2013 Reprint of 1944 Edition. Exact facsimile of the original edition, not reproduced with Optical Recognition Software. This rare manual contains instructions on the manufacture of Wines and Liquors without the aid of distillation. Also contains chapters on: Art of Distilling and Rectifying Spirituous Liquors and Alcohol Home Made Beers Cider and Fruit Brandies

How to Make Beer is the first companion book to the best selling Home Distiller's Workbook. Many people are looking to learn the lost art of Moonshining and try to jump right into distilling but quickly learn that running a still is only half of the equation. While certainly important, distillation does not make alcohol, it only concentrates it. The real magic of alcohol is in brewing. A little known secret is that brewing a good beer is the first real step to making a great whiskey. As such I wrote this book to teach people the basics of brewing. We will cover the topic of Extract Brewing, as opposed to the more complicated All Grain Brewing which will be covered in the next book in the series. You will learn all the concepts and skills needed to not only make a good larger or ale but also what sets it apart from a distiller's beer/mash. We will discuss malts, yeasts, and different brewing techniques. Whether you want to just learn how to make your own beer or you are looking to round out your moonshine making skills, How to Make Beer will give you the essential skills you need.

A guide to beer styles, with essays by America's leading beer writer, Don Russell (a.k.a. Joe Sixpack) and checklists of more than 1,000 different beers.

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.

'He was a wise man who invented beer.' Plato Whether you are celebrating the good times, commiserating the bad or simply relaxing with a pint of perfection, there is a drink to see you through every occasion. Raise a glass to this collection of quips and quotes from the world's wisest and wittiest drinkers.

Over the past 40 years, the craft beer segment has exploded. In 1980, a handful of "microbrewery" pioneers launched a revolution that would challenge the dominance of the national brands, Budweiser, Coors, and Miller, and change the way Americans think about, and drink, beer. Today, there are more than 2700 craft breweries in the United States, with another 1,500 in the works. Their influence is spreading to Europe's great brewing nations, and to countries all over the globe. In The Craft Beer Revolution, Steve Hindy, co-founder of Brooklyn Brewery, tells the inside story of how a band of home brewers and microbrewers came together in one of America's great entrepreneurial triumphs. Citing hundreds of creative businesses like Samuel Adams, Deschutes Brewery, New Belgium, Dogfish Head, and Harpoon, he shows how their combined efforts have grabbed 10 percent of the US beer market - and how Budweiser, Miller, and Coors, all now owned by international conglomerates, are creating their own craft-style beers, the same way major food companies have acquired or created smaller organic labels to court credibility with a new generation of discerning eaters and drinkers. This is a timely and fascinating look at what America's new generation of entrepreneurs can learn from the intrepid pioneering brewers who are transforming the way Americans enjoy this wonderful, inexpensive, storied beverage: beer.