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: 8448

Continue Reading →

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?

Brewing with Wheat

The 'wit' and 'weizen' of World Wheat Beer Styles
Author: Stan Hieronymus
Publisher: N.A
ISBN: 9780937381953
Category: Cooking
Page: 216
View: 2234

Continue Reading →

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?

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: 6413

Continue Reading →

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.

German Wheat Beer


Author: Eric Warner
Publisher: Brewers Publications
ISBN: 193846933X
Category: Cooking
Page: 161
View: 4501

Continue Reading →

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.

Water

A Comprehensive Guide for Brewers
Author: John Palmer,Colin Kaminski
Publisher: Brewers Publications
ISBN: 1938469100
Category: Cooking
Page: 300
View: 2489

Continue Reading →

Water is arguably the most critical and least understood of the foundation elements in brewing beer. Water: A Comprehensive Guide for Brewers, third in Brewers Publications’ Brewing Elements series, takes the mystery out of water’s role in the brewing process. The book leads brewers through the chemistry and treatment of brewing water, from an overview of water sources, to adjusting water for different beer styles, and different brewery processes, to wastewater treatment. The discussions include how to read water reports, understanding flavor contributions, residual alkalinity, malt acidity, and mash pH.

Farmhouse Ales

Culture and Craftsmanship in the European Tradition
Author: Phil Markowski
Publisher: Brewers Publications
ISBN: 0984075674
Category: Cooking
Page: 256
View: 6388

Continue Reading →

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.

IPA

Brewing Techniques, Recipes and the Evolution of India Pale Ale
Author: Mitch Steele
Publisher: Brewers Publications
ISBN: 193846902X
Category: Cooking
Page: 347
View: 8980

Continue Reading →

Explore the evolution of one of craft beer’s most popular styles, India pale ale. Equipped with brewing tips from some of the country’s best brewers, IPA covers techniques from water treatment to hopping procedures. Included are 48 recipes ranging from historical brews to recipes for the most popular contemporary IPAs made by craft brewers such as Pizza Port, Dogfish Head, Stone, Firestone Walker, Russian River, and Deschutes.

The Naked Pint

An Unadulterated Guide to Craft Beer
Author: Christina Perozzi,Hallie Beaune
Publisher: Penguin
ISBN: 1101149221
Category: Cooking
Page: 336
View: 8601

Continue Reading →

Read Christina Perozzi and Hallie Beaune's posts on the Penguin Blog. Move over, Merlot. Craft beer has finally found a place at the fine dining table. Renowned beer sommeliers Hallie Beaune and Christina Perozzi offer a down-to-earth guide to craft and artisanal brews that celebrates beer for what it truly is: sophisticated, complex, and flavorful. Beaune and Perozzi cover everything from beer basics to the science behind beer, food and beer pairings, home brewing, and tips for perfecting one’s palate. This edgy, no-nonsense guide exposes hidden truths, debunks every misconception, and reveals the power that comes with knowing an ale from a lager.

For The Love of Hops

The Practical Guide to Aroma, Bitterness and the Culture of Hops
Author: Stan Hieronymus
Publisher: Brewers Publications
ISBN: 1938469038
Category: Cooking
Page: 326
View: 7858

Continue Reading →

Stan Hieronymus expertly explains the nature of hops, their origins, hop quality and utilization--and even devotes an entire chapter to dry hopping. For the Love of Hops also includes a reference catalog of more than 100 varieties and their characteristics.

Radical Brewing

Recipes, Tales and World-Altering Meditations in a Glass
Author: Randy Mosher
Publisher: Brewers Publications
ISBN: 0984075623
Category: Cooking
Page: 350
View: 1384

Continue Reading →

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

Brewing Local

American-Grown Beer
Author: Stan Hieronymus
Publisher: Brewers Publications
ISBN: 1938469372
Category: Cooking
Page: 350
View: 8164

Continue Reading →

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.

Brooklyn Brew Shop's Beer Making Book

52 Seasonal Recipes for Small Batches
Author: Erica Shea,Stephen Valand,Jennifer Fiedler
Publisher: Clarkson Potter
ISBN: 0307889211
Category: Cooking
Page: 176
View: 1163

Continue Reading →

Brooklyn 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!” From the Trade Paperback edition.

The Barbarian's Beverage

A History of Beer in Ancient Europe
Author: Max Nelson
Publisher: Routledge
ISBN: 1134386729
Category: History
Page: 224
View: 9233

Continue Reading →

Comprehensive and detailed, this is the first ever study of ancient beer and its distilling, consumption and characteristics Examining evidence from Greek and Latin authors from 700 BC to AD 900, the book demonstrates the important technological as well as ideological contributions the Europeans made to beer throughout the ages. The study is supported by textual and archaeological evidence and gives a fresh and fascinating insight into an aspect of ancient life that has fed through to modern society and which stands today as one of the world’s most popular beverages. Students of ancient history, classical studies and the history of food and drink will find this an useful and enjoyable read.

Malting and Brewing Science: Malt and Sweet Wort


Author: D.E. Briggs,J.S. Hough
Publisher: Springer Science & Business Media
ISBN: 9780412165801
Category: Technology & Engineering
Page: 914
View: 4083

Continue Reading →

These two exceptional volumes, both part of the second edition of a we ll established textbook, explore the biological, biochemical and chemi cal aspects of malting and brewing science. Focusing on the scientific principles behind the selection of raw materials and their processing , these two insightful text include brief descriptions of the equipmen t used.

Cooking with Beer

Use lagers, IPAs, wheat beers, stouts, and more to create over 65 delicious recipes
Author: Mark Dredge
Publisher: Ryland Peters & Small
ISBN: 1782495029
Category: Cooking
Page: 144
View: 8388

Continue Reading →

Over 65 delicious recipes using beer as a key ingredient. A beer with your food is a great thing. But what about beer in your food? It's an even better thing! The next step for any beer lover is to try using beer as an ingredient, and that's where COOKING WITH BEER comes in. Self-confessed beer geek Mark Dredge has combined two of his passions - great brews and delicious food - to come up with over 65 awesome recipes using beer as a key component. Every occasion is covered, from lazy hangover brunches featuring a beer-cured bacon sandwich and Hefeweizen French toast to tasty main meals like Tripel Pulled Pork and desserts including a must-try Carrot Cake made with a Double IPA. If you really want to go to town, the Ultimate section has meal ideas where every element involves beer in some way - beer pizza anyone? And of course there is a selection of beer snacks that you can enjoy with a well-earned pint in your hand.

Brew Like a Monk

Trappist, Abbey, and Strong Belgian Ales and How to Brew Them
Author: Stan Hieronymus
Publisher: Brewers Publications
ISBN: 0984075631
Category: Cooking
Page: 296
View: 2390

Continue Reading →

Discover what makes the heavenly brews of Belgium so good in this new book by long time Real Beer Page Editor Stan Hieronymus. In Brew Like a Monk, he details the beers and brewing of the famous Trappist producers along with dozens of others from both Belgium and America. Sip along as you read and, if you feel yourself divinely inspired to brew some of your own, try out the tips and recipes as well!

Altbier

History, Brewing Techniques, Recipes
Author: Horst D. Dornbusch
Publisher: Brewers Publications
ISBN: 1938469429
Category: Cooking
Page: 144
View: 6392

Continue Reading →

Altbier is considered Germany’s oldest and most famous beer style. This book explains how monks and nuns brewed it in Düsseldorf centuries ago, and how to brew one today. Altbier covers brewing processes, flavor profile, recipes and much more. The Classic Beer Style Series from Brewers Publications examines individual world-class beer styles, covering origins, history, sensory profiles, brewing techniques and commercial examples.

The Home Brewer's Guide to Vintage Beer

Rediscovered Recipes for Classic Brews Dating from 1800 to 1965
Author: Ronald Pattinson
Publisher: N.A
ISBN: 1592538827
Category: Cooking
Page: 160
View: 3190

Continue Reading →

DIVTaste the history: brew your own vintage beers, from porters to ales to table beer./div

Beer School

Bottling Success at the Brooklyn Brewery
Author: Steve Hindy,Tom Potter
Publisher: John Wiley & Sons
ISBN: 9781118046234
Category: Business & Economics
Page: 306
View: 8027

Continue Reading →

What do you get when you cross a journalist and a banker? A brewery, of course. "A great city should have great beer. New York finally has, thanks to Brooklyn. Steve Hindy and Tom Potter provided it. Beer School explains how they did it: their mistakes as well as their triumphs. Steve writes with a journalist's skepticism-as though he has forgotten that he is reporting on himself. Tom is even less forgiving-he's a banker, after all. The inside story reads at times like a cautionary tale, but it is an account of a great and welcome achievement." —Michael Jackson, The Beer Hunter(r) "An accessible and insightful case study with terrific insight for aspiring entrepreneurs. And if that's not enough, it is all about beer!" —Professor Murray Low, Executive Director, Lang Center for Entrepreneurship, Columbia Business School "Great lessons on what every first-time entrepreneur will experience. Being down the block from the Brooklyn Brewery, I had firsthand witness to their positive impact on our community. I give Steve and Tom's book an A++!" —Norm Brodsky, Senior Contributing Editor, Inc. magazine "Beer School is a useful and entertaining book. In essence, this is the story of starting a beer business from scratch in New York City. The product is one readers can relate to, and the market is as tough as they get. What a fun challenge! The book can help not only those entrepreneurs who are starting a business but also those trying to grow one once it is established. Steve and Tom write with enthusiasm and insight about building their business. It is clear that they learned a lot along the way. Readers can learn from these lessons too." —Michael Preston, Adjunct Professor, Lang Center for Entrepreneurship, Columbia Business School, and coauthor, The Road to Success: How to Manage Growth "Although we (thankfully!) never had to deal with the Mob, being held up at gunpoint, or having our beer and equipment ripped off, we definitely identified with the challenges faced in those early days of cobbling a brewery together. The revealing story Steve and Tom tell about two partners entering a business out of passion, in an industry they knew little about, being seriously undercapitalized, with an overly naive business plan, and their ultimate success, is an inspiring tale." —Ken Grossman, founder, Sierra Nevada Brewing Co.

Extreme Brewing

An Enthusiast's Guide to Brewing Craft Beer at Home
Author: Sam Calagione
Publisher: Crestline Books
ISBN: 9780785829065
Category: Cooking
Page: 184
View: 7577

Continue Reading →

Extreme Brewing is a must-have book for aspiring home brewers who are interested in making their own specialty beers at home. There is no in-depth science to absorb and all the recipes are easy to follow and malt-syrup based, with variations for partial-grain brewing. Extreme Brewing is rooted in the brewing tradition of Belgium with a unique emphasis on hybrid styles that incorporate fruit, vegetables, herbs and spices to create unique flavor combinations. Not only will you learn to make delicious beer, you will also receive guidance on presentation, including corking, bottle selection and labeling. You’ll be taught the basics of brewing ingredients and processes—so you’ll be equipped to start with the basic knowledge you’ll need. There is an overview of the many general beer styles from ales to stouts and porters. This book contains tips on how to use all your senses to become a confident beer taster. Detailed information on food pairings for beer and cheese and even chocolate and fun ideas for themed dinners will allow readers to share their creations with family and friends.