Sources

Our books, calculators and style cards are built on published sources: technical handbooks, peer-reviewed papers, theses and official standards. This page lists them by category. We paraphrase and cite; we don't reproduce copyrighted text or tables.

Beer

• Kunze W., Technology Brewing and Malting, VLB Berlin.
• Ermolaeva G.A., Kolcheva R.A., Technology and Equipment for Beer Production (in Russian).
• Technical instruction TI 18-6-47-85 for beer production (USSR, in Russian).
• BJCP Beer Style Guidelines.

Wine

• Pambianchi D., Techniques in Home Winemaking, revised and expanded edition, Véhicule Press, 2002.
• Boulton R.B., Singleton V.L., Bisson L.F., Kunkee R.E., Principles and Practices of Winemaking, Springer.

Mead

• Piatz S., The Complete Guide to Making Mead, Voyageur Press, 2014.
• Iglesias A. et al., Developments in the fermentation process and quality improvement strategies for mead production, Molecules 2014, 19, 12577-12590.
• Webster C.E., Barker D. et al., Mead production and quality: a review of chemical and sensory mead quality evaluation, Food Research International 202 (2025) 115655.
• Li X. et al., Advances in mead production and flavor characteristics, Food Chemistry: X 33 (2026) 103270.
• Starowicz M., Granvogl M., Effect of wort boiling on volatiles formation and sensory properties of mead, Molecules 2022, 27, 710.
• Fentie E.G. et al., Development of mixed starter culture for the fermentation of Ethiopian honey wine, Tej, Scientific Reports.

Cider & Perry

• Jolicoeur C., The New Cider Maker's Handbook, Chelsea Green, 2013.
• Lea A., The Craft Cider Revival: Some Technical Considerations, SWECA presentation, 2007.
• Lea A., English Craft Cider Making: What Can Australians Learn?
• Beech F.W., Cider making and cider research: a review, J. Inst. Brew. 78 (1972) 477.
• Villière A. et al., 2015, keeving with pectin methylesterase.
• Cousin F.J. et al., Microorganisms in fermented apple beverages, Microorganisms 2017, 5, 39.
• Altieri C. et al., Immobilization of Saccharomyces cerevisiae on apple pieces to produce cider, Fermentation 2019, 5, 74.
• Al Daccache M. et al., Impact of the physicochemical composition and microbial diversity in apple juice fermentation, Molecules 2020, 25, 3698.
• Way M.L. et al., Regionality of Australian apple cider, Fermentation 2022, 8, 687.
• Călugăr P.C. et al., Mixed fermentations of yeasts and lactic acid bacteria in Topaz and Red Topaz cider, Agronomy 2023, 13, 2485.
• Hu L. et al., Quality improvement in apple ciders through triple mixed cultures, Foods 2023, 12, 655.
• Wu Y. et al., Chemical composition and flavor of cider fermented with Saccharomyces and non-Saccharomyces yeasts, Foods 2023, 12, 3565.
• Zeng C. et al., Torulaspora delbrueckii and S. cerevisiae co-fermentation of Huaniu apple cider, Molecules 2024, 29, 1750.
• Sola I.M.M.S. et al., Pure, co- and sequential fermentations with Hanseniaspora and S. cerevisiae in ciders, Fermentation 2024, 10, 177.
• Schwartz M., de Beer D. et al., The potential of red-fleshed apples for cider production, Compr. Rev. Food Sci. Food Saf. 2025.
• Review of biotechnological approaches to cider production (in Russian), Scientific Journal NRU ITMO, Processes and Food Production Equipment 2025, 18(3), 45-69.
• Marques-Gomes C. et al., Upcycling discarded apples into cider: yeast and nutrient strategies, Foods 2026, 15, 2053.
• Zhang Z. et al., Advances in cider flavor, Microorganisms 2026, 14, 1802.

Spirits & Distilling

Handbooks and books

• Buglass A.J. (ed.), Handbook of Alcoholic Beverages: Technical, Analytical and Nutritional Aspects, Wiley, 2011.
• Miller V.R., Craft Distilling: Making Liquor Legally at Home, New Society Publishers, 2016.
• Smiley I., Making Pure Corn Whiskey, 2nd ed., 2003.
• Kuzmin O.V., Topolnik V.G., Lovyagin A.N., Kuzmin V.V., Vodka: Technology, Quality, Innovation (in Russian), DonNUET, 2011.
• Brandies: Production Technology (chapter 38), in a handbook of enology.

Yeast, fermentation, methanol

• Walker G.M., Hill A.E., Saccharomyces cerevisiae in the production of whisk(e)y, Beverages 2016, 2, 38.
• Pauley M., Maskell D., The role of Saccharomyces cerevisiae in the production of gin and vodka, Beverages 2017, 3, 13.
• Botelho G. et al., Methanol in grape derived, fruit and honey spirits: a critical review, Processes 2020, 8, 1609.

Grain

• Philp A. et al., All-grains-in fermentation with malted barley and malted rye, J. Am. Soc. Brew. Chem. 2026.
• Balcerek M. et al., Agricultural distillates from rye and barley grains and malts, Molecules 2016, 21, 1320.
• Balcerek M., Pielech-Przybylska K., Supportive enzymes and viscosity of rye mashes, Eur. Food Res. Technol. 229 (2009).
• Heller D., Einfalt D., Foam accumulation in rye mash distillation, Food Bioprocess Technol. 14 (2021).

Shochu

• Hayashi K. et al., Making shochu and awamori, J. Fungi 2021, 7, 517.
• Akao K., Tips for B·F·D No. 45, Sake Utsuwa Research, 2017 (in Japanese).
• Nakagawa M., Nishimura K., Reports of Kumamoto Industrial Research Institute No. 36 (1998), 62-65 (in Japanese).
• Nakagawa M., Nishimura K., Improvement of shochu making process with low cost and high quality, Reports of Kumamoto Industrial Research Institute No. 39 (2001), 8-13 (in Japanese).
• Kato H., On the yield of old-style shochu [3], J. Brew. Soc. Japan 52 (1957) 294 (in Japanese).
• National Tax Agency of Japan, report on traditional koji-based brewing (in Japanese).

Sugarcane

• Mangwanda T. et al., Processes, challenges and optimisation of rum production from molasses, Fermentation 2021, 7, 21.
• Ratkovich N. et al., The spirit of cachaça production: an umbrella review, Foods 2023, 12, 3325.

Agave

• Vera Guzmán A.M. et al., Rev. Fitotec. Mex. 32(4) (2009).
• Avilés-Ramírez C. et al., Fermentation 2026, 12, 405.
• Ruiz/Tapia, De las mieles al tequila, CEMCA/ORSTOM, 1990.
• Íñiguez Gómez S. et al., ScientiaTecnológica 3(4) (2026).
• De los Ríos-Deras G.C. et al., Rev. Mex. Ing. Quím. 14(2) (2015).
• NOM-006-SCFI-2012, Alcoholic beverages - Tequila - Specifications, Diario Oficial de la Federación, 13 Dec 2012.

Pomace

• Orriols I., La elaboración de aguardientes de orujo, course notes, Ourense, 2005 (in Spanish).
• Silva M.L., Macedo A.C., Malcata F.X., Steam distilled spirits from fermented grape pomace, Food Sci. Tech. Int. 6(4) (2000) 285-300.
• Silva M.L., Malcata F.X., Storage conditions of grape pomace and volatile composition of spirits, Am. J. Enol. Vitic. 49(1) (1998) 56-64.

Gin

• Hodel J., PhD thesis on gin distillation, Heriot-Watt University.
• Hodel J. et al., Influence of distillation parameters on the extraction of Juniperus communis L. in vapour-infused gin, J. Inst. Brew. 2020.
• Welch, ME thesis on juniper maceration.

Safety

• Janes A., Chaineaux J., Experimental determination of flash points of flammable liquid aqueous solutions, Chem. Eng. Trans. 31 (2013).
• Mitu M. et al., Burning and explosion behaviour of ethanol-water-sucrose mixtures, ISHPMIE 2020, 446-459.
• Verzoni A., Safe Distilling, NFPA Journal, March 2018.
• PAHO/WHO, Epidemiological Alert: Methanol poisoning, 7 October 2025.

This list is updated when we add new books and data.