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The Craft Brewers' Compendium

The Craft Brewers' Compendium

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Brewing has become so much more fun since somebody decided that if you could eat it, you could probably put it in beer too. Herbs, spices, fruits, vegetables, oysters – it’s all a long way from the venerable German Reinheitsgebot, which for five centuries has permitted only the use of barley, hops, and yeast in brewing.
Today’s craft or microbrewery is as much a playground as a place of work; and for every commercial brewer experimenting away like a medieval alchemist there are ten or a dozen home brewers who are just as inquisitive and if anything more enthusiastic and playful (after all, the home brewer can afford the odd disaster!). But nobody has ever tried to list in one book all the contents of the craft brewer’s pantry: all the malts, the grains, the fruit and veg, the hops, the herbs and spices, the flowers, the yeasts, the bacilli and all the rest... 500 or more of them
Until now...


Part 1: Welcome to the mash tun
Malts, Unmalted grains, Brewing sugars and Mashed vegetables
Part 2: Hops worldwide and their varieties
Australia, Belgium, China, Czech Republic, England, France, Germany, Japan,
New Zealand, North America, Poland, Slovenia & Balkans, South Africa, Ukraine
including Russia.
Other Flavourings
Part 3: Yeasts
Lager yeasts, European ale and saison yeasts, Wheatbeer yeasts, Alcoholtolerant
Souring Agents
Process Aids

About the authors

Ted Bruning has been a writer/journalist since 1976 and has worked at all levels and in many fields including trade and consumer newspapers daily, weekly, and monthly, websites, and magazines, radio, and public relations. He has also written and published several books including The Microbrewers’ Handbook which is now in its 6th edition, The Craft Distillers’ Handbook, Scotland: A Whisky Lover’s Guide, Historic English Inns, The Publican’s Manual and Historic Pubs of London.

Don Burgess has has worked in the small independent brewing sector for nearly 30 years. He has trained new brewers and judged beer across Europe and the USA, working on collaborations with brewers on both sides of the Atlantic. Don founded Freeminer Brewery in Gloucestershire as part of the new wave of British microbrewing in the 1990s, and won recognition for his style of beer-making in the Champion Beer of Britain competition and further afield. He has also worked closely with maltsters and hop growers and merchants to raise the profile of British produce. Now a respected consultant, Don continues to train brewers both in the UK and across the world.

Size: 210 x 135mm
Delivery weight: 0.3 kg
Pages: 200 black and white
Binding: Paperback
ISBN: 9781903872352

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