Principles of Brewing Science is an indispensable reference which applies the practical language of science to the art of brewing. As an introduction to the science of brewing chemistry for the homebrewer to the serious brewer’s desire for detailed scientific explanations of the process, Principles is a standard addition to any brewing bookshelf.

"Every bit as good as the beer itself." —SIR RICHARD BRANSON, Founder and Chairman, Virgin Group So what does it take to be a successful entrepreneur? There are many different answers, but according to Karan Bilimoria, founder of Cobra Beer, do the following and you won't go far wrong: be creative, go the extra mile, have confidence in yourself and your team, get lucky, be disciplined, take the long-term view, learn constantly and don't be afraid of serious amounts of hard work. Bottled for Business gets to the heart of how and why Cobra Beer has developed into one of the world's best-loved brands. It is a story infused with the passion, belief, energy and vision of its founder and shares the ups and downs of how Cobra got to where it is today. But more than that, it is a story of inspiration for anyone who has dreams of running their own business. PRAISE FOR BOTTLED FOR BUSINESS "The inside scoop from one of the country's leading entrepreneurs—essential reading." —Richard Reed, Co-founder, Innocent Drinks "Inspiring! A fascinating story of one entrepreneur's journey, worth the cover price for the 'Financing Cobra' chapter alone. Bilimoria has learned every trick in the book about how to finance a growing business. If you're running a growing business, and don't want to give away the store, READ THIS BOOK!" —John Mullins, Professor, London Business School and author, The New Business Road Test "An inspirational story." —Sir Martin Sorrell, CEO, WPP "Bottled for Business is the extraordinary account of a Cambridge-educated Indian lawyer's dogged pursuit against the odds. The book is compelling, not least because it strikes at the Achilles heel of entrepreneurship in that it details the translation of a vision into reality. A clever and useful book." —Dr Mark de Rond, University Senior Lecturer at Judge Business School and Fellow of Darwin College, Cambridge University "Reflecting the enormous success of his business career, I have no doubt that Bottled for Business will be a bestseller." —Lord Levene, Chairman, Lloyd's, and former Lord Mayor of London

"Beer Places is both a road map for craft beer and an academic analysis of craft beer's ties to place. Collected into sections that address authenticity and revitalization, politics and economics, and collectivity and collaboration, this volume blends new research with a series of "postcards": informal conversations and first-person dispatches from the field that transport readers to the spots where pints are shared and networks forged"--

A comprehensive encyclopedia on all aspects of the production, consumption, and social impact of alcohol. Alcohol and Temperance in Modern History: An International Encyclopedia spans the history of alcohol production and consumption from the development of distilled spirits and modern manufacturing and distribution methods to the present. Authoritative and unbiased, it brings together the work of hundreds of experts from a variety of disciplines with an emphasis on the extraordinary wealth of scholarship developed in the past several decades. Its nearly 500 alphabetically organized entries range beyond the principal alcoholic beverages and major producers and retailers to explore attitudes toward alcohol in various countries and religions, traditional drinking occasions and rituals, and images of drinking and temperance in art, painting, literature, and drama. Other entries describe international treaties and organizations related to alcohol production and distribution, global consumption patterns, and research and treatment institutions, as well as temperance, prohibition, and antiprohibitionist efforts worldwide.

Water is arguably the most critical and least understood of the foundation elements in brewing. For many brewers used to choosing from a wide selection of hops and grain, water seems like an ingredient for which they have little choice but to accept what comes out of their faucet. But brewers in fact have many opportunities to modify their source water or to obtain mineral-free water and build their own brewing water from scratch. Much of the relevant information can be found in texts on physical and inorganic chemistry or water treatment and analysis, but these resources seldom, if ever, speak to brewers. Water: A Comprehensive Guide for Brewers takes the mystery out of water's role in the brewing process. This book is not just about brewing liquor. Whether in a brewery or at home, water is needed for every part of the brewing process: chilling, diluting, cleaning, boiler operation, wastewater treatment, and even physically pushing wort or beer from one place to another. The authors lead the reader from an overview of the water cycle and water sources, to adjusting water for different beer styles and brewery processes, to wastewater treatment. It covers precipitation, groundwater, and surface water, and explains how municipal water is treated to make it safe to drink but not always suitable for brewing. The parameters measured in a water report are explained, along with their impact on the mash and the final beer. Understand ion concentrations, temporary and permanent hardness, and pH. The concept of residual alkalinity is covered in detail and the causes of alkalinity in water are explored, along with techniques to control alkalinity. Ultimately, residual alkalinity is the major effector on mash pH, and this book addresses how to predict and target a specific mash pH—a key skill for any brewer wishing to raise their beer to the next level. But minerals in brewing water also determine specific flavor attributes. Ionic species important to beer are discussed and concepts like the sulfate-to-chloride ratio are explained. Examples illustrate how to tailor your brewing water to suit any style of beer. To complete the subject, the authors focus on brewery operations relating to source water treatment, such as the removal of particulates, dissolved solids, gas and liquid contaminants, organic contaminants, chlorine and chloramine, and dissolved oxygen. This section considers the pros and cons of various technologies, including membrane technologies such as filtration, ion-exchange systems, and reverse osmosis.

 When the Milwaukee Braves moved to Atlanta after the 1965 season, many impassioned fans grew indifferent to baseball. Others--namely car dealer Bud Selig--decided to fight for the beloved sport. Selig formed an ownership group with the goal of winning a new franchise. They faced formidable opposition--American League President Joe Cronin, lawyer turned baseball commissioner Bowie Kuhn, and other AL team owners would not entertain the notion of another team for the city. This first ever history of baseball's return to Milwaukee covers the owners, teams and ballparks behind the rise and fall of their Braves, the five-year struggle to acquire a new team, the relocation of a major league club a week prior to the 1970 season and how the Brewers created an identity and built a fan base and a contending team.