Books, Blogs, Podcasts, Research Papers, and Videos

We have currated some of the many resources out there related to topics of quality assurance and quality control in the craft beverage space.

This is obviously not an exhaustive list, just some of our favorites and those we think are worth exploring.

If you have come across, authored, or collaborated on other resources you think we might be interested in adding to this growing list, please contact us. We are always interested in learning more about quality topics and would gladly consider your submission or suggestion.

KROGERUS, A deletion in the STA1 promoter determines maltotriose…Link
MEIER-DÖRNBERG, Incidence of Saccharomyces cerevisiae var. diastaticus...Link
MTF, Diastatic strains of Saccharomyces cerevisiaeLink
SG, What makes a yeast diastatic?Link
BAMFORTH, Scientific principles of malting and brewingAmazon
FARBER, Mastering brewing science: quality and productionAmazon
FIX, Principles of brewing scienceAmazon
JOHNSON, The brewing science laboratoryAmazon
BA, Draft quality manualAmazon
BAMFORTH, Beer safety and wholesomeness: practical guides for beer qualityAmazon
BAMFORTH, Quality systems: practical guides for beer qualityAmazon
FAHEY, Building a sensory program: a brewer’s guide to beer evaluationAmazon
PELLETTIERI, Quality management: essential planning for breweriesAmazon
WALDRON, Quality labs for small brewersAmazon
SPARROW, Wild Brews: beer beyond the influence of brewer's yeastAmazon
TONSMEIRE, American sour beersAmazon
Milk the FunkLink
BOULTON, Brewing yeast and fermentationAmazon
HANSEN, Practical studies in fermentationAmazon
KLÖCKER, Fermentation Organisms: a laboratory handbookAmazon
STEWART, Brewing and distilling yeastsAmazon
WHITE, Yeast: The practical guide to beer fermentationAmazon
BOYNTON, Quantifying the efficiency and biases of forest Saccharomyces sampling strategiesLink
VOGESER, Specific detection of bacteria and yeasts in downstream process control of beer and related productsLink
CANTWELL, Wood and beerAmazon
MBAA PodcastLink
UPDATE, Methods on the sensitivity for detection of Brettanomyces/Dekkera growth and on the sensitivity for inhibition of Saccharomyces cerevisiae, including ale yeast, Saccharomyces cerevisiae boulardii and Saccharomyces cerevisiae diastaticus on fastorange™ brett mediaLink
Microbiology vs CO2 incubatorsLink