|
Books > Food & Drink > Beverages > Alcoholic beverages > Beers
This completely updated second edition of the best-selling beer
resource features the most current information on beer styles,
flavour profiles, sensory evaluation guidelines, craft beer trends,
food and beer pairings, and draft beer systems. You'll learn to
identify the scents, colours, flavours, mouth-feel, and vocabulary
of the major beer styles -- including ales, lagers, weissbeirs, and
Belgian beers -- and develop a more nuanced understanding of your
favourite brews with in- depth sections on recent developments in
the science of taste. Spirited drinkers will also enjoy the new
section on beer cocktails that round out this comprehensive volume.
How to Brew is the definitive guide to making quality beers at
home. Whether you want simple, sure-fire instructions for making
your first beer, or you're a seasoned homebrewer working with
all-grain batches, this book has something for you. John Palmer
adeptly covers the full range of brewing possibilities-accurately,
clearly and simply. From ingredients and methods to recipes and
equipment for brewing beer at home, How to Brew is loaded with
valuable information on brewing techniques and recipe formulation.
A perennial best seller since the release of the third edition in
2006, How to Brew, is a must-have to update every new and seasoned
brewer's library. This completely revised and updated edition
includes: More emphasis on the "top six priorities": sanitation,
fermentation temperature control, yeast management, the boil, good
recipes, and water. Five new chapters covering malting and brewing,
strong beers, fruit beers, sour beers, and adjusting water for
style. All other chapters revised and expanded: Expanded and
updated charts, graphs, equations, and visuals. Expanded
information on using beer kits. Thorough revision of mashing and
lautering chapters: Expanded tables of recommended times and
temperatures for single-infusion, multiple-step, and decoction
mashing. Complete discussion of first wort gravity as a function of
water to grist ratio. Complete revision of infusion and decoction
equations. Revised and updated information on managing your
fermentation: Yeast pitching and starters. Yeast starter growth
factors. Yeast and the maturation cycle. And much more!
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.
A celebration of beer-its science, its history, and its impact on
human culture "Curatorial eminences Rob DeSalle and Ian Tattersall
serve up a potent scientific brew. . . . A marvellous paean to the
pint, and to the researchers probing its depths."-Barbara Kiser,
Nature "Forced to choose between this book and a pint of hazy IPA,
I would be at a loss. Better to consume them at the same time-both
will go down easily, and leave you in an improved condition."-Bill
McKibben What can beer teach us about biology, history, and the
natural world? From ancient Mesopotamian fermentation practices to
the resurgent American craft brewery, Rob DeSalle and Ian
Tattersall peruse the historical record and traverse the globe for
engaging and often surprising stories about beer. They explain how
we came to drink beer, what ingredients combine to give beers their
distinctive flavors, how beer's chemistry works at the molecular
level, and how various societies have regulated the production and
consumption of beer. Drawing from such diverse subject areas as
animal behavior, ecology, history, archaeology, chemistry,
sociology, law, genetics, physiology, neurobiology, and more,
DeSalle and Tattersall entertain and inform with their engaging
stories of beer throughout human history and the science behind it
all. Readers are invited to grab a beer and explore the fascinating
history of its creation.
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.
This book is the ultimate guide for running a small brewery with an
eye on improving and maintaining a high level of quality in
day-to-day operations. It was written in cooperation with the
European Trade Association of Brewers, representing 29 countries
and more than 10,000 breweries. Detailed information is provided
about raw materials, standard and alternative microorganisms
encountered in the brewery, brewing processes, fermentation and
maturation methods, packaging and dispensing, troubleshooting,
analysis methods as well as barrel ageing and other processes
common in and, in some cases, unique to smaller breweries. Though
technical and in-depth, the information remains very accessible to
readers of all levels of knowledge and experience. This book was
written with professional brewers in mind who work in smaller
facilities without access to extensive laboratory equipment or
those who may be in the process of opening their own breweries. The
text explores the techniques and background necessary for
consistently brewing quality beer on a limited budget. All
professional brewers, even advanced homebrewers, will find this
book to be a helpful resource and an indispensable guide for
expanding their knowledge base and improving their brewing skills.
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.
In this timely book, John Parkes demystifies the brewing process
and explains in easy-to-follow terms how anyone can produce
delicious beer with the help of just some basic equipment and a few
key skills. Those new to home brewing will love the easy-to-follow
instructions and the detailed explanations of the brewing process
and anyone already adept at home brewing will be delighted by the
original recipes. Made without unnecessary chemicals and additives,
the beers featured here will appeal to anyone seeking a more
self-sufficient lifestyle.
A beer-lovers' book which playfully examines a myriad of
philosophical concerns related to beer consumption.
Effectively demonstrates how real philosophical issues exist just
below the surface of our everyday activities
Divided into four sections: The Art of the Beer; The Ethics of
Beer: Pleasures, Freedom, and Character; The Metaphysics and
Epistemology of Beer; and Beer in the History of Philosophy
Uses the context of beer to expose George Berkeley's views on
fermented beverages as a medical cure; to inspect Immanuel Kant's
transcendental idealism through beer goggles, and to sort out
Friedrich Nietzsche's simultaneous praise and condemnation of
intoxication
Written for beer-lovers who want to think while they drink
A full-color, lushly illustrated graphic novel that recounts the
many-layered past and present of beer through dynamic pairings of
pictures and meticulously researched insight into the history of
the world's favorite brew.
Starting from about 7,000 BC, "The Comic Book Story of Beer
"traces beer's influence through world history, encapsulating early
man's experiments with fermentation, the rise and fall of Ancient
Rome, the (often beer-related) factors that led Europe out of the
Dark Ages, the Age of Exploration, the spread of capitalism, the
Reformation, and on up to the contemporary explosion of craft
brewing. No book has ever told the story of beer in a graphic
format as a liberating or emancipating force that improved the life
of everyday people. Visually riffing on abstract subjects like
pasteurization, "original gravity," and "lagering," artist Aaron
McConnell has a flair for cinematic action and demonstrates
versatility in depicting characters and episodes from beer's rich
history. Hand-drawn in a classic, accessible style, "The Comic Book
Story of Beer" makes a great gift, and will appeal to the most avid
comic book geek and those who live for beer.
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.
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.
Ancient brewing traditions and techniques have been passed
generation to generation on farms throughout remote areas of
northern Europe. With these traditions facing near extinction,
author Lars Marius Garshol set out to explore and document the lost
art of brewing using traditional local methods. Equal parts
history, cultural anthropology, social science, and travelogue,
this book describes brewing and fermentation techniques that are
vastly different from modern craft brewing and preserves them for
posterity and exploration. Learn about uncovering an unusual strain
of yeast, called kveik, which can ferment a batch to completion in
just 36 hours. Discover how to make keptinis by baking the mash in
the oven. Explore using juniper boughs for various stages of the
brewing process. Test your own hand by brewing recipes gleaned from
years of travel and research in the farmlands of northern Europe.
Meet the brewers and delve into the ingredients that have kept
these traditional methods alive. Discover the regional and
stylistic differences between farmhouse brewers today and
throughout history.
Ohio's Craft Beers celebrates the variety of craft brewing in Ohio,
offers appreciations of its quality, and reports on the renaissance
of the brewer's art throughout the Buckeye State. Beautifully
illustrated with color photographs, the book takes readers on a
tour of more than 40 of Ohio's larger and more influential
breweries and provides detailed descriptions of most of the others.
Author and photographer Paul L. Gaston visited all of the featured
breweries, talked to the owners and brewers, and tasted their
beers, while photographing the pubs, brews, and customers. A
generous "sampler" of the state's prime destinations for fans of
good beer, Ohio's Craft Beers offers fascinating perspectives on
brewing, regional history, and the distinctive cultures of a
rapidly growing but highly principled industry. With Ohio's Craft
Beers as your guide, you can sip an amber ale on the front porch of
Mt. Carmel in suburban Cincinnati, make your way to the industrial
chic of Warped Wing in Dayton, enjoy the historic ambience of
Portsmouth, and still find exceptional beers in the more
utilitarian settings of MadTree in Cincinnati, Actual in Columbus,
or Hoppin' Frog in Akron. And in Willoughby you can return to the
days of interurban travel while enjoying a full menu and creative
brews at Willoughby Brewing Co. Above all, beer is about community.
Brewers enjoy their craft, and craft beer drinkers enjoy meeting
other craft beer drinkers. Put a copy of this book under your arm,
make an excursion, walk in with a thirst, and toast your new
friends with Ohio's Craft Beers
From internationally recognised beer-brewing authority Randy Mosher
comes the ultimate guide to the craft, for beginners and advanced
brewers alike. Featuring plainspeaking, fun-to-read instructions,
more than 150 colourful graphics and illustrations of process and
technique and 30 master recipes for classic and popular brews, this
handbook covers everything from choosing ingredients and equipment
to mashing, bottling, tasting and serving. With much-lauded
expertise, Mosher simplifies the complexities-at once inspiring and
teaching today's burgeoning new league of home brewers.
Here is a no-nonsense guide to the world of beer answering many
burning questions about the diverse array of styles ingredients and
international brewing and drinking traditions that drive the
world's most popular beverage.THEBeer FAQE features insight not
only on how it's made but how it makes the journey from the brew
house floor to the drinker's glass. The book offers a touch of
history a bit of globetrotting and a look at the companies and
enterprising individuals leading the modern brewing renaissance. It
also offers a nostalgic look at beer's evolving role in pop culture
a from advertising to television to movies a over the past century.
After reading EBeer FAQE readers will have a better understanding
of not just what kinds of beers to drink but the best places to
drink them and the best ways to enjoy them from the ideal packaging
to the proper drinking vessels.
Lager your loaves, beer your brioche, pale ale your pretzels,
dunkel your dough... just pour a pint to bake something extra
special. The brew will add a unique depth of flavor to baked goods
from bread to biscuits. Here are 75 fun recipes that use a variety
of beers-golden ales to Belgian blondes, chocolate porters to juicy
IPAs-and take baking to the next luscious level: Cream Ale Irish
Soda Bread, Honey Whole Wheat Blonde Bread, and Cheese and Herb
Pale Ale Bread. Each recipe includes multiple suggestions for
beers, with information on how different types will taste once
baked. It's also not all about the yeast; in addition to loaves and
rolls that need to rise, there are easy quick breads, muffins,
biscuits and scones. Featuring beautiful photography Beer Bread is
the must-have book for anyone who "kneads" beer to live.
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.
|
You may like...
Public House
Cristina Monteiro, David Knight
Hardcover
R629
Discovery Miles 6 290
|