Books of interest to the readership
A new book “Beer Packaging” edited by Ray Klimovitz and Karl Ockert has just been published by the Master Brewers Association of the Americas (MBAA). It fills a gaping market need in information on brewing packaging technology. The book consists of 29 chapters ( 480 pages ) written by experts in the field. The first thing you notice in the book is the extensive use of very high quality color figures throughout the book to help the reader understand the concepts. There are 466 color images and 60 black and white images. What could in some instances be dry and difficult topics to explain are exciting and easy to follow thanks to the way all of the authors have presented their information. The list of chapters is given below to illustrate the depth and areas covered in this book. It is clearly a book that belongs on the shelf of every brewer and it is priced at less than $120 US dollars. Congratulations to the MBAA on producing such an affordable and excellent book that is such an important resource for the industry. Reviewed by Dr. Inge Russell (Editor - Journal of the Institute of Brewing)
Beer Packaging, Second Edition
Edited by Ray Klimovitz and Karl Ockert
Available from http://www.mbaa.com/store/
Chapter 1
The Importance of Beer Packaging, Packaging Line Systems, and Personnel Management
and
Chapter 2
Packaging Line Project Management
Chapter 3
Environmental Management of Brewery Operations
Chapter 4
Packaging Line Design, Control, and Instrumentation
Chapter 5
Canning Operations
Chapter 6
Can Filling in the Brewery
Chapter 7
Double-Seam Technology
Chapter 8
Glass Bottle Manufacturing
Chapter 9
Basic Principles and Operation of a Bottle Washer
Chapter 10
PET Bottles for Beer Packaging
Chapter 11
Small Bottling Lines
Chapter 12
Small-Scale Canning Lines
Chapter 13
Bottle Filling and Crowning
and
Chapter 14
Cans and Seaming
, , and
Chapter 15
Flash Pasteurization: Theory and Practice
Chapter 16
Tunnel Pasteurization
and
Chapter 17
Pasteurizer Water Treatment
, , and
Chapter 18
Labels
Chapter 19
Labeler Operations
Chapter 20
Modern Package Coding Technologies
Chapter 21
Paperboard Manufacturing and Multipack Production
Chapter 22
Container and Product Movement
Chapter 23
Brewery Case Palletizing
and
Chapter 24
Keg Line Operations
Chapter 25
Brewery and Packaging Hall Cleaning and Sanitizing
Chapter 26
Final Beer Filtration for Microbiological Stability
and
Chapter 27
Packaging Quality Assurance
and
Chapter 28
Inspection Equipment in the Brewing Industry
Chapter 29
Packaging Materials and Beer Quality
The Distillers Guide to Rum
Edited by I Smiley, E. Watson and M. Delevante
An interesting 145 page book called “ The Distillers Guide to Rum” by Ian Smiley Eric Watson and Michael Delevante with contributions by Eric Zandona and Martin Cate was published in 2013 by White Mule Press in California. With the rapid rise of craft rum distilling, this book will undoubtedly quickly find a market with those interested in the mechanics of producing rum on a small scale or with those just interested in learning more about rum. The book is well written and helps the novice reader with a good glossary in the back section on the fundamentals of distillation. The book covers the history, the technology (with a step-by-step description on how to make a 155-gallon batch of rum mash, distill it and age it) and even guides you to the best rum bars and rum festivals around the world, along with some rum drink recipes. This is a very enjoyable book to read and very affordable at $26 US from Amazon.com.
Reviewed by Dr. Inge Russell (Editor - Journal of the Institute of Brewing)
