American Sour Beer

Innovative Techniques for Mixed Fermentations
Author: Michael Tonsmeire
Publisher: Brewers Publications
ISBN: 1938469135
Category: Cooking
Page: 398
View: 3460

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One of the most exciting and dynamic segments of today’s craft brewing scene , American-brewed sour beers are designed intentionally to be tart and may be inoculated with souring bacteria, fermented with wild yeast or fruit, aged in barrels or blended with younger beer. Craft brewers and homebrewers have adapted traditional European techniques to create some of the world’s most distinctive and experimental styles. This book details the wide array of processes and ingredients in American sour beer production, with actionable advice for each stage of the process. Inspiration, education and practical applications for brewers of all levels are provided by some of the country’s best known sour beer brewers.

American Sour Beers


Author: Michael Tonsmeire
Publisher: N.A
ISBN: 9781938469114
Category: Cooking
Page: 400
View: 2465

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"American Sour Beers details American innovations and adaptations of traditional sour beer brewing techniques, exploring many processes and ingredients. Advice and practical applications for brewers of all levels are provided"--

Wild Brews

Beer Beyond the Influence of Brewer's Yeast
Author: Jeff Sparrow
Publisher: Brewers Publications
ISBN: 0984075682
Category: Cooking
Page: 315
View: 4883

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Explores the world of Lambics, Flanders red and Flanders brown beers as well as the many new American beers produced in the similar style.

The American Craft Beer Cookbook

155 Recipes from Your Favorite Brewpubs and Breweries
Author: John Holl
Publisher: Storey Publishing
ISBN: 1612120903
Category: Cooking
Page: 343
View: 482

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Features recipes inspired by traditional and revamped brewery foods and includes beer pairing suggestions for each, and offers profiles of brewpubs from across the country.

Wood & Beer

A Brewer's Guide
Author: Dick Cantwell,Peter Bouckaert
Publisher: Brewers Publications
ISBN: 1938469380
Category: Cooking
Page: 400
View: 1124

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The use of wooden vessels for storage, transportation, fermentation or aging of beer is deeply rooted in history. Brewing luminaries Dick Cantwell and Peter Bouckaert explore the many influences of wood as a vehicle for contributing tremendous complexity to beers fermented and aged within it. Brewers are innovating, experimenting and enthusiastically embracing the seemingly mystical complexity of flavors and aromas derived from wood. From the souring effects of microbes that take up residence in the wood to the character drawn from barrels or foeders, Wood & Beer covers not only the history, physiology, microbiology and flavor contributions of wood, but also the maintenance of wooden vessels.

Farmhouse Ales

Culture and Craftsmanship in the European Tradition
Author: Phil Markowski
Publisher: Brewers Publications
ISBN: 0984075674
Category: Cooking
Page: 256
View: 6941

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Farmhouse Ales defines the results of years of evolution, refinement, of simple rustic ales in modern and historical terms, while guiding today's brewers toward credible—and enjoyable—reproductions of these old world classics.

Lambic


Author: Jean Guinard
Publisher: Brewers Publications
ISBN: 1938469348
Category: Cooking
Page: 160
View: 5567

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After studying this unusual, fruity beer style extensively in Belgium and at the University of California-Davis Department of Fermemtation Studies, Jean-Xavier Guinard presents his findings with detail and historical intrigue.

How To Brew

Everything You Need to Know to Brew Great Beer Every Time
Author: John J. Palmer
Publisher: Brewers Publications
ISBN: 1938469402
Category: Cooking
Page: 582
View: 4179

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Fully revised and expanded, How to Brew is the definitive guide to making quality beers at home. Whether you want simple, sure-fire instructions for making your first beer, or you’re a seasoned homebrewer working with all-grain batches, this book has something for you. Palmer adeptly covers the full range of brewing possibilities—accurately, clearly and simply. From ingredients and methods to recipes and equipment, this book is loaded with valuable information for any stage brewer.

Brewing Local

American-Grown Beer
Author: Stan Hieronymus
Publisher: Brewers Publications
ISBN: 1938469372
Category: Cooking
Page: 350
View: 1847

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Americans have brewed beers using native ingredients since pre-Columbian times, and a new wave of brewers has always been at the forefront of the locavore movement. Brewers use locally-grown, traditional ingredients as well as cultivated and foraged flora to produce beers that capture the essence of the place they were made. In Brewing Local, Stan Hieronymus examines the history of how distinctly American beers came about, visits farm breweries, and goes foraging for both plants and yeast to discover how brewers are using novel ingredients to create unique beers. The book introduces brewers and drinkers to the ways herbs, flowers, plants, trees, and shrubs flavor distinctive beers. A catalog of over 170 different ingredients describes the aroma and flavor influence they have on beer. Brewing Local includes 22 recipes from nationally recognized craft brewers and homebrewers.

Session Beers

Brewing for Flavor and Balance
Author: Jennifer Talley
Publisher: Brewers Publications
ISBN: 1938469488
Category: Cooking
Page: 250
View: 8185

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Sharing a beer or two with friends after work or play is one of life's many joys. Session beers, whose mild strength invites more than one round, adhere to high quality standards and are dedicated to balance and drinkability above all. Some naturally low-alcohol beer styles were “sessionable” long before that word was coined, but brewers have reinvented traditionally stronger classic beer styles to make them, too, well-suited to casual drinking sessions. Responsible consumption of these high-quality, easy-drinking beers gives beer lovers the freedom to celebrate community and friendship while consuming less alcohol. Such beers can be challenging to brew, but they present many opportunities to showcase skill, flavor, and refreshment. Session Beers explores the history behind some of the world's greatest session beers, past and present. Learn about the brewing processes and ingredients to master recipe development. Explore popular craft session beer recipes from some of the best brewmasters in America, and discover why beer drinkers enjoy exploring and drinking session beers.

Yeast

The Practical Guide to Beer Fermentation
Author: Chris White,Jamil Zainasheff
Publisher: Brewers Publications
ISBN: 1938469062
Category: Cooking
Page: 304
View: 7556

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Yeast: The Practical Guide to Beer Fermentation is a resource for brewers of all experience levels. The authors adeptly cover yeast selection, storage and handling of yeast cultures, how to culture yeast and the art of rinsing/washing yeast cultures. Sections on how to set up a yeast lab, the basics of fermentation science and how it affects your beer, plus step by step procedures, equipment lists and a guide to troubleshooting are included.

Brewing with Wheat

The 'Wit' and 'Weizen' of World Wheat Beer Styles
Author: Stan Hieronymus
Publisher: Brewers Publications
ISBN: 1938469089
Category: Cooking
Page: 295
View: 8221

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The wit and weizen of wheat beers. Author Stan Hieronymus visits the ancestral homes of the world's most interesting styles-Hoegaarden, Kelheim, Leipzig, Berlin and even Portland, Oregon-to sort myth from fact and find out how the beers are made today. Complete with brewing details and recipes for even the most curious brewer, and answers to compelling questions such as Why is my beer cloudy? and With or without lemon?

Malt

A Practical Guide from Field to Brewhouse
Author: John Mallett
Publisher: Brewers Publications
ISBN: 193846916X
Category: Cooking
Page: 300
View: 3129

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Brewers often call malt the soul of beer. Fourth in the Brewing Elements series, Malt: A Practical Guide from Field to Brewhouse delves into the intricacies of this key ingredient used in virtually all beers. This book provides a comprehensive overview of malt, with primary focus on barley, from the field through the malting process. With primers on history, agricultural development and physiology of the barley kernel, John Mallett (Bell’s Brewery, Inc.) leads us through the enzymatic conversion that takes place during the malting process. A detailed discussion of enzymes, the Maillard reaction, and specialty malts follows. Quality and analysis, malt selection, and storage and handling are explained. This book is of value to all brewers, of all experience levels, who wish to learn more about the role of malt as the backbone of beer.

Belgian Ale


Author: Pierre Rajotte
Publisher: Brewers Publications
ISBN: 1938469313
Category: Cooking
Page: 176
View: 8289

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Discover the importance of sugar, top-fermenting yeasts and Belgian hops to the success of these intricate, traditional ales. Learn about Belgian-style ale history and character profiles, and then try your hand at brewing an Oud Bruin, Trippel, or a Grand Cru. Explore high gravity mashing, brewing, fermentation, and ester development. The Classic Beer Style Series from Brewers Publications examines individual world-class beer styles, covering origins, history, sensory profiles, brewing techniques and commercial examples.

New Brewing Lager Beer

The Most Comprehensive Book for Home and Microbrewers
Author: Gregory J. Noonan
Publisher: Brewers Publications
ISBN: 1938469232
Category: Cooking
Page: 363
View: 7787

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Greg Noonan’s classic treatise on brewing lagers, New Brewing Lager Beer, 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. This advanced all-grain reference book is recommended for intermediate, advanced and professional small-scale brewers. New Brewing Lager Beers hould be part of every serious brewer’s library.

Vintage Beer

A Taster's Guide to Brews That Improve over Time
Author: Patrick Dawson
Publisher: Storey Publishing
ISBN: 1612123848
Category: Cooking
Page: 160
View: 7059

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2014 Gold Medal Winner from the North American Guild of Beer Writers for Best Beer Book Like good wine, certain beers can be aged under the right conditions to enhance and change their flavors in interesting and delicious ways. Good candidates for cellaring are either strong, sour, or smoked beers, such as barleywines, rauchbiers, and lambics. Patrick Dawson gives a list of easy-to-follow rules that lay the groundwork for identifying these cellar-worthy beers and then delves into the mysteries behind how and why they age as they do. Beer styles known for aging well are discussed and detailed profiles of commonly available beers that fall into these categories are included. There is also a short travel guide for bars and restaurants that specialize in vintage beer gives readers a way to taste what this new craft beer frontier is all about.

Sacred and Herbal Healing Beers

The Secrets of Ancient Fermentation
Author: Stephen Harrod Buhner
Publisher: Brewers Publications
ISBN: 1938469097
Category: Cooking
Page: 534
View: 5770

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This is the first comprehensive book ever written on the sacred aspects of indigenous, historical psychotropic and herbal healing beers of the world.

German Wheat Beer


Author: Eric Warner
Publisher: Brewers Publications
ISBN: 193846933X
Category: Cooking
Page: 161
View: 1231

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This is a thoroughly researched book that teaches history, techniques of brewing and recipe profiles of original wheat beers. It explores this German beer style and has everything a brewer needs to brew wheat beer at home or in a professional brewery. The Classic Beer Style Series from Brewers Publications examines individual world-class beer styles, covering origins, history, sensory profiles, brewing techniques and commercial examples.

Mikkeller

Includes 25 Original Mikkeller Brewing Recipes
Author: Mikkel Borg Bjergsø,Pernille Pang
Publisher: Jacqui Small LLP
ISBN: 1910254401
Category: Cooking
Page: 264
View: 1893

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The man behind Mikkeller brewery offers his guide to the best beers. Discover how he got started in the business, and learn about the ever-growing Nordic beer revolution with its fascinating origins. Then find out everything you have ever wanted to know about this highly versatile of drinks with an in-depth look at the different types and the intrinsic differences between them. Drawing on his years of experimenting with tastes, textures and techniques in the art of beer brewing, Mikkel offers you his own extraordinary insights into the processes behind your favourite beers. Starting with the basics, discover how to make beer at home with easy-to-follow recipes covering many of the sought-after brews that Mikkeller and his friends have become known for. In addition to this, learn about how to taste beer and understand its flavours. With a chapter dedicated to food, Mikkel offers an alternative to wine with meals and teaches us which beers work best with what foods as well as providing us with a few tasty recipes of his own.

Gose

Brewing a Classic German Beer for the Modern Era
Author: Fal Allen
Publisher: N.A
ISBN: 9781938469497
Category: Cooking
Page: 300
View: 3373

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Explore the sensation of tart, fruity, and refreshing Gose-style beers popular in Germany for centuries. Gose illuminates the style's history, traditional ingredients, and special brewing techniques. Learn about salinity, spices, and lactic acid as you experiment with Gose-style recipes from some of the best known craft brewers of our time. This refreshing journey will help capture the innovation and experimentation that is occurring within the style and help you brew your own Gose-style beers.