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Books > Food & Drink > Beverages > Alcoholic beverages > Beers
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.
This book is a complete step by step beer brewing guide for total
beginners. It assumes you have no previous knowledge, skills or
equipment and will take you on a voyage of discovery through
different techniques and arguments into how to brew the perfect
pint After reading this book you will be able to impress your
friends with your newly acquired skills as a beer brewer, take them
through the whole brewing process, commenting on different styles
and impressing them by the taste of your final product - a fresh,
tangy, amber delight --------------- This book is also available in
Spanish. Please see: La buena botella: Haciendo cerveza en casa
--------------- Disclaimer: This book is aimed at the total novice
and gives instructions and best practices for kit brewing, if you
are looking for information regarding all grain or extract brewing,
you may need a more advanced book. --------------------------- If
you want to find out more about Jan, beer and his other hobbies,
you can join his blog janthebeermaker.com
The contents of your pint glass have a much richer history than you
could have imagined. Through the story of the hop, Hoptopia
connects twenty-first century beer drinkers to lands and histories
that have been forgotten in an era of industrial food production.
The craft beer revolution of the late twentieth century is a
remarkable global history that converged in the agricultural
landscapes of Oregon's Willamette Valley. The common hop, a plant
native to Eurasia, arrived to the Pacific Northwest only in the
nineteenth century, but has thrived within the region's
environmental conditions so much that by the first half of the
twentieth century, the Willamette Valley claimed the title "Hop
Center of the World." Hoptopia integrates an interdisciplinary
history of environment, culture, economy, labor, and science
through the story of the most indispensible ingredient in beer.
This is not a recipe book. It is a database of ingredient
information that should assist the home or craft brewer in creating
their own recipes in order to attempt the replication of commercial
beers, many of which are no longer in production. Instructions on
how to convert the supplied ingredient information into recipes
customised to the brewer's own equipment and technique are
provided. This book also provides inspiration to brewers wishing to
experiment with different ingredients since it gives an interesting
insight into how professional brewers have used them in their own
brews. This third edition includes data for more beers and
breweries including a new category for historical beers. Finally,
this book should also be of interest to the discerning beer
enthusiast who is curious about what goes into their favourite
drink.
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