If you use a library to get more information on beer, home brewing, and brewing science, I would recommend browsing these sections of academic or public libraries.

For academic Libraries, the call number areas of TP570, TP573, and TP577 seem to be particularly relevant.  You will find some good titles such as:

• Emma Christensen, True brews: How to craft fermented beer, wine, cider, sake, soda, kefir, and kombucha at home, Berkeley: Ten Speed Press, 2013.
• Handbook of brewing, edited by Fergus G. Priest, and Graham G. Stewart, Boca Raton: CRC/Taylor & Francis, 2006.
• The Oxford companion to beer, edited by Garrett Oliver, New York: Oxford University Press, 2012.
• Iain Gately, Drink: A cultural history of alcohol, New York: Gotham Books, 2008.
• Mark Denny, Froth!: the science of beer, Baltimore: Johns Hopkins University Press, 2009.
• Lee Williams, Beer lover’s Colorado: [best breweries, brewpubs & beer bars], Guilford, CT: Globe Pequot Press, 2012.
• Charlie Papazian, The complete joy of home brewing, New York: Quill, 2003. (3rd ed) [It looks like a 4th edition will be coming out later this year.]

If you use a public library, the Dewey call number ranges 663.42 and 641.623 might be a good place to browse.  Here, you might find titles such as:

• Joshua M. Bernstein, Brewed awakening: Behind the beers and brewers leading the world’s craft brewing revolution, New York : Sterling Epicure, 2011.
• Kathy and Lee Hayward, Tapping Colorado craft beer: A guide to Centennial State brewpubs, Denver, CO: Columbine Ink, 2011.
• Mark Dredge, Craft beer world: A guide to over 350 of the finest beers known to man, London; New York: Ryland Peters & Small, Ltd., 2013.
• Tom Acitelli, The audacity of hops: The history of America’s craft beer revolution, Chicago, Ill.: Chicago Review Press, 2013.
• Charles Bamforth, Beer: tap into the art and science of brewing, Oxford; New York: Oxford University Press, 2009.

Next up, I will attempt to review some of the books in these call number areas.