Sách Về Bia

Với quá trình làm việc lâu dài trong ngành bia, chúng tôi đã sưu tập và phân loại các quyển sách theo vai trò trong quá trình sản xuất.

A. LỊCH SỬ VÀ THÔNG TIN VỀ NGÀNH BIA

  1. A history of brewing in Holland 900-1900: economy, technology and the state- Richard W.Unger – 451 trang.
  2. A history of beer and brewing – IAN S. HORNSEY – 726 trang.
  3. The Barbarian’s Beverage – A history of beer in acient europe – Max Nelson – 224 trang.
  4. Brewing Battles a History of American Beer – Amy Mittelman – 241 trang.
  5. Beer and Revolution – Tom Goyens – 287 trang.
  6. The dynamics of the international brewing industry since 1800 – R.G.Wilson and T.R.Gourvish – 313 trang.
  7. Grape vs Grain – A Historical Technological and Social Comparison of Wine and Beer – Charles W. Bamforth – 224 trang.
  8. The 2006-2011 World Outlook for Beer – Philip M. Parker – 183 trang.
  9. Beer is proof god lover us – C.W. Bamforth – 257 trang.
  10. Beer – Health and Nutrion – C.W. Bamforth – 199 trang.
  11. Beer in Health and disease prevention – Victor R.Preedy – 1128 trang.
  12. The Beer Book – TIM HAMPSON – 357 trang.
  13. The Ultimate Encyclopedia of Wine Beer Spirits & Liqueurs – Stuwart Walton & Brian Grover – 509 trang.
  14. Brew Your Own Beer – 647 trang.
  15. Clone Brews Homebrew Recipes for 200 Commercial Beers – Tess and Mark Szamatulski – 171 trang.
  16. The Homebrewer’s Recipe Guide – P. Higgins, M.K. Kilgore và P. Hertlein – 257 trang.
  17. Homebrew favorites – Karl F Lutzen and Mark Stevens – 252 trang.
  18. German wheat beer – Eric Warner – 150 trang.
  19. Extreme Brewing – Sam Calagione
  20. Home_Brewers_Ultimate_Recipe_Book-Mark Daoust-690 trang.
  21. Home_Brewing-John_Parkes-132 trang
  22. Sacred & Herbal Healing Beers – Buhner-534 trang

B. NGUYÊN LIỆU TRONG SẢN XUẤT BIA

  1. Water Technology – Nick Gray – 640 trang.
  2. Malts and Malting – Dennis E. Briggs – 778 trang.
  3. Characterization of Cereals and Flour – Gonul Kaletung và Kenneth J. Breslauer – 496 trang.
  4. Principles and Practices of Rice Production – Surajit K. De Datta – 640 trang.
  5. Handbook of water analysis – Leo M.L. Nollet – 786 trang.
  6. The Breeding_Varieties VERY GOOD – Amparo Querol và Graham Fleet – 456 trang.
  7. Blue book on Yeast updated Sept 2009 Final – G.G Stewart và I. Russell 112 trang.
  8. Brewing Yeast Fermentation Performance – KATHERINE SMART – 322 trang.

C. CÔNG NGHỆ & KỸ THUẬT SẢN XUẤT BIA

  1. Handbook of Brewing Food Science and Technology – William A Hardwick – 707 trang
  2. Brew Chem 101 – Lee W. Janson – 117 trang
  3. New Brewing lager beer – Gregory G Noonan (1996) – 193 trang
  4. Brewing Yeast and Fermentation – Chris Boulton và David Quain – 659 trang
  5. Brewing – Ian S. Hornsey – 246 trang
  6. Brewing – New Technology – C. W. Bamforth – 501 trang
  7. Scientific Principles of Malting and Brewing – Charles W. Bamforth – 244 trang
  8. Essays in brewing science – Micheal J. Lewis và C. W. Bamforth – 185 trang
  9. Beer deposit – Paul R. Glenister – 108 trang
  10. Beer Tap into the Art and Science of Brewing – C.W. Bamforth – 246 trang
  11. Brewing science and practice – Deniss E. Briggs, Chris A. Boolton, Peter A. Brookes và Roger Stevens – 863 trang.
  12. Brewing chemistry and technology – Peter W. Gales – 246 trang.
  13. Beer – Fishbone diagram – 1998 – 42 trang.
  14. Beer – Quality, safety and nutrional aspects – P.S Hughes và E.D Baxter – 156 trang.
  15. Beer – A quality perspective – C.W. Bamforth – 288 trang.
  16. A Handbook basic brewing Calculations – Stephen R. Holle – 105 trang.
  17. Handbook of brewing – Fergus G. Priest và Graham G. Stewart – 831 trang.
  18. Handbook of brewing – Hans Michael Eßlinge – 779 trang.
  19. Technology Brewing and Malting – Wolfgang Kunze
  20. Sản xuất bia: Lý thuyết và thực hành – Trần Công Tước

D.PHỤ TRỢ VÀ KỸ THUẬT LIÊN QUAN ĐẾN BIA.

  1. Novel Food Packaging Techniques – Raija Ahvenaien – 695 trang.
  2. Piping handbook – Mohinder L. Nayyar – 2517 trang.
  3. Process hygiene control in beer production and dispensing – Erna Storgårds – 108 trang.
  4. Process industrial instruments and controls handbook – Gregory K. McMillan và Douglas M. Considine 1377 trang.
  5. Pump Handbook – Igor J. Karassik, Joseph P. Messina, Paul Cooper, Charles C. Heald – 1790 trang.
  6. Control Valve handbook – Emerson Process Manager – 297 trang.
  7. Handbook of Chemistry and Physics – David R. Lide – 2388 trang.
  8. Handbook of hygiene control in the food industry – H. L. M. Lelieveld, M. A. Mostert and J. Holah – 745 trang.
  9. Hygiene in food processing – H. L. M. Lelieveld, M. A. Mostert, J. Holah and B. White – 409 trang.
  10. Handbook of Industrial Membrane Technology – Mark C. Porter – 619 trang.
  11. LIQUID FILTRATION – Nicholas P. Cheremisinoff – 327 trang
  12. Membrane technology and applications – Richard W. Baker – 545 trang
  13. Heat and Mass Transfer – Hans Dieter Baehr · Karl Stephan – 705 trang.
  14. Heat exchangers : scieeuon, rating, and thermal design – Sadik Kakac va Hongtan Liu – 522 trang.
  15. Instrumentation and Sensors for the Food Industry – Erika Kress-Rogers and Christopher J. B. Brimelow – 819 trang.
  16. Specification for unfired fusion welded pressure vessels – British Standard – 904 trang.
  17. Beverage industry microfiltration – Nathan Starbard – 303 trang.
  18. Materials Selection Deskbook – Nicholas P. Cheremisinoff – 198 trang
  19. Microbiological risk assessment in food processing – Martyn Brown và Mike Stringer – 310 trang.
  20. NALCO Guide to Boiler Failure Analysis – Robert D. Port và Harvey M. Herro – 317 trang.
  21. The Nalco Guide to cooling Water System Failure Analysis – Robert D. Port và Harvey M. Herro – 459 trang.

E. SÁCH CỔ ĐIỂN

1953 – Studies_on_fermentation;

1914 – Danish_beer___continental_beer_gardens;

1907 – The_brewer_s_analyst;

1902 – Handbook brewing malt;

1902 – American Handy Book of the Brewing, Malting and Auxiliary Trades;

1893 – On Fermentation

1893 – Micro Organisms and fermentation;

1891 – A text book of the science of brewing;

1885 – handbook systematic brewing;

1865 – Handy-book for Licenced Victuallers, Brewers, Wine Retailers, etc;

1865 – The Art and Mystery of Making British Wines, Cider, Perry Cordials and Liquors–Also, the Whole Art of Brewing;

1862 – A Practical Treatise on Malting and Brewing;

1860 – Complete practical brewer;

1860 – The Complete Practical Brewer or, Plain Accurate , and Thorough Instructions in the Brewing of Ale, Beer, and Porter;

1857 – The Theory and Practice of Brewing (4th ed);

1856 – The Brewer_ A Familiar Treatise on the Art of Brewing with Directions for the Selection of Malt and Hops and the Making of Cider and Wine;

1852 – The complete practical brewer or Plain;

1852 – The Complete Practical Brewer or, Plain Accurate , and Thorough Instructions in the Brewing of Ale, Beer, and Porter;

1850 – The Theory and Practice of Brewing (3rd ed);

1849 – Brewing and Distillation;

1849 – A Practical Treatise on Brewing – 4th;

1848 – How to Brew with three-fourths Barley to One Fourth Malt;

1847 – The Scottish Ale-Brewer and Practical Maltster – Including India Pale Ale;

1847 – The Secrets of the Mash Tun; or, Causes of Failure in Producing Good Ale or Beer;

1847 – Practical Information on the Best Method of Brewing from Sugar;

1845 – The Wine Merchant’s Manual_ A Treatise on the Fining;

1842 – The Cause and Prevention of Acidity in Malt Liquors;

1838 – An Elementary Dictionary (of the brewers trade);

1836 – The Art of Brewing and Fermenting in the Summer — and the Making of Malt;

1835 – A Theoretical and Practical Treatise on Malting and Brewing;

1835 – British Winemaker and Domestic Brewer;

1835 – Oxford Night Caps, Being a Collection of Reciepts for Making Various Beverages Used in the University – 3rd ed;

1835 – Practical Treatise on Brewing;

1835 – Practical Treatise on Brewing – 1st Ed;

1834 – The Art of Brewing – 2nd ed;

1829 – Theory and Practice of Brewing With Malted and Unmalted Corn;

1826 – Cottage Economy Containing Information Relative to the Brewing of Beer, etc;

1826 – The Vintner’s and Brewer’s Guide–Manufacturing Wines, Malted Liquors, Cider, Perry, Vinegar, Spirits, etc;

1824 – Braverstock on Brewing;

1822 – The Private Brewers Guide to the Art of Brewing Ale and Porter;

1808 – Remarks and Experiments on the Different Parts of Brewing;

1807 – Remarks and Experiments on Different Parts of the Process of Brewing; Particularly on the Continued Application of a Boiling Heat During the Operation of Mashing;

1802 – A Treatise on Brewing Wherein is Exhibited the Whole Process of the Art and Mystery of Brewing;

1797 – London Complete Art of Cookery; also The Complete Brewer Explaining the Art of Brewing Porter, Ale, Twopenny, and Table-beer;

1796 – A Treatise on the Brewing of Beer;

1792 – The Universal Cook and City and Country Housekeeper — Including the Making and Management of Made Wines, Cordial Waters, and Malt Liquors;

1773 – The Complete English Brewer or, the Art and Mystery of Brewing in All its Various Branches;

1768 – Every Man His Own Brewer; or A Compendium of the English Brewery;

1760 – The Compleat Brewer or, the Art and Mystery of Brewing Explained;

1856 – The Theory and Practice of Brewing;

1756 – Twenty five years of brewing with an illustrated History of American beer;