Abel, Bob. The Book of Beer. Chicago: 1976.
American Public Health Association. Standard Methods for the Examination of Water and Wastewater. Washington: American Public Health Association, 1971.
American Society of Brewing Chemists. Methods of Analysis of the American Society of Brewing Chemists. St. Paul, Minn.: American Brewing Chemists, 1976.
Anderson, S. F. The Art of Making Beer, New York, 1971.
Bailar, J. C., Kleinberg, J., Moeller, T. University Chemistry. Boston, 1965.
Baker, Pat. The New Brewers Handbook.
Baron, Stanley Wade. Brewed in America. Boston: Little, 1962.
Berry, C. J. J. Home Brewed Beers and Stouts. Andover, England, 1963.
Briggs, D. E., Hough, J. S., Stevens, R., and Young, T. W. Malting and Brewing Science. 2 vols. London: Chapman and Hall, 1971.
Burch, Byron. Brewing Quality Beer. San Rafael, Calif.: 1974.
Chapman, A. C. Brewing. Cambridge, 1912.
Comer, Jay and Tobey, Alan. “Hop Pellets vs. Whole Hops.” A Transcription of the Proceedings of the 5th Annual National Homebrew and Microbrewery Conference. Boulder, Colo.: American Homebrewers Association, 1983.
Despain, R. O. The Malt-Ease Flagon. Berkeley, 1978.
Eckhardt, Fred. The Essentials of Beer Style, Portland, Ore.: Fred Eckhardt Communications, 1989.
———. Mashing for the North American Home Brewer. Portland, Ore.: Fred Eckhardt Communications, 1974.
———. A Treatise on Lager Beers. Portland, Ore.: Fred Eckhardt Communications, 1970.
———. “The Use of Hops in Your Beer.” Amateur Brewer #4. Portland, Ore.: Fred Eckhardt Communications, 1977.
Ferguson, W. B. “The Chemistry of a Brewer’s Vat,” Science for All. London, 1978.
Findlay, W. P. K., ed. Modern Brewing Technology. Cleveland, 1971.
Fix, George. Principles of Brewing Science. Boulder, Colo.: Brewers Publications, 1989.
Forget, Carl. Dictionary of Beer and Brewing. Boulder, Colo.: Brewers Publications, 1988.
Foster, Terence. “Yeast Culture and Propagation.” Best of Beer and Brewing. Boulder, Colo.: Brewers Publications, 1987.
———. “Yeast, An Essential Ingredient.” Zymurgy, Spring 1984 (Vol. 7, No. 1).
———. “In the Beginning — There Was Malt.” Zymurgy, Winter 1984 (Vol. 7, No. 4).
Garret, A. B., Richardson, J. S., Montague, E. J. Chemistry. Boston, 1976.
Geraghty, James J. Water Atlas of the United States. Port Washington, New York, 1973.
Gold, Elizabeth, ed. Evaluating Beer. Boulder, Colo.: Brewers Publications, 1993.
Hahn, Peter C. Chemicals from Fermentation. New York, 1968.
Henius, Max. Danish Beer and Continental Beer Gardens. New York, 1914.
Hopkins, R. H. and Krause, B. Biochemistry Applied to Malting and Brewing. New York, 1937.
Hopkins, R. H. “Brewing; Alcohol; Wine and Spirits.” What Industry Owes to Chemical Science. Brooklyn, 1946.
Hunt, Brian. “Spoilage and Sanitation in Homebrewing.” Zymurgy, Summer 1984 (Vol. 7, No. 2).
Jackson, Michael. The World Guide to Beer. London: Courage Books, 1977.
Kenny, Stephen T. “Hop Varieties.” Zymurgy, Spring 1985 (Vol. 8, No. 1).
Kieninger, H. “The Influence of Raw Materials and Yeast on the Various Beer Types.” Best of Beer and Brewing. Boulder, Colo.: Brewers Publications, 1987.
Lewis, Michael. “Microbiological Controls in Your Brewery.” Best of Beer and Brewing. Boulder, Colo.: Brewers Publications, 1987.
Line, Dave. The Big Book of Brewing. Andover, England: Amateur Winemaker Publications, 1974.
———. Brewing Beers Like Those You Buy. Andover, England: Amateur Winemaker Publications, 1981.
Matson, Tim and Lee Ann. Mountain Brew. Thetford Center, Vermont, 1975.
Miller, David. Homebrewing for Americans. Andover, England: Amateur Winemaker Publications, 1981.
Moore, William. Home Beermaking. Oakland: Ferment Press, 1980.
Morgan, Scotty. Brew Your Own. San Leandro, California, 1979.
Muldoon, H. C. and Blake, M. 1. Systematic Organic Chemistry. New York, 1957.
Nowak, Carl A. Modern Brewing. St. Louis, 1934.
Papazian, Charlie. The Joy of Brewing. Boulder, Colo.: Avon, 1980.
Paul’s Malt, Brewing Room Book, 84th edition. Edmunds, Suffolk, 1995.
Peppier, H. J., ed. Microbial Technology. New York, 1967.
Porter, John H. All About Beer. Garden City, New Jersey: Doubleday, 1975.
Robertson, James D. The Great American Beer Book. New York, 1978.
Ross-MacKenzie, John A. A Standard Manual of Brewing. London, 1927.
Shales, Ken. Advanced Home Brewing. Andover, England, 1972.
Siebel, Ron. “The Origins of Beer Flavor in the Brewery.” A Transcription of the Proceedings of the 5th Annual National Homebrew and Microbrewery Conference. Boulder, Colo.: American Homebrewers Association, 1983.
Stecher, P. G., ed. The Merck Index of Chemicals and Drugs. Rahway, New Jersey: Merck and Co., 1960.
Taylor, E. W. The Examination of Waters and Water Supplies. London, 1949.
Thresh, John C. Water and Water Supplies. Philadelphia, 1900.
United States Department of Agriculture. Hop Production. Washington, D.C., 1961.
Vogel, E. H., Leonhardt, H. G., Merten, J. A., Schwaiger, F. H. The Practical Brewer. St. Louis, 1947.
Vrest, Orton. Home Beer Book. Rutland, Vermont, 1973.
Wahl, Robert and Henrius, Max. The American Handy Book of the Brewing, Malting and Auxiliary Trades. 2 vols. Chicago, 1908.
Weast, Robert C., ed. Handbook of Chemistry and Physics. West Palm Beach, Fla.: CRC Press, 1978.
Weiner, Michael A. The Beer Taster’s Guide to Brews and Breweries of the World. New York: Collier Books, 1977.