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Association of Brewers offers three new beer book titles.

Association of Brewers offers three new beer book titles

The Association of Brewers recently announced the release of three new book titles to its ever-increasing brewing library. The titles include Beer and Brewing, Volume 10, Continental Pilsener and Lambic, the second and third books in the Classic Beer Style Series.

Beer and Brewing, Volume 10 compacts the 1990 American Home-brewers Assn. National Conference on Quality Beer and Brewing into 199 pages of the latest information available on beermaking and appreciation. This volume includes tips for beginners as well as technical teasers for advanced brewers.

Beginning brewers are treated to a homebrew primer primĀ·er
A segment of DNA or RNA that is complementary to a given DNA sequence and that is needed to initiate replication by DNA polymerase.
 with Scott Birdwell's chapter, "Making Quality Homebrew." Covering ingredients, brewing procedures and recipe formulation, this section is comprised of answers to the questions Birdwell has addressed over the years. Other chapters include beer blending as a way to enhance complementary characteristics of two brews, and cooking with beer.

Written by noted beer author David Miller David Miller could refer to any of the following:
  • David Miller (architect), University of Washington, Seattle Professor, FAIA
  • David Miller (Canadian politician), mayor of Toronto
  • David Miller (darts player), an American professional darts player
, Continental Pilsener details specifics of the pilsener beer style through history, brewing ingredients and brewing techniques.

The book opens with the origins and developments of pilsener, considered the father of all lagers. The chapter, "Profile of the Pilsener Style" outlines the range of characteristics covering that style.

For the practical brewer, 15 recipes for four different types of pilsener - Bohemian, German, North German and Dutch-Scandinavian - outline the brewing techniques as well as the special attention needed to make failsafe beer. Recipes are designed to work for both beginners and microbrews.

Lambic, written by Jean-Xavier Guinard, outlines one of the rarest beer styles ever. A student of Michael Lewis Michael Lewis or Mick Lewis may refer to:
  • Michael Lewis (singer-songwriter), a recording artist
  • Michael Lewis (author), a non-fiction author
  • Mick Lewis, an Australian cricketer
  • Michael Lewis (model), Israeli basketball player, actor and fashion model
 at the University of California-Davis, Guinard completed his doctoral studies on the physiology physiology (fĭzēŏl`əjē), study of the normal functioning of animals and plants during life and of the activities by which life is maintained and transmitted. It is based fundamentally on the activities of protoplasm.  of yeast yeast, name applied specifically to a certain group of microscopic fungi and to commercial products consisting of masses of dried yeast cells or of yeast mixed with a starchy material and pressed into yeast cakes.  and is working on a treatise A scholarly legal publication containing all the law relating to a particular area, such as Criminal Law or Land-Use Control.

Lawyers commonly use treatises in order to review the law and update their knowledge of pertinent case decisions and statutes.
 on lambic brewing. He blends his experience as a sensory science, brewing and microbiology microbiology: see biology.

Scientific study of microorganisms, a diverse group of simple life-forms including protozoans, algae, molds, bacteria, and viruses.
 writer with his love of lambic to create this volume.

The text introduces the reader to the origins of style - from the Belgian brewing tradition to the lambic and gueuze appellations. Lambics are described as the oldest brewing method still in use in the Western world.

Along with the chapter noting the evolution of lambic brewing, Guinard shows readers the fine details of what makes lambics so unique - from their natural fermentation fermentation, process by which the living cell is able to obtain energy through the breakdown of glucose and other simple sugar molecules without requiring oxygen. Fermentation is achieved by somewhat different chemical sequences in different species of organisms.  by the microbial microbial

pertaining to or emanating from a microbe.

microbial digestion
the breakdown of organic material, especially feedstuffs, by microbial organisms.
 flora in the brewery to their second fermentation that requires the artistic skill of the brewer. The book also provides formulas for recreating the Belgian microbial flora, and recipes complete the necessary information.

Each of these books is available through Brewers Publications. For more information, contact them at P.O. Box 287, Boulder, CO; or phone: (303) 447-0816.
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Publication:Modern Brewery Age
Article Type:Bibliography
Date:Jan 7, 1991
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