Books

Pivotal Books

Several books have been published that go into depth about mixed fermentation.

Title	Author	Year	Publisher	ISBN-10	ISBN-13
Weisse!	Ron Pattinson	2022	Lulu		978-9490270421
Historical Brewing Techniques: The Lost Art of Farmhouse Brewing	Lars Marius Garshol	2020	Brewers Publications	1938469550	978-1938469558
Gose: Brewing a Classic German Beer for the Modern Era	Fal Allen	2018	Brewers Publications	1938469496	978-1938469497
American Sour Beers: Innovative Techniques for Mixed Fermentations	Michael Tonsmeire	July 7, 2014	Brewers Publications	1938469119	978-1938469114
Gueze & Kriek: The Secret of Lambic Beer	Jef Van den Steen	Feburary 16, 2012	Lannoo Publishers	9020998765	978-9020998764
Die Berliner Weiße: Ein Stück Berliner Geschichte (Translated: The Berliner Weisse: A piece of Berlin history)	Annemüller, Manger, Lietz	June, 2008			978-3-921690-58-1
Wild Brews: Beer Beyond the Influence of Brewer's Yeast	Jeff Sparrow	May 25, 2005	Brewers Publications	0937381861	978-0937381861
Farmhouse Ales: Culture and Craftsmanship in the Belgian Tradition	Phil Markowski	November 17, 2004	Brewers Publications	0937381845	978-0937381847
Lambic: Classic Beer Styles Series	Jean Guinard	Janurary 26, 1998	Brewers Publications	0937381225	978-0937381229

Noteworthy Books

The below books have sections on wild/sour brewing, or contain non-brewing specific information that may still be of interest to sour brewers.

Title	Author	Year	Publisher	ISBN-10	ISBN-13	Notes
The Botany of Beer: An Illustrated Guide to More Than 500 Plants Used in Brewing	Giuseppe Caruso	2022	Columbia University Press			Comprehensive compendium of the characteristics and properties of the plants used in making beer around the world.
Wild Brews: The craft of home brewing, from sour and fruit beers to farmhouse ales	Jaega Wise	June 28, 2022	Kyle Books	0857837818	978-0857837813	Targets new homebrewers in teaching them various sour beer production methods with a mostly introductory approach.
Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation	Jeremy Umansky and Rich Shih	May 6, 2020	Chelsea Green Publishing	160358868X	978-1603588683	The first book devoted to processes, concepts, and recipes for fermenting and culturing foods with koji, the microbe behind the delicious, umami flavors of soy sauce, miso, mirin, and so many of the ingredients that underpin Japanese cuisine.
Viking Age Brew: The Craft of Brewing Sahti Farmhouse Ale	Mika Laitinen	June 4th, 2019	Chicago Review Press	1641600470	978-1641600477	An accurate look at the historical style of Finnish Sahti.
Belgian Beer: Tested and Tasted	Miguel Roncoroni, Kevin Verstrepen	December 10th, 2018	Lannoo Publishers	940145289X	978-9401452892	Kevin Verstrepen and Miguel Roncoroni put 250 Belgian beers to the test in their lab, resulting in a complete encyclopedia with scientific analyses of the taste and aroma profiles and the chemical composition of beer.
Historic German and Austrian Beers for the Home Brewer	Andreas Krennmair	February 24, 2018	Sold by: Amazon Digital Services LLC			Divided into four categories - Bavarian beers, German white beers, German brown beers, and Austrian beers - this book gives a detailed introduction into the history of German beer and how it was brewed centuries ago, from Bavarian lager beer and Weissbier to Broyhan, Kottbusser Bier, Berliner Braunbier, Mannheimer Braunbier, Carinthian Stone Beer and more.
The Wildcraft Brewer: Creating Unique Drinks and Boozy Concoctions from Nature's Ingredients	Pascal Baudar	February 12, 2018	Chelsea Green Publishing	1603587187	978-1603587181	The art of brewing doesn’t stop at the usual ingredients: barley, hops, yeast, and water. In fact, the origins of brewing involve a whole galaxy of wild and cultivated plants, fruits, berries, and other natural materials, which were once used to make a whole spectrum of creative, fermented drinks.
Ancient Brews: Rediscovered and Re-created	Patrick E. McGovern	June 13, 2017	W. W. Norton & Company	0393253805	978-0393253801	Interweaving archaeology and science, McGovern leads us on his adventures to China, Turkey, Egypt, Italy, Scandinavia, Honduras, Peru, and Mexico. We share in his laboratory discoveries, including an early Neolithic “cocktail” from China made of wild grapes, hawthorn fruit, rice, and honey; an elite New World cacao beverage that gods and kings delighted in; and the Midas Touch of central Turkey. These liquid time capsules defied modern conventions by mixing wines, beers, meads, and botanicals together into heady, delicious extreme beverages.
Brewing Local: American-Grown Beer	Stan Hieronymus	October 7, 2016	Brewers Publications	1938469275	978-1938469275	Stan examines the history of how distinctly American beers came about, visits farm breweries, and goes foraging for both plants and yeast to discover how brewers are using ingredients to create unique beers. The book introduces brewers and drinkers to how herbs, flowers, plants, trees, nuts, and shrubs flavor unique beers.
Gårdsøl det norske øle	Lars Marius Garshol	September, 2016	Cappelen Damm		978-8202517465	Garshol's book on Norwegian farmhouse ales and kveik yeast. Currently only available on Norwegian. See also this post on Garshol's blog, and Kveik.
The Homebrewer's Almanac: A Seasonal Guide to Making Your Own Beer from Scratch	Marika Josephson, Aaron Kleidon, Ryan Tockstein	September 13, 2016	Countryman Press; 1 edition	1581573499	978-1581573497	Homebrewing farmhouse-style beers using locally sourced or foraged ingredients, including an overview of plants in certain regions of the USA, as well as methods for harvesting and preserving.
Wood & Beer: A Brewer's Guide	Dick Cantwell and Peter Bouckaert	June 7, 2016	Brewers Publications; 1 edition	1938469216	978-1938469213	This book covers not only the history, physiology, microbiology, and flavor contributions of wood, but also the maintenance of wooden vessels. Explore the many influences of wood as a vehicle for contributing tremendous complexity to beers fermented and aged within it.
The New Wildcrafted Cuisine: Exploring the Exotic Gastronomy of Local Terroir	Pascal Baudar	March 24, 2016	Chelsea Green Publishing	1603586067	978-1603586061	A book about foraging ingredients for fermentations such as vinegars and primitive beers.
Speed Brewing: Techniques and Recipes for Fast-Fermenting Beers, Ciders, Meads, and More	Mary Izett	June 15, 2015	Voyageur Press	0760347379	978-0760347379	In Speed Brewing, author Mary Izett shows you how to make it happen. Whether you're a new or experienced brewer, you'll find time-saving techniques and recipes that save hours on brew day. You'll also find beers, ciders, and meads that pack big flavors but ferment quickly. Lesser-known fast fermentables--boozy kombucha, kefir beer, spirited sodas, and more--ensure there are plenty of exciting experiments for even the most creative brewer. Whether you decide to brew the Bia Hoi, Smoked Summer Ale, or Strawberry-Peppercorn Short Mead, weeknights will never be the same.
Lithuanian Beer: A Rough Guide	Lars Marius Garshol	December 6, 2014	Self published	NA	NA	Lithuania has one of the most interesting beer cultures on earth, but it's a beer culture that is almost wholly unknown outside the country itself. This guide explains what is so special about Lithuanian beer and helps you choose the right places to go and the right beers to drink. See Kindle edition and the free digital edition.
Wine Science: The Application of Science in Winemaking	Jamie Goode	April 3, 2014	Mitchell Beazley	1845338782	NA	Written in a uniquely accessible style, the book is divided into three sections covering the vineyard, the winery and human interaction with wine. It also features over 80 illustrations and photographs to help make even the most complex topics clear, straightforward and easy to understand.
The Home Brewer's Guide to Vintage Beer: Rediscovered Recipes for Classic Brews Dating from 1800 to 1965	Ronald Pattinson	January 1, 2014	Quarry Books; Spi edition	1592538827	978-1592538829	Recipes based on original brewing logs, along with historical background. Many of these beers would have undergone mixed fermentation, particularly the stock ales and porters. Also includes extinct European styles of sour ale (Broyhan, Kotbusser).
Authentic Wine: Toward Natural and Sustainable Winemaking	Jamie Goode	February 12, 2013	University of California Press	0520275756	978-0520275751	Drawing on a global array of examples and anecdotes, Goode and Harrop examine complex concepts—terroir, biodynamics, and sustainability—in clear language. They also discuss topics including cultured and wild yeasts, wine “faults,” the carbon footprint of the wine industry, “natural” as a marketing concept, and more.
LambicLand: A Journey Round the Most Unusual Beers in the World	Webb, Pollard, and McGinn	October 31, 2010	Cogan and Mater Ltd	0954778979	978-0954778972	A comprehensive guide to the beers, brewers, blenders, bars and bus routes of Brussels and Payottenland.
Brewing with Wheat	Stan Hieronymus	March 16, 2010	Brewers Publications	0937381950	978-0937381953	Recipes and historical background for a range of traditional wheat beers that would have undergone mixed fermentations, including Berliner Weisse, Gose, Lichtenhainer, and Belgian White Ales.
Uncorking The Past: The Quest for Wine, Beer, and Other Alcoholic Beverages	Dr. Patrick E. McGovern	October, 2009	University of California Press	9780520267985		Patrick E. McGovern, the leading authority on ancient alcoholic beverages, brings us up to date on what we now know about the creation and history of alcohol, and the role of alcohol in society across cultures.
Brewing Classic Styles: 80 Winning Recipes Anyone Can Brew	Zainasheff, Palmer	October 25, 2007	Brewers Publications	0937381926	978-0937381922	Contains recipes and brewing advice for all the sour beer styles recognized in the 2008 BJCP guidelines.
Radical Brewing: Recipes, Tales and World-Altering Meditations in a Glass	Randy Mosher	May 6, 2004	Brewers Publications	0937381837	978-0937381830	Includes background and recipes for various sour beer styles, such as lambics, Flanders ales, etc. Also some information on mixed fermentation, fruit additions, etc.
Sacred and Herbal Healing Beers: The Secrets of Ancient Fermentation	Stephen Harrod Buhner	September 18, 1998	Brewers Publications	0937381667	978-0937381663	This is the first comprehensive book ever written on the sacred aspects of indigenous, historical psychotropic and herbal "healing" beers of the world. Recommended for the array of herb information; the beer recipes might be out-dated.

Science Textbooks

Title	Author	Year	Publisher	ISBN-10	ISBN-13	Notes
The Yeasts; 5th Edition	Cletus Kurtzman, J.W. Fell, and Teun Boekhout	2011	Elsevier Science		978-0-444-52149-1	From the publisher: The Yeasts: A Taxonomic Study is a three-volume book that covers the taxonomic aspect of yeasts. The main goal of this book is to provide important information about the identification of yeasts. It also discusses the growth tests that can be used to identify different species of yeasts, and it examines how the more important species of yeasts provide information for the selection of species needed for biotechnology. • Volume 1 discusses the identification, classification and importance of yeasts in the field of biotechnology. • Volume 2 focuses on the identification and classification of ascomycetous yeasts. • Volume 3 deals with the identification and classification of basidiomycetous yeasts, along with the genus Prototheca.
Todar's Online Textbook of Bacteriology	Kenneth Todar, PhD	2008-2012	Self Published	NA	NA	This textbook has evolved from online and live-in-person lectures presented in my bacteriology courses at the University of Wisconsin-Madison. Contains biochemical information on homofermentative vs heterofermentative LAB.
Illustrated Guide to Microbes and Sediments in Wine, Beer & Juice	Charles G. Edwards	2005	WineBugs LLC	0977252205	978-0977252206	A microscope companion book that includes over 30 different species of yeast, bacteria and mold commonly associated with beverages, as well as frequently encountered sediments.
Yeasts: Characteristics and Identification 3rd Edition	J.A. Barnett, R. W. Payne, and D. Yarrow	2000	Cambridge University Press; 3 edition	0521573963	978-0521573962	From the editor: This new edition of the most comprehensive yeast identification and reference manual ever published has been completely revised and expanded to include almost 100 additional species and nearly 500 additional photomicrographs. Over half of the volume is devoted to descriptions of the 678 currently recognized species, presented in a clear, easy to use layout and illustrated with over 1300 high quality photomicrographs. Readily usable keys and tables allow identification of all of the species described and a wealth of reference information broadens the scope of the book beyond identification.
Brewing Yeast and Fermentation 1st Edition	David Quain, Christopher Boulton	2006	Wiley-Blackwell	1405152680	978-1405152686	This unique volume provides a definitive overview of modern and traditional brewing fermentation. Written by two experts with unrivaled experience from years with a leading international brewer, coverage includes all aspects of brewing fermentation together with the biochemistry, physiology and genetics of brewers' yeast. Brewing Yeast and Fermentation is unique in that brewing fermentation and yeast biotechnology are covered in detail from a commercial perspective.
Studies On Rum	Rafael Arroyo	1945	University of Puerto Rico			A pivotal study on the science of rum making, including microbiological data on non-conventional yeast and bacteria species for traditional rum fermentation.
Lehninger Principles of Biochemistry	Michael M. Cox, David L. Nelson, Albert L. Lehninger	April 2004	Freeman & Company, W. H	0716743396	9780716743392	"Lehninger Principles of Biochemistry, Fourth Edition" brings clarity and coherence to an often unwieldy discipline, while incorporating the field's most important recent developments and applications. Requires high quantities of caffeine in-take.
Molecular Cell Biology 9th Edition	Harvey Lodish; Arnold Berk; Chris A. Kaiser; Monty Krieger; Anthony Bretscher; Hidde Ploegh; Kelsey C. Martin; Michael Yaffe; Angelika Amon	Jan 2021	W. H. Freeman	1319208525	‎ 978-1319208523	Molecular Cell Biology remains the most authoritative and cutting-edge resource available for the cell biology course.
Shomu's Biology (undergrad level online course material)	NA	2012-Present	NA	NA	NA	Shomu’s Biology is a YouTube biology channel about free online courses in biology and free online biology lectures covering multiple biology fields like marine biology, molecular biology, biotechnology, ecology, forensic science, zoology, life science, synthetic biology, translation biology and so on.

• Milk The Funk Facebook recommendations on scientific/academic brewing books.

Technical Winemaking Books

Title	Author	Year	Publisher	ISBN-10	ISBN-13	Notes
Knowing and Making Wine, 1st Edition	Alan F. Spencer and Emile Peynaud	October 24, 1984	Houghton Mifflin Harcourt	047188149X	978-0471881490
Methods Analysis of Musts and Wines, 2nd Edition	C. S. Ough and M. A. Amerine	March 18, 1988	Wiley-Interscience	0471627577	978-0471627579
Postmodern Winemaking: Rethinking the Modern Science of an Ancient Craft, 1st Edition	Clark Smith	November 2, 2013	University of California Press	0520282590	978-0520282599
Production Wine Analysis, 1990 Edition	Bruce W. Zoecklein	December 31, 1990	Van Nostrand Reinhold	0442234635	978-0442234638
Biology of Microorganisms on Grapes, in Must and in Wine 2nd ed. 2017 Edition	Helmut König (Editor), Gottfried Unden (Editor), Jürgen Fröhlich (Editor)	November 10, 2017	Springer	3319600206	978-3319600208

See Also

Additional Articles on MTF Wiki

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External Resources

• Milk The Funk Facebook discussion on other "inspirational" books.