The third book in Brewers Publications' Brewing Elements series, this detailed
guide is the first book solely devoted to the use and treatment of water
throughout the brewing process. From an overview on sources, quality and
geography, the book shows brewers how to read water reports, understand flavor
contributions, and adjust the chemistry of brewing water. A discussion of
adapting water to styles of beer, residual alkalinity, malt acidity, mash pH,
brewery process water and wastewater treatment is included.
"If you don't get the water right, neither will you succeed with the beer,"
said Charlie Bamforth, professor of malting and brewing sciences at the
University of California in a review on the book. "Water is a precious
commodity, from its availability, through its quality, right to its departure
down the drain. It demands respect and that is precisely what it receives in
this book, which is packed with valuable information, calculations and best
practice guidelines for brewers large and small.".