Beers and ciders Books

Book SynopsisA complete, practical, and entertaining guide to using the best ingredients and minimal equipment to create flavorful brews—including wildcrafted meads, bragots, t’ej, grog, honey beers, and more! "A great guide . . . full of practical information and fascinating lore."—Sandor Ellix Katz, author of The Art of Fermentation Ancient societies brewed flavorful and healing meads, ales, and wines for millennia using only intuition, storytelling, and knowledge passed down through generations―no fancy, expensive equipment or degrees in chemistry needed. In Make Mead Like a Viking, homesteader, fermentation enthusiast, and self-described “Appalachian Yeti Viking” Jereme Zimmerman summons the bryggjemann of the ancient Norse to demonstrate how homebrewing mead―arguably the world’s oldest fermented alcoholic beverage―can be not only uncomplicated but fun. Inside, readers will learn techniques for brewing: Sweet, semi-sweet, and dry meads Melomels (fruit meads) Metheglins (spiced meads) Ethiopian t’ej (honey wine) Flower and herbal meads Bragots Honey beers Country wines Viking grog And there's more for aspiring Vikings to explore, including: The importance of local and unpasteurized honey for both flavor and health benefits What modern homebrewing practices, materials, and chemicals work—but aren’t necessary How to grow and harvest herbs and collect wild botanicals for use in healing, nutritious, and magical meads, beers, and wines How to use botanicals other than hops for flavoring and preserving mead, ancient ales, and gruits The rituals, mysticism, and communion with nature that were integral components of ancient brewing Whether you’ve been intimidated by modern homebrewing’s cost or seeming complexity in the past or are boldly looking to expand your current brewing and fermentation practices, Zimmerman’s welcoming style and spirit will usher you into exciting new territory. Grounded in history and mythology, but―like Odin’s ever-seeking eye―focusing continually on the future of self-sufficient food culture, Make Mead Like a Viking is a practical and entertaining guide for the ages. "Adventurous mead makers or brewers who want to move beyond the basics will find plenty to savor here."—Library Journal Trade ReviewLibrary Journal- "Zimmerman originally documented his brewing experiments on his blog, ­jereme-zimmerman.com. After enthusiastic feedback from participants in the author’s mead workshops, he decided to publish a handbook on making mead with wild yeast, a practice at which the Vikings excelled. His recipes are straightforward and easy to follow, frequently including a story or tips to improve it. They often call for not only standard mead but also an unusual ingredient such as mushrooms, garlic, horehound, or marshmallow plant. Zimmerman packs this slim tome with honey-based brewing recipes, Viking mythology, Viking cultural history (as it applies to mead), a history of beekeeping, a guide to picking honey, how to drink mead, and equipment advice. While there are many mead-making titles on the market, the emphasis on wild yeast along with Zimmerman’s philosophy of experimentation and self-sufficiency make this a unique offering. VERDICT: Adventurous mead makers or brewers who want to move beyond the basics will find plenty to savor here.”Booklist- "After an exhausting day raiding coastlines and terrorizing natives, Vikings loved to relax with a nice quaff of mead. Over the centuries, mead retreated to merely a historical curiosity. But thanks to creative and adventuresome home brewers such as Zimmerman, mead has roared back to life. Zimmerman promotes natural fermentation from airborne yeasts, but for those lacking bold Viking genes, he offers advice on fermentation from commercial yeasts. Text is clear and very encouraging, and he makes mead accessible to both tyros and experienced brewers. Summarizing relevant equipment and ingredients, Zimmerman emphasizes that his disciples will produce their best meads if they don’t go overboard on sterilizing their equipment nor take all the joy out of mead making. Recipes go beyond basic mead to include Ethiopian t’ej, fruit-enhanced melomel, and metheglin, which scents mead with herbs and spices. A valuable addition to any collection that seeks to satisfy the creativity of home brewers.” “A great guide to mead making, full of practical information and fascinating lore.”--Sandor Ellix Katz, author of The Art of Fermentation and Wild Fermentation“This is a fun book—and fortunately, it doesn’t stop there. Coupled with the fun parts is a book that is informative and detailed in everything from choosing honey all the way to what kinds of corks to use. As a beekeeper who has always had lots of good raw honey on hand, I have made mead before but only in the kind of sterile environment that Jereme Zimmerman eschews. His book opened my eyes to the possibility of returning to the much more natural and time-honored ways of brewing this fascinating beverage.”--Jeffrey Hamelman, director, King Arthur Flour Bakery; author of Bread: A Baker’s Book of Techniques and Recipes“Tradition meets modernity in this marvelous look at the ancient brewing of honey-based beverages.”--Mike Faul, owner and brewmaster, Rabbit’s Foot Meadery“I really delighted in this inspired and informative read. Throw caution into the mead-making wind and relish the challenge of some of the more unusual flavorings and ingredients. I now feel more like being a Viking mead maker than ever, and coming from a Celt and fourth-generation mead maker that is something! Enjoy mead and make merry men and maidens.”--Sophia Fenton, director, Cornish Mead Co. Ltd.“Jereme Zimmerman has captured the wild spirit of mead quite literally—as the quintessential naturally fermented beverage of humankind from the beginning, which reached its apotheosis with the Vikings. Without compromising its mysterious allure, he brings it down to earth for all to make and enjoy.”--Patrick E. McGovern, author of Ancient Wine and Uncorking the Past“Make Mead Like a Viking puts the ME back in mead: my Scandinavian heritage simply sang when reliving the history, reading the recipes, and playing the drinking games he includes. And best yet . . . Zimmerman encourages mead makers to keep their own bees! There’s no better way to get the best honey there is than when you, and the bees you care for, make it happen together. For me, this is the perfect marriage.”--Kim Flottum, editor-in-chief, Bee Culture: The Magazine of American Beekeeping

Read more less

Book Synopsis...reignited a passion to explore the lesser-known parts of one of Europe's most easily accessible countriesBeer in the CityThis is more than a guide; it''s a beautiful spellbook that animates some of the most singular, compelling, and evocative beers ever brewed. Kate Bernot (Director of the North American Guild of Beer Writers, and beer writer with bylines at The New York Times, The Washington Post, Imbibe Magazine, and Thrillist).More than a guidebook, this elegantly-written, deeply researched book gets right to the heart of Europe's most fascinating brewing culture. Will Hawkes (Beer, food, and travel journalist with bylines at The Washington Post, Financial Times, Guardian, Sydney Morning Herald, and Daily Telegraph, among others)No country has more wonderful yet obscure beers than Belgium, and no one in as good a position to reveal them as Kearney and Joanna. Jeff Alworth (Author of The Beer Bible, The Secrets of Master Brewers, and The Widmer Way).Under the hood of Belgium's famous beer scene, beyond the big-name brands, exists a trove of breweries and blenderies producing lesser-known but extraordinary beers. For drinkers, these hidden beers are often difficult to discover because of language barriers, Belgian beer's complex culture, and just the overwhelming number of beers in Belgium. That is, until now.Writer Breandán Kearney and photographer Ashley Joanna have profiled 24 of the most exciting Belgian beers which you likely never knew existed. Learn how each beer was made and why it tastes the way it does. Get to know the diverse places these beers are from and the fascinating people who make them. Read their inspiring stories and navigate this landscape of hidden beers with tips for where you can try them.These hidden beers showcase all the reasons that Belgium is the greatest beer nation in the world. Discover them here. And then, go out there and find them.

Read more less

Book SynopsisOften playing second fiddle to hops in the minds of craft beer drinkers, malt is the backbone of beer: “No barley, no beer.” Malt defines the color, flavor, body, and alcohol of beer and has been cultivated for nearly as long as agriculture has existed. In this book, author John Mallett explains why he feels a book on malt is necessary, taking the reader on a brief history of malting from the earliest records of bappir through to the Middle Ages and Early Modern Period. When Mallett touches on the major changes wrought by the Industrial Revolution and beyond, he illustrates how developments in malting technology were intertwined with politics and taxation, which increasingly came to bear on the world of maltsters and brewers. Of course, no book on malt would be complete without a look at the processes behind malting and how different malts are made. Mallett neatly conveys the basics of malt chemistry, Maillard reactions, and diastatic power—the enzymes, starches, sugars, glucans, phenols, proteins, and lipids involved. Descriptions of the main types of malt are included, from base malt, caramel malts, and roasted malts through to specialty malts and other grains like wheat, rye, and oats. Information is interspersed with the thoughts and wisdom of some of America's most respected craft brewers. Understanding an ingredient requires appreciating where it comes from and how it is grown. The author condenses the complexities of barley anatomy and agriculture into easy, readable sections, seamlessly combining these details with high-level look at the economic and environmental pressures that dictate the livelihoods of farmers and maltsters. Mallett explains how to interpret—and when to rely on—malt quality and analysis sheets, an essential skill for brewers. There is a summary of the main barley varieties, both modern and heritage, from Europe and America. The book finishes with what happens to the malt once it reaches the brewery, addressing issues of malt packaging, handling, preparation, storage, conveyance, and milling in the brewhouse.

Read more less

Book SynopsisTrade Review"If you don't get the water right, neither will you succeed with the beer. Water is a precious commodity, from its availability, through its quality, right to its departure down the drain. It demands respect and that is precisely what it receives in this book, which is packed with valuable information, calculations and lines for brewers large and small." -- Charles Bamforth, Professor of Malting & Brewing Sciences, University of California"In addition to extracting nuggets from the literature, the authors have drawn on the knowledge of experienced brewers ... and those who have developed software for doing some of the complex calculations and experiments. With such a breadth of sources, this book will either answer your brewing water questions or have you well on the way to those answers." -- From the Foreword by A J deLange, Water Researcher/Homebrewer"I have worked with water my entire engineering career and I know the intricacies of typical water treatment and utilisation. Brewing water needs are a unique aspect that have received little research or explanation in the past. This book assembles a wide variety of information focused on the specialised water needs in brewing and makes it accessible to all brewers. The treatment of brewing water can be as simple or complicated as a brewer wants to make it, but any brewer will find things in this book that can make their beer better." -- Martin Brungard, Water Resource Engineer/Homebrewer

Read more less

Book SynopsisRadical Brewing takes a hip and creative look at beer brewing, presented with a graphically appealing two-color layout.

Read more less

Book SynopsisA resource for brewers of various experience levels. It covers yeast selection, storage and handling of yeast cultures, how to culture yeast and the art of rinsing/washing yeast cultures. It includes sections on how to set up a yeast lab, the basics of fermentation science and how it affects your beer.

Read more less

Book SynopsisAncient brewing traditions and techniques have been passed generation to generation on farms throughout remote areas of northern Europe. With these traditions facing near extinction, author Lars Marius Garshol set out to explore and document the lost art of brewing using traditional local methods. Equal parts history, cultural anthropology, social science, and travelogue, this book describes brewing and fermentation techniques that are vastly different from modern craft brewing and preserves them for posterity and exploration. Learn about uncovering an unusual strain of yeast, called kveik, which can ferment a batch to completion in just 36 hours. Discover how to make keptinis by baking the mash in the oven. Explore using juniper boughs for various stages of the brewing process. Test your own hand by brewing recipes gleaned from years of travel and research in the farmlands of northern Europe. Meet the brewers and delve into the ingredients that have kept these traditional methods alive. Discover the regional and stylistic differences between farmhouse brewers today and throughout history.Trade ReviewUntil six or seven years ago, the borders of European brewing were tidy, well-understood, and well-documented—or so we English-speakers thought. That was when Lars Marius Garshol started publishing incredible stories about farmhouse brewing traditions in Eastern Europe and Scandinavia. Suddenly the brewing world seemed a lot bigger than anyone imagined. It's not an exaggeration to say that Historical Brewing Techniques is the most important book on brewing in at least twenty years. -- Jeff Alworth, author of The Beer BibleBrilliantly written! Lars provides a wealth of technical and historical knowledge to his readers in Historical Brewing Techniques. His writing is fascinating and evocative—the reader can't help but feel they are traveling through Scandinavia and eastern Europe alongside him. This book is a must read for anyone passionate about the histories and techniques of true farmhouse beer making. -- Averie Swanson, Founder and Beermaker, Keeping Together“Farmhouse ale” is a term used by many yet understood by few. Lars Garshol is one who gets it, and he shares his wealth of knowledge in this book. It's not a beer style guide, but rather a fascinating look into the myriad ways beer was made prior to industrialization. Compelling read for brewers and beer aficionados alike. -- Stephen Beaumont, co-author of The World Atlas of Beer and author of Will Travel for BeerImagine brewing as a mansion of known knowledge, ingredients, recipes, and equipment living beneath a single shared roof. With Historical Brewing Techniques, Lars Marius Garshol has rediscovered a secret garden, revealing hidden-in-plain-sight farmhouse yeast strains and revolutionary brewing and fermentation approaches that will require brewers and drinkers to rethink beer's very foundation. -- Joshua M Bernstein, author of The Complete Beer Course and Drink Better BeerIt's rare that a new book on beer catches my attention. Historical Brewing Techniques reveals valuable knowledge, perspectives, techniques, and beer culture from a time and place almost forgotten. It's as though these isolated farms have incubated their brewing heritage and now Garshol reveals their secrets to us in an entertaining, exciting, and enlightening fashion. The fun part is exploring these unique techniques and considering how they fit into your brewing world. There's enough to engage any brewer who loves to explore unheard of possibilities. -- Charlie Papazian, author of The Complete Joy of HomebrewingLars Garshol has brought our prehistoric “Nordic grog” to life in his new book, which is bubbling up and brimming over with close observation and practical advice about wild yeasts, herbs, household brewing, and much, much more. It's a delightful and informative paean to historic Scandinavian and Baltic brews, benefiting the serious homebrewer and enthusiastic beer connoisseur alike. -- Patrick E McGovern, author of Ancient Brews Rediscovered and Re-created and Uncorking the Past: The Quest for Wine, Beer, and Other Alcoholic BeveragesLars Marius Garshol has written the definitive work on kveik and traditional eastern European farmhouse brewing. He has witnessed and laboriously documented yeasts and traditions to help preserve and spread this wondrous art. Whether discussing ingredients, malting techniques, the practical nature of brewing on a working farm, or the rituals and superstitions of farmhouse brewers, this book gives a detailed explanation of all aspects of this unique and ancient practice. I cannot recommend this book enough. -- Matthew Humbard, Head Brewer/Lead Scientist, Patent Brewing Company and Patent LaboratoriesAn eye-opening excursion into beer's European roots, and an astonishing work of historical and cultural research. Thanks to Lars Garshol, I'll never see beer, farmhouse or otherwise, the same way again. -- Maureen Ogle, author of Ambitious Brew: A History of American BeerPeople have brewed since the dawn of civilization, largely with techniques that never survived into archeological findings or historical documents. Instead, these techniques have been stored in the folk wisdom of farmhouse brewers, and Historical Brewing Techniques is an outstanding documentation of this forgotten craft. Lars Marius Garshol has filled an enormous gap of brewing knowledge with years of extensive data collection in the Nordic and Baltic countries, and Russia. -- Mika Laitinen, author of Viking Age Brew: The Craft of Brewing Sahti Farmhouse AleBefore reading Historical Brewing Techniques, Lars had already inspired my brewing through his blog. Initially I brewed beers with the traditional Norwegian trio of smoked malt, juniper infusion, and kviek. Lars' detailed and perceptive accounts have since led me to apply the ingredients and techniques to New World styles. It is invaluable to have his years of research and interviews distilled into this insightful and encyclopedic tome. -- Michael Tonsmeire, Co-Founder of Sapwood Cellars and author of American Sour BeersWow! This book shows us how much we have forgotten and reminds us there is so much still to discover. Many of these old brewing methods were on the brink of extinction, but now I find I am super excited to try to make a keptinis! The brewing methods preserved in northern and eastern Europe provide insight into other countries' beer making origins as well. As a Belgian, I think this book sheds light on how Waghebaert, Cuyte, zwert bier, and roetbier were made. I'm inspired now to dig out the documents for those beers and try again. What a gift! Thank you, Lars. -- Peter Bouckaert, Founder and Brewmaster, Purpose Brewing and Cellars, and co-author of Wood and Beer: A Brewer’s GuideTable of ContentsTable of Contents 1 Understanding farmhouse ale 1.1 The world of yesterday 1.2 Kaupanger: First meeting with the tradition 2 History 35 3 Malt 47 3.1 Stjørdal: malt-making hot spot 3.2 The types of grain 3.3 Barley varieties 3.4 Maskin, portrait of a barley variety 3.5 How the grain was grown 3.6 Steeping and sprouting 3.7 Drying methods 3.7.1 Very pale, unsmoked malts 3.7.2 Lightly smoked, hot-dried malts 3.7.3 Heavily smoked malts 3.7.4 Caramel malts 3.7.5 Strong, uneven heat 3.7.6 Undried malts 4 Yeast 95 4.1 Voss: Discovering kveik 4.2 First lab analysis 4.3 Yeast, wild and domesticated 4.4 The yeast revolution 4.5 Yeast on the farms 4.6 Origins of the yeast 4.7 Yeast species 4.8 The family tree of yeast 4.9 Kveik, what we know 4.10 The non-kveik farmhouse yeasts 4.11 Bread yeast 4.12 Dying out 4.13 Kveik renaissance 4.14 The word “kveik” 5 Brewing process 155 5.1 Hornindal, Norway 5.2 Stone beer 5.3 Raw ale 5.4 Boiled ale 5.5 The mash boiled 5.6 Complex mashes 5.7 Keptinis 5.8 The great stove 5.9 Vsekhsvyatskoye, Russia 5.10 Understanding oven-based beers 5.11 The mash fermented 5.12 The evolution of brewing processes 6 Beer in the life on the farm 217 6.1 Harvest ale 6.2 Ritual beer 6.3 Superstition 6.4 Brewers or brewsters? 6.5 Equipment 6.6 Preparations 6.7 Grinding 6.8 Water 6.9 Carbonation 6.10 Oppskåke 6.11 Cellaring 6.12 Drinking vessels 6.13 Serving beer 6.14 Beer flaws 7 Spices and adjuncts 277 7.1 Hops 7.2 Juniper 7.3 Sweet gale 7.4 Grand wormwood 7.5 Caraway 7.6 St John's Wort 7.7 Bitter orange peel 7.8 Yarrow 7.9 Tansy 7.10 Bay laurel 7.11 Wild rosemary 7.12 Heather 7.13 Others 7.14 Adjuncts 7.14.1 Potatoes 7.14.2 Bran 7.14.3 Carrots 7.14.4 Peas 7.14.5 Honey 7.14.6 Other adjuncts 7.15 Filter materials 7.15.1 Straw 7.15.2 Alder sticks 7.15.3 Other 8 The drink problem 8.1 Small beer 8.2 Rostdrikke 8.3 Kvass 8.4 Birch sap beer 8.5 Juniper berry beer 8.6 Mead 8.7 Sugar beer 9 Brewing like a farmer 9.1 Carbonation 9.2 Working with kveik 9.3 Working with farmhouse yeast 9.4 Brewing with juniper 9.5 Making your own malts 10 Styles and how to brew them 10.1 What is farmhouse ale? 10.2 Recipes 10.3 Raw ales 10.3.1 Brewing raw ales 10.3.2 Kornøl 10.3.3 Sahti 10.3.4 Island koduõlu 10.3.5 Kaimiškas 10.3.6 Danish landøl 10.4 Dark, smoky ales 10.4.1 Stjørdalsøl 10.4.2 Gotlandsdricke 10.4.3 Landøl from south Funen 10.5 Brown boiled beers 10.5.1 Heimabrygg 10.5.2 Telemark, Norway 10.5.3 Hallingdal 10.5.4 Swedish farmhouse ale: Öxabäck 10.6 Oven beers 10.6.1 Seto koduõlu 10.6.2 Oven-mashed Russian farmhouse ale 10.6.3 Chuvashian farmhouse ale 10.6.4 Sur 10.6.5 Keptinis 10.7 Fermented mash 10.7.1 Luumäki-style 10.7.2 Vanylven-style 10.8 Stone beer 10.9 Other regions 10.9.1 Corn ale 10.9.2 English farmhouse ale 10.9.3 Welsh farmhouse ale 10.9.4 Westphalian farmhouse ale 10.9.5 Aludi 10.9.6 Oat beer 11 Today and tomorrow 11.1 Baltic time capsule 11.2 The Baltics today 11.3 Status in the west 11.4 Farmhouse ale in the 21st century 11.5 Into the future 12 Acknowledgements 13 Bibliography 13.1 Archive sources 13.2 The database 13.3 Published sources 13.4 Unpublished sources 13.5 Interview sources

Read more less

Book SynopsisDIY Bitters a how-to-guide that explores the history and health benefits of bitters, and shows you how to make your own bitters at home. Trade Review"A gorgeously photographed and beautifully written book on the benefits of bitters. It will inspire one to create bitter plant potions to benefit health and vitality. A dose of bitter can help life seem sweeter." -- Brigitte Mars, www.brigittemars.com, author of The Country Almanac of Home Remedies and The Home Reference to Holistic Health and Healing."A book about bitters is so sweet! Whether you are new to the idea of imbibing bitters daily for its many benefits, or a longtime fan, DIY Bitters will take you to a new level of appreciation. Jovial and Guido's book is by far the best book on the joys of bitters for digestive and immune health and so much more. It is the most practical, beautiful, and thorough book ever written on bitters. It would take a book to tell you all about the many uses and benefits of bitters for promoting health and relieving common symptoms we all experience like digestive discomforts, and fortunately, Jovial and Guido have written that book!" * Christopher Hobbs, Ph.D., herbalist and author *"Bitters anyone? This book brings bitters back home to their rightful place in the kitchen and medicine chest. A visually stunning and brilliantly written book that bridges science and folklore, DIY Bitters weaves common sense and facts into a fascinating compendium of practical, usable information. The authors, both dedicated herbalists, are exceptionally skilled in their craft. They not only introduce us to this marvelous group of plants and their numerous health benefits, but also lead us into the magic of plant chemistry, teach us how to discern and utilize the various flavors of bitters, and introduce us to the fine art of blending and formulating. The recipe section is the best! Imagine making your own amari, Rose Bitter Pastilles, Barolo Chinato, or Bloody Mary Bitters . This book is fun, informative, and exceptionally well written. It will go a long way in bringing bitters —and herbs — back to the American household, where they rightfully belong." * Rosemary Gladstar, herbalist and author *Table of ContentsContents Introduction Why Bitters? Chapter 1 Exploring the Flavors in Bitters Expanding Your Palate Chapter 2 The Chemistry of Bitters Constituents, Actions, and Extractions Chapter 3 A Story of Bitters The Master Formula Chapter 4 Building Bitters Preparation, Tools, and Ingredients Chapter 5 The Recipes Basic Bitters and Beyond Simple Daily Habits Unique Bitter Preparations Extract-Based Blends Resources Acknowledgments About the Authors Index

Read more less

Book SynopsisThis book will teach readers how to brew beer in their own kitchen, on a stove or hotplate, with a minimum of fuss and bother. It will focus on brewing a 10 litre (2.5 gallon) batch size because most kitchen stoves can only boil up to 3 gallons in a reasonable amount of time.

Read more less

Book SynopsisA guide to understand and make beer, from stouts, ales, lagers, and bitters, to specialty beers and meads. It expands on various styles of beer using easy to follow charts, different varieties of hops and their uses, and tons of recipes and tips.Trade Review"The absolute bible of the genre is Charlie Papazian's Complete Joy of Homebrewing, now in its fourth edition. Papazian demystifies the process and shows you easy and effective ways to craft killer beers. What truly sets his book apart is his infectious enthusiasm for brewing." -- Men's Journal

Read more less

Book SynopsisJamil Zainasheff is a perennial award winner at the National Homebrew Competition finals and winner of over 500 brewing awards across all style categories. In this book he teams up with home-brewing expert John J Palmer to share award-winning recipes for each of the 80-plus competition styles. Using extract-based recipes for most categories, the

Read more less

Book SynopsisIn today's insta-everything world, cast iron reminds us of a simpler time. A time when things were built to last, not break within a year. A well-seasoned pan is a cooking Swiss Army knife. A solid flat pot is the ultimate campfire jack-of-all-trades, and the humble potjie pot is more than just a pot.

Read more less

Book SynopsisAs a diverse but distinctive style, IPA bestrides the craft beer world like a colossus. As author Dick Cantwell says, “We are living in the heyday of IPA.” While hops remain front and center in the myriad examples of IPA available to beer drinkers today, the style is also now subject to vast experimentation and “dressing-up,” producing fruity, herbal, black, Belgian-y, and juicy versions of this perennial favorite. Brewers are pushing the boundaries of IPA by using flavors from cocoa, coffee, tea, fruits, vegetables, spices, herbs, chilis, and wood. Before describing how this multitude of ingredients can best be applied to crafting unique, eclectic, and tasty IPAs, Cantwell gives a potted history of IPA, acknowledging some of the fanciful notions the story often includes. When he arrives at craft brewing today, Cantwell opens up whole new vistas where experimentation can happen, involving spices and herbs of all kinds, fruits from every corner of the globe, vegetables familiar and not-so-familiar, coffee and chocolate, teas and botanicals. Along the way, he describes his thoughts behind his approach and how to treat these ingredients with free license while still being conscious that the aim is to produce something delicious that people will want to drink again. Brewing Eclectic IPA will inspire professional and homebrewers alike to explore the creative ways in which these ingredients can be used in brewing highly hopped beers. Try your own version using any of the 25 recipes for contemporary IPAs that the book contains, designed by some of America's top brewers.Trade ReviewAs IPAs continue to gallop to the farthest frontiers of flavor, Dick Cantwell has created the essential road map to brewing some of the wildest, and wildly tasty, hop bombs in the galaxy. You'll never again see cannabis, or fennel bulbs in the same light. -- Joshua Bernstein, Author of Complete IPA and Homebrew WorldDick Cantwell explores flavor combinations in IPA that few brewers could ever conceive. It's a fun and inspiring read, ripe with possibilities for all brewers. -- Mitch Steele, COO and Brewmaster, New Realm Brewing CompanyCantwell ignites our own excitement as we seek deeper knowledge of the brewing arts. In his latest book, Brewing Eclectic IPA, Cantwell relates his and other brewers' experiences and ingenuity in the pursuit of new flavor and aroma contributions from decidedly non-Reinheitsgebot ingredients. -- Will Meyers, Brewmaster, Cambridge Brewing CompanyTable of ContentsForewordAcknowledgmentsWell, How Did We Get Here?Section I: IPAs Then and Now 7Chapter 1 – Origins of IPA: The Evolution of the PeacockPerfidious Albion: Britain Kills the Golden (IPA) Goose The Linked Rings: Ballantine IPA and Beyond Cell Division: The Proliferation of American IPA Chapter 2 – Where It All Went from There, and Where We're Going The Subtle, and Not So Subtle, Machinery of Hops Dim the Lights: The Evocative Becomes Actual Wood-Aged and Sour IPAs The Long and One-Eyed Lens of History Section II: Crafting Eclectic IPAs Notes on the Recipes Water Malt Hops Yeast Additional Ingredients Chapter 3 – Cracking the Cornucopia Fruit and Vegetable IPA Brewing IPA with Fruit The Taxonomy of Fruit—Who Cares? Brewing IPA with Vegetables In the Land of the Mangaboos Brother, Can You Spare a Source? Putting Your Hands on All This Stuff Grow Your Own to Brew Your Own Form Follows Function (or Is It the Other Way Around?) Experiencing (and Analyzing) the Flavor Elements The Sensuous Brewer What It Is We're Trying to Do Here IPA Recipes with Fruit Cranberries for Sal IPA: Cranberry New England IPA Hot Guava Monster IPA: Guava Habanero Double IPA Fuyu Me IPA: Persimmon Long Pepper IPA Punch Drunk Love DIPA: Fruit Punchy Double IPA Yuzulupululu IPA: Yuzu IPA South Island Hiss IPA: Gooseberry IPA Red Spruce IPA: Redcurrant Spruce IPA True North Grapefruit IPA: Grapefruit IPA IPA Recipes with Vegetables Cucumber Squeeze IPA: Cucumber Meyer Lemon IPA Fennelicious IPA: Fennel IPA Maple Bardo IPA: Maple IPA Mr. MacGregor's IPA: Ginger, Turmeric, Carrot, and Parsnip IPA Jack o' Lupe IPA: Pumpkin Pineapple Sage IPA Chapter 4 – Time and Place, Herb and Spice Herbs in IPA Are You Going To Scarborough Fair? Articles of Incorporation—“Herb” in IPA Spices, Peppercorns, and Chilies It's Clobberin' Time! IPA Recipes with Herbs and Spices Avatar Jasmine IPA: Jasmine IPAGreen Dragon IPA: Marijuana IPA Pods and Sods IPA: Tamarind Kaffir Lime IPA June of '66 IPA: Rosemary IPAShiso Fine IPA: Shiso Pink Peppercorn IPA The Cs Knees IPA: Gin Botanical IPA Thyme Has Come Today IPA: Fresh Thyme IPA Chapter 5 – His Dark Materials: Coffee and Chocolate IPA Circadian Rhythm—the Symbiosis of Coffee and Beer Too Much of the Good Stuff? Chocolate in IPA Fancy a Mugga? IPA Made with Tea IPA Recipes with Coffee and Chocolate East of Java Black IPA: Black Coffee IPA Glimmers of Darkness IPA: Coffee-Cacao IPA IPA Recipes with Tea TukTukTea IPA: Thai Iced Tea IPA Chapter 6 – Would I? Wood-Aged and Sour IPA Flavors from Wood It's in the Trees Flavors in Oak Roll Out the Barrel Sour IPA The Antithetical and the Inevitable Putting a Bung in It—Takeaways from All This Perversity IPA Recipes Using Wood Single Hop Citra Belgian Session IPA: Single Hop Sour Session IPA India Pale Antitheticale: Unhopped IPA Whither Eclectic IPA? There Will Be Hops! Appendix A: Flavor Compounds 155Terpenic Tie-ins to Hops, Fruits, Herbs, and All the Rest 2-Undecanone beta-Pinene Caryophyllene Farnesene Geraniol Geranyl Acetate Humulene Limonene Linalool Myrcene Nerol Esters, etcetera Esters Thiols Thioesters Lactones Aldehydes Bibliography Index

Read more less

Book SynopsisBeer and Food Matching combines great food with the world’s best beers. Mark Dredge mixes great beer appreciation with delicious food pairings. Not only does this book tell you about some of the best craft beers out there, it also looks at the science of taste and the principles of matching beer with food, explaining which ingredients enhance a brew’s flavour and what beer styles will complement everything from breakfast and barbecue to cheese and chocolate. Also included are over 40 beer-infused recipes like stout mac ’n’ cheese or ribs in Belgian beer. With over 250 beers featured, it’s ideal for anyone who loves a drink and a tasty bite to eat.

Read more less

Book SynopsisIf you have a backyard, or even a sunny porch or balcony, you can grow your own hops, brewing herbs, and malt grains to enhance the flavor, aroma, and uniqueness of your home-brewed beer — and ensure that you have the freshest, purest, best ingredients possible. Simple instructions from experts Joe and Dennis Fisher guide you through every step of the process, from setting up your first hop trellis to planting and caring for your herbs, harvesting and drying them, malting grain, and brewing more than 25 recipes specifically designed for homegrown ingredients. This fully updated second edition includes a new section featuring color photography of the plants, expanded information on growing hops in small spaces, innovative trellising ideas, an expanded section on malting, new profiles of prominent grower/brewers, and up-to-date information on grain-growing best practices.

Read more less

Book SynopsisThis book offers a thorough yet practical education on the theory and techniques required to produce high-quality beers using all-grain methods either at home or in a small commercial brewery.

Read more less

Book SynopsisLooking at a time when beer was often a nutritional necessity, was sometimes used as medicine, could be flavored with everything from the bark of fir trees to thyme and fresh eggs, and was consumed by men, women, and children alike, this book presents a detailed history of the business, art, and governance of brewing.Trade Review"An important book, going beyond what is usually found in a synthesis. [Unger's] analysis has important implications for the nature and comparative development of technology diffusion and social and industrial organization, as well as more obviously local and interregional trade." * The Medieval Review *"Entertainingly written and amply illustrated and referenced, Unger's book on the beginnings of commercial brewing will be of interest to beer lovers; experts in economic, social, cultural, legal, medical, and food history; anthropologists; philologists; and feminists." * Journal of Interdisciplinary History *

Read more less

Book SynopsisCask ale, real ale, bitter...whatever you want to call it, it''s thriving and this book is the perfect drinking companion. Written by acclaimed beer expert Adrian Tierney-Jones, this is an accessible and interactive guide to Britain''s finest beers with reviews of over 150 ales and 40 perfect pubs in which to try them. The unique journal format will help you record and rate every tasting as you work your way through beers of every hue and flavour from the nine regions of the British Isles; from the malty milds of the Midlands to the sweet, fruity golds of the South-West. With guides to beer tasting and styles, plus top ten lists of essential beers for every region, this is a must-have interactive guide to the greatest pints in Britain.

Read more less

Book Synopsis

Read more less

Book SynopsisUnderstand the science that goes into making your favorite beverage. This crash course in brewing chemistry makes it easy for every homebrewer to make better beer. Using simple language and helpful diagrams, Lee W. Janson guides you through every chemical reaction in the brewing process and explains how you can avoid potential problems. Steer away from common mistakes in taste, fermentation, and alcohol content, and use your newfound knowledge to successfully brew your most delicious beer yet.

Read more less

Book SynopsisExplore the sensation of tart, fruity and refreshing Gose-style beers, popular in Germany centuries ago and experiencing a renaissance today. Follow the development of this lightly sour wheat beer as it grew, then bordered on extinction, before surging into popularity due to the enthusiasm and experimentation of American craft brewers. Gose explores the history of this lightly sour wheat beer style, its traditional ingredients and special brewing techniques. Discover brewing methods from the Middle Ages and learn how to translate them to modern day beer. Learn about salinity, spices, and lactic acid as you experiment with Gose recipes from some of the best-known craft brewers of our time. This refreshing journey captures the innovation and experimentation that is occurring within the style and help you brew your own Gose-style beers."There is more to Gose than just coriander and salt. Fal Allen reveals its rich history while giving the reader an in-depth introduction to both modern and historic Gose-style beers, their ingredients, and their quirks. Follow Gose on its journey from the imperial city of Goslar into the Gosenschaenke of Leipzig and on to craft breweries in the US and the world." --Benedikt Rausch, Wilder Walt, wilder-wald.comFal takes us on a Dickensian journey through time, detailing what was, what is, and what may become of our beloved and mostly misunderstood Gose. Fal covers the depth and breadth of brewing Gose, with tips, cleaver tricks, and tasty anecdotes along the way. Whether you're a beer newbie or a master brewer, this book is required reading for all." --Kristen England, Head Brewer, Bent BrewstilleryTable of ContentsGose Introduction History Classic styles Gose; Disappearance, rebirth, disappearance & “rediscovery” in Germany & then America Modern interpretations Flavor profiles pH OG, FG Bitterness Alcohol Esters Spice Ingredients Water Malt Hops Yeast Spices Salt/salinity Bacteria Fruit Brewing Methods Process Equipment Fermentation & aging Yeast Bacteria Salt fruit Service Glassware Syrup additions at point of service Temperature Commercial examples Europe America Other areas Recipes Glossary of words specific to Gose

Read more less

Book SynopsisPorter reviews the history of George Washington's favorite beer and teaches you how to create this rich, full-bodied ale for your own enjoyment.

Read more less

Book SynopsisA tour de force of 100 tips and tricks, Beer Hacks is the ultimate guide to becoming a better beer drinker. Discover the very best and most creative ways to serve, share, store, and savor your favorite brews. There’s problem solving: Warm beer? Chill a bottle in about a minute with a can of compressed air. DIY projects: Turn empty bottles into guitar slides. Party tricks: The only thing you need to know to safely tap a keg—and the one foolproof technique for shotgunning a beer. Flavor bombs: A French press is all you need to infuse ale with fresh berries. Whether you’re replenishing after a workout (that’s right: beer has electrolytes), or relishing the singular tranquility of a shower beer, Beer Hacks is the ultimate guide to taking drinking to the next level, making it more fun and more practical. Includes an emergency bottle opener on the front cover!Trade Review"Beer Hacks will teach you necessary skills." – Forbes.com "Smart, funny and genuinely inventive Beer Hacks: 100 Tips, Tricks, and Projects is all about beer and all about having fun." – American Craft Beer.com "[T]he stuff of true resourcefulness and invention." – Drinkhacker.com

Read more less

Book SynopsisScratch Off UK Breweries Print is the perfect gift for beer lovers. This is the best way to display your travels to each brewery or if you have sampled the beer. The Scratch Off UK Breweries Print shows our selection of independent beer breweries in England/UK. Each one is located with a beer bottle icon. Scratch off the breweries you have tasted a beer from and see how far you get! Once scratched you can look at the beers you are yet to try and travel the country to find them, or simply see what they have at your local shop. This is our list of 75 independant Beer Breweries that we think should be visited or have their beer tasted, not an official guide.

Read more less

Book SynopsisExplore the evolution of one of craft beer's most popular styles, India Pale ale. Loaded with brewing tips from some of the country's best brewers, IPA covers techniques from water treatment to hopping procedures. Included are 47 recipes ranging from historical beers to recipes for the most popular contemporary IPAs made by craft brewers such as Deschutes Brewery, Dogfish Head Craft Brewery, Firestone Walker Brewing Company, Pizza Port Brewing and Russian River Brewing Company.Trade Review"His book is recommended unreservedly for giving all the facts and figures, including recipes, tables and everything one could possibly want. I shall definitely refer to it on many future occasions..." - The New Imbiber, May 2013

Read more less

Book SynopsisJoin authors Dick Cantwell and Peter Bouckaert as they tell the story of the marriage between wood and beer from Roman times through medieval Europe to modern craft brewing. Cooperage is a long and venerable craft and here the authors give a description combining the evocative and technical. The smells, the heat, choosing the wood, drying, fashioning staves, steaming, firing, and assembling into a perfect container—at least perfect until the bunghole is drilled to accommodate the precious contents. Barrels and foeders have gone from an oddity of traditional breweries to a commonplace feature at the heart of the craft brewing industry. It is estimated that 85% of US breweries now use wood as part of their process. Maintaining wooden vessels requires care and meticulous organization of cellar space. The authors discuss the vagaries of temperature, humidity, seasonal changes, mold, and evaporation, and how breweries new and old deal with these challenges. The basics of selecting, inspecting, cleaning, and maintaining barrels are detailed. Finally, of course, the wood must be united with the beer. The complexity and variations that govern how wood imparts flavors to beer can be overwhelming. The authors guide the reader through wood's characteristic flavor compounds and the nuances of toasting and charring. Oak is the focus, American, French, and Eastern European, but other woods get their due. As well as intrinsic flavors, the microflora that take up residence in a barrel or foeder are the living, beating heart of a barrel-aged beer, able to create sour and unique beers of fascinating complexity. The authors pepper the text with stories and experiences from some of the giants of the craft brewing scene, discussing how they monitor their barrel programs and taste and blend their beers to create something truly special. All this will inspire professional and amateur brewers alike. At the end of the book the authors give some helpful advice on wood aging for homebrewers, including the uses for chips, cubes, spirals, staves, powders ... and the odd chair leg. Get ready to embrace the mystical complexity of flavors and aromas derived from wood.Trade ReviewTwo of my brewing idols have created an indispensable brewer's guide to understanding and using wood in the production of beer. Peter Bouckaert and Dick Cantwell have painstakingly collected and skillfully weaved together an impressive wealth of information and experience that brewers of any level will find intriguing. This is the book that I've been looking for since that life-changing first taste of barrel-aged stout, which altered my brewing path forever. -- Matt Brynildson, Brewmaster, Firestone Walker Brewing Co.A definitive book on sourcing wood, the complexities of the coopering process and even the finishing oak maturation and compounds that make their way into your book. This book is a must-add for your library. -- Tomme Arthur, Co-Founder & Director of Brewery Operations, The Lost Abbey & Port Brewing CompanyTable of ContentsAcknowledgments Foreword by Frank Boon Foreword by Wayne Wambles Introduction 1. The History of the Barrel, or There and Back Again Romans and (Celtic) Countrymen—Wood Replaces Clay Vessels of Wood—Barrels, Boats, and Brewing Messages in Barrels—Regulation, the Hanseatic League, and Other Alliances of Trade Barrels Across the World—Exploration and Industry The Sun Also Rises—the Shifting Nature and Use of the Barrel 2. Cooperage 3. Wood & Wooden Vessels The Wood Before Time American Oak European Oak French Oak The Oak of Other Regions Harvesting, Splitting, Dressing, and Seasoning Vessels of Wood—About the Size of It Curiosities and Anachronisms—Other Wooden Vessels Used for Brewing 4. Wood Maintenance Cellar Design—from Zero to Infinity (and Beyond) Cellar Ambiance—Temperature, Humidity, and Other Factors Inspecting New Barrels, and Barrels New to You Basic Cooperage Tools Repairing Leaks in Barrels Evaluation and Care of Foeders 5. Flavors from Wood Materials Extracted from Wood Seasoning, Bending, Toasting, and Charring What Happens When Beer Contacts Wood More Arcane Processes and Effects of Extraction Other Wood-Related Products and Processes You May Not Have Thought Of 6. Flavors in Wood Sour and Sour—Skinning the Cat Voodoo Magic—Inoculation, Re-inoculation, and Keeping It All Going 7. Blending and Culture The Fifth Element Appendix A Appendix B Bibliography Index

Read more less

Book SynopsisBecome fluent in the universal language of beer Beer For Dummies is your companion as you explore the wide world of the third most-consumed beverage globally. Learn to recognize the characteristics of ales, lagers, and other beer styles. Perfect beer-and-food pairings. And embark on the ultimate beer tour, Dummies-style! Whether you''re a beer novice or a brewery regular, there's always something new to learn. We'll help you pick the right beer for any occasion, understand why beers taste the way they do, and give you a handy reference to their strengths and ideal serving temperatures. This updated edition takes you a journey around the world of new beershazy-juicy in the U.S., Italian grape ale, Brazilian Catarina sour. You'll also get up to date on the latest beer review apps and how the internet is shaping and reshaping beerdom. Cheers! Make an informed choice when selecting a beer and pairing with food Learn the fascinating process of brewing tTable of ContentsIntroduction 1 Part 1: Getting a Taste of Beer 5 Chapter 1: Drink Up! Beginning with Beer Basics 7 Chapter 2: From the Sublime to the Ridiculous: Beer Ingredients 17 Chapter 3: A Little Brew Magic: Understanding How Beer Is Made 25 Part 2: Taking a Look at Beer Styles — Old, New, and Revived, Too 35 Chapter 4: Getting to Know the Mother Beer Categories: Ales, Lagers, and More 37 Chapter 5: Investigating “Real” Ale 61 Chapter 6: Exploring Barrel-Aged and Wood-Aged Beer 73 Chapter 7: Acid Trips: In Search of Sour Beer 85 Chapter 8: Checking Out Organic, Gluten-Free, and Kosher Beer 93 Chapter 9: Is Beer Going to Pot? Hemp Beer, CBD Beer, and THC Beer 105 Part 3: Buying and Enjoying Beer 113 Chapter 10: The Better Way to Buy Beer 115 Chapter 11: Looking at Label Lunacy and Marketing Mayhem 127 Chapter 12: Serving Beer 135 Chapter 13: Making Your Buds Wiser: Tasting and Evaluating Beer 149 Chapter 14: Dining with Beer 163 Chapter 15: Cooking with Beer 173 Part 4: Exploring Beer Around the World and at Home 189 Chapter 16: Who Really Owns Which Brands? 191 Chapter 17: Sampling Beer in North America 201 Chapter 18: Trying Beer Around the World 219 Chapter 19: Embarking on Beer Travel and Tours 239 Chapter 20: Brewing Beer at Home 253 Chapter 21: Beer in the Digital World 285 Part 5: The Part of Tens 293 Chapter 22: Ten Ways to Grow Your Appreciation of Beer 295 Chapter 23: The Ten Best Beer Cities in the World (And a Few Extras) 303 Chapter 24: The Ten Best Beer Festivals in the World 311 Chapter 25: The Ten Most Important Beer Competitions in the World 319 Part 6: Appendixes 327 Appendix A: A Quick Guide to Beer Styles and Stats 329 Appendix B: A Short History of Beer (For the True Beer Nut) 339 Index 351

Read more less

Book SynopsisDespite competition from an ever-growing range of alternative adult beverages, beer remains a vastly important beverage globally. There is a huge diversity of beer styles, drinks suited not only to refreshment and delight in themselves, but also to suit any drinking occasion, including alongside food of all types. There is nutritional value in beer and evidence that, consumed responsibly, it can be a valuable part of a well-balanced diet. This relates to the wholesomeness of the basic materials employed for the brewing of beer, notably malt and hops, but also the nature of the longstanding processes that are employed in converting cereals such as barley and wheat into malt and thence through the time-honored stages of brewing. This book explains these issues- history, nature and complexity of the modern brewing business, types of beer, quality attributes of beer, the underpinning processes, and much more. Any reader, from those who know little about the subject through to the beer aficTrade ReviewThis book is a good read for anyone interested in the science of beer or its consumption." -Chemistry WorldTable of ContentsForeword by Dr Tim Cooper Preface Preface to the Third Edition Preface to the Second Edition Preface to the First Edition Acknowledgments Introduction Chapter 1: FERTILE CRESCENT TO FRANKFURT: The World of Beer and Breweries Chapter 2: A BRIEF HISTORY OF BEER Chapter 3: BARLEY TO BARREL: The Basics of Malting and Brewing Chapter 4: PERSONAL CHOICE: Beer Styles Chapter 5: SEE, SMELL, SAVOR: The Quality of Beer Chapter 6: BEER AND BODY Chapter 7: THE HEART AND SOUL OF BEER: Malt Chapter 8: WATER: And Genuine Terroir Chapter 9: RICE, CORN AND OTHER TOUCHY SUBJECTS Chapter 10: THE WICKED AND PERNICIOUS WEED: Hops Chapter 11: HOT STUFF: The Brewhouse Chapter 12: GODESGOOD: Yeast and Fermentation Chapter 13: REFINING MATTERS: Downstream Processing Chapter 14: ENVIRONMENTAL MATTERS Chapter 15: MEASURE FOR MEASURE: How Beer Is Analyzed Chapter 16: REVERENCE FOR BEER Chapter 17: TO THE FUTURE: Malting and Brewing in Years to Come Glossary Further Study Index

Read more less

Book SynopsisHow did beer become one of the central commodities associated with the German nation? How did a little-known provincial production standard the Reinheitsgebot, or Beer Purity Law become a pillar of national consumer sentiments? How did the jovial, beer-drinking German become a fixture in the global imagination?While the connection between beer and Germany seems self-evident, A Nation Fermented reveals how it was produced through a strange brew of regional commercial and political pressures. Spanning from the late nineteenth century to the last decades of the twentieth, A Nation Fermented argues that the economic, regulatory, and cultural weight of Bavaria shaped the German nation in profound ways. Drawing on sources from over a dozen archives and repositories, Terrell weaves together subjects ranging from tax law to advertising, public health to European integration, and agriculture to global stereotypes. Offering a history of the Germany that Bavaria made over the twentieth century,Table of ContentsAcknowledgements Timeline Map Introduction 1: Integration and Its Discontents: Lager, Tax, and Temperance, c. 1900 to the 1930s 2: The People's Drink in the Racial State: Debating the Interests of the Volk 3: Liquid Bread: The New Politics of Bavaria from the Postwar Occupation to the Federal Republic 4: Brewing up a New Old Germany: Production, Consumption, and Social Order in the Miracle Years 5: Making a National Icon: A Political Economy of the Reinheitsgebot, 1953-1975 6: The Munich Effect: Löwenbräu, Bavarian Beer, and the Global Imaginary 7: Gone Flat?: Reconfigurations from the Recession to the Wende Conclusion Bibliography

Read more less

Book Synopsis

Read more less

Book SynopsisOver 65 delicious recipes to combine two of your favourite things, beer and food! If you’ve ever enjoyed having a beer with your food, now you can enjoy having beer in your food! The next step for any beer lover is to try using beer as an ingredient, and that's where these 65 delicious recipes come in. Self-confessed beer geek Mark Dredge has combined two of his passions - great brews and delicious food – to make creative combinations for you to try. Every occasion is covered, from recovery hangover brunches featuring coffee stout pancakes and beer brunch muffins to hearty main meals like IPA and cheddar cheese barley risotto. There are also delicious desserts including the must-try PBJ crumble cakes. If you desire some comforting carbs, head to the Ultimate section where every element involves beer in some way, like the ultimate beer quesadilla. And of course, there are a selection of beer snacks that you can enjoy with a well-earned pint in your hand.

Read more less

Book SynopsisDoes the beer buyer at the liquor store ask your advice? Do you understand the difference between a turbid and a single infusion mash? Do you travel with a tulip glass handy? Have you even eaten ramen just to afford a vintage Cantillon gueuze? If you answered “yes” to any of these questions, you may be a Beer Geek and in need of this hilarious guide. Patrick Dawson provides everything you need to fully live a life ruled by beer, from the Ten Beer Geek Commandments and the Beer Geek Hall of Fame to guidance on what to drink, how and where to drink it, how to gracefully correct an uninformed bartender, where to buy “geek goods,” how to flawlessly execute a beer tasting, how to plan the ultimate beer-centric vacation, and much more. Includes quizzes to help you determine your level of geekery, as well as witty illustrations by Greg Kletsel.

Read more less

Book SynopsisJames Crowden is Britain's best cider writer Cider Country is the book we've all been waiting for.' Oz ClarkeJoin James Crowden as he embarks on a journey to distil the ancient origins of cider, uncovering a rich culture and philosophy that has united farmer, maker and drinker for millennia.LONGLISTED FOR THE 2021 ANDRE SIMON FOOD AND DRINK AWARDCidermaking has been at the heart of country life for hundreds of years. But the fascinating story of how this drink came into existence and why it became so deeply rooted in the nation's psyche has never been told. In order to answer these questions, James Crowden traces an elusive history stretching back to the ancient, myth-infused civilisations of the Mediterranean and the wild apple forests of Kazakhstan.Meeting cider experts, farmers and historians, he unearths the surprising story of an apple that travelled from east to west and proved irresistible to everyone who tasted it. Upon its arrival in Britain, monks, pirates and politicians foTrade ReviewPraise for CIDER COUNTRY ‘James Crowden is Britain’s best cider writer. I always turn to his work first when I want top research and inspiring opinions. His new ‘Cider Country’ is the book we have all been waiting for.’ OZ CLARKE ‘Crowden writes with an intoxicating lyricism about the great love of his life – cider. Packed with cider flavoured nuggets of history, magic and folklore, this book will not just make you want to drink the stuff, it will have you packing your bags and move to the West Country to make it.’ Ned Palmer, author of A Cheese-monger’s History of the British Isles ‘Wonderful … From the ancient orchards of Kazakhstan to the cider presses of Somerset, fizzing with fruity stories and yeasty historical tales!’ Alice Roberts ‘James Crowden takes us on the most immersive journey through this drink and tells us of the story of the origins of the apple through Kazakhstan… It’s such a friendly book, a cosy feel…This drink fell into decline particularly in the seventies and eighties, and in more recent years we’ve had this revival of fine cider…This book tells that story. Dan Saladino, Radio 4 Food Programme ‘Books of the Year’ ‘Cider Country is a vivid ramble through orchards and history …Enormous fun, and effortlessly readable.’ Caroline Eden, author of Red Sands ‘Fascinating … Crowden knows this world intimately. He has a gift for evoking the rhythms and smells of cider-making.’ SPECTATOR ‘Imagine that Falstaff's got a handful of PhDs, and that he's holding court late at night in a West Country cider house, rombustiously, outrageously, learnedly, rapturously, fascinatingly. That's Crowden here. Don't miss it.’ Charles Foster, author of Being a Beast

Read more less

Book SynopsisJames Crowden is Britain's best cider writer Cider Country is the book we've all been waiting for.' Oz ClarkeJoin James Crowden as he embarks on a journey to distil the ancient origins of cider, uncovering a rich culture and philosophy that has united farmer, maker and drinker for millennia.LONGLISTED FOR THE 2021 ANDRE SIMON FOOD AND DRINK AWARDCidermaking has been at the heart of country life for hundreds of years. But the fascinating story of how this drink came into existence and why it became so deeply rooted in the nation's psyche has never been told. In order to answer these questions, James Crowden traces an elusive history stretching back to the ancient, myth-infused civilisations of the Mediterranean and the wild apple forests of Kazakhstan.Meeting cider experts, farmers and historians, he unearths the surprising story of an apple that travelled from east to west and proved irresistible to everyone who tasted it. Upon its arrival in Britain, monks, pirates and politicians foTrade ReviewPraise for CIDER COUNTRY ‘James Crowden is Britain’s best cider writer. I always turn to his work first when I want top research and inspiring opinions. His new ‘Cider Country’ is the book we have all been waiting for.’ OZ CLARKE ‘Crowden writes with an intoxicating lyricism about the great love of his life – cider. Packed with cider flavoured nuggets of history, magic and folklore, this book will not just make you want to drink the stuff, it will have you packing your bags and move to the West Country to make it.’ Ned Palmer, author of A Cheese-monger’s History of the British Isles ‘Wonderful … From the ancient orchards of Kazakhstan to the cider presses of Somerset, fizzing with fruity stories and yeasty historical tales!’ Alice Roberts ‘James Crowden takes us on the most immersive journey through this drink and tells us of the story of the origins of the apple through Kazakhstan… It’s such a friendly book, a cosy feel…This drink fell into decline particularly in the seventies and eighties, and in more recent years we’ve had this revival of fine cider…This book tells that story. Dan Saladino, Radio 4 Food Programme ‘Books of the Year’ ‘Cider Country is a vivid ramble through orchards and history …Enormous fun, and effortlessly readable.’ Caroline Eden, author of Red Sands ‘Fascinating … Crowden knows this world intimately. He has a gift for evoking the rhythms and smells of cider-making.’ SPECTATOR ‘Imagine that Falstaff's got a handful of PhDs, and that he's holding court late at night in a West Country cider house, rombustiously, outrageously, learnedly, rapturously, fascinatingly. That's Crowden here. Don't miss it.’ Charles Foster, author of Being a Beast

Read more less

Book SynopsisThe Beer Renaissance is in full swing, and home brewing has never been more popular. According to the American Homebrewers Association, there are currently 1.2 million home brewers in the country, and their numbers keep rising. Tired of the stale ale, bland beer and lackadaisical lagers mass-produced by the commercial labels, Americans are discovering the many advantages of brewing their own batch of that beloved beverage: superior aroma, color, body and flavor.For both amateur alchemists eager to tap into this burgeoning field and seasoned zymurgists looking to improve their brews, The Brewmaster's Bible is the ultimate resource. Its features include: Updated data on liquid yeasts, which have become a hot topic for brewers; 30 recipes in each of the classic beer styles of Germany, Belgium, Britain and the U.S.; extensive profiles of grains, malts, adjuncts, additives and sanitizers; recipe formulation charts in an easy-to-read spreadsheet format; detailed water analyses

Read more less

Book SynopsisTrade Review"An irreverent but informative jaunt through the history of America and beer." -- Chicago Tribune "A must-read for all beer lovers." -- Library Journal "Huckelbridge shows how beer, the most popular alcoholic drink in America ... has been America's essential thirst-quencher throughout our history." -- New York Post "A relaxing, entertaining, and informative read." -- Charlie Papazian, author of The Complete Joy of Homebrewing

Read more less

Book SynopsisWomen brewed and sold most of the ale drunk in medieval England, but after 1350, men slowly took over the trade. By 1600, most brewers in London--as well as in many towns and villages--were male, not female.Drawing on a wide variety of sources--such as literary and artistic materials, court records, accounts, and administrative orders--Judith Bennett vividly describes how brewsters (that is, female brewers) slowly left the trade. She tells a story of commercial growth, gild formation, changing technologies, innovative regulations, and finally, enduring ideas that linked brewsters with drunkenness and disorder. Examining this instance of seemingly dramatic change in women''s status, Bennett argues that it included significant elements of continuity. Women might not have brewed in 1600 as often as they had in 1300, but they still worked predominantly in low-status, low-skilled, and poorly remunerated tasks. Using the experiences of brewsters to rewrite the history of women''s work duringTrade Reviewfascinating facts and figures * Denis Kilcommons, Huddersfield Daily Examiner *This is a stimulating book setting out developments in the brewing industry in a thought-provoking way ... The book is well written, supplied with excellent endnotes testifying to the breadth of the author's scholarly contacts as well as her own researches, and provided with a full bibliography, helpful index and a useful note on pre-decimal currency and medieval liquid measures. * Helen Jewell, Urban History *an original contribution to this history of drinking and brewing in England ... Bennett's original contribution to the field is the study that she has made of the surviving records for breaches of the assize of ale. Bennett's volume will be of considerable interest to scholars and students working in a number of different areas. * The Times Higher Education Supplement *

Read more less

Book SynopsisFrom prompting a transition from hunter-gatherer to an agrarian lifestyle in ancient Mesopotamia to bankrolling Britain''s imperialist conquests, strategic taxation and the regulation of beer has played a pivotal role throughout history. Beeronomics: How Beer Explains the World tells these stories, and many others, whilst also exploring the key innovations that propelled the industrialization and consolidation of the beer market.At the same time when mega-mergers in the brewing industry are creating huge transnationals selling their beer across the globe, the craft beer movement in America and Europe has brought the rich history of ancient brewing techniques to the forefront in recent years. But less talked about is the economic influence of this beverage on the world and the myriad ways it has shaped the course of history. Beeronomics covers world history through the lens of beer, exploring the common role that beer taxation has played throughout and providing context for recognizable brands and consumer trends and tastes.Beeronomics examines key developments that have moved the brewing industry forward. Its most ubiquitous ingredient, hops, was used by the Hanseatic League to establish the export dominance of Hamburg and Bremen in the sixteenth century. During the late nineteenth century, bottom-fermentation led to the spread of industrial lager beer. Industrial innovations in bottling, refrigeration, and TV advertising paved the way for the consolidation and market dominance of major macrobreweries like Anheuser Busch in America and Artois Brewery in Belgium during the twentieth century. We''re now in the era of global integration-- one multinational AB InBev, claims 46% of all beer profits-- but there''s a counterrevolution afoot of small, independent craft breweries in both America, Belgium and around the world. Beeronomics surveys these trends, giving context to why you see which brands and styles on shelves at your local supermarket or on tap at the nearby pub.Trade ReviewHighly recommended, this book isnt a dry tome. Its essential reading for those turned on by history, economics, fun facts and, erm, beer. * Paul Howard, On: Yorkshire Magazine *If you care about beer and its impact on our world, Beeronomics is a smart and entertaining primer on the subject, that deserves its place in any beer lover's library. * American Craft Beer *Highly recommended, this book isn't a dry tome either. It's essential for those turned on by history, economics, fun facts and, erm, beer. * Paul Howard, winealchemy.co.uk *This book is aimed at serious students of economics and business -- it's more investment strategies and market consolidation than tales from the pub. But even in the analysis, there are interesting moments. * Mark Mason, Daily Mail *Don't be put off by the allusion to economics; there is only a moderate amount of economics in this wide-ranging book, and most of it will be easily understood by the average reader ... All of it, no matter how far afield it seems from economics, will be put to work proving the author's thesis that beer explains the world ... you don't have to be a specialist to enjoy this book. The chapters are short - usually about eight pages - and they are well-written and understandable. * Ted Child, What's Brewing *This impressive, all-encompassing, and accessible book is a tour de force and must-read for anybody interested in history, economics, and obviously beer. Cheers! * Bart Minten, Senior research fellow, International Food Policy Research Institute *For much of human history beer was central a safe source of fluids, calories that fed the work force, and tax revenues that reshaped the political world. Monks, generals, scientists, kings, and robber barons are all part of the books journey that ends with craft beer. A must on all business schools list of case studies and your holiday gift list! * Professor Harry de Gorter, Cornell University *Beeronomics: How Beer Explains the World is a significant book. It covers diverse aspects of the economics of beer in world history, providing fascinating reading for beer enthusiasts and others alike. Each chapter is a revelation. Drawing it all together leaves us with a much changed view of this wonderful, historically important beverage. * Julian M. Alston, Professor and Director of the Robert Mondavi Institute Center for Wine Economics, UC Davis, and author of The Effects of Farm and Food Policies on Obesity in the United States *For several years now, Jo Swinnen has been devoting serious scholarly attention to a neglected topic, and uncovering intriguing stories along the way. Finally, these insights are made available to a broader public in this refreshing read. * Koen Deconinck, Former Management Consultant at Bain & Company; Economist at Organisation for Economic Co-operation and Development *This is a fascinating book on beer, history, and economics by the leading beer economists from the world's beer capital. In fifteen chapters, Swinnen and Briski tell the story of how the world has shaped beer and how beer has shaped the world. * Karl Storchmann, New York University, Managing Editor of the Journal of Wine Economics *Beeronomics provides an excellent addition to the literature. It addresses and explores multiple aspects and issues related to beer and brewing worldwide, using several interesting approaches to highlight new trajectories and trends in the field. Definitely worth a read! * Professor Ignazio Cabras, Chair in Entrepreneurship and Regional Economic Development and Faculty Director (International Development), Newcastle Business School, Northumbria University *Table of ContentsIntroduction: From Monastries to Multinationals and Back 1: The World's Oldest Profession: Brewing in the Cradle of Civilization 2: A Revolution Every Thousand Years: How Hops Jumpstarted Commercial Brewing in Medieval Europe 3: The Brew that Launched a Thousand Ships: How Porter Paid for the British Royal Navy 4: A Revolution Every Thousand Years, Part II: How Bottom-Fermentation Made Beer the Darling of the Scientific and Industrial Revolutions 5: How TV Killed the Local Brewery 6: Beer Monopoly: How the Belgian Beer Barons Dethroned the King 7: Socialist Lubricant: Liberalization, Take-Overs, and Restructuring of the East European Brewery Industry 8: The Belgian White: Reincarnation of an Old World Brew 9: The Reinheitsgebot: Protection Against Competition or Contamination? 10: From Land to Brand: How Nineteenth-Century Nationalist Politics Planted the Seeds for the Global Trademark Battle Over "Budweiser" 11: The Great Convergence: The Fall of the Beer-Drinking Nation, the Rise of the Beer-Drinking World 12: From Vodka to Baltika: Deciphering Russia's Recent Love Affair with Beer 13: Trading Water or Terroir? The Changing Nature of the Beer Trade 14: Craft Nation: How Belgium's "Peasant Beers" Became the Best in the World 15: Hop Heads and Locaholics: Strategies of the American Craft Beer Movement

Read more less

Book SynopsisThis book is a comprehensive and beautifully illustrated compendium of the characteristics and properties of the plants used in making beer around the world. The botanical expert Giuseppe Caruso presents scientifically rigorous descriptions, accompanied by his own hand-drawn ink images, of more than 500 species.Trade ReviewNamed one of the top beer and booze books of 2022. * Forbes.com *Brewers like to talk about how beer makes connections. These are never stronger than when the ingredients used to make a batch come from a world we know. Giuseppe Caruso has created a voluminous guide to making this happen. Open it to any page and you’ll think, "Yeah, I can make a beer with that. A connection, too." -- Stan Hieronymus, author of Brewing Local: American-Grown BeerCaruso's The Botany of Beer is masterfully researched, global in scope, and smartly organized. As a brewer passionate about making beer that's closely tied to nature, I found this book to be very practical, useful, and informative. It gets the creative juices flowing by opening my eyes to a world of possible flavor and aroma additions tied to nature. -- Jeffrey Stuffings, cofounder of Jester King BreweryDr. Caruso’s work is an essential collection that documents the vast life of plants in the creation of beer, beyond simply hops and grain. This isn’t a how-to, per se; rather it is a vital record that shows precisely which plant parts can be (and have been) used in beer, chemical compounds of each that convey flavor and aroma, and both historical and contemporary instances of use in beer manufacturing. -- from the foreword by Marika Josephson, co-owner and brewer, Scratch Brewing CompanyAn astoundingly useful book. * Non Stop Reader *An excellent reference for those with a serious interest in beer, botany, or both of the above. * The Introverted Yogi *It is a well organized, useful directory of familiar and unfamiliar plants from North America and the rest of the globe. It has already served me and my brewing team well in conceiving new beer recipes. * Botany BrewFarm Blog *If you enjoy brewing with foraged or natural ingredients, this book is essential. * Craft Beer and Brewing Magazine *An astounding amount of information for the advanced amateur or professional brewer who is interested in experimenting with ingredients beyond barley and hops. * American Brewer *Table of ContentsAn Infinite World, by Teo Musso, Le BaladinForewordAcknowledgmentsIntroductionIn Praise of G-locality, by Andrea Pieroni and Michele F. FontefrancescoAbout the Plants and Beer MakingA Botanical Beer-Making CompendiumThe Botanical Beer-Making ProfileBotanical Beer-Making ProfilesOther Beer-Making Plant SpeciesGlossaryBibliographyIndex of Common Names

Read more less

Book SynopsisMaster the art of brewing your own beer and hone this life-long skill!Home-brewing hero Greg Hughes brings you a comprehensive guide to teach you how to brew your own beer, from the comfort of your own home! Within the pages of this all-encompassing brewery book, he shows you every step of each process with clear, photographic instructions, to maximise your beer-making skills and unleash your potential. What are you waiting for? Dive straight in to discover: -Over 110 recipes categorised by style -30 spreads on home brewing techniques and general brewing advice for a range of levels -100 accompanying photos to visually highlight the step-by-step instructions to brewing -Valuable information on the history of brewing and the craft beer revolutionDiscover detailed information on ingredients to help you choose your malt, yeast, hops and flavourings, and learn exactly which equipment you need to get started. With more than 100 tried-and

Read more less

Book SynopsisPacked with details on more than 200 breweries, this book offers actual and armchair travelers alike a handbook that includes: Agnew's exclusive choices on which beers to try at each location; entries on every brewery's history and philosophy; and information on tours, tasting rooms and attached pubs, and dining options and other amenities.Trade Review"As someone who has written about beer for over thirty years I can tell you that it is almost impossible to write a book like this without falling into jargon or repetition of descriptions, and this author fell victim to neither. . . . This is research at its best."--Peter LaFrance, author of Cooking & Eating with BeerTable of ContentsACKNOWLEDGMENTS vii INTRODUCTION 1The Rise of the Megabreweries after Prohibition 5Minnesota's Beer: The History of Grain Belt 9Brewery Caves Then and Now 13How to Use This Guide 17 MINNESOTA 18Twin Cities/Central 21Northern 41Southeast 50Southwest 54Fermenteries 57 WISCONSIN 58Madison 61Milwaukee 71Northern 81East Central 85West Central 98Southeast 110Southwest 116Fermenteries 119 ILLINOIS 120Chicago Metro 123Northern 158Central 163Southern 170Fermenteries 173 IOWA 174Central 176Northeast 186Southeast 194Southwest 198Fermenteries 200 GLOSSARY OF BEER TERMS 201 BIBLIOGRAPHY 205 INDEX OF BREWERIES BY LOCATION 207 GENERAL INDEX 211

Read more less

Book SynopsisBrooklyn Brew Shop’s Beer Making Book takes brewing out of the basement and into the kitchen. Erica Shea and Stephen Valand show that with a little space, a few tools, and the same ingredients breweries use, you too can make delicious craft beer right on your stovetop. Greenmarket-inspired and seasonally brewed, these 52 recipes include Everyday IPA and Rose Cheeked & Blonde for spring; Grapefruit Honey Ale and S’More Beer for summer; Apple Crisp Ale and Peanut Butter Porter for fall; Chestnut Brown ale and Gingerbread Ale for winter; and even four gluten-free brews. You’ll also find tips for growing hops, suggestions for food pairings, and recipes for cooking with beer. Brooklyn Brew Shop’s Beer Making Book offers a new approach to artisanal brewing and is a must-own for beer lovers, seasonally minded cooks, and anyone who gets a kick out of saying “I made this!”

Read more less

Book SynopsisJust about anyone with a modest amount of beer knowledge will tell you that right here, right now is the best time in the history of mankind to be a beer drinker. With the most breweries in the United States since Prohibition and a global culture that is thriving and innovating, there are choices on tap like never before, using ingredients that a generation ago would have been considered taboo by beer makers. And looking around at any one of the 4,800 breweries currently operating in the U.S. will reveal a clientele as diverse as the nation itself.The truth, however, is that while it is a great time to be a beer drinker, it''s also a confusing time. Poor quality, misinformation about flavors, and, perhaps, too much choice. Moreover, for every good news story about diversity of taste and positive economic impact, there''s a dark side: Unfair business practices like large breweries paying for a tap instead of earning it by popular demand, small brewers denied access to ingred

Read more less

Book SynopsisThe contents of your pint glass have a much richer history than you could have imagined. Through the story of the hop, this book connects twenty-first century beer drinkers to lands and histories that have been forgotten in an era of industrial food production.Trade Review"Peter Kopp digs into the history and agriculture of growing hops for beer. He begins with the ancient development of the vine, explores how it came to be used to preserve beer and how it has grown into the craft beer flavor factor to the nth degree... Fascinating." OnMilwaukee.comTable of ContentsAcknowledgments Introduction: Defining Hoptopia 1 * Wolf of the Willow 2 * Valley of the Willamette 3 * Hop Fever 4 * Hop-Picking Time 5 * Hop Center of the World 6 * Th e Surprise of Prohibition 7 * Fiesta and Famine 8 * Aft er the Hop Rush 9 * Cascade 10 * Hop Wars Epilogue: Hoptopia in the Twenty-First Century Notes Bibliography Index

Read more less

Book SynopsisA New York Times bestseller, science journalist Adam Rogers''s Proof is a spirited narrative on the fascinating art and science of alcohol, sure to inspire cocktail party chats on making booze, tasting it, and its effects on our bodies and brains, from one of the best science writers around (National Geographic).Winner of Gourmand Award for Best Spirits BookAn IACP Cookbook Awards Winner Finalist for the PEN/E. O. Wilson Literary Science Writing AwardHumans have been perfecting alcohol production for ten thousand years, but scientists are just starting to distill the chemical reactions behind the perfect buzz. In a spirited tour across continents and cultures, Adam Rogers takes us from bourbon country to the world's top gene-sequencing labs, introducing us to the bars, barflies, and evolving science at the heart of boozy technology. He chases the physics, biology, chemistry, and

Read more less

Book Synopsis

Read more less

Book Synopsis

Read more less

Book SynopsisDevelop your palate and become your own beer sommelier.Beer is now brewed in a dizzying variety of styles, available to enjoy like never before. Let’s drink to this diversity with a new appreciation of just how complex and mind-expanding beer can be.Crack open this book and enjoy a series of guided tastings of more than 50 different beer styles—from smoked black lager to sour-fermented wild ales, triple green-hopped IPAs and cask-matured barley wines. With each tasting, you will learn to identify how aroma, taste, texture, and finish all combine to create the distinctive flavor profile of the particular beer style. You will discover which unique ingredients and aspects of the brewing process combine to produce each style, while quick reviews of the best examples from around the world will lead you to explore further. To help establish your beer palate, the course starts with a solid grounding in the range of flavors found in beer and the art of d

Read more less