"Relax, don't worry have a homebrew" the well known motto of Charlie Papazian founder of the American Homebrewers Association and the Brewer's Association. The fourth edition of this well know resource will guide you into homebrewing with a laid back approach starting you off with the basics and working its way to some more advanced techniques.

For most this is the absolute must have book in your homebrewing library. This book will walk you through a brew day with slightly more technical approach. It touches on nearly every aspect of brewing with just enough detailed explanations to keep you from feeling overwhelmed. The book is laid out in a natural progression that will have you seeking more knowledge by the time you are done with it.

The title "Mastering" implies this book might have more bite than what a beginner home brewer is will to chew. In reality this is a must have companion to either Palmer or Papazian. You will find much of the same beginner through advanced information but what sets this book apart is the amazing illustrations that provide a visual to some of the more complex brewing concepts. By the end Mosher will have you feeling that making beer is not only a technical challenge but also an art

This is a rock solid publication for anyone wanted to gather knowledge on brewing classic styles to competition standards. This book provides BJCP style break down and provides recipes to go along with it. If you are ready to create your own recipes and need a good starting reference this book will provide guidance and set you on that path to collecting those medals and ribbons

A great all around book that really gets you back to fundamentals. Its very easy to overcomplicate steps and techniques as a homebrewer Denny and Drew talk about making those difficult processes a bit simpler. Extract and all grain brewing tips plus insight that could help shorten your brew days

This read is perfect if you are curious about using some unconventional ingredients in your kettle. Mosher offers readers some comical beer history along side descriptions of alternative ingredients and processes. A large amount of recipes examples to get your flavor expression juices flowing.

Another really good book that focuses on styles and understanding the importance of them. Expect a lot of technical analysis and data on recipe formulation for some of the most successful homebrewed beers. Designing and formulating your own recipes shouldn't be daunting, this book will help build a foundation and get you feeling confident to call something your own.

Want to learn how to really taste beer? Build you palate along side your vocabulary with unique book from Randy Mosher. Introduction to tasting through sensory analysis and breakdown of aroma and flavor descriptors plus much more. If you are considering becoming a beer judge or cicerone you will appreciate this book. Its simple take on beer styles and primary characteristics along with history and origins makes it a perfect study companion

Beer biology 101 ! We all know we create wort not beer.. the little organisms called yeast do all the hard work and create the beverage we all love. The Yeast book as its come to be know is absolutely essential brewing knowledge. Written by one of the most decorated homebrewers and the man who revolutionized brewers yeast. An end to end guide on fermentation and some basic beer biochemistry.

If you are looking for advice on how to improve your beer look no further. This book is a mix of practical and technical philosophies used by the man who wrote the book on the BJCP. Written for the experienced homebrewer it quickly becomes a must read for anyone looking to advance their skills

Hops are arguable the most potent ingredients in beer.. There is a science to utilizing these flowers and this book covers all your bases. Everything from hop anatomy to origins and cultivating. The information provided will help you comprehend flavor, aroma, bitterness also techniques for utilization and how if alters the finished product

Malt the key ingredient in all beers, John Mallett takes a real grain to glass approach to this book. Starting you off with some history and agriculture then into the malt house and some great technical info on the malting process. Into the mash with great discussion on enzymes and what's really going on inside that tun of yours.

Often the most misunderstood primary ingredient in beer. Rightfully so it can be tricky to grasp and its difficult finding something written specifically for brewing. This book changes that! It has a textbook feel and can be challenging at times but you will undoubtedly have a better understanding of water after just a couple chapters.

If you are ready to get a little funky with your beer this read is a excellent starting point or even reference for the seasoned sour beer brewer. Step by step guide through sour beer and mixed fermentation processes with great insight to techniques and ingredients. This book will inspire you and get your creative mind going at the same time ease your fear a little of bringing those little bugs into your home brewery.