Arnold, John P. Origin and History of Beer and Brewing. Chicago Ill.: Alumni Association of the Wahl-Henius Institute of Fermentology, 1911. (6)
Brewer’s Technical Review. March 1936, (Vol. 11, No. 3). Chicago, Ill.: Siebel Publishing Co. (3)
Brewer’s Technical Review. March 1937, (Vol. 12, No. 3). Chicago, Ill.: Siebel Publishing Co. (4)
Briggs, D.E.; Hough, J.S.; Stevens, R.; and Young, T.W. Malting and Brewing Science. 2nd ed., rev. London, United Kingdom: Chapman and Hall, 1971. (23)
Brischke, Georg W.A. Betriebsstörungen bei der Bierbereitung. Nürnberg, Germany: Verlag Hans Carl, 1954. (26)
Broderick, Harold M., ed. The Practical Brewer. 2nd ed., rev. Madison, Wis.: Master Brewers Association of the Americas, 1977. (25)
Consumer Reports. January 1990, (Vol. 55, No. 1). Yonkers, N.Y.: Consumers Union of the United States, Inc. (32)
De Clerck, Jean. A Textbook of Brewing. 2 vols. Translated by Kathleen Barton-Wright. London, United Kingdom: Chapman & Hall Ltd., 1957. (37)
Ecimovich III, Victor. “Bock.” zymurgy, Special Issue 1991, (Vol. 14, No. 4): 29–30. (34)
Eckhardt, Fred. The Essentials of Beer Style. Portland, Ore.: Fred Eckhardt Associates, 1989. (1)
Fink, Dan. “Brew News.” zymurgy, Winter 1990, (Vol 13, No. 5): 15–19. (43)
Fink, Dan. “Brew News.” zymurgy, Summer 1991, (Vol 14, No. 2): 14–17. (44)
Fix, Dr. George. Principles of Brewing Science. Boulder, Colo.: Brewers Publications, 1989. (22)
Fix, Dr. George and Laurie. Vienna, Märzen, Oktoberfest. Classic Beer Style Series. Boulder, Colo.: Brewers Publications, 1991. (51)
Fix, Dr. George. “The Detriments of Hot Side Aeration.” zymurgy, Winter 1992, (Vol. 15, No. 5): 32–40. (40)
Fix, Dr. George. “Some Practical Observations Concerning Belgium Malts.” Brewing Techniques. (Vol. 1, No. 1), 1993. (49)
400 Jarhe Hofbräuhaus München 1589–1989. Munich, Germany: Carl Gerber Verlag GmbH, 1989. (11)
Gerlach, Wolfgang; Gutmann, Hermann; Hassenkamp, Michael; Udo, Moll; and Widmann, Werner A. Das deutsche Bier. Hamburg, Germany: HB Verlag, 1984. (13)
Gordon, Dan. “German Beer.” In Beer and Brewing, Vol. 10, edited by Tracy Loyson. Boulder, Colo.: Brewers Publications, 1990. (50)
Guinard, Jean-Xavier. Lambic. Classic Beer Style Series. Boulder, Colo.: Brewers Publications, 1990. (24)
Hajek, Th. “Bock- oder Doppelbockbiere.” Die Brauwelt, June 14, 1951, (Vol. 24): 503. (15)
Hauser, Dr. A. “Bedeutung und Herkunft des Bockbieres.” Schweizer Brauerei-Rundschau, May 1962, (Vol. 73, No. 5): 79–80. (10)
Hoffman, M. 5000 Jahre Bier. Nürnberg, Germany: Verlag Hans Carl, 1956. (12)
Jackson, Michael. The New World Guide To Beer. Philadelphia, Pa.: Running Press Book Publishers, 1988. (7)
Lewis, Michael J.; Robertson, Ian C.; and Dankers, Stephan U. “Proteolysis in the Protein Rest of Mashing—An Appraisal.” MBAA Technical Quarterly, 1992, (Vol. 29, No. 4): 117–121. (48)
Line, Dave. The Big Book Of Brewing. Andover, Hants., United Kingdom: The Amateur Winemaker, 1974. (29)
Lodahl, Martin A. “Malt Extracts: Cause for Caution.” Brewing Techniques. (Vol. 1, No. 2), 1993. (45)
Lübers, Dr. Ing. habil. Heinrich. Die Wissenschaftlichen Grundlagen von Mälzerei und Brauerei. Nürnberg, Germany: Verlag Hans Carl, 1956. (28)
Miller, Dave. The Complete Handbook of Home Brewing. Pownal, Vt.: Storey Communications, Inc., 1988. (35)
Miller, Dave. “Recipe Formulation: Experimenting with Munich Malt.” In Beer and Brewing, Vol. 10, edited by Tracy Loysen. Boulder, Colo.: Brewers Publications, 1990. (30)
Mitterwieser, Dr. Alios. “Geschictes über Maibock, Salvator, Weiß- und Märzenbier.” Das Bayerland, September 1927, (Vol. 37, No. 17): 515–517. (19)
Morris, Rodney. “Yeast Quality and Fermentation Conditions.” In Brew Free or Die, Beer and Brewing, Vol. 11, edited by Tracy Loysen. Boulder, Colo.: Brewers Publications, 1991. (52)
Narziß, Dr. Ludwig. “Die Technologie der Malzbereitung.” In Die Bierbrauerei. Vol. 1. 6th ed., rev. Stuttgart, Germany: Ferdinand Enke Verlag, 1976. (41)
Narziß, Dr. Ludwig. Abriß der Bierbrauerei. 5th ed., rev. Stuttgart, Germany: Ferdinand Enke Verlag, 1986. (27)
Narziß, Dr. Ludwig. “Die Technologie der Würzebereitung.” In Die Bierbrauerei. Vol. 2. 7th ed., rev. Stuttgart, Germany: Ferdinand Enke Verlag, 1992. (39)
Noonan, Gregory J. Brewing Lager Beer. Boulder, Colo.: Brewers Publications: 1986. (36)
Noonan, Gregory J. “Water Workshop.” In Brew Free or Die, Beer and Brewing, Vol. 11, edited by Tracy Loysen. Boulder, Colo.: Brewers Publications, 1991. (31)
Noonan, Gregory J. Scotch Ale. Classic Beer Styles Series. Boulder, Colo.: Brewers Publications: 1993. (53)
100 Years of Brewing, A Supplement to the Western Brewer. Chicago, Ill., and New York, N.Y.: H.S. Rich and Sons, 1903. (14)
Paik, J.; Low, N.H.; and Ingledew, W.M. “Malt Extract: Relationship of Chemical Composition to Fermentability.” Journal of the American Society of Brewing Chemists, 1991, (Vol. 49). (42)
Piendl, Professor Dr. Anton. “500 Biere aus Aller Welt.” Brauindustrie, 1985, (Vol. 70, No. 1): 59–67. (16)
Piendl, Professor Dr. Anton. “Biere aus Aller Welt.” Brauindustrie, 1985, (Vol. 70, No. 20): 1881–1894. (17)
Rager, Jackie. “Calculating Hop Bitterness in Beer.” zymurgy, Special Issue 1990, (Vol. 13, No. 4): 53–54. (46)
Reed, Gerald and Nagodawithana, Tilak W. Yeast Technology. 2nd ed., rev. New York, N.Y.: Van Norstrand Reinhold, 1991. (47)
Sample Brew Log for Batch 331. Stephansquelle pale Doppelbock beer of the Bayrische Staatsbrauerei. Weihenstephan, June 1984. (20)
Thausing, Julius E. The Theory and Practice of the Preparation of Malt and the Fabrication of Beer. Philadelphia, Pa.: Henry Carey Baird & Co., 1882. (18)
von Wagner, Ladislaus. Handbuch der Bierbrauerei Nach dem Heutigen Standpunkte der Theorie und Praxis. 2 vols. Weimar, Germany: Bernhard Friedrich Voigt, 1877. (19)
Wahl, Robert, and Henius, Max. The American Handy Book of the Brewing, Malting and Auxiliary Trades. 3rd ed., rev. Chicago, Ill.: Wahl-Henius Institute, 1908. (2)
Walther, Erwin. “Welcher Bock war’s der den Ritter umstieß?” Bier-Ein Welt Report, May 1979, (Vol. 5, No. 24): 24. (8)
Warner, Eric. German Wheat Beer. Classic Beer Style Series. Boulder, Colo.: Brewers Publications, 1992. (5)
Weast, Dr. Robert, ed. Handbook of Chemistry and Physics. 53rd ed., rev. Cleveland, Ohio: Chemical Rubber Co. Press, 1972–1973. (33)
Weinfurtner, Von R; Wullinger, F.; and Piendl, A. “Die Zuckerbildung in den Maischen, der Vorderwürze und den Nachgüßen bei der Herstellung von verschiedenen Biersorten: von dunklem Starkbier.” Brauwelt, September 1965, (Vol. 105, No. 74/75): 1361–1370. (38)
Wild, Josef. Aus Meinem Leben und Schaffen in München und Berlin. Berlin, Germany: Institut für Gärungsgewerbe, 1937. (21)
1. Eckhardt, Fred. The Essentials of Beer Style. Portland, Ore.: Fred Eckhardt Associates, 1989.
2. Wahl, Robert, and Henius, Max. The American Handy Book of the Brewing, Malting and Auxiliary Trades. 3rd ed., rev. Chicago, Ill.: Wahl-Henius Institute, 1908.
3. Brewer’s Technical Review. March 1936, (Vol. 11, No. 3). Chicago, Ill.: Siebel Publishing Co.
4. Brewer’s Technical Review. March 1937, (Vol. 12, No. 3). Chicago, Ill.: Siebel Publishing Co.
5. Warner, Eric. German Wheat Beer. Classic Beer Style Series. Boulder, Colo.: Brewers Publications, 1992.
6. Arnold, John P. Origin and History of Beer and Brewing. Chicago Ill.: Alumni Association of the Wahl-Henius Institute of Fermentology, 1911.
7. Jackson, Michael. The New World Guide To Beer. Philadelphia, Pa.: Running Press Book Publishers, 1988.
8. Walther, Erwin. “Welcher Bock war’s der den Ritter umstieß?” Bier-Ein Welt Report, May 1979, (Vol. 5, No. 24): 24.
9. Mitterwieser, Dr. Alios. “Geschictes über Maibock, Salvator, Weiß- und Märzenbier.” Das Bayerland, September 1927, (Vol. 37, No. 17): 515–517.
10. Hauser, Dr. A. “Bedeutung und Herkunft des Bockbieres.” Schweizer Brauerei-Rundschau, May 1962, (Vol. 73, No. 5): 79–80.
11. 400 Jarhe Hofbräuhaus München 1589–1989. Munich, Germany: Carl Gerber Verlag GmbH, 1989.
12. Hoffman, M. 5000 Jahre Bier. Nürnberg, Germany: Verlag Hans Carl, 1956.
13. Gerlach, Wolfgang; Gutmann, Hermann; Hassenkamp, Michael; Udo, Moll; and Widmann, Werner A. Das deutsche Bier. Hamburg, Germany: HB Verlag, 1984.
14. 100 Years of Brewing, A Supplement to the Western Brewer. Chicago, Ill. and New York, N.Y.: H.S. Rich and Sons, 1903.
15. Hajek, Th. “Bock- oder Doppelbockbiere.” Die Brauwelt, June 14, 1951, (Vol. 24): 503.
16. Piendl, Professor Dr. Anton. “500 Biere aus Aller Welt.” Brauindustrie, 1985, (Vol. 70, No. 1): 59–67.
17. Piendl, Professor Dr. Anton. “Biere aus Aller Welt.” Brauindustrie, 1985, (Vol. 70, No. 20): 1881–1894.
18. Thausing, Julius E. The Theory and Practice of the Preparation of Malt and the Fabrication of Beer. Philadelphia, Pa.: Henry Carey Baird & Co., 1882.
19. von Wagner, Ladislaus. Handbuch der Bierbrauerei Nach dem Heutigen Standpunkte der Theorie und Praxis. 2 vols. Weimar, Germany: Bernhard Friedrich Voigt, 1877.
20. Sample Brew Log for Batch 331. Stephansquelle pale Doppelbock beer of the Bayrische Staatsbrauerei. Weihenstephan, June 1984.
21. Wild, Josef. Aus Meinem Leben und Schaffen in München und Berlin. Berlin, Germany: Institut für Gärungsgewerbe, 1937.
22. Fix, Dr. George. Principles of Brewing Science. Boulder, Colo.: Brewers Publications, 1989.
23. Briggs, D.E.; Hough, J.S.; Stevens, R.; and Young, T.W. Malting and Brewing Science. 2nd ed., rev. London, United Kingdom: Chapman and Hall, 1971.
24. Guinard, Jean-Xavier. Lambic. Classic Beer Styles Series. Boulder, Colo.: Brewers Publications, 1990.
25. Broderick, Harold M., ed. The Practical Brewer. 2nd ed., rev. Madison, Wis.: Master Brewers Association of the Americas, 1977.
26. Brischke, Georg W.A. Betriebsstörungen bei der Bierbereitung. Nürnberg, Germany: Verlag Hans Carl, 1954.
27. Narziß, Dr. Ludwig. Abriß der Bierbrauerei. 5th ed., rev. Stuttgart, Germany: Ferdinand Enke Verlag, 1986.
28. Lübers, Dr. Ing. habil. Heinrich. Die Wissenschaftlichen Grundlagen von Mälzerei und Brauerei. Nürnberg, Germany: Verlag Hans Carl, 1956.
29. Line, Dave. The Big Book Of Brewing. Andover, Hants., United Kingdom: The Amateur Winemaker, 1974.
30. Miller, Dave. “Recipe Formulation: Experimenting with Munich Malt.” In Beer and Brewing, Vol. 10, edited by Tracy Loysen. Boulder, Colo.: Brewers Publications, 1990.
31. Noonan, Gregory J. “Water Workshop.” In Brew Free or Die, Beer and Brewing, Vol. 11, edited by Tracy Loysen. Boulder, Colo.: Brewers Publications, 1991.
32. Consumer Reports. January 1990, (Vol. 55, No. 1). Yonkers, N.Y.: Consumers Union of the United States, Inc.
33. Weast, Dr. Robert, ed. Handbook of Chemistry and Physics. 53rd ed., rev. Cleveland, Ohio: Chemical Rubber Co. Press, 1972–1973.
34. Ecimovich III, Victor. “Bock.” zymurgy, Special Issue 1991, (Vol. 14, No. 4): 29–30.
35. Miller, Dave. The Complete Handbook of Home Brewing. Pownal, Vt.: Storey Communications, Inc., 1988.
36. Noonan, Gregory J. Brewing Lager Beer. Boulder, Colo.: Brewers Publications: 1986.
37. De Clerck, Jean. A Textbook of Brewing. 2 vols. Translated by Kathleen Barton-Wright. London, United Kingdom: Chapman & Hall Ltd., 1957.
38. Weinfurtner, Von F.; Wullinger, F.; and Piendl, A. “Die Zuckerbildung in den Maischen, der Vorderwürze und den Nachgüßen bei der Herstellung von verschiedenen Biersorten: von dunklem Starkbier.” Brauwelt, September 1965, (Vol. 105, No. 74/75): 1361–1370.
39. Narziß, Dr. Ludwig. “Die Technologie der Würzebereitung.” In Die Bierbrauerei. Vol. 2. 7th ed., rev. Stuttgart, Germany: Ferdinand Enke Verlag, 1992.
40. Fix, Dr. George. “The Detriments of Hot Side Aeration.” zymurgy, Winter 1992, (Vol. 15, No. 5): 32–40.
41. Narziß, Dr. Ludwig. “Die Technologie der Malzbereitung.” In Die Bierbrauerei. Vol. 1. 6th ed., rev. Stuttgart, Germany: Ferdinand Enke Verlag, 1976.
42. Paik, J.; Low, N.H.; and Ingledew, W.M. “Malt Extract: Relationship of Chemical Composition to Fermentability.” Journal of the American Society of Brewing Chemists, 1991, (Vol. 49).
43. Fink, Dan. “Brew News.” zymurgy, Winter 1990, (Vol 13, No. 5): 15–19.
44. Fink, Dan. “Brew News.” zymurgy, Summer 1991, (Vol 14, No. 2): 14–17.
45. Lodahl, Martin A. “Malt Extracts: Cause for Caution.” Brewing Techniques. (Vol. 1, No. 2), 1993.
46. Rager, Jackie. “Calculating Hop Bitterness in Beer.” zymurgy, Special Issue 1990, (Vol. 13, No. 4): 53–54.
47. Reed, Gerald and Nagodawithana, Tilak W. Yeast Technology. 2nd ed., rev. New York, N.Y.: Van Norstrand Reinhold, 1991.
48. Lewis, Michael J.; Robertson, Ian C.; and Dankers, Stephan U. “Proteolysis in the Protein Rest of Mashing—An Appraisal.” MBAA Technical Quarterly, 1992, (Vol. 29, No. 4): 117–121.
49. Fix, Dr. George. “Some Practical Observations Concerning Belgium Malts.” Brewing Techniques. (Vol. 1, No. 1), 1993.
50. Gordon, Dan. “German Beer.” In Beer and Brewing, Vol. 10, edited by Tracy Loyson. Boulder, Colo.: Brewers Publications, 1990.
51. Fix, Dr. George and Laurie. Vienna, Märzen, Oktoberfest. Classic Beer Styles Series. Boulder, Colo.: Brewers Publications, 1991.
52. Morris, Rodney. “Yeast Quality and Fermentation Conditions.” In Brew Free or Die, Beer and Brewing, Vol. 11, edited by Tracy Loysen. Boulder, Colo.: Brewers Publications, 1991.
53. Noonan, Gregory J. Scotch Ale. Classic Beer Styles Series. Boulder, Colo.: Brewers Publications: 1993.