Six steps to successful beer -- Charting a course -- Malt extracts -- Flavor and aroma from fermentables -- Calculating the malt bill -- Hitting target gravity -- Beer color -- Water -- Using hops and hop bitterness -- Flavor and aroma hops -- Hop variety characteristics -- Yeast and fermentation -- Introduction to part two: the style chapters -- The barley ales of Germany -- Barley wine -- Bitters and pale ales -- Bock beer -- California common -- Fruit beer -- Mild and brown ales -- Old ale -- Pilsener and other pale lagers -- Porter -- Scottish and Scotch ales -- Stout -- Vienna, Märzen, and Oktoberfest -- Wheat beers -- Essential brewing techniques -- Calculating potential extract from malt analysis.