Redactado por expertos de la industria, The Practical Brewer se ha ganado una aceptación a nivel mundial como una herramienta de formación básica en el arte y ciencia cervecera. Desde procedimientos prácticos comprobados a tecnologías innovativas recientes, este libro ofrece soluciones prácticas para muchas inquietudes del día a día. La tercera edición también tiene tres capítulos tratando temas de interés a la industria, tales como cervezas de baja calorías o de bajo contenido alcohólico, temas ambientales, y micro cervecerías. Desde que primero fue publicado en 1946, The Practical Brewer ha sido una herramiente de inestimable valor como fuente de informacion a personas ingresando en el campo cervecero -- como tambien ha sido una referencia util al cercecero mas veterano.

El Cervecero en la Practica, Tercera Edicion

Ray Klimovitz

Reference

Master Brewers Association of the Americas

The Craft Brewer's Guide to Best Practices Volume 1: Management, Regulation, and Brewery Design

Karl Ockert

Now in its fifth printing, Beer Packaging is a companion volume to The Practical Brewer. This comprehensive reference covers principles of maintenance, troubleshooting, safety and sanitation as well as management functions, regulatory requirements and operation controls. This substantial manual is an essential tool for brewing practitioners at all levels.

Beer Packaging

Broderick, Harold M.

Written by industry experts, The Practical Brewer is regarded as a trade standard achieving worldwide acceptance as an outstanding basic training tool in the art and science of brewing. From proven practical procedures to recent innovative technologies, the book offers practical solutions to many everyday concerns. 
The latest edition includes three new chapters dealing with low calorie beer/low alcohol beers, environmental issues and micro brewing. Since the first edition was published in 1946, The Practical Brewer has been an invaluable tool for providing information to new entrants in the field of brewing – and as a useful reference for the more experienced brewer.

The Practical Brewer, Third Edition

Science & Math

John T. McCabe

The Craft Brewer’s Guide to Best Practices Volume 2: Raw Materials, Wort Production, and Fermentation

The Craft Brewer’s Guide to Best Practices Volume 3: Dry Hopping, Sours and Funky Beer Production, Packaging, and Utilities

The Craft Brewer’s Guide to Best Practices Volume 4: Standard Operating Procedures

The unique simplicity of the Q&amp;A format makes understanding and application straightforward. Editor Karl Ockert has assembled a talented group of expert contributors from within the pub, craft, and large brewing communities, who write from their own experience and knowledge to bring you the know-how you need in order to answer real-life questions quickly and easily. Practical convenience is the objective for this handbook series which stresses useful applications over theory.

Raw Materials and Brewhouse Operations (Mbaa Practical Handbook for the Specialty Brewer)

Practical Handbook for the Specialty Brewer (Volume 2): Fermentation, Cellaring, and Packaging Operations

Brewing Engineering and Plant Operations: Practical Handbook for the Specialty Brewer Vol. 3

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Books by Master Brewers Association of the Americas