New Items at Rosen Library

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.

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.

Author Bob Crutchfield explores the state's breweries and recounts the Sunflower State's hoppy history.

From grain to glass--a complete illustrated history of brewing and breweries in the state more famous for beer than any other.

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.

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.

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.

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.

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.

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

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.

Journalist and author Jonathan Shikes captures the Mile High City's sudsy stories from then until now.

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.

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.

From internationally-acclaimed author and fermented beverage expert Claude Jolicoeur comes a globe-trotting, full-color cultural history and guide celebrating the methods, terroir, and traditions of world-class cider. In Cider Planet, Claude Jolicoeur--a longtime, passionate cider maker and author of the international bestseller New Cider Maker's Handbook--takes readers with him to the world's greatest cider regions, providing an expertly guided tour laced with his deep understanding and appreciation for how this "Prince of Beverages" is made.

American Cider is a guide to enjoying cider, but even more so, it is a guide to being part of a community of consumers, farmers, and fermenters making the nation's oldest beverage its newest must-try drink.

A Rich and Tantalizing Brew traces the history of coffee from its cultivation and brewing first as a private pleasure in the highlands of Ethiopia and Yemen through its emergence as a sought-after public commodity served in coffeehouses first in the Muslim world, and then traveling across the Mediterranean to Italy, to other parts of Europe, and finally to India and the Americas.

The Craft and Science of Coffee follows the coffee plant from its origins in East Africa to its current role as a global product that influences millions of lives though sustainable development, economics, and consumer desire.

This is the perfect companion for those who want to approach the worlds of coffee and gastronomy from a practical and intellectual point of view, either as a culinary professional or a curious coffee enthusiast.