Over the past 40 years, the craft beer segment has exploded. In 1980, a handful of "microbrewery" pioneers launched a revolution that would challenge the dominance of the national brands, Budweiser, Coors, and Miller, and change the way Americans think about, and drink, beer. Today, there are more than 2700 craft breweries in the United States, with another 1,500 in the works. Their influence is spreading to Europe's great brewing nations, and to countries all over the globe. In The Craft Beer Revolution, Steve Hindy, co-founder of Brooklyn Brewery, tells the inside story of how a band of home brewers and microbrewers came together in one of America's great entrepreneurial triumphs. Citing hundreds of creative businesses like Samuel Adams, Deschutes Brewery, New Belgium, Dogfish Head, and Harpoon, he shows how their combined efforts have grabbed 10 percent of the US beer market - and how Budweiser, Miller, and Coors, all now owned by international conglomerates, are creating their own craft-style beers, the same way major food companies have acquired or created smaller organic labels to court credibility with a new generation of discerning eaters and drinkers. This is a timely and fascinating look at what America's new generation of entrepreneurs can learn from the intrepid pioneering brewers who are transforming the way Americans enjoy this wonderful, inexpensive, storied beverage: beer.

This beginner's introduction to home brewing is not for the beer geeks, the brewing technicians, the persnickety, or the obsessive compulsive worrier. This book is for the person who wants a relaxing, easy introduction to one of the better hobbies on the planet. Maybe your spouse just bought you a brewing kit and you want to learn a little more about this home brewing thing. Or maybe you're just curious. If so, this is the book for you. There are a lot of details in brewing and sometimes it can get overwhelming. Beginning brewers often say they worry they're not worrying about the right things. That's why they need this book. The general rule is -- don't worry. There are a few things you need to pay attention to, but by all means, chill. Home brewing ingredients are so good these days that if you're moderately careful you can make really good beer at home. Without worrying. If you're ready to be chill and try your hand at home brewing -- without sweating all the little details -- then this little book should help. This short introduction might be enough to slake your curiosity, give you the details you need to brew at a level you're comfortable with and start you on a life-long hobby. The author started brewing in 1987, and for about the next 20 years stuck with a pretty simple, basic method. It worked well enough to make some pretty good beer -- with some notable exceptions Eventually the author took the plunge into all-grain brewing, but he still tries to keep that "relax, don't worry" ethic.

A guide to beer styles, with essays by America's leading beer writer, Don Russell (a.k.a. Joe Sixpack) and checklists of more than 1,000 different beers.

Traditional craft-brewed beer can transform a meal from everyday to extraordinary. It's an affordable, accessible luxury. Yet most people are only familiar with the mass-market variety. Have you tasted the real thing? In The Brewmaster's Table, Garrett Oliver, America's foremost authority on beer and brewmaster of the acclaimed Brooklyn Brewery, reveals why real beer is the perfect partner to any dining experience. He explains how beer is made, relays its fascinating history, and, accompanied by Denny Tillman's exquisite photographs, conducts an insider's tour through the amazing range of flavors displayed by distinct styles of beer from around the world. Most important, he shows how real beer, which is far more versatile than wine, intensifies flavors when it's appropriately paired with foods, creating brilliant matches most people have never imagined: a brightly citric Belgian wheat beer with a goat cheese salad, a sharply aromatic pale ale to complement spicy tacos, an earthy German bock beer to match a porcini risotto, even a fruity framboise to accompany a slice of chocolate truffle cake. Whether you're a beer aficionado, a passionate cook, or just someone who loves a great dinner, this book will indeed be a revelation.