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↑ Hartman, L. F. and Oppenheim, A. L., (1950) On Beer and Brewing Techniques in Ancient Mesopotamia. PDF (7.92 MB) Supplement to the Journal of the American Oriental Society, 10. Dicapai pada 20 September 2013.

Bibliografi

Bamforth, Charles W.; "Food, Fermentation and Micro-organisms", Wiley-Blackwell, 2005, ISBN 0-632-05987-7
Briggs, Dennis E., et al.; "Malting and Brewing Science", Aspen Publishers, 1982, ISBN 0-8342-1684-1
Ensminger, Audrey; "Foods & Nutrition Encyclopedia", CRC Press, 1994, ISBN 0-8493-8980-1
Esslinger, Hans Michael; "Handbook of Brewing: Processes, Technology, Markets", Wiley-VCH, 2009, ISBN 3-527-31674-4
Hornsey, Ian Spencer; "Brewing", Royal Society of Chemistry, 1999, ISBN 0-85404-568-6
Hui, Yiu H.; "Food Biotechnology", Wiley-IEEE, 1994, ISBN 0-471-18570-1
Hui, Yiu H.; "Food Processing: Principles and Applications", Wiley-Blackwell, year= 2004, ISBN978-0-8138-1942-6
Lea, Andrew Geoffrey Howard; "Fermented Beverage Production" 2nd ed., Kluwer Academic/Plenum Publishers, 2003, ISBN 0-306-47706-8
McFarland, Ben; World's Best Beers, Sterling Publishing, 2009, ISBN 978-1-4027-6694-7
Priest, Fergus G.; "Handbook of Brewing", |publisher=CRC Press, 2006, ISBN 0-8247-2657-X
Rabin, Dan; "The Dictionary of Beer and Brewing, Taylor & Francis, 1998, ISBN 1-57958-078-5
Stevens, Roger, et al.; "Brewing: Science and Practice", Woodhead Publishing, 2004, ISBN 0-8493-2547-1
Unger, Richard W.; "Beer in the Middle Ages and the Renaissance", University of Pennsylvania Press, 2004, ISBN 0-8122-3795-1

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