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Books > Food & Drink > Beverages > Alcoholic beverages > Beers
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.
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.
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.
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.
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.
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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Just Add Beer
(Paperback)
Ed Hughes, Rachel Williams
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R599
R513
Discovery Miles 5 130
Save R86 (14%)
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Brewing Everything is a thorough, accessible and humourous guide to
brewing anything from beer to cider to sake. For every brewing
project there is both an easy way and a hard way, a method useful
to both the curious novice and the hardcore brewing veteran. Each
chapter includes interviews with experts (brewmasters, cidermakers,
new meadery startups and small-batch kombucha sellers) as well as
the author's own home- tested recipes. Brewing Everything walks you
through the process from start to finish, beginning with easier
shortcuts until you get the hang of it, and then upgrading to the
harder stuff after you've brewed a thing or two. With step-by-step
instructions, colour photographs and methods for every level of
experience. This is the ultimate guide to all things home-brewed.
Beer. Friends. Fun. Put them together, and you have a beer fest!
Join M. B. Mooney as he travels the United States to bring you the
delights of Beer Fest USA. While beer has always been an important
part of American culture, the last three decades have seen an
explosion in the popularity of craft brews and microbrews, and,
along with them, beer festivals. Modeled on their German
counterparts such as Munich's Oktoberfest, beer festivals allow
brewers to introduce customers to their creations, to educate the
public about the differences between various craft beers, to learn
from beer drinkers, and to promote friendship. Beer Fest USA
introduces beer enthusiasts-novices and seasoned beer geeks
alike-to thirteen of the biggest and best beer festivals in the US,
giving you a taste of the unique history and flavor of each. So get
ready to drink up, laugh with friends, and start planning your next
beer festival vacation.
Fermented foods are experiencing a resurgence in popularity due to
their bold flavors and purported health benefits. Brewer and
distiller Gabe Toth has dedicated 15 years to learning and
experimenting with the fundamentals of fermented vegetables,
condiments, sausage, dairy, meat, bread, vinegar, kombucha, and
other live-culture foods. In The Fermentation Kitchen, he distills
the essential lessons into easy to follow information that is both
technical and practical. Part how-to guide, part cookbook, and part
reference manual, The Fermentation Kitchen is a wide-ranging
introduction to fermentation for brewers, food enthusiasts, and
home fermentationists, who want to go beyond just recipes to
understand what's happening as their food is transformed. Enough
chemistry and microbiology is included to provide a thorough
understanding of what's happening during food transformation which,
when paired with a focus on methods and recipes to illustrate
techniques, will allow the reader to explore fermentation with
greater creativity. The overarching aim of The Fermentation Kitchen
is to provide readers with the tools they need to improvise and
adapt their new knowledge to safely create novel flavors and unique
fermented foods that reflect their own creativity, using beer when
possible.
In the age of craft beer, the varieties seem endless. From floral
IPAs to rich porters and stouts, and tart lambic ales to
gluten-free options, there is a beer for every taste. Food on Tap
is an accessible guide to using these delicious brews to add
complex flavour and exciting twists to classic and new recipes.
Beautiful original photography will have your mouth watering, so
pour a draft and get ready to cook with beer.
Finally a beer-centric bucket list! Celebrating beer worldwide,
this is a must-have for any beer aficionado. Whether you re
planning a pub crawl, a weekend in the country, or a longer
vacation, this book is a trove of ideas for the beer lover. As is
to be expected, this lively guide to beer-related travel contains a
comprehensive list of hundreds of breweries large and small both
long-standing and freshly minted that are open for tours and
tastings along with an in-depth look at their different approaches
to brewing, philosophies about flavors and ingredients, and what
makes their beers special. But this book digs deep into the world
of beer and includes a multitude of ideas for exploring the world s
best beer destinations: the Pacific Northwest s gleaming modern
taprooms; atmospheric English pubs; iconic breweries including San
Francisco s Anchor Steam and the Czech Republic s original Pilsner;
boisterous festivals from Munich s Oktoberfest to Denver s Great
American Beer; and other points of interest such as Germany s
pop-up beer gardens or a pub crawl in Dublin where you can hoist a
Guinness at James Joyce s favorite pub. The book is liberally
illustrated with atmospheric photos and reproductions of beer
labels and logos and includes information on beer styles, food and
beer pairings, drinking traditions, glassware, and a primer on
brewing.
"Brew It Yourself" outlines the key methodologies for the two most
common home brewing techniques: extract and all-grain brewing. Erik
Spellmeyer provides professional advice on how to get started,
introducing readers to the industry jargon and terminology, while
giving clear instruction on the formalities of home brewing. The
guide then encourages the reader to take what they learned and use
that knowledge to create their own recipes and experiment on their
ideas. Equipped with illustrations, images, a glossary,
photographs, and step-by-step assembly instructions for building
your own equipment, this is an all-in-one guide to getting started,
no matter what your brewing knowledge.
With a resurgence of interest inreal ale, there's never been a
better time to master how to keep, store and serve cask beer. In a
fully revised and updated edition of this CAMRA classic, Patrick
O'Neill explains all you need to know about running a good cellar
and ensuring that the pint you serve does both pub and brewer
proud. Cellarmanship is a must-have book if you are a professional
or student in the drinks trade, a beer festival organiser or simply
a keen amateur wishing to serve a decent pint at a private party.
This fully-updated new colour edition is published in a larger
format, and detachable cellar card for at-a-glance cellar tips and
techniques.
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.
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