The most comprehensive ABI/INFORM™ database, this comprises ABI/INFORM Global, ABI/INFORM Trade and Industry, and ABI/INFORM Dateline. The database features thousands of full-text journals, dissertations, working papers, key business and economics periodicals such as the Economist, country-and industry-focused reports, and downloadable data. Its international coverage gives researchers a complete picture of companies and business trends around the world.
The Master Brewers Association of the Americas (MBAA) is a nonprofit (501 C3) professional, scientific organization dedicated to advance, support, and encourage scientific research into brewing malt beverages and related industries and to make that research available to the public through conventions, discussion groups, journals, publications and seminars.
The SciTech Premium Collection includes the Natural Science Collection and Technology Collection databases and provides full-text titles from around the world, including scholarly journals, trade and industry journals, magazines, technical reports, conference proceedings, government publications and more. For researchers who need to conduct comprehensive literature reviews, this database includes specialized, editorial-controlled A&I resources for discovery of relevant scholarly research and technical literature critical to the discipline.
Feature articles, business profiles, interviews, commentary, and news on all aspects of production, marketing technology and distribution of beverages; product reviews and industry issues aimed at executives, managers and chemists in the industry.
The online journal MBAA Technical Quarterly covers: brewing ingredients, the brewing process, by-products, environmental considerations, packaging, flavor and physical stability. (NOTE: no need to purchase - open the abstract, then click "View Article")
Craft brewing has exploded across Canada, reinvigorating the countrys love and appreciation for its favorite beverage. But Canadians have always treasured beer--a fact evidenced by these 150 vintage labels that showcase both stunning skills in typography and a true passion for the brewski. In addition to the earliest vintage labels from iconic breweries like Dow and Molson, discover an eye-opening cross-section of the country’s beer-brewing history through the artwork of ales, porters, lagers, and malts from brewers east to west, many of which are long forgotten.
The microbiology of brewing is a diverse subject covering both the production of beer and its stability to spoilage. The third edition of this extremely successful book gives an in-depth coverage of all aspects of brewing microbiology.
This book expertly explains the nature of hops, their origins, and how brewers maximise their positive attributes throughout the brewing process. Stan Hieronymus starts with the basics of hop chemistry, then examines the important role farmers play and how brewers can best choose the hops they need. He provides fundamental information about and descriptions of over 100 hop varieties, along with 16 recipes from around the world, including from top U.S. craft brewers. Hieronymus explores hop quality and utilisation, with an entire chapter devoted to dry hopping. Throughout, Hieronymus' research and accessible writing style educate the reader on the rich history of hops and their development into an essential ingredient in beer.
Brewers often call malt the soul of beer. Fourth in the Brewing Elements Series, this guide delves into the intricacies of this key ingredient used in virtually all beers. This book provides a comprehensive overview of malt, with primary focus on barley, from the field through the mashing process. Beginning with history, agricultural development and physiology of the barley kernel, John Mallett leads us through the enzymatic conversion that takes place during the malting process. A detailed discussion of enzymes, the Maillard reaction and specialty malts follows. Quality and analysis, malt selection and storage and handling are explained. Malt bill formulation and mash chemistry -- critical to every brewer -- round out the knowledge vital to quality brewing. This book is of value to all brewers, of all experience levels, who wish to learn more about mash chemistry, optimising utilisation, and the role of malt as the backbone of beer.
Ontario boasts a potent mix of brewing traditions. Wherever Europeans explored, battled, and settled, beer was not far behind, which brought the simple magic of brewing to Ontario in the 1670s. Early Hudson's Bay Company traders brewed in Canada's Arctic, and Loyalist refugees brought the craft north in the 1780s. Early 1900s temperance activists drove the industry largely underground but couldn't dry up the quest to quench Ontarians' thirst. The heavy regulation that replaced prohibition centralized surviving breweries. Today, independent breweries are booming and writing their own chapters in the Ontario beer story.nbsp;
Forget wine tours! This is the comprehensive guide to Ontario's craft-beer revival and the brewers behind it. The renaissance of craft beer that has swept North America over the past thirty years has transformed the Ontario landscape, leaving over two hundred breweries, both great and humble, dotting the province.