new! titles & popular favorites inside!€¦ · accounting principles & planning for the...

NEW! titles & popular favorites inside!

Publisher of Best-Selling How to Brew By John Palmer

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NEW FROM BREWERS PUBLICATIONS

By Maria Pearman, CPA, CGMA

Size: 8.25 x 10.75 inches, 250 pp (est.) Price: $95.00 ISBN: 978-1-938469-52-7 Publish Date: October 1, 2019

Your brewery is much more than just a small business—it’s the fulfillment of your dream to share a love for quality craft beer and beverages. Build success from start-up to expansion with a solid foundation of finance principles geared specifically toward small beverage producers. Learn how to build and interpret financial reports and create basic pro-forma financial statements for launching a brewery, purchasing additional equipment, or determining a new location. Explore the various business models available to you as a craft brewery. Discover pricing models

that maximize your profits. Learn how to build a budget and how to use it to hold staff accountable. This book is written to teach complex topics in simple terms. Written in an accessible style, it will help brewery owners and their staff understand the importance of a strong financial foundation. The insights and results-oriented content will help you run a more successful brewery.

AUTHOR BIOGRAPHYA Certified Public Accountant, Maria Pearman founded Radix Accounting in 2012 to provide accounting expertise and a deep operational knowledge to the alcohol beverage industry. Pearman has also taught for CPA review courses and within beer business programs at Portland State University and the University of Vermont. She resides in Portland, OR.

SM A LL BRE WERY

FINANCE

By Maria Pearman, CPA

Accounting Principles & Planning for the Craft Brewer

SMALL BREWERY FINANCE: ACCOUNTING PRINCIPLES AND PLANNING FOR THE CRAFT BREWER

NEW!

3BrewersPublications.com

Size: 4-1/4” x 6-1/2”, 200 pp (est) Price: $12.95 ISBN: 978-1938469-54-1 Publish Date: August 1, 2019

With more than 7,000 craft breweries operating in the United States, there’s no better time to be a beer lover in America!

Whether you’re starting your beer journey or a seasoned connoisseur, this handy pocket guide contains tips to understanding, appreciating, and exploring the community of craft beer. Explore beer styles, food pairing ideas, and a use the beer log to record your tasting adventures and find your favorite beers!

THE GUIDE TO CRAFT BEERNEW!

MAKES A GREAT GIFT!Perfect for gift giving around the holidays, Father's or Mother's Day, or just a thank you to a beer-loving friend!

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SIMPLE HOMEBREWING: Great Beer, Less Work, More FunBy Drew Beechum and Denny ConnISBN: 978-1-938469-59-6 | SIZE: 8 x 10”, 260 pp | PRICE: $19.95

Learn to brew the best possible beer with less work and more fun! Simple Homebrewing reduces the complicated steps for making beer and returns brewing to the fundamentals. Explore easy techniques for directing water, malted barley, hops, and yeast (along with a few odd co-stars) to become beer.

Denny Conn and Drew Beechum will guide you from extract brewing to all-grain batches, simplify recipe design and small-batch brewing, and share ideas on how to make technology work for you. Even experienced homebrewers can learn from these two famous brewing experts. Simple Homebrewing features fun and expert advice for brewers of all levels.

GOSE: Brewing a Classic German Beer for the Modern EraBy Fal AllenISBN: 978-1-938469-49-7 | SIZE: 6 x 9”, 221 pp | PRICE: $19.95

Explore the sensation of tart, fruity and refreshing Gose-style beers, popular in Germany centuries ago. Gose illuminates the style’s history, traditional ingredients, and special brewing techniques. Learn about salinity, spices, and lactic acid as you experiment with Gose recipes from some of the best known craft brewers of our time. This refreshing journey will help capture the innovation and experimentation that is occurring within the style and help you brew your own Gose-style beers.

BREWING ECLECTIC IPA: Pushing the Boundaries of India Pale AleBy Dick CantwellISBN: 978-1-938469-46-6 | SIZE: 6 x 9”, 300 pp | PRICE: $19.95

Craft beer’s most popular style, India Pale Ale, is experiencing a flavor revolution. Brewers are using a wide range of ingredients, from cocoa nibs to coffee, fruits to vegetables, spices, herbs, and even wood, to push the boundaries of the style. Explore the creative ways these flavors are included when brewing these highly-hopped beers. Try your own version using 24 recipes for contemporary IPAs designed by one of the country’s top brewers.

SESSION BEERS: Brewing for Flavor and BalanceBy Jennifer TalleyISBN: 978-1-938469-41-1 | SIZE: 6 x 9”, 250 pp | PRICE: $19.95

Sharing a beer or two with friends after work or play is one of life’s many joys. Session beers, whose mild strength invites more than one round, adhere to high quality stan-dards and are dedicated to balance and drinkability above all. Such beers can be challenging to brew, but they present many opportunities to showcase skill, flavor, and refreshment. Explore popular craft session beer recipes from some of the best brew-masters in America, and discover why beer drinkers enjoy exploring and drinking session beers.

RECENT RELEASES


AMERICAN SOUR BEERS: Innovative Techniques for Mixed FermentationsBy Michael Tonsmeire

ISBN: 978-1-938469-11-4 | SIZE: 6 x 9”, 373 pp | PRICE: $19.95

American craft brewers and homebrewers have adapted traditional European techniques to create some of the world’s most distinctive, experimental beers. Get actionable advice for each stage of the process, along with inspiration, education and practical applications for brewers of all levels from the country’s best known sour beer brewers.

BREWING LOCAL: American-Grown BeerBy Stan Hieronymus


Americans have brewed beers using native ingredients since pre-Columbian times, and a new wave of brewers has always been at the forefront of the locavore movement. In Brewing Local, Stan Hieronymus examines the history of how distinctly American beers came about, visits farm breweries, and goes foraging for both plants and yeast to discover how brewers are using novel ingredients to create unique beers.

THE COMPLEAT MEADMAKERBy Ken Schramm


A master meadmaker introduces the basic techniques and then reveals the secrets to great mead through detailed discussions of both methods and ingredients. Discussion on honey, fruits (including grapes) and spices invaluable to brewers and meadmakers alike. Recipes, photographs and charts.

IPA: Brewing Techniques, Recipes and the Evolution of India Pale AleBy Mitch Steele


Explore the evolution of one of craft beer’s most popular styles. Equipped with brewing tips from some of the country’s best brewers, IPA covers techniques from water treatment to hopping procedures. Steele includes 48 IPA recipes from popular craft breweries along with extensive historical documentation of the style.

WOOD & BEER: A BREWER’S GUIDEBy Dick Cantwell & Peter Bouckaert


Talented brewers are innovating, experimenting and embracing the mystical complexity of flavors and aromas derived from wood. From the souring effects of microbes that take up residence in wood to the character drawn from barrels or foeders, Wood & Beer: A Brewer’s Guide covers the history, physiology, microbiology and flavor contributions of wood, as well as the maintenance of wooden vessels. This book is about both wood and beer, and the mysteries that arise when the two come together.

BEST SELLERS

IPA Brewing Techniques,

Recipes and the

Evolution ofINDIA PALE ALE

IPA Brewing Techniques,

Recipes and the

Evolution ofINDIA PALE ALE

MITCH STEELE

About the author: Stone Brewing Co. Brewmaster Mitch Steele has brewed at some of the

largest and smallest breweries in the world since graduating from UC Davis with a

fermentation science degree. Landing at Stone Brewing Co. in 2006, Steele has overseen

the brewing and packaging operations as the brewery has grown from a 48,000-barrel

operation to 148,000 barrels in 2011. Steele is a long-time IPA fan and an avid homebrewer.

[Mitch Steele] has taken what he has learned and neatly woven it into an engaging and

eye-opening history of IPA blended with immensely technical brewing information. Mitch

not only debunks the classic story of what the �rst IPAs really were and how they were made,

but also chronicles the tragic account of ale’s rise and fall over the last three centuries. Then

he goes on to include a serious volume of recipes and techniques from classic Old-World

IPAs to modern craft-style double IPAs. This book should sit on every brewer’s bookshelf.

– From the Foreword by Matt Brynildson

Brewmaster, Firestone Walker Brewing Company

In this amazing book, Mitch Steele traces the evolution of IPA from its roots in the late 1600s

to its rebirth in the 21st century as the most popular craft beer style today. At every stage,

Steele details the style as it develops, and more signi�cantly, shares stories of the brewers

that made it. Nearly 50 recipes are included, along with detailed discussions of the

ingredients and brewing techniques for the style in all of its incarnations. I have never been

more inspired to brew a beer than I am now. – John Palmer, author of How to Brew

Cooking/Beer

$24.95

Brewers PublicationsA Division of the Brewers Associationwww.BrewersAssociation.org

Explore the evolution of one of craft beer’s most popular styles, India pale ale. Loaded

with brewing tips from some of the country’s best brewers, IPA covers techniques from

water treatment to hopping procedures. Explore 48 recipes ranging from historical

beers to recipes for the most popular contemporary IPAs made by craft brewers such

as Deschutes Brewery, Dog�sh Head Craft Brewery, Firestone Walker Brewing Company,

Pizza Port Brewing and Russian River Brewing Company.

STEELEIPA

Brew

ing Te

chnique

s, Re

cip

es

and

the Evo

lution o

f IND

IA PA

LE ALE

®

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DRAUGHT BEER QUALITY MANUAL: Fourth EditionPrepared by the Technical Committee of the Brewers Association

ISBN: 978-1-938469-60-2 | SIZE 8.25 x 10.75”, 200 pp | PRICE: $24.95

This fourth edition of the brewing community's go-to resource presents well-researched, detailed information on draught line cleaning, system components and design, pressure and gas balance, proper pouring tech-nique, glassware sanitation, and other valuable advice from the experts.

QUALITY MANAGEMENT: Essential Planning for BreweriesBy Mary Pellettieri

ISBN: 978-1-938469-15-2 | SIZE: 8.25 x 10.75”, 200 pp | PRICE: $95

Craft beer sales are flourishing across the U.S. and a continual emphasis on producing the highest quality beer is critical for the continued health of the entire craft brewing industry. This guidebook decodes how to create and manage a quality system in a brewery. Written for staff who manage quality in breweries of all types and sizes—new and established alike—this book affords an understanding of how quality management is integrated into every level of the operation.

THE BREWERS ASSOCIATION’S GUIDE TO STARTING YOUR OWN BREWERYBy Dick Cantwell

ISBN: 978-1-938469-05-3 | SIZE: 8.25 x 10.75”, 170 pp | PRICE: $95

The Brewers Association’s Guide to Starting Your Own Brewery (Second Edition) delivers essential industry knowledge to brewers aspiring to chart their own course. While America’s craft beer renaissance continues, emphasis must remain on producing the highest quality beer—or the success of the entire industry is jeopardized. This comprehensive guide will help you plan and open a thriving, quality-oriented brewery. Cantwell covers business plans, quality assurance, financing, regulatory require-ments and many other topics.

BUSINESS OF BEER

FOURTH EDITIONPrepared by the Technical Committee of the Brewers Association

DRAUGHT BEER QUALITY MANUAL


YEAST: The Practical Guide to Beer FermentationBy Chris White with Jamil Zainasheff

ISBN: 978-0-937381-96-0 | SIZE: 6 x 8.875”, 300 pp | PRICE: $19.95

Yeast is critical to beer, which makes it critical to brewers. Whether brewers fully realize it or not, yeast function involves much more than converting sugars into alcohol. Intended for homebrewers and professionals alike, Yeast covers both basic and advanced topics.

FOR THE LOVE OF HOPS: The Practical Guide to Aroma, Bitterness and the Culture of HopsBy Stan Hieronymus


Stan Hieronymus expertly explains the nature of hops, their origins, hop quality and utilization—and even devotes an entire chapter to dry hopping. For the Love of Hops also includes a reference catalog of more than 100 varieties as well as brewing techniques, tips and recipes.

WATER: A Comprehensive Guide for BrewersBy John Palmer & Colin Kaminski


Palmer and Kaminski take the mystery out of water’s role in the brewing process. After an overview on sources, quality and geography, the book shows brewers how to read water reports, understand flavor contributions, and the treatment and chemistry of brewing water. It also includes a discussion of adjusting water to styles of beer, residual alkalinity, malt acidity, mash pH, brewery process water and waste-water treatment.

MALT: A Practical Guide from Field to BrewhouseBy John Mallett


Brewers often call malt the soul of beer. Fourth in the Brewing Elements series, Malt: A Practical Guide from Field to Brewhouse delves into the intricacies of this key ingredient used in virtually all beers. With a comprehensive overview of malt, from the field through the malting process, as well as primers on history, agricultural development and physiology of the barley kernel, this book is of value to all brewers who wish to learn more about the role of malt as the backbone of beer.

yeastThe Practical Guide to Beer Fermentation

Chris White with Jamil Zainasheff

From the Foreword

“… loads of sound information and techniques that will work for brewers at all levels, from beginning homebrewers to production brewers at any sized brewery. Included are fantastic tips for working with all kinds of yeast strains and beer styles, introducing new strains, and how to use best brewing and lab practices to keep your yeast healthy and your beer tasting great.”

– Mitch Steele, Head Brewer/Production ManagerStone Brewing Company

“These authors recommend that brewers become yeast whisperers so that cat-like yeasts may be treated right and so love them by produc-ing �ne beers!! In seven sections the book provides much sound practical advice about yeasts for advanced home brewers and craft brewers without getting entangled in more yeast biology or brewing science than is strictly necessary.”

– Michael J. Lewis, Professor Emeritus of Brewing Science, University of California Davis and Academic Director

of Brewing Programs in UCD Extension

“This is a great addition to brewing literature and it should �nd its way on to the bookshelves of every eager brewer.”

– Charlie Bamforth, Professor, Department of Food Science & Technology,

University of California Davis

Cooking/Beer

$19.95 US

BREWINGELEMENTSSERIES

Brewers PublicationsA Division of the Brewers Associationwww.BrewersAssociation.org®

yeastW

hite &

Zain

asheff

yeastThe Practical Guide to Beer Fermentation

Cooking/Beer

$19.95 US


water

waterA Comprehensive Guide for Brewers

John Palmer and Colin Kaminski

BREWINGELEMENTSSERIES

Palmer &

Kam

inski

Water is arguably the most critical and least understood of the foundation elements in brewing beer. Water: A Comprehensive Guide for Brewers, third in Brewers Publications’ Brewing Elements series, takes the mystery out of water’s role in the brewing process. From an overview on sources, quality and geography, the book leads brewers through how to read water reports, understanding �avor contributions, and the treatment and chemistry of brewing water. A discussion of adjusting water to styles of beer, residual alkalinity, malt acidity, mash pH, brewery process water and wastewater treatment is included. By How to Brew author John Palmer and professional brewer Colin Kaminski.

If you don’t get the water right, neither will you succeed with the beer. Water is a precious commodity, from its availability, through its quality, right to its departure down the drain. It demands respect and that is precisely what it receives in this book, which is packed with valuable information, calculations and best practice guidelines for brewers large and small.

– Charlie Bamforth, Professor of Malting and Brewing Sciences

University of California

From the Foreword by A. J. deLangeIn addition to extracting nuggets from the literature, the authors have drawn on the knowledge of experienced brewers...and those who have developed software for doing some of the complex calculations and experiments. With such a breadth of sources, this book will either answer your brewing water questions or have you well on the way to those answers.

– A. J. deLange, title coming

I have worked with water my entire engineering career and I know the intricacies of typical water treatment and utilization. However, brewing water needs are a unique aspect that have received little research or explanation in the past. This book assembles a wide variety of information focused on the specialized water needs in brewing and makes it accessible to all brewers. The treatment of brewing water can be as simple or complicated as a brewer wants to make it, but any brewer will �nd things in this book that can make their beer better.

– Martin Brungard, Water Resource Engineer/Homebrewer

waterA Comprehensive Guide for Brewers

BREWING ELEMENTS SERIES

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HOW TO BREW: Everything You Need to Know to Brew Great Beer Every TimeBy John Palmer


Fully revised and updated, How To Brew is the definitive guide to making quality beers at home. Whether you want simple, sure-fire instructions for making your first beer, or you’re a seasoned homebrewer working with all-grain batches, this book has something for you. John Palmer adeptly covers the full range of brewing possibilities—accurately, clearly and simply. From ingredients and methods to recipes and equipment for brewing beer at home, How To Brew is loaded with valuable information on brewing techniques and recipe formulation. A perennial best seller since the release of the 3rd edition in 2006, How To Brew is a must-have to update every new and seasoned brewer’s library.

BREWING BETTER BEER: Master Lessons for Advanced HomebrewersBy Gordon Strong


Brewing Better Beer is a comprehensive look at technical, practical and creative homebrewing advice from Gordon Strong, three-time winner of the coveted National Homebrew Competition Ninkasi Award. Discover techniques, philosophy, beer recipes and tips that will help you take your homebrew to the next level.

BREWING CLASSIC STYLES: 80 Winning Recipes Anyone Can BrewBy Jamil Zainasheff and John Palmer

ISBN: 978-0-937381-92-2 | SIZE: 5.5 x 8.5”, 317 pp | PRICE: $19.95

Jamil Zainasheff is a perennial award winner at the National Homebrew Competition finals and winner of more than 500 brewing awards across all style categories. In this book he teams up with homebrewing expert John Palmer to share award-winning recipes for each of the 80-plus BJCP competition styles.

HOMEBREWING ESSENTIALS

80 Winning Recipes Anyone

Can Brew

BREWING

Jamil Zainasheff and John J. Palmer

STYLES CLASSIC

Share the joy of award-winning home-brewed beers that you can make yourself! In the history of the American Homebrewers Association®’s National Homebrew Competition, few brewers have succeeded like Jamil Zainasheff. From his first gold medal in 2002 through his second Ninkasi award (for best all around brewer) in 2007, he has accumulated a trophy case full of medals—all with recipes contained inside this book. In Brewing Classic Styles, Zainasheff shares his award-winning extract-based recipes to help other brewers enjoy the top-quality beers that the homebrewing hobby offers today. The 27 chapters cover the standard homebrew competition categories published by the Beer Judge Certification Program, giving one recipe for each of more than 80 different style sub-categories. To kick the book off, homebrewing expert John J. Palmer gives insight into beer ingredients and their selection along with tips on brewing and recipe adjustments. The combined expertise from these legendary homebrewers delivers a proven collec-tion of recipes suitable for all who make beer at home.


$19.95 U.S.

Cooking/Beer

BREWING

STYLES CLASSIC

80 Winning Recipes Anyone Can Brew

BR

EW

ING

CL

ASSIC

STY

LES

Zainasheff &

Palmer

Cover Beer Photo: Souders Studios, Rick Souders


DESIGNING GREAT BEERS: The Ultimate Guide to Brewing Classic Beer StylesBy Ray Daniels


Designing Great Beers is an indispensable guide intended for brewers interested in formulating their own beers based on classic styles, modern techniques, and their own vision of the perfect beer. With more than 200 tables, Designing Great Beers offers brewers knowledge on the essence of various styles, giving them the needed insight to create their own beers.

MODERN HOMEBREW RECIPES: Exploring Styles and Contemporary TechniquesBy Gordon Strong


Craft beer is about innovation, discovery and interpretation. Homebrewing is about all that and more! BJCP Grandmaster Beer Judge and author Gordon Strong takes you on a guided journey of brewing dis-covery. Following a primer on mashing and hopping techniques, recipe formulation fundamentals and how to adapt recipes to your system, Strong shares more than 100 distinctive recipes.

RADICAL BREWING: Recipes, Tales and World-Altering Meditations in a GlassBy Randy Mosher

IBSN: 978-0-937381-83-09 | SIZE: 8 x 9”, 324 pp | PRICE: $19.95

Recipes, tales and world-altering mediations in a glass! Veteran brewer and creative genius Randy Mosher delivers an entertaining look at beer history and culture along with a no-nonsense approach to the art of innovative brewing. Mosher combines a passion for good beer with a solid understanding of brewing science to give a practical guide to joyfully creative brewing!

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BREW LIKE A MONKBy Stan Hieronymus

ISBN: 978-0-937381-87-8 | SIZE: 5.5 x 8.5, 272 pp | PRICE: $17.95

Discover what makes the heavenly brews of Belgium so good in this book by long time Real Beer page editor Stan Hieronymus. In Brew Like a Monk, he details the beers and brewing of the famous Trappist producers along with dozens of others from both Belgium and America. Sip along as you read and, if you feel yourself divinely inspired to brew some of your own, try out the tips and recipes as well !

WILD BREWSBy Jeff Sparrow


When brewers allow organisms other than Saccharomyces yeast to influence the taste of their ales, a new family of flavors enters the beer vocabulary. Wild Brews explores the world of Lambics, Flanders red and brown beers and American brews in a similar style. Beer lovers and brewers alike will find a detailed description of the brewing methods and fermentation procedures used to craft these distinctively flavorful beers as well as information on wood-barrel aging, blending and the use of fruit in wild fermentations.

FARMHOUSE ALESBy Phil Markowski


Today’s farmhouse styles resulted from years of evolution, refinement, interpre-tation and re-interpretation of the simple, rustic ales once brewed on farms in Flanders and Wallonia. Farmhouse Ales defines these Saison and Biere de Garde brews in modern and historical terms while guiding today’s brewers toward cred-ible and enjoyable reproductions of these old world classics.

BELGIAN TRILOGY


ABOUT BREWERS PUBLICATIONS

MISSION

Brewers Publications® supports the mission of the Brewers Association by publishing books of enduring value for amateur and professional brewers as well as titles that promote understanding and appreciation of American craft beer.

OUR STORY

Brewers Publications is the leading publisher of contemporary and relevant brewing literature for today’s craft brewers, homebrewers and beer enthusiasts. Brewers Publications started in 1986 when expert brewer the late Greg Noonan presented a manuscript to Charlie Papazian at a homebrewers conference. Brewing Lager Beer: The Most Comprehensive Book for Home and Microbreweries became the first book from Brewers Publications, a division of Papazian’s young Association of Brewers (now the Brewers Association).

Today, there are more than 50 Brewers Publications titles—print and digital—and a beer book to fit your needs. Whether you are just discovering beer or are a seasoned professional, we are the go-to choice for authors, brewers and craft beer aficionados.

KRISTI SWITZER, PUBLISHER

Kristi fell in love with great beer during a year-long exchange program in Germany. In 1993, she began her involvement with craft brewing when she joined Alaskan Brewing Company. There she immersed herself in all things beer, focusing on marketing communications and public relations. She is a BJCP-certified judge and completed her certificate for the Professional Sequence in Editing through UC Berkeley. Kristi joined the Brewers Association in 2008 as publisher for Brewers Publications. She has published over 60 technical print and e-books for both professional and homebrewers.

For translation rights inquiries:

Sylvia Hayse Literary Agency, LLC [email protected]

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