Biotechnology of Malting and Brewing (Cambridge Studies in Biotechnology, 1) by James S. Hough.
The techniques of high quality beer production are described in a concise account
of malting and brewing processes and the science upon which they are based.
Brewery Planner : A Guide to Opening and Running Your Own Small Brewery by Elizabeth Gold, Kim Adams.
Standards of Brewing: A Practical Approach to Consistency and Excellence by Charles W. Bamforth.
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Brewing Yeast: Fermentation Performance by K. Smart. A text for commercial brewers of all scales, describing the factors affecting brewing yeast fermentation performance and how they may be controlled. Commercially relevant and academically rigorous contributions have been blended in this text, providing the reader with a reference source and overview of the latest technological developments.
Fermented Beverage Production by A.G.H. Lea. An industry reference detailing such aspects of commercial alcohol production as fermentable extracts from cereals and fruits, alcoholic beverage fermentations, many kinds of beverages (but not mead, rum, or sparkling wines), flavor chemistry, and determining authenticity.
