Practical Handbook for the Specialty Brewer
Volumes 1 - 3

Edited by Karl Ockert

​SAVE ​​​when you buy the 3-volume set!

$150 if Purchased Separately.

Written by industry experts, this resource is regarded as a trade standard achieving worldwide acceptance as an outstanding basic training tool in the art and science of brewing.

Item No: 519KIT

Volume 1: ©2006; 7" x 10"; 189 pages; 56 illustrations; ISBN 978-0-9770519-1-5

Volume 2: ©2006; 7" x 10"; 263 pages; 87 illustrations; ISBN 978-0-9770519-2-2

Volume 3: ©2006; 7" x 10"; 198 pages; 64 illustrations; ISBN 978-0-9770519-3-9

$119.00 Price
$107.10 Member Price

More than 65 years ago MBAA created a simple, practical, technical book on all aspects of brewing in a user friendly question-and-answer format. Building on that best-selling concept, this popular handbook series, written by MBAA experts, expands the Q&A format in a comprehensive manner, making it easier than ever to find answers to your questions on the broad subject of specialty brewing.

The unique simplicity of the Q&A format makes understanding and application straightforward. Editor Karl Ockert has assembled a talented group of expert contributors from within the pub, craft, and large brewing communities, who write from their own experience and knowledge to bring you the know-how you need in order to answer real-life questions quickly and easily. Practical knowledge is the objective for this handbook series which stresses useful applications over theory.

Inside Volume 1: Raw Materials and Brewhouse Operations

Water, the base ingredient of all styles

Barley and malting fundamentals

Specialty malts, their processing and use in specialty beer styles

Hops, hop varieties and their use in brewing different styles

Adjunct use in the brewhouse

Brewhouse equipment, operations and methods for brewing traditional ales and lager beers

Inside Volume 2: Fermentation, Cellaring, and Packaging Operations

Traditional and modern processes for the fermentation of ales and lagers

Cellar, tank, and equipment design considerations

Clarification, filtration, and carbonation of finished beers

Racking beer in kegs and casks

Bottle filling operations, materials, and equipment

Laboratory methods, equipment, and calculations

Inside Volume 3: Brewing Engineering and Plant Operations

Power plant engineering, including hands-on discussion of pumps, valves, steam boilers, and compressors

Environmental engineering, concentrating on wastewater issues

Cleaning and sanitation of brewery tanks, equipment, and the plant

Draft dispense system design, cleaning, and maintenance

Safety considerations in the brewery

processes, and options used for producing Specialty Beers.

​Volume 1




Barley, Malt, and Malting

Specialty Malts

Hops and Preparation of Hops

Adjuncts and Other Ingredients

Brewhouse Operations: Ale and Lager Brewing


Volume 2



Fermentation and Cellar Operations

Clarification, Filtration, and Finishing Operations

Racking Room Operations

Bottle Shop Operations

Laboratory Methods and Instruments



Volume 3



Plant Engineering, Utilities, and Process Control


Plant Sanitation

Draft Dispense

Environmental Engineering

Safety in the Brewery


If for any reason you are unsatisfied with your purchase, return it within 30 days with a copy of your receipt for a full refund.