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Brewing Books

Listed below are brewing related books recommended by members of the Auburn Brew Club. If you’re just beginning to learn to brew, you’ll definitely want to pick up one or two of the general “how to” books listed below in the “Getting Started Section”. If you’re ready to advance a little further in your brewing career check out the “Advanced Section”. This will help you better understand the brewing variables (Water, Yeast, Grain, Brewing Techniques, etc) that you can manipulate to create even more interesting beer. The “Styles Section” are books that focus on brewing specific beer styles. As you move forward with your brewing you will want to go through the BJCP Style Guidelines.


BJCP Guide

One of the most important resources you can have concerning beer styles is free. We highly recommend everyone print out the Beer Judge Certification (BJCP) guidelines and consult them often… or at minimum, every time you’re putting together a recipe for a particular style. There’s no better way to become familiar with the world beer styles. Print out the .pdf copy of the BJCP guidelines and keep them handy in a 3-ring binder.

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Getting Started Section

John Palmer’s How to Brew (3rd edition) is an essential for everyone’s library. While its not as exciting and colorful as other books, it covers the fundamentals of brewing the way they should be covered… correctly. Its an excellent reference work for beginning, intermediate and advanced brewers. If you’re not quite ready to buy yet, you can check out the 1st edition of How to Brew for free online at http://www.howtobrew.com.


Most homebrewers pick up Charlie Papazian’s Complete Joy of Homebrewing when they first get started. While the book is somewhat outdated, it is widely carried in most local homebrew stores, and Papazian is known as having led the homebrewing revolution in the 70s and 80s.
Dave Miller’s Homebrewing Guide is a simple yet complete overview for brewers of all levels. Miller offers up-to-date advice for cutting-edge techniques and successfully guides you through the entire brewing process. Dave Miller recently received a Lifetime Achievement Award from the American Homebrewers Association. He writes a regular column on troubleshooting for Brewing Techniques and has written several books on brewing.

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Advanced Section

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, recipes and tips that will help you take your homebrew to the next level.
For all-grain brewers learning how to approach creating their own recipes, we recommend Designing Great Beers, by Ray Daniels. The book is slightly outdated with respect to more recent American styles, but is excellent for well established English, German and other European Styles, and certain established American styles. It is also an excellent book to learn how to “approach” creating your own recipes.
We also recommend Brewing Classic Styles, by Jamil Zainasheff and John Palmer, which goes over each BJCP style, gives very practical advice on each style, and provides extract, partial and all-grain recipes for each. Jamil Zainasheff is the most awarded homebrewer in homebrewing history, and this book is a bestseller in the homebrewing world for 2007, 2008 and likely many years to come.
For those wishing to “think outside the style box” or to push the envelope a bit, we recommend Radical Brewing by Randy Mosher. This book has excellent discussion of grain and hop properties, spices, herbs, vegetables, fruits, and unusual brewing techniques. This book is very entertaining reading.
Yeast: The Practical Guide to Beer Fermentation is a resource for brewers of all experience levels. The authors adeptly cover yeast selection, storage and handling of yeast cultures, how to culture yeast and the art of rinsing/washing yeast cultures. Sections on how to set up a yeast lab, the basics of fermentation science and how it affects your beer, plus step by step procedures, equipment lists and a guide to troubleshooting are included.
Author Stan Hieronymus starts with the basics of hop chemistry, then examines the important role farmers play and how brewers can best choose the hops they need. He provides fundamental information about and descriptions of more than 100 hop varieties, along with 16 recipes from around the world, including from top U.S. craft brewers. Hieronymus explores hop quality and utilization, with an entire chapter devoted to dry hopping. Throughout, Hieronymus’ research and accessible writing style educate the reader on the rich history of hops and their development into an essential ingredient in beer.
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. The book leads brewers through the chemistry and treatment of brewing water, from an overview of water sources, to adjusting water for different beer styles, and different brewery processes, to wastewater treatment. The discussions include how to read water reports, understanding flavor contributions, residual alkalinity, malt acidity, and mash pH.

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Styles Section

The best book available for Belgian styles, excluding Sour Ales is Brew like a Monk, by Stan Hieronymous. This book will take you inside the Belgian Monasteries and Commercial Breweries, and give you good advice on brewing your own.
For French Saisons and Bier de Gardes, see Farmhouse Ales by Phil Markowski.
And for the courageous biohazard adventurer, who desires to craft the most complex and exquisite beer styles in the known universe, Flanders Red, Old Bruin, Lambic and Gueuze, read Wild Brews by Jeff Sparrow. This book is a page turner… very colorful.
New Brewing Lager Beer by Gregory Noonan is an advanced reference work, not an easy read, but covers very well the unique procedures necessary and concepts involved in brewing lager beers. Beware… this book is not for beginners (unless you’re a beginner who has a very sick mind). It is an advanced reference work.
Brewing with Wheat is by Stan Hieronymus. The “wit” and “weizen” of wheat beers. Author Stan Hieronymus visits the ancestral homes of the world’s most interesting styles—Hoegaarden, Kelheim, Leipzig, Berlin and even Portland, Oregon—to sort myth from fact and find out how the beers are made today. Complete with brewing details and recipes for even the most curious brewer and answers to compelling questions such as “Why is my beer cloudy?” and “With or without lemon?”
Stan Hieronymus is one of America’s leading writers on beer and brewing. He has authored or contributed to more than ten books, including the successful 2005 release of Brew Like a Monk. His work appears regularly in many periodicals, including All About Beer magazine, DRAFT and Imbibe. Hieronymus is the editor of RealBeer.com.
Here is a book one of our members really likes for create old British style beers. It can be purchased from The Beverage People. It is called, Old British Beers and How to Make Them.

The Beverage People
840 Piner Road #14
Santa Rosa, CA 95403
(707) 544-2520

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