Books
A wide range of home brewing books, something for beginners and experts, from professional brewers and home brewers.
Showing all 14 results
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CAMRA’s Home-brewing Problem Solver book
£12.99Whether you’re a first-timer trying out a new hobby or an old hand looking to produce a finely crafted artisan ale, CAMRA’s Home-brewing Problem Solverprovides the information you need to nip problems in the bud – and, better still, to avoid them in the first place.
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CAMRA’s Essential Home Brewing Book
£11.99The ultimate guide to making easy, awesome craft beer in your own home.
Written by Andy Parker and Graham Wheeler. Contains 30 recipes from leading craft breweries.
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How to Brew: Everything You Need to Know to Brew Beer Right for the First Time – John Palmer
£19.99How to Brew covers the full range of brewing possibilities – accurately, clearly, and simply. This is the book that launched a thousand breweries, all over the world. It is amazing to consider, but this is quite literally, the most recommended brewing book in the world.
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Brewing Classic Styles
£15.99This is a favourite book of ours and an essential for any dedicated home brewer. Detailed descriptions of all beer styles and then award winning recipes to brew beers of each style. Each recipe is suitable for extract or all grain brewing which makes this book a fantastic aid for brewers of all levels.
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Designing Great Beers: The Ultimate Guide to Brewing Classic Beer Styles
£19.99Designing Great Beers is more than just a beer recipe book or merely another “how-to” manual, it is an indispensable guide intended for brewers interested in formulating their own beers based on classic styles, modern techniques, and their own vision of the perfect beer.
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Stout
£8.99Stout, by Michael Lewis, Ph.D, traces the changing view of this popular beer style from a medicinal tonic to its glorified position in today’s beer world
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Water: A Comprehensive Guide for Brewers
£15.99Water is arguably the most critical and least understood of the foundation elements in brewing beer. Beer is in the biggest part made up of water more than anything else. Dig deep and understand more about the effects of water on your home brewing and recipes. The Malt Miller
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For The Love of Hops: The Practical Guide to Aroma, Bitterness and the Culture of Hops
£15.99For the Love of Hops expertly explains the nature of hops, their origins, and how brewers maximize their positive attributes throughout the brewing process.
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Malt: A Practical Guide from Field to Brewhouse
£15.99Brewers often call malt the soul of beer. Fourth in the Brewing Elements series, Malt: A Practical Guide from Field to Brewhouse, delves into the intricacies of this key ingredient used in virtually all beers.
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Yeast: The Practical Guide to Beer Fermentation
£15.99Yeast is a resource for brewers of all experience levels. Chris White and Jamil Zainasheff adeptly cover yeast selection, storage and handling of yeast cultures, how to culture yeast and the art of rinsing/washing yeast cultures.
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IPA: Brewing Techniques, Recipes and the Evolution of India Pale Ale
£19.99Explore the evolution of one of craft beer’s most popular styles, India Pale ale. Included are 47 recipes ranging from historical beers to recipes for the most popular contemporary IPAs made by craft brewers such as Deschutes Brewery, Dogfish Head Craft Brewery, Firestone Walker Brewing Company, Pizza Port Brewing and Russian River Brewing Company.
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CAMRA’s Good Beer Guide Belgium (8th edition)
£14.99This complete guide to the world of Belgian beer is packed with information on breweries, beers, and bars from around the country.
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American Sour Beers: Innovative Techniques for Mixed Fermentations
£15.99One of the most exciting and dynamic segments of today’s craft brewing scene, American-brewed sour beers are designed intentionally to be tart and may be inoculated with souring bacteria, fermented with wild yeast or fruit, aged in barrels or blended with younger beer.
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Wood & Beer: A Brewer’s Guide
£15.99From the souring effects of microbes that take up residence in wood to the character drawn from barrels or foeders, this book covers the history, physiology, microbiology and flavor contributions of wood, as well as the maintenance of wooden vessels.
