1st edition 1984 (?). Published by Argus Books Ltd. ISBN 0 900841 51 6.
        A collection of recipes emulating commercial styles of beers available in the UK. The book was written some years ago when many ingredients were impossible to find, therefore the recipes are at best only approximations of the real thing. Over reliance on artificial sweeteners such as saccharine to achieve residual sweetness. Nevertheless there are a few gems. In particular it contains the only recipe which comes close to the original Old Peculier before S&N got to it! Gillian Grafton

        Big Book of Brewing by Dave Line.

        The Historical Companion to House Brewing by Clive La Pensee. Published by Montag Publications. ISBN 0 951568 50 7
        Contains a large amount of unusual information including Home malting, Hop drying and Home roasting of malts. There are many historical recipes although mash temperatures seem high by modern standards and there is a nice section on unhopped beers. Paul Alder

        Old British Beers and How to Make Them by J. Harrison. ISBN 0 9517752 0 0.
        Some cracking recipes if you are prepared to wait 6-12 months for them to matures. Ideal Xmas ales. Paul Alder

        The New Complete Joy of Home Brewing by Charlie Papazian. 2nd edition 1991. Published by Avon Books. ISBN 0 380 76366 4.
        A how to guide to homebrewing at all levels together with some recipes. A good introduction for the complete novice but contains some pretty basic mistakes. Haven't seen the new edition - anyone care to contribute a review? Gillian Grafton

        Cellarmanship. Caring for Real Ale by P.J. O'Neill. 1st edition 1992. Published by CAMRA. ISBN 1 85249 063 2
        A complete guide to caring for real ales. Aimed mostly at the professional cellar keeper but contains a wealth of information which would be useful to the dedicated real ale homebrewer who wants to produce authentic real ales. Gillian Grafton

        Brewer's Dictionary by Peter McCall. 1st edition. Published by Argus Boooks Limited, 1 Golden Square, London W1R 3AB, England. 1986. ISBN: 0 900841 81 8
        This book is just what the title says: a dictionary of brewing terms. It includes over 1700 entries from 'olden times' right up to modern brewing science. Hops for example receive no fewer than 79 entries. At first glance, it seems to fit outside of "how to brew" book categories - just an interesting bit of lore to complete a brewer's library. But in fact, it is a valuable resource thanks to Mr. McCall's writing style. Rather than the usual dry style of generic dictionaries, he not only defines a given term but tells how it fits in with brewing. All entries are cross referenced - if you see a term in italics, you can look it up also.

        In addition to tests for iodine, descriptions of ingredients, treatise on water chemistry and so on, the book is full of British pub vernacular. Finally, after all is said and done, there are six appendixes (or should that be 'appendii'?) including tables for various gravity scale conversions, weights and measures, diagnosis of faults, fermentation chemistry from sugar to alcohol, Kreb's cycle, and alcohol/calory content of some commercial beers. Tom Messenger, Los Osos, California, USA

        Evaluating Beers Published by Brewers Publications. ISBN 0 937381 937 3
        A series of articles written by technical experts in easy to understand language. A book to dip into rather than to read cover to cover. Useful tables on off flavours and their possible causes. Paul Alder

        The Brewer's Companion

        Principals of Brewing Science by G. Fix. 1st edition. 1989. Published by Brewers Pulications. ISBN 0 937581 17 9.
        A book written especially for homebrewers to help learn the technical basis behind brewing. It tries to use simple language and includes comprehensive descriptions of necessary underlying scientific principles. A book you will re-read as your understanding and curiosity begins to grow. Paul Alder

        Winner's Circle 1st edition. 1989. Published by Brewers Publications. ISBN ?
        A collection of award winning recipes from the American Homebrewers Association's homebrewing competitions

        Victory Beer 1st edition. 1994. Published by Brewers Publications. ISBN 0-937381-41-1.
        a further 128 award-winning recipes from the AHA.

        Brewing Lager Beer by G.Noonan. Published by Brewers Publications. ISBN 0 937381 01 02.
        Excellent and comprehensive book covering all aspects of lager brewing. The introductory chapters covering water, malt, mashing etc.. are covered in good technical depth and are equally applicable to non-lager brewers. One of the few books I have seen to adequately cover decoction mashing. Recommended. Paul Alder

        Scotch Ale by G. Noonan. Published by Brewers Publications. ISBN 0 937381 35 7

        German Wheat Beer by Eric Warner. 1st edition. Published by Brewers Publications. ISBN 0 937381 34 9.
        An exhaustive guide to German wheat beers by a professional brewer. Covers everything from brewing the beer to what food to eat with it! Contains a few recipes. Assumes quite a bit of basic knowledge of brewing. Excellent. Gillian Grafton

        Belgian Ale by Pierre Rajotte. 1st edition. Published by Brewers Publications. ISBN 0 937381 31 4.
        A guide to Belgian beers including Trappist, Abbey, Special, Ales, Saisons, Wit beers and Oud Bruins. Does not cover lambics. Covers a wide range of information and includes some recipes. Assumes background knowledge. Gillian Grafton

        Vienna, Marzen, Oktoberfest by Fix and Fix. Published by Brewers Publications. ISBN 0 937381 27 6
        A good book for outlining the style and flavour profile but at the time of publication suitable speciality malts were unavailable. Therefore the recipes use pale malt base plus various types of crystal malt. Interesting appendix on estimating beer "colour". In need of an overhaul now authentic malts are available. Paul Alder

        Porter by T. Foster. Published by Brewers Publications. ISBN 0 937381 28 4

        Lambic by Jean-Xavier Guinard. 1st edition. Published by Brewers Publications. ISBN 0 937381 22 5.
        Covers the whole process of lambic brewing and is especially detailed on the microbiological side of things, very important in lambic brewing! Assumes some background knowledge. Recommended. Gillian Grafton

        Continental Pilsner by D. Miller. Published by Brewers Publications. ISBN 0 937381 20 9

        Pale Ale by T. Foster. Published by Brewers Publications. ISBN 0 937381 18 7

        Bock Beer by D. Richman. Published by Brewers Publications. ISBN 0 937371 39 X
        One of the best books in the series, well researched and thought out. Provides differing recipes for infusion and decoction mashes and explains the reasoning for this. Paul Alder

        Technical Books

        These books are aimed at the professional brewer and are only for those with a strong chemistry or biochemistry background
        Brewing by M.J. Lewis and T.W. Young. 1st edition. 1995. Published by Chapman and Hall. ISBN 0 412 26420 X
        Aimed at trainee professional brewers with no previous knowledge either of brewing or brewing science. Covers the basic science well, and bridges the gap between homebrewing literature and the highly technical brewing literature. Should be a valuable addition to any dedicated homebrewer's library. Gillian Grafton

        Malting and Brewing Science. Volume 1 Malt and Sweet Wort by J.S. Hough, D.E. Briggs, R. Stevens. Published by Chapman and Hall. ISBN ?.

        Malting and Brewing Science. Volume 2 Hopped Wort and Beer by J.S. Hough, D.E. Briggs, R. Stevens. 2nd Edition 1982. Published by Chapman and Hall. ISBN 0 412 16590 2
        Articles on hops (growing, pests, composition, chemistry); the chemistry of boiling wort; yeasts (biology, metabolism, growth); fermentation; kegging and cask conditioning; and microbial contamination of beer. Some very well researched articles, well worth having. Gillian Grafton

        Brewing Science. Volume 1 edited by J.R.A. Pollock. 1979. Published by Academic Press. ISBN 0 12 561001 7.

        Brewing Science. Volume 2 edited by J.R.A. Pollock. 1981. Published by Academic Press. ISBN 0 12 561002 5.

        Brewing Science. Volume 3 edited by J.R.A. Pollock. 1987. Published by Academic Press. ISBN 0 12 561003 3.
        In depth articles on beer hazes; fermentation systems; filtration; the regulation of endosperm breakdown; barley brewing; and non-industrial brewing. Very informative, these are excellent reviews of the particular subject matters. Gillian Grafton

        A Textbook of Brewing by Jean De Clerk. Published by Chapman and Hall. ISBN ?
        Main textbook used at the Siebel Institue.Paul Alder

        The Biotechnology of Malting and Brewing by J.S. Hough. Published by Chapman and Hall. ISBN 0 52 139553 4.
        Good general introductory textbook for undergraduates new to the area. Paul Alder

        Cass Lectures 1968-1992 published by Hampton Publishing Ltd. (10 Belgra Road, Hampton, Middlesex, TW12 2AZ, UK. Tel. 0181 941 7750; Fax. 0181 941 7721).
        Republished academic aritcles from the Brewers Guardian. Paul Alder

        Yeast Technology by Gerald Read. Published by ? ISBN ?

        Hops by Gerald Read. Published by ? ISBN ?

        Hops by R.A. Neve. Published by Chapman and Hall. ISBN 0 412 30330 2

        Brewing Microbiology edited by F.G. Priest and I. Campbell. 2nd edition. Published by Chapman and Hall. ISBN 0 412 59150 2

        Beverages, Technology, chemistry and microbiology by A. Varnam and J. Sutherland. Published by Chapman and Hall. ISBN 0 412 45720 2

        Barley by D.E. Briggs. Published by Chapman and Hall. ISBN 0 412 11870 X

        Beer Appreciation Books

        The Beer Enthusiast's Guide by Gregg Smith. Published by Storey Publishing 1994. ISBN 0 88266 838 2.
        An American book with a good review of the process and chemistry and many tasting notes and tips. Martin Phillips

        Beer Companion by Michael Jackson. Published by Mitchell Beazley 1993. ISBN 1 85732 181 2.
        What better to read over a pint of old ale! Martin Phillips

        The Real Ale Drinker's Almanac by Roger Protz. 4th edition. 1995. Published by Neil Wilson Publishing Limited in association with CAMRA. ISBN 1 897784 34 1.
        3rd Edition Review: Currently in its 3rd edition, this book is simply a list of British breweries and the beers they produce. As well as listing OG and ABV of the beers, most entries have details of ingredients - some listings are very precise and invaluable to homebrewers wishing to emulate their favourite brews. Beer entries have tasting notes and the brewery details include address/telephone, tour availability and ownership. Not absolutely complete but still a very useful companion to Real Ale drinkers and brewers alike. Roger Protz has done an excellent job in extracting information from what has traditionally been a very secretive industry. Brian Gowland

        4th Edition Review: Covers over 750 ales from more than 250 breweries. Beers are listed by region, have full tasting notes, and a list of ingredients, it could almost have been written with the homebrewer in mind...... If you want to formulate a recipe to emulate your favourite beer then this book is the essential first stop. The book is extensively updated from the third edition with much valuable new information. Terrific. Gillian Grafton

        The Ale Trail by Roger Protz. 1st edition 1995. Published by Eric Dobby Ltd. in association with CAMRA. ISBN 1-85882-041-3
        A history of ale throughout the world with the emphasis on Britian. An amibitious book which aims to give a history of ale from its roots in pre-history right through to the modern day. Sadly it fails in quite a few areas. The proof-reading lets the book down, but more seriously so do the errors of fact. For example there is a picture of a bottle of framboise lambic (page 187) which the caption describes as strawberry beer, and a description which claims that live yeast are white and dead ones blue (page 106) which is a clear misunderstanding of a trypan blue viability test. The historical descriptions sit uneasily with other sections which are simply expanded tasting notes and which seem intrusive rather than complementary. The discovery of errors in some parts leads to a doubting attitude to the whole book (which may or may not be justified), and I can't recommend this book to anyone. Gillian Grafton

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      • DAVID REID
        breWorld - UK Homebrew site - beer and brewing on a smaller scale www.breWorld.com UK Homebrew Publications Dozens of home brewing periodicals. Fun or
        Message 3 of 4 , Apr 14, 2000
        • 0 Attachment
          breWorld - UK Homebrew site - beer and brewing on a smaller scale
           
            

          www.breWorld.com
          UK Homebrew
           

          Publications
          Dozens of home brewing periodicals. Fun or technical, all are for the home brewing enthusiast.
           
          breWorld is Europe's largest Internet site for the brewing industry !
          follow this link.
          Breworld Beer Bulletin Link
          .


          Publications

          If you have information about publications then mail to uk-homebrew.

          This list was compiled by Gillian Grafton. No liability is accepted for the accuracy of the contents. The list details homebrew books available in the UK together with the opinions of homebrewers from UK-Homebrew.

          Brewing Books

          Home Brewing The CAMRA Guide by Graham Wheeler. 2nd. Edition 1993. Published by CAMRA. ISBN 1-85249-112-4
          Extensively revised since the first edition. A complete guide to brewing all types of beer with the emphasis on real ales. Some fascinating historical details are included and traditional British brewing practices are better described here than in any other brewing book I have read. An excellent book and highly recommended. Gillian Grafton

          Brew Your Own Real Ale at Home by Graham Wheeler and Roger Protz. 1st. edition 1993. Published by CAMRA. ISBN 1-85249-113-2.
          A collection of over a hundred recipes emulating well known British real ales, together with a basic guide to brewing. I have tried many of the recipes and with out exception they are superb. No lover of real ales should be without this book. Gillian Grafton

          Brew Classic European Beers at Home by Graham Wheeler and Roger Protz. 1st edition 1995. Published by CAMRA. Due out end of December 1995.
          A collection of recipes for British and European beers.

          Brewing Beers Like Those You Buy by Dave Line. 1st edition 1984 (?). Published by Argus Books Ltd. ISBN 0 900841 51 6.
          A collection of recipes emulating commercial styles of beers available in the UK. The book was written some years ago when many ingredients were impossible to find, therefore the recipes are at best only approximations of the real thing. Over reliance on artificial sweeteners such as saccharine to achieve residual sweetness. Nevertheless there are a few gems. In particular it contains the only recipe which comes close to the original Old Peculier before S&N got to it! Gillian Grafton

          Big Book of Brewing by Dave Line.

          The Historical Companion to House Brewing by Clive La Pensee. Published by Montag Publications. ISBN 0 951568 50 7
          Contains a large amount of unusual information including Home malting, Hop drying and Home roasting of malts. There are many historical recipes although mash temperatures seem high by modern standards and there is a nice section on unhopped beers. Paul Alder

          Old British Beers and How to Make Them by J. Harrison. ISBN 0 9517752 0 0.
          Some cracking recipes if you are prepared to wait 6-12 months for them to matures. Ideal Xmas ales. Paul Alder

          The New Complete Joy of Home Brewing by Charlie Papazian. 2nd edition 1991. Published by Avon Books. ISBN 0 380 76366 4.
          A how to guide to homebrewing at all levels together with some recipes. A good introduction for the complete novice but contains some pretty basic mistakes. Haven't seen the new edition - anyone care to contribute a review? Gillian Grafton

          Cellarmanship. Caring for Real Ale by P.J. O'Neill. 1st edition 1992. Published by CAMRA. ISBN 1 85249 063 2
          A complete guide to caring for real ales. Aimed mostly at the professional cellar keeper but contains a wealth of information which would be useful to the dedicated real ale homebrewer who wants to produce authentic real ales. Gillian Grafton

          Brewer's Dictionary by Peter McCall. 1st edition. Published by Argus Boooks Limited, 1 Golden Square, London W1R 3AB, England. 1986. ISBN: 0 900841 81 8
          This book is just what the title says: a dictionary of brewing terms. It includes over 1700 entries from 'olden times' right up to modern brewing science. Hops for example receive no fewer than 79 entries. At first glance, it seems to fit outside of "how to brew" book categories - just an interesting bit of lore to complete a brewer's library. But in fact, it is a valuable resource thanks to Mr. McCall's writing style. Rather than the usual dry style of generic dictionaries, he not only defines a given term but tells how it fits in with brewing. All entries are cross referenced - if you see a term in italics, you can look it up also.

          In addition to tests for iodine, descriptions of ingredients, treatise on water chemistry and so on, the book is full of British pub vernacular. Finally, after all is said and done, there are six appendixes (or should that be 'appendii'?) including tables for various gravity scale conversions, weights and measures, diagnosis of faults, fermentation chemistry from sugar to alcohol, Kreb's cycle, and alcohol/calory content of some commercial beers. Tom Messenger, Los Osos, California, USA

          Evaluating Beers Published by Brewers Publications. ISBN 0 937381 937 3
          A series of articles written by technical experts in easy to understand language. A book to dip into rather than to read cover to cover. Useful tables on off flavours and their possible causes. Paul Alder

          The Brewer's Companion

          Principals of Brewing Science by G. Fix. 1st edition. 1989. Published by Brewers Pulications. ISBN 0 937581 17 9.
          A book written especially for homebrewers to help learn the technical basis behind brewing. It tries to use simple language and includes comprehensive descriptions of necessary underlying scientific principles. A book you will re-read as your understanding and curiosity begins to grow. Paul Alder

          Winner's Circle 1st edition. 1989. Published by Brewers Publications. ISBN ?
          A collection of award winning recipes from the American Homebrewers Association's homebrewing competitions

          Victory Beer 1st edition. 1994. Published by Brewers Publications. ISBN 0-937381-41-1.
          a further 128 award-winning recipes from the AHA.

          Brewing Lager Beer by G.Noonan. Published by Brewers Publications. ISBN 0 937381 01 02.
          Excellent and comprehensive book covering all aspects of lager brewing. The introductory chapters covering water, malt, mashing etc.. are covered in good technical depth and are equally applicable to non-lager brewers. One of the few books I have seen to adequately cover decoction mashing. Recommended. Paul Alder

          Scotch Ale by G. Noonan. Published by Brewers Publications. ISBN 0 937381 35 7

          German Wheat Beer by Eric Warner. 1st edition. Published by Brewers Publications. ISBN 0 937381 34 9.
          An exhaustive guide to German wheat beers by a professional brewer. Covers everything from brewing the beer to what food to eat with it! Contains a few recipes. Assumes quite a bit of basic knowledge of brewing. Excellent. Gillian Grafton

          Belgian Ale by Pierre Rajotte. 1st edition. Published by Brewers Publications. ISBN 0 937381 31 4.
          A guide to Belgian beers including Trappist, Abbey, Special, Ales, Saisons, Wit beers and Oud Bruins. Does not cover lambics. Covers a wide range of information and includes some recipes. Assumes background knowledge. Gillian Grafton

          Vienna, Marzen, Oktoberfest by Fix and Fix. Published by Brewers Publications. ISBN 0 937381 27 6
          A good book for outlining the style and flavour profile but at the time of publication suitable speciality malts were unavailable. Therefore the recipes use pale malt base plus various types of crystal malt. Interesting appendix on estimating beer "colour". In need of an overhaul now authentic malts are available. Paul Alder

          Porter by T. Foster. Published by Brewers Publications. ISBN 0 937381 28 4

          Lambic by Jean-Xavier Guinard. 1st edition. Published by Brewers Publications. ISBN 0 937381 22 5.
          Covers the whole process of lambic brewing and is especially detailed on the microbiological side of things, very important in lambic brewing! Assumes some background knowledge. Recommended. Gillian Grafton

          Continental Pilsner by D. Miller. Published by Brewers Publications. ISBN 0 937381 20 9

          Pale Ale by T. Foster. Published by Brewers Publications. ISBN 0 937381 18 7

          Bock Beer by D. Richman. Published by Brewers Publications. ISBN 0 937371 39 X
          One of the best books in the series, well researched and thought out. Provides differing recipes for infusion and decoction mashes and explains the reasoning for this. Paul Alder

          Technical Books

          These books are aimed at the professional brewer and are only for those with a strong chemistry or biochemistry background
          Brewing by M.J. Lewis and T.W. Young. 1st edition. 1995. Published by Chapman and Hall. ISBN 0 412 26420 X
          Aimed at trainee professional brewers with no previous knowledge either of brewing or brewing science. Covers the basic science well, and bridges the gap between homebrewing literature and the highly technical brewing literature. Should be a valuable addition to any dedicated homebrewer's library. Gillian Grafton

          Malting and Brewing Science. Volume 1 Malt and Sweet Wort by J.S. Hough, D.E. Briggs, R. Stevens. Published by Chapman and Hall. ISBN ?.

          Malting and Brewing Science. Volume 2 Hopped Wort and Beer by J.S. Hough, D.E. Briggs, R. Stevens. 2nd Edition 1982. Published by Chapman and Hall. ISBN 0 412 16590 2
          Articles on hops (growing, pests, composition, chemistry); the chemistry of boiling wort; yeasts (biology, metabolism, growth); fermentation; kegging and cask conditioning; and microbial contamination of beer. Some very well researched articles, well worth having. Gillian Grafton

          Brewing Science. Volume 1 edited by J.R.A. Pollock. 1979. Published by Academic Press. ISBN 0 12 561001 7.

          Brewing Science. Volume 2 edited by J.R.A. Pollock. 1981. Published by Academic Press. ISBN 0 12 561002 5.

          Brewing Science. Volume 3 edited by J.R.A. Pollock. 1987. Published by Academic Press. ISBN 0 12 561003 3.
          In depth articles on beer hazes; fermentation systems; filtration; the regulation of endosperm breakdown; barley brewing; and non-industrial brewing. Very informative, these are excellent reviews of the particular subject matters. Gillian Grafton

          A Textbook of Brewing by Jean De Clerk. Published by Chapman and Hall. ISBN ?
          Main textbook used at the Siebel Institue.Paul Alder

          The Biotechnology of Malting and Brewing by J.S. Hough. Published by Chapman and Hall. ISBN 0 52 139553 4.
          Good general introductory textbook for undergraduates new to the area. Paul Alder

          Cass Lectures 1968-1992 published by Hampton Publishing Ltd. (10 Belgra Road, Hampton, Middlesex, TW12 2AZ, UK. Tel. 0181 941 7750; Fax. 0181 941 7721).
          Republished academic aritcles from the Brewers Guardian. Paul Alder

          Yeast Technology by Gerald Read. Published by ? ISBN ?

          Hops by Gerald Read. Published by ? ISBN ?

          Hops by R.A. Neve. Published by Chapman and Hall. ISBN 0 412 30330 2

          Brewing Microbiology edited by F.G. Priest and I. Campbell. 2nd edition. Published by Chapman and Hall. ISBN 0 412 59150 2

          Beverages, Technology, chemistry and microbiology by A. Varnam and J. Sutherland. Published by Chapman and Hall. ISBN 0 412 45720 2

          Barley by D.E. Briggs. Published by Chapman and Hall. ISBN 0 412 11870 X

          Beer Appreciation Books

          The Beer Enthusiast's Guide by Gregg Smith. Published by Storey Publishing 1994. ISBN 0 88266 838 2.
          An American book with a good review of the process and chemistry and many tasting notes and tips. Martin Phillips

          Beer Companion by Michael Jackson. Published by Mitchell Beazley 1993. ISBN 1 85732 181 2.
          What better to read over a pint of old ale! Martin Phillips

          The Real Ale Drinker's Almanac by Roger Protz. 4th edition. 1995. Published by Neil Wilson Publishing Limited in association with CAMRA. ISBN 1 897784 34 1.
          3rd Edition Review: Currently in its 3rd edition, this book is simply a list of British breweries and the beers they produce. As well as listing OG and ABV of the beers, most entries have details of ingredients - some listings are very precise and invaluable to homebrewers wishing to emulate their favourite brews. Beer entries have tasting notes and the brewery details include address/telephone, tour availability and ownership. Not absolutely complete but still a very useful companion to Real Ale drinkers and brewers alike. Roger Protz has done an excellent job in extracting information from what has traditionally been a very secretive industry. Brian Gowland

          4th Edition Review: Covers over 750 ales from more than 250 breweries. Beers are listed by region, have full tasting notes, and a list of ingredients, it could almost have been written with the homebrewer in mind...... If you want to formulate a recipe to emulate your favourite beer then this book is the essential first stop. The book is extensively updated from the third edition with much valuable new information. Terrific. Gillian Grafton

          The Ale Trail by Roger Protz. 1st edition 1995. Published by Eric Dobby Ltd. in association with CAMRA. ISBN 1-85882-041-3
          A history of ale throughout the world with the emphasis on Britian. An amibitious book which aims to give a history of ale from its roots in pre-history right through to the modern day. Sadly it fails in quite a few areas. The proof-reading lets the book down, but more seriously so do the errors of fact. For example there is a picture of a bottle of framboise lambic (page 187) which the caption describes as strawberry beer, and a description which claims that live yeast are white and dead ones blue (page 106) which is a clear misunderstanding of a trypan blue viability test. The historical descriptions sit uneasily with other sections which are simply expanded tasting notes and which seem intrusive rather than complementary. The discovery of errors in some parts leads to a doubting attitude to the whole book (which may or may not be justified), and I can't recommend this book to anyone. Gillian Grafton

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          Mailing List

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          www.breWorld.com

          www.breWorld.com
          www.breWorld.com
          www.breWorld.com
          www.breWorld.com
          www.breWorld.com
          www.breWorld.com
          www.breWorld.com
           
          black.gif (102 bytes)
           
           ©
           
          black.gif (102 bytes)
           
          Contact breWorld :

          Email :
          intray@...

          Phone :
          0181 565 4279
          Fax :
          0181 565 4267

           
          \
        • DAVID REID
          breWorld - UK Homebrew site - beer and brewing on a smaller scale www.breWorld.com UK Homebrew Publications Dozens of home brewing periodicals. Fun or
          Message 4 of 4 , Apr 15, 2000
          • 0 Attachment
            breWorld - UK Homebrew site - beer and brewing on a smaller scale
             
              

            www.breWorld.com
            UK Homebrew
             

            Publications
            Dozens of home brewing periodicals. Fun or technical, all are for the home brewing enthusiast.
             
            breWorld is Europe's largest Internet site for the brewing industry !
            follow this link.
            Breworld Beer Bulletin Link
            .


            Publications

            If you have information about publications then mail to uk-homebrew.

            This list was compiled by Gillian Grafton. No liability is accepted for the accuracy of the contents. The list details homebrew books available in the UK together with the opinions of homebrewers from UK-Homebrew.

            Brewing Books

            Home Brewing The CAMRA Guide by Graham Wheeler. 2nd. Edition 1993. Published by CAMRA. ISBN 1-85249-112-4
            Extensively revised since the first edition. A complete guide to brewing all types of beer with the emphasis on real ales. Some fascinating historical details are included and traditional British brewing practices are better described here than in any other brewing book I have read. An excellent book and highly recommended. Gillian Grafton

            Brew Your Own Real Ale at Home by Graham Wheeler and Roger Protz. 1st. edition 1993. Published by CAMRA. ISBN 1-85249-113-2.
            A collection of over a hundred recipes emulating well known British real ales, together with a basic guide to brewing. I have tried many of the recipes and with out exception they are superb. No lover of real ales should be without this book. Gillian Grafton

            Brew Classic European Beers at Home by Graham Wheeler and Roger Protz. 1st edition 1995. Published by CAMRA. Due out end of December 1995.
            A collection of recipes for British and European beers.

            Brewing Beers Like Those You Buy by Dave Line. 1st edition 1984 (?). Published by Argus Books Ltd. ISBN 0 900841 51 6.
            A collection of recipes emulating commercial styles of beers available in the UK. The book was written some years ago when many ingredients were impossible to find, therefore the recipes are at best only approximations of the real thing. Over reliance on artificial sweeteners such as saccharine to achieve residual sweetness. Nevertheless there are a few gems. In particular it contains the only recipe which comes close to the original Old Peculier before S&N got to it! Gillian Grafton

            Big Book of Brewing by Dave Line.

            The Historical Companion to House Brewing by Clive La Pensee. Published by Montag Publications. ISBN 0 951568 50 7
            Contains a large amount of unusual information including Home malting, Hop drying and Home roasting of malts. There are many historical recipes although mash temperatures seem high by modern standards and there is a nice section on unhopped beers. Paul Alder

            Old British Beers and How to Make Them by J. Harrison. ISBN 0 9517752 0 0.
            Some cracking recipes if you are prepared to wait 6-12 months for them to matures. Ideal Xmas ales. Paul Alder

            The New Complete Joy of Home Brewing by Charlie Papazian. 2nd edition 1991. Published by Avon Books. ISBN 0 380 76366 4.
            A how to guide to homebrewing at all levels together with some recipes. A good introduction for the complete novice but contains some pretty basic mistakes. Haven't seen the new edition - anyone care to contribute a review? Gillian Grafton

            Cellarmanship. Caring for Real Ale by P.J. O'Neill. 1st edition 1992. Published by CAMRA. ISBN 1 85249 063 2
            A complete guide to caring for real ales. Aimed mostly at the professional cellar keeper but contains a wealth of information which would be useful to the dedicated real ale homebrewer who wants to produce authentic real ales. Gillian Grafton

            Brewer's Dictionary by Peter McCall. 1st edition. Published by Argus Boooks Limited, 1 Golden Square, London W1R 3AB, England. 1986. ISBN: 0 900841 81 8
            This book is just what the title says: a dictionary of brewing terms. It includes over 1700 entries from 'olden times' right up to modern brewing science. Hops for example receive no fewer than 79 entries. At first glance, it seems to fit outside of "how to brew" book categories - just an interesting bit of lore to complete a brewer's library. But in fact, it is a valuable resource thanks to Mr. McCall's writing style. Rather than the usual dry style of generic dictionaries, he not only defines a given term but tells how it fits in with brewing. All entries are cross referenced - if you see a term in italics, you can look it up also.

            In addition to tests for iodine, descriptions of ingredients, treatise on water chemistry and so on, the book is full of British pub vernacular. Finally, after all is said and done, there are six appendixes (or should that be 'appendii'?) including tables for various gravity scale conversions, weights and measures, diagnosis of faults, fermentation chemistry from sugar to alcohol, Kreb's cycle, and alcohol/calory content of some commercial beers. Tom Messenger, Los Osos, California, USA

            Evaluating Beers Published by Brewers Publications. ISBN 0 937381 937 3
            A series of articles written by technical experts in easy to understand language. A book to dip into rather than to read cover to cover. Useful tables on off flavours and their possible causes. Paul Alder

            The Brewer's Companion

            Principals of Brewing Science by G. Fix. 1st edition. 1989. Published by Brewers Pulications. ISBN 0 937581 17 9.
            A book written especially for homebrewers to help learn the technical basis behind brewing. It tries to use simple language and includes comprehensive descriptions of necessary underlying scientific principles. A book you will re-read as your understanding and curiosity begins to grow. Paul Alder

            Winner's Circle 1st edition. 1989. Published by Brewers Publications. ISBN ?
            A collection of award winning recipes from the American Homebrewers Association's homebrewing competitions

            Victory Beer 1st edition. 1994. Published by Brewers Publications. ISBN 0-937381-41-1.
            a further 128 award-winning recipes from the AHA.

            Brewing Lager Beer by G.Noonan. Published by Brewers Publications. ISBN 0 937381 01 02.
            Excellent and comprehensive book covering all aspects of lager brewing. The introductory chapters covering water, malt, mashing etc.. are covered in good technical depth and are equally applicable to non-lager brewers. One of the few books I have seen to adequately cover decoction mashing. Recommended. Paul Alder

            Scotch Ale by G. Noonan. Published by Brewers Publications. ISBN 0 937381 35 7

            German Wheat Beer by Eric Warner. 1st edition. Published by Brewers Publications. ISBN 0 937381 34 9.
            An exhaustive guide to German wheat beers by a professional brewer. Covers everything from brewing the beer to what food to eat with it! Contains a few recipes. Assumes quite a bit of basic knowledge of brewing. Excellent. Gillian Grafton

            Belgian Ale by Pierre Rajotte. 1st edition. Published by Brewers Publications. ISBN 0 937381 31 4.
            A guide to Belgian beers including Trappist, Abbey, Special, Ales, Saisons, Wit beers and Oud Bruins. Does not cover lambics. Covers a wide range of information and includes some recipes. Assumes background knowledge. Gillian Grafton

            Vienna, Marzen, Oktoberfest by Fix and Fix. Published by Brewers Publications. ISBN 0 937381 27 6
            A good book for outlining the style and flavour profile but at the time of publication suitable speciality malts were unavailable. Therefore the recipes use pale malt base plus various types of crystal malt. Interesting appendix on estimating beer "colour". In need of an overhaul now authentic malts are available. Paul Alder

            Porter by T. Foster. Published by Brewers Publications. ISBN 0 937381 28 4

            Lambic by Jean-Xavier Guinard. 1st edition. Published by Brewers Publications. ISBN 0 937381 22 5.
            Covers the whole process of lambic brewing and is especially detailed on the microbiological side of things, very important in lambic brewing! Assumes some background knowledge. Recommended. Gillian Grafton

            Continental Pilsner by D. Miller. Published by Brewers Publications. ISBN 0 937381 20 9

            Pale Ale by T. Foster. Published by Brewers Publications. ISBN 0 937381 18 7

            Bock Beer by D. Richman. Published by Brewers Publications. ISBN 0 937371 39 X
            One of the best books in the series, well researched and thought out. Provides differing recipes for infusion and decoction mashes and explains the reasoning for this. Paul Alder

            Technical Books

            These books are aimed at the professional brewer and are only for those with a strong chemistry or biochemistry background
            Brewing by M.J. Lewis and T.W. Young. 1st edition. 1995. Published by Chapman and Hall. ISBN 0 412 26420 X
            Aimed at trainee professional brewers with no previous knowledge either of brewing or brewing science. Covers the basic science well, and bridges the gap between homebrewing literature and the highly technical brewing literature. Should be a valuable addition to any dedicated homebrewer's library. Gillian Grafton

            Malting and Brewing Science. Volume 1 Malt and Sweet Wort by J.S. Hough, D.E. Briggs, R. Stevens. Published by Chapman and Hall. ISBN ?.

            Malting and Brewing Science. Volume 2 Hopped Wort and Beer by J.S. Hough, D.E. Briggs, R. Stevens. 2nd Edition 1982. Published by Chapman and Hall. ISBN 0 412 16590 2
            Articles on hops (growing, pests, composition, chemistry); the chemistry of boiling wort; yeasts (biology, metabolism, growth); fermentation; kegging and cask conditioning; and microbial contamination of beer. Some very well researched articles, well worth having. Gillian Grafton

            Brewing Science. Volume 1 edited by J.R.A. Pollock. 1979. Published by Academic Press. ISBN 0 12 561001 7.

            Brewing Science. Volume 2 edited by J.R.A. Pollock. 1981. Published by Academic Press. ISBN 0 12 561002 5.

            Brewing Science. Volume 3 edited by J.R.A. Pollock. 1987. Published by Academic Press. ISBN 0 12 561003 3.
            In depth articles on beer hazes; fermentation systems; filtration; the regulation of endosperm breakdown; barley brewing; and non-industrial brewing. Very informative, these are excellent reviews of the particular subject matters. Gillian Grafton

            A Textbook of Brewing by Jean De Clerk. Published by Chapman and Hall. ISBN ?
            Main textbook used at the Siebel Institue.Paul Alder

            The Biotechnology of Malting and Brewing by J.S. Hough. Published by Chapman and Hall. ISBN 0 52 139553 4.
            Good general introductory textbook for undergraduates new to the area. Paul Alder

            Cass Lectures 1968-1992 published by Hampton Publishing Ltd. (10 Belgra Road, Hampton, Middlesex, TW12 2AZ, UK. Tel. 0181 941 7750; Fax. 0181 941 7721).
            Republished academic aritcles from the Brewers Guardian. Paul Alder

            Yeast Technology by Gerald Read. Published by ? ISBN ?

            Hops by Gerald Read. Published by ? ISBN ?

            Hops by R.A. Neve. Published by Chapman and Hall. ISBN 0 412 30330 2

            Brewing Microbiology edited by F.G. Priest and I. Campbell. 2nd edition. Published by Chapman and Hall. ISBN 0 412 59150 2

            Beverages, Technology, chemistry and microbiology by A. Varnam and J. Sutherland. Published by Chapman and Hall. ISBN 0 412 45720 2

            Barley by D.E. Briggs. Published by Chapman and Hall. ISBN 0 412 11870 X

            Beer Appreciation Books

            The Beer Enthusiast's Guide by Gregg Smith. Published by Storey Publishing 1994. ISBN 0 88266 838 2.
            An American book with a good review of the process and chemistry and many tasting notes and tips. Martin Phillips

            Beer Companion by Michael Jackson. Published by Mitchell Beazley 1993. ISBN 1 85732 181 2.
            What better to read over a pint of old ale! Martin Phillips

            The Real Ale Drinker's Almanac by Roger Protz. 4th edition. 1995. Published by Neil Wilson Publishing Limited in association with CAMRA. ISBN 1 897784 34 1.
            3rd Edition Review: Currently in its 3rd edition, this book is simply a list of British breweries and the beers they produce. As well as listing OG and ABV of the beers, most entries have details of ingredients - some listings are very precise and invaluable to homebrewers wishing to emulate their favourite brews. Beer entries have tasting notes and the brewery details include address/telephone, tour availability and ownership. Not absolutely complete but still a very useful companion to Real Ale drinkers and brewers alike. Roger Protz has done an excellent job in extracting information from what has traditionally been a very secretive industry. Brian Gowland

            4th Edition Review: Covers over 750 ales from more than 250 breweries. Beers are listed by region, have full tasting notes, and a list of ingredients, it could almost have been written with the homebrewer in mind...... If you want to formulate a recipe to emulate your favourite beer then this book is the essential first stop. The book is extensively updated from the third edition with much valuable new information. Terrific. Gillian Grafton

            The Ale Trail by Roger Protz. 1st edition 1995. Published by Eric Dobby Ltd. in association with CAMRA. ISBN 1-85882-041-3
            A history of ale throughout the world with the emphasis on Britian. An amibitious book which aims to give a history of ale from its roots in pre-history right through to the modern day. Sadly it fails in quite a few areas. The proof-reading lets the book down, but more seriously so do the errors of fact. For example there is a picture of a bottle of framboise lambic (page 187) which the caption describes as strawberry beer, and a description which claims that live yeast are white and dead ones blue (page 106) which is a clear misunderstanding of a trypan blue viability test. The historical descriptions sit uneasily with other sections which are simply expanded tasting notes and which seem intrusive rather than complementary. The discovery of errors in some parts leads to a doubting attitude to the whole book (which may or may not be justified), and I can't recommend this book to anyone. Gillian Grafton

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