“You may have learned the foundational principles of wort production, fermentation, and cellaring, but upon holding the keys to the brewery in your hand, you may be asking yourself, ‘What do I actually do now?’ Karl’s books will help you answer that question.”—Thomas H. Shellhammer, Nor’Wester Professor of Fermentation Science and Professor of Food Science, Oregon State University

Let over 40 years of Craft Brewing Experience Help You With Your Brewery Start-up, Expansion or Just Making Your Brewery Run Better with The Craft Brewer’s Guide to Best Practices!

Volumes 1-4 are available at the Master Brewers Association bookstore, mbaa.com