John Palmer is the best-selling author of How to Brew, and the
co-author of Brewing Classic Styles. He is also the co-host the
popular brewing podcast, Brew Strong. John is a metallurgical
engineer by trade, and is intrigued by the processes of brewing
from an engineer's point of view, including malting, mashing, water
chemistry, lautering, clarity, color, and foam retention. John was
born in Midland, MI and currently resides in California.
Colin Kaminski's brewing career started as the product designer at
Beer, Beer and More Beer, designing more than 180 products
including the Peltier cooled conical fermentor. Colin has written
on a variety of topics including lutherie, holography, solar
astronomy and beer. He has been the Master Brewer at Downtown Joe's
Brewery since 2003. Colin resides in California
"If you don't get the water right, neither will you succeed with
the beer. 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
lines for brewers large and small." -- Charles Bamforth, Professor
of Malting & Brewing Sciences, University of California
"In addition to extracting nuggets from the literature, the authors
have drawn on the knowledge of experienced brewers ... and those
who have developed software for doing some of the complex
calculations and experiments. With such a breadth of sources, this
book will either answer your brewing water questions or have you
well on the way to those answers." -- From the Foreword by A J
deLange, Water Researcher/Homebrewer
"I have worked with water my entire engineering career and I know
the intricacies of typical water treatment and utilisation. Brewing
water needs are a unique aspect that have received little research
or explanation in the past. This book assembles a wide variety of
information focused on the specialised water needs in brewing and
makes it accessible to all brewers. The treatment of brewing water
can be as simple or complicated as a brewer wants to make it, but
any brewer will find things in this book that can make their beer
better." -- Martin Brungard, Water Resource Engineer/Homebrewer
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