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
|
| 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.
|
| 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.
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