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Books > Food & Drink > Beverages > Alcoholic beverages > Beers
A follow up to The Complete Joy of Homebrewing, this companion
guide is for homebrewers who have mastered the basics and want to
take their beermaking to the next level. The Homebrewer's Companion
is now completely revised and updated with more in-depth
information. Charlie Papazian covers all areas of the process of
beer making and answers commonly asked questions that arise. The
book includes detailed charts and tables, the latest techniques and
equipment information, and 60 new recipes. Charlie Papazian has
thousands of followers, including professional brewers throughout
the world who view him as a visionary brewmaster. Charlie's
laid-back style and easy-to-follow instructions have inspired
millions to try their hand at homebrewing. The newly updated
edition of the book will expand on the art and science of brewing
beer, understanding and making gluten-free beers, and pairing beer
with food, as well as cooking with beers.
From grain to glass-a complete illustrated history of brewing and
breweries in the state more famous for beer than any other Few
places on Earth are as identified with beer as Wisconsin, with good
reason. Since its first commercial brewery was established in 1835,
the state has seen more than 800 open and more than 650
close-sometimes after mere months, sometimes after thriving for as
long as a century and a half. The Drink That Made Wisconsin Famous
explores this rich history, from the first territorial pioneers to
the most recent craft brewers, and from barley to barstool. From
the global breweries that developed in Milwaukee in the 1870s to
the "wildcat" breweries of Prohibition and the upstart craft
brewers of today, Doug Hoverson tells the stories of Wisconsin's
rich brewing history. The lavishly illustrated book goes beyond the
giants like Miller, Schlitz, Pabst, and Heileman that loom large in
the state's brewing renown. Of equal interest are the hundreds of
small breweries across the state started by immigrants and
entrepreneurs to serve local or regional markets. Many proved
remarkably resistant to the consolidation and contraction that
changed the industry-giving the impression that nearly every town
in the Badger State had its own brewery. Even before beer tourism
became popular, hunters, anglers, and travelers found their
favorite brews in small Wisconsin cities like Rice Lake, Stevens
Point, and Chippewa Falls. Hoverson describes these breweries in
all their diversity, from the earliest enterprises to the few
surviving stalwarts to the modern breweries reviving Wisconsin's
reputation as the place to find not just the most beer but the
best. Within the larger history, every brewery has its story, and
Hoverson gives each its due, investigating the circumstances that
meant success or failure and describing in engaging detail the
people, the technology, the marketing, and the government relations
that delivered Wisconsin's beer from grain to glass.
Keg Bottle Can is a guide to more than 100 Australian craft beers,
grouped (mostly) by occasion: from sharing at a dinner party to
taking to a barbecue, to challenging your palate, to enjoying art
(beer with well-considered labels). Beginning with a brief history
of beer and how it's made, each entry in Keg Bottle Can then gives
key tasting information on the beer, as well as a backstory about
the brewer and the beer itself, and food pairing and glassware
suggestions. The beer world is a broad church - and there really is
something for everyone. And while it's fine to drink a beer out of
a bottle at a barbecue, if you pair it with food, there are nice
glasses for it too. Keg Bottle Can offers the confidence and
knowledge to do both, rather than feeling bound by boring hard and
fast rules.
In the twelfth century the abbots of Burton began to produce beer.
The dissolution of the abbey in the sixteenth century saw inns and
alehouses appear, with many selling beer brewed on-site. The first
recognisable brewery was Benjamin Printon's, which was established
on Horninglow Street around 1708. The Trent & Mersey Canal,
built in 1774/75, allowed further expansion to the industry, but it
was the coming of the railway in 1839 that led to massive growth -
by 1888 there were thirty-one breweries employing over 8,000 men
and producing over 3 million barrels a year. In this collection of
images, local author and historian Terry Garner illustrates the
history of this famous east Staffordshire town and provides a
fascinating insight into the many lost breweries that made
Burton-on-Trent the brewing capital of the world.
Presenting both the concerns and problems of beer consumption as
well as the emerging evidence of benefit, Handbook of Beer Health
and Disease Prevention offers a balanced view of today's findings
and the potential of tomorrow's research.
From a beverage of warriors to a cheap and affordable commodity,
beer has been a part of our consumption for nearly 8000 years. Like
most alcoholic drinks it has been prone to abuse and in some
counties the per capita consumption of beer has led to considerable
health risks.
However, just as wine in moderation has been proposed to promote
health, research is showing that beer -- and the ingredients in
beer -- can have similar impact on improving health, and in some
instances preventing disease. For example, some cancers like
bladder cancers and the incidence of cardiovascular disease are
reported to be lower in moderate beer drinkers. Furthermore there
is a considerable body of emerging evidence to show that the
anti-oxidant capacity of beers is high. It has been argued by some
that the total antioxidants ingested in some beer drinkers equates
that consumed by red wine drinkers.
The key to this, of course, is understanding and this volume
presents a collection of the most current writings on the subject
of beer and it's potential in health.
Winner of the 2009 Best Drinks and Health Book in the World -
"Gourmand World Cookbook Awards
"*The most comprehensive coverage of the broad range of topics
related to the role of beer and beer ingredients in health
*Addresses the impact of beer and beer ingredients on cancers,
cardiovascular disease, anti-oxidant benefits, and other health
related concerns Presents a holistic view from beer brewing to the
isolation of beer-related compounds. *Appropriate for scientists
and researchers from a variety of fields and industries from beer
production to health-care professionals *Consistent organization of
each chapter provides easy-access to key points and summaries
*Self-contained chapters written by subject matter experts
Pilsners, blonde ales, India pale ales, lagers, porters, stouts:
the varieties and styles of beer are endless. But as diverse as the
drink is, its appeal is universal - beer is the most-consumed
alcoholic beverage in the world. From pubs and inns to restaurants,
bars and microbreweries, beer has made itself a staple drink around
the globe. Celebrating the heritage of the world's favourite
tipple, Gavin D. Smith traces beer from its earliest days to its
contemporary consumption. After exploring the evolution of brewing
technology, the book travels from Mexico to Milwaukee, Beijing,
Bruges and beyond, demonstrating the dazzling variety of beer
styles and brewing processes to be found around the world. Once
brewed in monasteries to be consumed as 'liquid bread' on fast
days, beer is now the drink of choice at festivals and celebrations
worldwide. Containing a wealth of detail in its concise,
wonderfully illustrated pages, Beer will appeal to connoisseurs and
casual fans alike.
Best-selling author Jeff Alworth takes serious beer aficionados on
a behind-the-scenes tour of 26 major European and North American
breweries that create some of the world's most classic beers. Learn
how the Irish make stout, the secrets of traditional Czech pilsner,
and what makes English cask ale unique by delving deep into the
specific techniques, equipment, and geographical factors that shape
these distinctive styles. Contemporary brewers carrying on their
traditions share insider knowledge and 26 original recipes to guide
experienced homebrewers in developing your own special versions of
each style.
Jamil Zainasheff is a perennial award winner at the National
Homebrew Competition finals and winner of over 500 brewing awards
across all style categories. In this book he teams up with
home-brewing expert John J Palmer to share award-winning recipes
for each of the 80-plus competition styles. Using extract-based
recipes for most categories, the duo gives sure-footed guidance to
brewers interested in reproducing classic beer styles for their own
enjoyment or to enter into competitions.
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.
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.
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.
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.
Originally published in 1963, this was the first modern book on
home brewing and was an instant success. Since then, the book has
gone through many revised and improved editions and to date has
sold 750,000 copies. This latest edition contains full instructions
on how to brew fine beers and stouts of authentic flavour and
strength. From palest lager to blackest extra stout, these are
brews of which you can be proud. There is much more to the home
brewing hobby than simply making up a kit; home brewers need to
know the theory behind the techniques they use and how to devise
their own formulations for any type of beer. This book is the ideal
introduction to the subject.
Master the art of brewing your own beer and hone this life-long
skill! Home-brewing hero Greg Hughes brings you a comprehensive
guide to teach you how to brew your own beer, from the comfort of
your own home! Within the pages of this all-encompassing brewery
book, he shows you every step of each process with clear,
photographic instructions, to maximise your beer-making skills and
unleash your potential. What are you waiting for? Dive straight in
to discover: -Over 110 recipes categorised by style -30 spreads on
home brewing techniques and general brewing advice for a range of
levels -100 accompanying photos to visually highlight the
step-by-step instructions to brewing -Valuable information on the
history of brewing and the craft beer revolution Discover detailed
information on ingredients to help you choose your malt, yeast,
hops and flavourings, and learn exactly which equipment you need to
get started. With more than 100 tried-and-tested recipes to choose
from, you can brew beer of almost any style from across the world,
such as London bitter, American IPA, Mexican cerveza, Munich
helles, or Japanese rice lager. Each is suitable for the full-mash
technique, while many also contain malt extract variations. This
newly-revised edition includes new techniques and recipes with
brand new recipe photos to keep in line with contemporary craft
beers within the market. Featuring 15 brand new recipes within this
new edition, including Oaked Imperial Brown Ale and Blueberry and
Coconut Export Stout, there is something for everyone to love, and
you'll have all the information you need to brew your perfect beer!
Additionally, you can explore a dedicated section for writing your
very own beer recipes that are sure to have your taste buds
tingling! From ginger beer to winter warmers, Belgian tripels to
Bohemian pilsners, this is a must-have volume for craft-beer
newbies looking to begin their journey of making their own beer, or
homebrewers looking for more comprehensive advice to attempt more
complex methods.
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 ubiquity of gluten-containing grains, such as barley, wheat,
and rye, in modern-day brewing has prevented many potential
consumers from fully enjoying the craft beer revolution.
Individuals who have celiac disease, nonceliac gluten intolerance,
or gluten sensitivity (as well as those who simply feel better when
they avoid gluten) have historically been unable to enjoy today's
characterful beers. But many other types of grain can be used to
brew beer of all styles; such alternative grains greatly expand the
options available to beer lovers and brewers who cannot or choose
not to ingest gluten, or those who just want to experiment with new
and interesting flavors. Gluten-Free Brewing includes a discussion
of available gluten-free ingredients, how to source them, and how
to malt them. Explore the world of ancient grains and adjuncts and
learn how today's malted and roasted varieties can be used to brew
to-style beers. Learn about different mashing techniques, when to
use them, what additional ingredients and enzymes can help
throughout the brewing process, and how they can deliver specific
flavors in your beer. Take a deep dive into recipe formulation and
fermentation challenges, as well as flavor, body, head retention,
and color considerations when using these not-so-alternative grains
to create mainstream flavors. More than 30 tested recipes are
included to help brewers explore British, German, Belgian, New
World, and ancient-style beers. Gluten-Free Brewing will teach you
how to brew full-flavored, world-class gluten-free beers.
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.
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