Beers and ciders Books
Chelsea Green Publishing Co Brew Beer Like a Yeti: Traditional Techniques and
Book SynopsisBronze Winner—Best Book from the Beer Writers Guild Experimentation, mystery, resourcefulness, and above all, fun—these are the hallmarks of brewing beer like a Yeti. Since the craft beer and homebrewing boom of the late twentieth and early twenty-first centuries, beer lovers have enjoyed drinking and brewing a vast array of beer styles. However, most are brewed to accentuate a single ingredient—hops—and few contain the myriad herbs and spices that were standard in beer and gruit recipes from medieval times back to ancient people’s discovery that grain could be malted and fermented into beer. Like his first book, Make Mead Like a Viking, Jereme Zimmerman’s Brew Beer Like a Yeti returns to ancient practices and ingredients and brings storytelling, mysticism, and folklore back to the brewing process, including a broad range of ales, gruits, bragots, and other styles that have undeservingly taken a backseat to the IPA. Recipes inspired by traditions around the globe include sahti, gotlandsdricka, oak bark and mushroom ale, wassail, pawpaw wheat, chicha de muko, and even Neolithic “stone” beers. More importantly, under the guidance of “the world’s only peace-loving, green-living Appalachian Yeti Viking,” readers will learn about the many ways to go beyond the pale ale, utilizing alternatives to standard grains, hops, and commercial yeasts to defy the strictures of style and design their own brews.Trade Review“Jereme Zimmerman’s curiosity about beer is contagious, and his explanations of ingredients and processes could make even a wine drinker want to brew beer. This book is a great resource.”—Amy Halloran, author of The New Bread Basket“Jereme Zimmerman challenges homebrewer and craft brewer alike to explore the marvelous brewing world of our ancestors, full of every kind of herbal, full-bodied concoction imaginable. The ancient palette of flavors and aromas went far beyond the hopped, dark malted, or sour beers of today’s brewing renaissance, which has only just begun and has much to gain by a close reading of this book and its practical application.”—Patrick E. McGovern, author of Ancient Brews and Uncorking the Past“Empowering and refreshing, this book throws aside conventional assumptions about brewing dos and don’ts to embrace adventure and intuition. It’s all here: flavor, fearlessness, and, most importantly, fun. Jereme is an incredibly informed and totally hang-worthy guide, and after journeying with him through oft-overlooked annals of brewing history, I know you’ll come away eager to brew beer like a yeti.”—Sara Bir, author of The Fruit Forager’s Companion“Gruits and ales and beers, oh my! This book is a must-have for any ferment adventurer. Jereme Zimmerman, in his enjoyable writing style, takes the reader and brewer through the history of these venerable brews and how they played a role in shaping what we now think of as beer. Guiding the reader through ingredients and techniques to make traditional brews, beyond conventional styles, Jereme builds one’s confidence to create their own unique draughts.”–Kirsten K. Shockey, author of Fermented Vegetables and Fiery Ferments“In Brew Beer Like a Yeti, Jereme Zimmerman shares his laid-back yet informed brewing style. Exploring ancient brewing techniques and unique ingredients, he presents the reader with a range of interesting recipes as well as the tools to create distinctive brews of one’s own. In a beer landscape often dominated by what is new or novel (and often hoppy), Brew Beer Like a Yeti is a refreshing and unique addition to the library of any brewer or beer-lover.”—Mike Smith, professional brewer; coauthor of The Comic Book Story of Beer“Get your grain buckets and put on your folklore-thinking caps, because yeti brewing is about to get real. Jereme Zimmerman takes an unconventional approach to both the historical presentation and brewing methods of ale to deliver this brilliant beer tome. But rest assured, Big Beer won’t want you to read Brew Beer Like a Yeti. You’ll know too much and stop drinking their swill.”—Fred Minnick, author of Mead and Bourbon“Brew Beer Like a Yeti is an essential companion for any beer enthusiast. Both well-researched and informed by the author’s personal experience, Jereme Zimmerman’s latest book guides you through the joys of beer, from its ancient origins and the rise of regional styles to the delight of brewing with foraged ingredients from your own backyard. Whether you’re a novice fermenter or an established brewer, Zimmerman’s approachable recipes, paired with his fresh perspective, will encourage you to experiment and embrace the funky, wild side of beer.”—Andrew Moore, author of Pawpaw“Jereme Zimmerman has captured the mystique and magic of fermentation in this paean to beer’s vital role in human culture and history. The stories are fascinating and blended with the right amount of technique, so that regardless of brewing experience, anyone can dive headfirst into their own experiments. The essence of fermentation is creativity; this book provides the guidelines for infinite variety.”—Hannah Crum, coauthor of The Big Book of Kombucha“If you ever thought you didn’t care about the history of brewing, think again! Jereme Zimmerman’s new book reminds us that the entire beer industry was built on the traditions and lore passed down from many generations of home brewers like us. In Brew Beer Like a Yeti, Jereme effortlessly brings beer, mead, and other fascinating fermented drinks into our home kitchens, while weaving in legends and tales of home brewers from many different cultures around the world. Brewing fermented beverages isn’t just an interesting hobby; it’s a useful skill to be proud of and a tradition worthy of being passed on. Brew Beer Like a Yeti gives you even more reasons to look forward to brewing day, and you will be as excited as I am to share these amazing handcrafted drinks, and the stories that go with them.”—Victoria Redhed Miller, author of Craft Distilling and From No-Knead to Sourdough“Jereme’s newest book gives readers access to both the folklore and history of brewing ales and gruits, as well as the technical background and modern advances of fermenting beer. I firmly believe that this merging of both old and new in Brew Beer Like a Yeti is where the most delicious and innovative ferments live, without the intimidating learning curve.”—Pete Halupka, Harvest Roots Ferments
£18.04
Chelsea Green Publishing Co Miracle Brew: Hops, Barley, Water, Yeast and the
Book SynopsisThe Guardian’s "Best Books on Drink” Pick Most people know that wine is created by fermenting pressed grape juice and cider by pressing apples. But although it’s the most popular alcoholic drink on the planet, few people know what beer is made of. In lively and witty fashion, Miracle Brew dives into traditional beer’s four natural ingredients: malted barley, hops, yeast, and water, each of which has an incredible story to tell. From the Lambic breweries of Belgium, where beer is fermented with wild yeasts drawn down from the air around the brewery, to the aquifers below Burton-on-Trent, where the brewing water is rumored to contain life-giving qualities, Miracle Brew tells the full story behind the amazing role each of these fantastic four—a grass, a weed, a fungus, and water—has to play. Celebrated U.K. beer writer Pete Brown travels from the surreal madness of drink-sodden hop-blessings in the Czech Republic to Bamberg in the heart of Bavaria, where malt smoked over an open flame creates beer that tastes like liquid bacon. He explores the origins of fermentation, the lost age of hallucinogenic gruit beers, and the evolution of modern hop varieties that now challenge wine grapes in the extent to which they are discussed and revered. Along the way, readers will meet and drink with a cast of characters who reveal the magic of beer and celebrate the joy of drinking it. And almost without noticing we’ll learn the naked truth about the world’s greatest beverage.Trade ReviewChoice Reviews, Outstanding Academic Title— "Veteran beer writer Pete Brown takes the reader on a journey to discover the story behind the four ingredients essential to the production of modern beer: malted barley, water, hops, and yeast. With a chapter dedicated to each ingredient—and an additional chapter about Reinheitsgebot ('German Beer Purity Law'), the 16th-century German regulation governing the ingredients in beer—Brown chronicles his research and travels around the world with an approachable, informative, entertaining style. Along the way, he explores the origins of beer-making and demystifies the science of fermentation in terms the average reader can understand. This is not a how-to manual, recipe book, chemistry textbook, or history book, yet elements of each are incorporated in this incredibly engaging narrative. Those interested in further study will appreciate Brown's curated bibliography. Both the casual beer fan and the master brewer will enjoy Brown’s skillful storytelling while learning about the origins of beer’s ingredients and the forces—natural, social, and chemical—that shaped their development." The New York Times Book Review— "[Brown] leavens his magisterial tour of fearsome science and vast brewery history with cheery anecdotes, humor, vivid you-are-there prose and a clever eye for personality . . . His rhapsodies about the meaning of life and the meaning of beer are stirring. . . .His expertise and insight will leave you with a glimmer of infinity every time you hold a bottle of it in your hand.” Foreword Reviews, Starred Review— "Civilization befell humanity in spurts of luck and cleverness: managing fire, sharing food, affection communicated in the gift of a flower, speech, discovering that a bunch of ripe grapes left in the hollow of a boulder or grain soaked in water would convert into intoxicating alcohol, written language, and so on. If you flinched at seeing wine and beer make the list, ask yourself what trigger might have led to free-ranging fireside chats, feasting, artistic expression, romance, and other aspects of a thriving civilization, and inebriation jumps to the fore. Moreover, scholars have great reason to believe that Neolithic humans cultivated grains for beer before bread, based on archaeological finds in the Eastern Mediterranean, Mexico, and other places. So we’ve been drinking beer for 10,000 years or so, but did you realize that, in spite of its lowbrow reputation, beer is one of the most complex and difficult to make beverages of all? Pete Brown’s Miracle Brew: Hops, Barley, Water, Yeast and the Nature of Beer makes the case that beer is also beautiful, fascinating, and worthy of your full attention—even if you’re a wine drinker. Brown profiles each of beer’s ingredients and explains the precise, not-completely-understood role they play in brewing. An extraordinary storyteller, historian, and drinking companion, he may play a crucial role in establishing beer as the world’s greatest beverage."“In a spirited, engaging romp through the confines of the Reinheitsgebot, the German Beer Purity Law of 1516, Pete Brown pulls apart and examines the four essential ingredients of late-medieval Bavarian lager beer: barley, water, hops, and yeast, which was first observed in the seventeenth century. Earlier European medieval ales, flavored with gruit herbs such as bog myrtle, yarrow, and meadowsweet, stepped aside to make way for the hop invasion. To the delight of modern craft brewers, Pete then deftly puts these seemingly simple constituents back together again to produce a thirst-quenching finished product.”—Patrick E. McGovern, author of Ancient Brews and Uncorking the Past“Pete Brown is my favorite kind of person—an intellectual hedonist. In this exceptionally engaging and informative book, he lays bare his gleeful pursuit of knowledge into what makes us humans vigorously pursue our passions for the good things in life. I’ve read a lot of beer books; this one tops them all for the sheer thoroughness in which the art, history, science, and plain old enjoyment of this most complex of beverages is explored.”—Jereme Zimmerman, author of Make Mead Like a Viking“Entertaining, engaging, and simply fun, Miracle Brew offers a kaleidoscopic portrait of beer through the prisms of hops, barley, water, and yeast. Pete Brown takes us on an experiential romp through the world of beer, full of topsy-turvy adventures. Put down your scientific journals and remind yourself what beer is really all about.”—Charlie Papazian, author of The Complete Joy of Homebrewing; founder, Great American Beer Festival“Pete has an enthusiasm for his subject matter that is both hugely entertaining and highly infectious, particularly when—true story!—he climbs behind the wheel of a combine to harvest a field of malting barley! You may think that you ‘get’ beer, all its ingredients and processes, but by the end of Miracle Brew he will have you marveling at how little you fully understood.”—Stephen Beaumont, coauthor with Tim Webb of Best Beers and The World Atlas of Beer“When Pete Brown describes something, you feel you’ve explored it yourself. Whether it is an investigation of Maris Otter barley or a visit to Carnivale Brettanomyces, he conveys the feel, the facts, and the findings in a way that’s concise yet satisfyingly complete. Miracle Brew enlivens the exploration of beer’s foundational ingredients with colorful details drawn from diverse experiences. Brown’s take will certainly nurture fascination among those new to the territory, but veteran beer fans will also find plenty of new information and insights. For both, Brown’s thoughtful writing makes any dip into this work rewarding.”—Ray Daniels, founder and director, Cicerone Certification Program“We all know the story of how beer is made and what it tastes like once it’s finished, but Pete Brown takes you back a step in that journey, and describes how each of the four main ingredients—water, barley, hops, and yeast—were grown, harvested, and prepared to arrive at the brewery, ready to be used to brew the miracle in your glass.”—Jay R. Brooks, syndicated beer writer and columnist
£17.55
Random House USA Inc The Craft of Stone Brewing Co.: Liquid Lore, Epic Recipes, and Unabashed Arrogance
£20.25
History Press Houston Beer A Heady History of Brewing in the
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£18.69
Arcadia Publishing Maine Beer:: Brewing in Vacationland
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£18.69
Page Street Publishing Co. Methods of Modern Homebrewing: The Comprehensive
Book SynopsisHey homebrewers - make better beer! Returning for his second book, Chris Colby highlights the modern brewing methods homebrewers use to make beer. From the basic procedures for making beer from malt extract to advanced all-grain techniques and tests for quality... This book is a beer geek's dream! There is no book like this on the market and a brewer would have to pore through numerous brewing texts, magazine articles and website posts to find all this information. Methods of Modern Homebrewing gives step-by-step instructions, with helpful photos, for very major homebrewing method. The book also features useful charts for brewers to get information at a glance. Appropriate example recipes are given for most of the techniques. Learn to brew with malt extract, by partial mashing or go all-grain. Then move on to master decoction mashing, krausening, high gravity brewing and more. This book will feature 50 recipes and 60 photographs.
£16.14
Arcadia Publishing Inc. Austin Beer
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£20.39
Arcadia Publishing Central New York Beer
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£18.69
Arcadia Publishing Lost Breweries of Toronto
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£18.69
Arcadia Publishing More Mountain Spirits A Continuing Chronicle of
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£20.39
Chicago Review Press Brewdog: Craft Beer for the Geeks
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£22.94
WW Norton & Co Beer Bread: Brew-Infused Breads, Rolls, Biscuits,
Book SynopsisLager your loaves, beer your brioche, pale ale your pretzels, dunkel your dough... just pour a pint to bake something extra special. The brew will add a unique depth of flavor to baked goods from bread to biscuits. Here are 75 fun recipes that use a variety of beers—golden ales to Belgian blondes, chocolate porters to juicy IPAs—and take baking to the next luscious level: Cream Ale Irish Soda Bread, Honey Whole Wheat Blonde Bread, and Cheese and Herb Pale Ale Bread. Each recipe includes multiple suggestions for beers, with information on how different types will taste once baked. It’s also not all about the yeast; in addition to loaves and rolls that need to rise, there are easy quick breads, muffins, biscuits and scones. Featuring beautiful photography Beer Bread is the must-have book for anyone who “kneads” beer to live.
£18.99
Nimbus Publishing (CN) East Coast Crafted: The Essential Guide to the
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£35.96
Absolute Press The Little Book of Beer Tips Little Books of Tips
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£6.38
Thunder Bay Press Michigan Michigan's Best Beer Guide
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£15.26
Thunder Bay Press Michigan Minnesota's Best Beer Guide
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£15.26
Thunder Bay Press Wisconsin's Best Beer Guide, 4th Edition
Book SynopsisSomewhere in Wisconsin there is a pint of beer with your name on it. Your mission: Find it! Don't make Wisconsin beer come looking for you! Set out on a pils-grimage to pay homage to the great people and places that bring you Wisconsin's finest liquid joy. From a tiny homemade brewery hidden on the Northwoods all the way up to megabrewer MillerCoors, this road-trip manual takes you on a thirst-quenching adventure while stopping at all the fish fries and fresh cheese curds along the way. Inside you will find: Listings and directions for all the current breweries History and facts about brewing and drinking A calendar of beer festivals and listings for brew clubs Signature pages to record your visits Special offers from participating brewers (often free beer) Things to do/eat/see a short stumble away from the brewery Lots of pretty pictures to make that reading part less stressful Get this book into your glove compartment. You never know when you might need it! Support Wisconsin brewers by knocking back a few the next time you're in town!
£14.20
