Print Books
Browsing
Print books relating to the Beer Industry are generally found in the following call number ranges:
|
Wine/Beer/Liquor industries |
HD9350 - HD9399 |
|
Fermentation, beverages, alcohol |
TP500 - TP660 |
|
Cookery (with wine and/or beer) |
TX726 |
|
Bars, bartending, alcohol service |
TX950 - TX953 |
Reference Sources
It is often a good idea to begin your research in the following types of references sources, which are designed to be consulted for topic overview or for authoritative information. In many cases, they contain vital information that cannot be found anywhere else.
| Title |
Call Number |
|---|---|
|
Alcohol and Temperance in Modern History |
Rosen REF HV5017 .A43 2003 |
|
Beer Handbook |
Rosen REF TP577 .B44 2010 |
|
Dictionary of Beer and Brewing |
Rosen REF TP568 .D53 1998 |
|
Dictionary of Drink |
Rosen REF TX815 .E38 2007 |
|
Encyclopedia of Beer |
Rosen REF TP568 .E53 1997 |
|
Essential Reference of Domestic Brewers |
Rosen REF HD9397 .U52 E87 2006 |
|
Illustrated Encyclopedia of Wine, Beer & Spirits |
Rosen REF TP503 .W35 2006 |
|
Oxford Companion to Beer |
Rosen REF TP570 .O94 2012 |
|
Oxford Encyclopedia of Food and Drink in America |
Rosen REF TX349.E45 2013 |
|
Who's Buying Alcoholic and Nonalcoholic Beverages |
Rosen REF HD9384 .U52 W46 |
New Books - Beer
The Anchor Brewing Story : America's first craft brewery and San Francisco's original anchor steam beer by
"The highly illustrated story of America's oldest and most iconic craft brewery, featuring a history of American brewing traditions and clone beer recipes for Anchor's top brews including Anchor Steam and California Lager"-- Provided by publisher.
Call Number: HD9397.U53 S363 2022
Building a Sensory Program: A Brewer's Guide to Beer Evaluation by
Building a Sensory Program will discuss sensory systems, sources of bias, tasting techniques, required equipment, taster training, and panel maintenance. Learn about different testing methods, data use, and how to use sensory to respond to consumer complaints, set shelf life, adjust recipes, design new brands, and blend barrel-aged beer.
Call Number: TP577.F34 2021
Tapping the West : how Alberta's craft beer industry bubbled out of an economy gone flat by
Winner of a 2020 Gourmand World Cookbook Award The story behind Alberta's craft beer boom. An insider's look that brings together tasting notes, social history, politics, and science.
Publication Date: 2020
Kansas Beer by
Author Bob Crutchfield explores the state's breweries and recounts the Sunflower State's hoppy history.
Publication Date: 2019-02-18
The Drink That Made Wisconsin Famous: beer and brewing in the Badger state by
From grain to glass--a complete illustrated history of brewing and breweries in the state more famous for beer than any other.
Call Number: TP573.U6 H68 2019Publication Date: 2019
Egypt's Beer: Stella, Identity, and the Modern State by
Weaving cultural studies with business history, Egypt's Beer traces Egyptian history from 1880 to 2003 through the study of social, economic, and technological changes that surrounded the production and consumption of Stella beer in Egypt.
Call Number: HD9397.E32 F63 2019Publication Date: 2019
The Craft Brewing Handbook: a practical guide to running a successful craft brewery by
The Craft Brewing Handbook: A Practical Guide to Running a Successful Craft Brewery covers the practical and technical aspects required to set up and grow a successful craft brewing business.
The Microbrewery Handbook: craft, brew, & build your own microbrewery success by
Focused on practical guidance, author D.C. Reeves distills his experience founding Perfect Plain Brewing Company in Pensacola, Florida into an engaging, up-to-date resource for microbrewers everywhere. Clearly showing readers what works in the industry and, just as importantly, what doesn't work.
Publication Date: 2020
Vegas Brews: craft beer and the birth of a local scene by
An inside look at how craft beer makers and IPA devotees come together to brew, taste, and enjoy fine ale while also building a sense of community in Las Vegas.
Publication Date: 2019
Craft Beer Culture and Modern Medievalism: brewing dissent by
This book discusses the desire for the local, the non-corporate, and the pre-modern in the discourse of craft brewing, forming a strong counter-cultural narrative.
Publication Date: 2019
Heineken in Africa: a multinational unleashed by
A complex tale of a company operating in a country defined by perpetual conflict and warlordism . . . this book it is an important window into how careless corporate behavior can impede Africa's development."--African Business
Publication Date: 2019
A Natural History of Beer by
A celebration of beer--its science, its history, and its impact on human culture. The authors explain how we came to drink beer, what ingredients combine to give beers their distinctive flavors, how beer's chemistry works at the molecular level, and how various societies have regulated the production and consumption of beer.
Publication Date: 2019
Denver Beer: A History of Mile High Brewing by
Journalist and author Jonathan Shikes captures the Mile High City's sudsy stories from then until now.
Publication Date: 2020
Beer: from production to distribution by
This compilation provides a critical review of a tailor-made concept for the production of beer with high biological value, reviewing the changes in phenolic capacity and antioxidant activity of malt and hops as the main phenolic component sources in beer.
Publication Date: 2020
Philosophy of Beer by
In The Philosophy of Beer, Jane Peyton, the UK's first Beer Sommelier of the Year, distills practical advice from the incredible history of this beverage, spanning the earliest evidence of beer 13,000 years ago, its central role in monasteries and on naval ships, its significance in the discovery of cholera, and its enduring popularity today.
Call Number: TP577.P49 2021
