One of the most successful and respected homebrewers in America and highest ranking judges in the BJCP, there are few candidates better placed than Gordon Strong to give advice on how to take your homebrew to the next level. In Brewing Better Beer, the author sets out his own philosophy and strategy for brewing, examining the tools and techniques available in an even-handed manner. The result is a well-balanced mix of technical, practical, and creative advice aimed at experienced homebrewers who want to advance to the next level. The book is also a story of personal development and repeatedly mastering new systems and processes. Strong emphasizes that brewing is a creative endeavor underpinned by a firm grasp on technical essentials, but stresses that there are many ways to brew good beer. After mastering techniques, equipment, ingredients, recipe formulation, and the ability to evaluate their own beers, the advanced homebrewer will know how to think smart and work less, adjust only what is necessary, and brew with economy of effort. The author also pays special attention to brewing for competitions and other special occasions, distilling his own experiences of failure and (frequent) triumphs into a concise, pragmatic, and relaxed account of how judging works and how to increase your chances of success. The author's insights are laid out in a clear, engaging manner, deftly weaving discussions of technical matters with his own guiding principles to brewing. Learn to identify process control points in mashing, lautering, sparging, boiling, chilling, fermenting, conditioning, clarifying, and packaging. What are the best ways to control mash pH, which mash regimen suits your process, how can you effectively control your process through judicious equipment selection? Other tips on optimizing your brewing include ingredient and yeast selection, envisioning a recipe and bringing it to fruition, planning your brewing calendar, and identifying the critical path to ensure a successful brew day. There is also a detailed discussion of troubleshooting to address technical and stylistic problems advanced homebrewers often face. Through it all, Strong highlights you are the ultimate arbiter, giving advice on how to judge your own beers and understanding how balance takes many forms depending on style.

Like good wine, certain beers can be aged under the right conditions, a process that enhances and changes their flavors in interesting and delicious ways. Good candidates for aging are high-alcohol brews, bottle-conditioned beers with yeast in the bottle, barleywines, lambics, and winter ales. Patrick Dawson explains how to identify a cellar-worthy beer, how to plan and set up a beer cellar, what to look for when tasting vintage beers, and the fascinating science behind the aging process. He also includes a comprehensive buying guide to help you select already-aged beers (from the readily available to the tantalizingly rare) to enjoy as your own collection is aging.

Do you need to have an advanced science degree to understand brewing chemistry? Certainly not! Any brewer, explains author Lee W. Janson, can understand the basic details of the life of a yeast or the careless steps that produce those annoying off-flavors - and learn how to avoid them. Brew Chem 101 features nontechnical language and a highly readable style, explanations of the chemical reactions at each stage of the brewing process and how to avoid potential problems, and a primer on beer tasting and judging.

An Insider's Guide to Craft Beer the World's Greatest Drink "Brad and Jonny make understanding beer easy and nearly as fun as drinking it." James Watt, founder of Brewdog. #1 Best Seller in Beer Beer has come a long way in the 6,000 years since the first taste. The legends of the craft beer industry have made sure everyone's within reach of the perfect pint. But how do you get the right brew for you? And can you learn to make a beer that adds to the lager legacy? Beers of the world. Welcome to Beer School, brought to you by the heroes of YouTube sensation the Craft Beer Channel, a guide to everything you need to know about the wide and wonderful beers of the world. In Beer School, Jonny and Brad explain the intricacies of the finest artisan craft brews including: ales, lagers, porters, stouts, IPSs, and bitters. How to make beer. The lads have the inside scoop on everything from hop varieties and barrel aging, to serving temperatures and glassware. Beer School helps you learn how to make beer and how to get the most out of every sip. Learn about grain, mash, water, hops, boil, yeast, fermentation, serving, storing, pouring, and tasting. If you have read books such as The Complete Beer Course by Joshua M. Bernstein or The Beer Bible by Jeff Alworth, you'll love Beer School by Jonny Garrett and Brad Evans.

The original India Pale Ale was pure gold in a glass; a semi-mythical beer specially invented, in the 19th century, to travel halfway around the world, through storms and tropical sunshine, and arrive in perfect condition for a long, cold drink on an Indian verandah. But although you can still buy beers with 'IPA' on the label they are, to be frank, a pale imitation of the original. For the first time in 140 years, a keg of Burton IPA has been brewed with the original recipe for a voyage to India by canal and tall ship, around the Cape of Good Hope; and the man carrying it is the award-winning Pete Brown, Britain's best beer write. Brazilian pirates and Iranian customs officials lie ahead, but will he even make it that far, have fallen in the canal just a few miles out of Burton? And if Pete does make it to the other side of the world with 'Barry' the barrel, one question remains: what will the real IPA taste like? Weaving first-class travel writing with assured comedy, Hops and Glory is both a rollicking, raucous history of the Raj and a wonderfully entertaining, groundbreaking experiment to recreate the finest beer ever produced.

An inside look at how craft beer makers and IPA devotees come together to brew, taste, and enjoy fine ale while also building a sense of community in Las Vegas Equally reviled and revered as Sin City, Las Vegas is both exceptional and emblematic of contemporary American cultural practices and tastes. Michael Ian Borer takes us inside the burgeoning Las Vegas craft beer scene to witness how its adherents use beer to create and foster not just a local culture but a locals' culture. Through compelling, detailed first-hand accounts and interviews, Vegas Brews provides an unprecedented look into the ways that brewers, distributors, bartenders, and drinkers fight against the perceived and preconceived norm about what "happens in Vegas" and lay claim to a part of their city that is too often overshadowed by the bright lights of tourist sites. Borer shows how our interactions with the things we care about-and the ways that we care about how they're made, treated, and consumed-can lead to new senses of belonging and connections with and to others and the places where we live. In a world where people and things move around at an extraordinary pace, the folks Borer spent time talking (and drinking) with remind us to slow down and learn how to taste the "good life," or at least a semblance of it, even in a city where style is often valued over substance.

Brewing with Cannabis introduces the convergence of marijuana and brewing in the modern craft beer movement. Explore the varied history of how the cannabis plant became federally illegal and dive into both historic and current laws on decriminalization and legalization of cannabis in the U.S. Learn about the agriculture and biology of cannabis, unique characteristics of the plant, and the similarities between cannabis and hop plants. Find out all that is needed to successfully grow cannabis plants in the comfort of your own home (where state legal). Examine the active components of cannabis and the chemistry of how they interact with beer. Discover how to de-carboxylate THC-A into the fully psychoactive form of THC and learn methods of adding cannabis and CBD to non-alcoholic beer and homebrew for different effects. Delve into how and why the plant produces compounds such as cannabinoids and terpenes, how they function, and how to incorporate them into beer recipes. Both homebrewers and professional brewers will be inspired by a wide-range of extract-based and all-grain recipes they can adopt or use as guidance when creating non-alcoholic beer or homebrew. Designed as a practical guide to use in brewing, the final chapter will inspire readers on how the discovery of new cannabinoids and terpenes may be used in the future. This book will be especially useful to brewers seeking information on the responsible and state legal of use of cannabis in brewing.

This important and extremely interesting book is a serious scientific and authoritative overview of the implications of drinking beer as part of the human diet. Coverage of this book includes a history of beer in the diet, an overview of beer production and beer compositional analysis, the impact of raw materials, the desirable and undesirable components in beer and the contribution of beer to health, and social issues. Written by Professor Charlie Bamforth, well known for a lifetime's work in the brewing world, "Beer: Health and Nutrition" should find a place on the shelves of all those involved in providing dietary advice.

Told through wit and humor and 100% illustrations, Hooray for Craft Beer! is an entertaining and informative journey through the history and world of craft beer. Readers will explore every aspect of beer from the ingredients and brewing process to glassware and how to taste beer, as they embark on a whirlwind trip around the world to discover the origin of favorite beer styles. Hooray for Craft Beer! is a simple, easy-to-read guide to learning featuring delightful illustrations. Yes, craft beer can be whimsical as well as tasty!

SILVER AWARD FOR BEST BEER BOOK, BRITISH GUILD OF BEER WRITERS 'Jaega Wise is the new brewing superstar' CAMRA BEER magazine Produced using a mixture of naturally occurring yeasts and bacteria, wild fermented beers offer the 'fine dining' of the beer world. These beers are how beer tasted 200 years ago, before brewing was industrialised, and are enjoying a worldwide revival. Jaega Wise, head brewer at East London's Wild Card Brewery and presenter of Amazon Prime's Beermasters, is one of the UK's experts in wild fermentation. Here, she explains the science behind the brewing process and shares her recipes so that you can experiment at home. Learn how to brew, bottle, and age your beer in wooden barrels, and produce a range of different sour beer styles, farmhouse ales and fruit beers. Recipes and styles featured in the book include: - German Berliner Weisse (tart and refreshing) and Gose (salty and dry) - Belgian Lambics, gueze, Flanders red ale and fruit beers - French Farmhouse ales such as saison and biere de garde - Norwegian Farmhouse Ales including the Kveik IPA - English Old Ale Also included is a trouble-shooter section to guide you through what happens when wild yeast and bacteria get out of control and how to remedy it. Whether you are a beer geek or a home brewing novice, Wild Brews contains everything you need to replicate today's sour and wild beer styles at home.

"New Brewing Lager Beer" has been completely revised and expanded to include more on craft-brewing techniques and more information specific to ale brewing. Greg Noonan, one of the best-known craft brewers in America, guides you through an advanced discussion on how to produce high-quality beer every time you brew. This advanced all-grain reference book is recommended for intermediate, advanced, and professional small-scale brewers. This book should be part of every serious brewer's library.

We live in a worldwide boom-time for beer, but the amount of different styles to discover may feel overwhelming to new beer drinkers. The beers we're in the mood for often change with the weather, seasonal activities, or the holiday calendar. Starting in the summer, then moving on to autumn, winter, and spring, each chapter of A Year in Beer: Styles for Every Season will introduce the beer styles from around the world that best suit that season.

The pub has been at the heart of English life for generations. But how has this unique institution developed over the centuries? Paul Jennings traces the history of the English pub, looking at how it evolved from the coaching inn and the humble alehouse, through back-street beerhouses and 'fine, flaring' gin palaces to the drinking establishments of the twenty-first centuries. Covering all aspects of pub life, this fascinating history examines pubs in town and country. It identifies key trends and discusses architecture and interior design. It looks at customers and their varied activities in pubs and at the men and women who ran them. The story of the pub is set throughout the wider context of social change. The Local is a must-read for the pub-goer and anyone interested in the history of the English people.

If you have a back garden, or even a sunny porch or balcony, you can grow your own hops, brewing herbs, and malt grains to enhance the flavour, 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 home-grown ingredients. This fully updated second edition includes a new section featuring colour 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.

The beer of today--brewed from malted grain and hops, manufactured by large and often multinational corporations, frequently associated with young adults, sports, and drunkenness--is largely the result of scientific and industrial developments of the nineteenth century. Modern beer, however, has little in common with the drink that carried that name through the Middle Ages and Renaissance. Looking 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, "Beer in the Middle Ages" and the Renaissance presents an extraordinarily detailed history of the business, art, and governance of brewing.During the medieval and early modern periods beer was as much a daily necessity as a source of inebriation and amusement. It was the beverage of choice of urban populations that lacked access to secure sources of potable water; a commodity of economic as well as social importance; a safe drink for daily consumption that was less expensive than wine; and a major source of tax revenue for the state. In "Beer in the Middle Ages and the Renaissance," Richard W. Unger has written an encompassing study of beer as both a product and an economic force in Europe.Drawing from archives in the Low Countries and England to assemble an impressively complete history, Unger describes the transformation of the industry from small-scale production that was a basic part of housewifery to a highly regulated commercial enterprise dominated by the wealthy and overseen by government authorities. Looking at the intersecting technological, economic, cultural, and political changes that influenced the transformation of brewing over centuries, he traces how improvements in technology and in the distribution of information combined to standardize quality, showing how the process of urbanization created the concentrated markets essential for commercial production.Weaving together the stories of prosperous businessmen, skilled brewmasters, and small producers, this impressively researched overview of the social and cultural practices that surrounded the beer industry is rich in implication for the history of the period as a whole.

From California to Maine-check out the greatest US craft breweries! Fifty fascinating states, 50 awesome breweries, and 50+ handcrafted beers-what more could you ask for? In The United States of Craft Beer, beer expert and homebrewer Jess Lebow invites you along on his state-by-state exploration of America's greatest breweries. From Jack's Abby Brewing in Massachusetts to the Maui Brewing Company in Hawaii, this guide teaches you everything you need to know about the people who make the nation's best-tasting beers and the innovative brewing methods that help create the perfect batch. Each intoxicating entry also highlights other popular beers that can be found throughout that state, so that you can sample every delicious sip the United States has to offer. Complete with photos of the beers and breweries, The United States of Craft Beer gives you the lowdown on all things craft beer.

Hard cider helped build North America, and this ode to the fermented drink sometimes referred to as scrumpy begins with a snapshot of that forgotten history and then goes on to present the most comprehensive guide to tasting and appreciating the diversity of today's rapidly growing cider movement. An overview of how cider is made and a tasting tutorial prepare readers for the heart of the book: Profiles of 100 ciders -- from dessert ciders, spiced ciders, and hopped ciders to perry -- along with 30 recipes for pairing and cooking with cider, plus 30 cider-based cocktails. More than two dozen stories bring to life the men and women who produce some of the hottest craft ciders around -- including 2 Towns Ciderhouse in Oregon, Blackbird Cider Works in New York, and Cidrerie Michel Jodoin in Quebec.

Around the world, young brewers, with passion, reverence and commitment, are bringing flavour back to beer after decades of domination by global giants and their bland products. Such is the fervour for IPA that the journey started by India Pale Ale in Victorian England is far from over. This is a long-awaited book from Roger Protz, a highly respected authority on beer, on the rebirth of IPA or India Pale Ale - one of the most popular styles in today's craft beer revolution. Around the world, young brewers, with passion, reverence and commitment, are bringing flavour back to beer after decades of domination by global giants and their bland products. Such is the fervour for IPA that the journey started by India Pale Ale in Victorian England is far from over. 1. How the revival started: Covers the fascinating events that caused IPA to take off in the early 1990s, both in London at seminars and festivals, and in the US. By 2014, IPA is the leading category at the annual Great American Beer Festival. The renaissance is now worldwide, with IPAs brewed in Australia, Belgium, Canada, Denmark, Germany, Italy, Japan and elsewhere. 2. The history of IPA - its rise and fall were equally spectacular: Starting out as a beer for India, the style was first developed at the turn of the 19th century by a small brewery, Hodgson's, in East London. A three or four month journey to India was ideal for the style of beer and soon other breweries were sending large supplies to India. But IPA's hey-day is brief. By the end of the century, American and German brewers were sending lager beer to India and supplying ice to keep it cold. British brewers retreated and classic Victorian IPAs were dead. 3. How IPA is made: Covers the 19th-century method of brewing IPAs in Burton; and other recipes from craft breweries now using Victorian recipes. 4. Classic IPAs: Classic IPAs from the 19th century - Ballantine's IPA in the US, Worthington's White Shield in England and McEwans in Scotland. 5. The great revival: The role of New World hops from the US and New Zealand in creating dynamic new aromas and flavours for modern IPAs. Country by country tasting notes and key recipes for some 250 of the world's best IPAs, including the US, Britain, Canada, Australia & New Zealand, Belgium, Denmark, Germany, Netherlands, and Japan. 6. New beers on the block: The worldwide popularity of IPA has led to imaginative spin-offs from the traditional style.

In Praise of Beer is a helpful guide for beer lovers looking to learn more about what they should look for with each sip of beer. In his latest book, Charles Bamforth brings new light to the topic of beer in ways perfect for any beer fan, lover, or connoisseur. The book answers popular questions from consumers, including what consumers should be expecting from their beer; what styles are available; what they should be thinking about when purchasing beer, either in a bar or a beer shop; how to look after beer; how to present beer; which beer for which occasion, including dining; and if they can drink beer (in moderation) with a clear conscience. In Praise of Beer is written in an authoritative but easy-to-read style and is full of anecdotes, inside knowledge and valuable information.

This book is a complete overview of all thirty Belgian abbey beers. Where is the rich patrimony of Belgian abbey beers rooted? What are the remarkable stories about this authentic, labour-intensive product. In which way are Trappist beers different from the others? In Belgian Trappist and Abbey Beers, Jef Van den Steen unravels the different stages in the production process of the beers and talks very passionately about the origin and development of the various breweries within the walls or under the license of the abbey. Each brewery is presented with practical information, different types of beer, and the author always includes tips for tourists.