This book will take you back to the basic elements of brewing beer. It will show you how to do all-grain home brewing utilizing raw barley, and homegrown hops. It will give instruction on how to make brewing ingredients, what equipment is needed, and how to make beer-making equipment.

"The Italian word for Chutzpah is audacia, but it might as well be Sam Calagione." --Forbes magazine

"Let one of the beer industry's most irrepressible brewers lead you to extremes in your kitchen. Do try this at home--you'll be glad you did." --Michael Jackson, The Beer Hunter, author of World Guide to Beer

"Should inspire nonbrewing beer fans to start brewing and homebrewers or commercial brewers to push the envelope a bit." --Northwest Brewing News

"Extreme Brewing is not just about radical brewing, it is about appreciating and living great beers." --Ale Street News

"Finish Extreme Brewing and you will be a better-informed homebrewer than most amateurs are." --Mid-Atlantic Brewing News

Sam Calagione's authoritative primer Extreme Brewing, long required reading for any serious homebrewer, is now revised and expanded. Inside this deluxe edition, you'll find:

--Recipes for homemade beers that are among the most exciting and exotic today: Double IPA, Punkin' Porter, Belgian Brown Ale, and more than 30 other unique concoctions

--14 additional recipes that are new to this edition, including the Coffee & Cream Stout and the Smokin' Cherry Bomb

--Step-by-step instructions and insider tips for making recipes that expand the definition of great beer

--Tips on presentation and food pairings, recipes for beer-infused dishes, and fun ideas for beer-themed dinners that let you share your creations with family and friends

This book is thoroughly recommended for inclusion on the bookshelf of the home-brewing enthusiast. Two expert on the subject each write a comprehensive account of the Scottish brewing process. This book contains classic material dating back to the 1900s and before. The content has been carefully selected for its interest and relevance to a modern audience.

Why do hops give off the flavor and aroma that they do? "Because" is not the answer. They vary in Alpha Acids, Beta Acids, Myrcene and a host of other oils and acids. Where they are grown even matters. This book covers over 100 individual hops and breaks them down piece-by-piece so you can properly craft your next homebrew. It also gives you information on what to expect regarding flavor and aroma. The Author owns a brewpub and was constantly getting asked about the hops in his beer and how he got it to taste like that. After months of leafing through sales brochures, researching hop farmers, and experimenting himself, he puts all of that "hopped up" knowledge into one source - in an easy to access manner specifically for the homebrewer in all of us.

For beer servers and fans alike, The 60-Minute Primer is a crash course to quickly gain immediately usable knowledge of specialty and craft beer. Like learning a new language from the ground up, The 60-Minute Primer is designed to immerse you in the "alphabet and grammar" of beer language, the bare-bones knowledge including ingredients, jargon, styles, service, and more to get you the tools you need to begin enjoying beer and communicating more effectively about it.

Release II - Newly Updated with additional information. Do you want to make your beer outstanding? Be resourceful and know what ingredients work best together. This book is for you. From Home brewers to Master brewers, This book will lend a hand to everyone, no matter what skill level.. Sensational beer enjoying and brewing is attainable when you know what ingredients work best together. This book will detail how key ingredients impact color and flavor. Be confident and adventurous in your homebrew and beer understanding. Be generous with your beer with your friends after you've made a wonderful, bold, and admired beer. You will be admired and asked for more of your splendid brew. Enhancing your beer is accomplished by knowing what ingredients will complete your ideal beer. With Beer and Ingredients book, you can be confident and courageous when make your homebrew beer.

This book is thoroughly recommended for inclusion on the bookshelf of the home-brewing enthusiast. An expert on the subject writes a comprehensive account of the Scottish brewing process. This book contains classic material dating back to the 1900s and before. The content has been carefully selected for its interest and relevance to a modern audience.

A collection of recipes for the home-brewer describing how to make various different types of beer and ale. Contents Include: Burton Ale, Windsor Ale, Bavarian Beer, Table Beer from Bran and Shorts, Ginger Wine, Substitute for Brewer's Yeast, Currant Wine, Small Beer for Shipping, Welsh Ale, Beading Ale, Wirthemberg Ale, Hock, Scurvy-Grass Ale, Dorcester Ale. This book contains classic material dating back to the 1900s and before. The content has been carefully selected for its interest and relevance to a modern audience.

For bizarre beer brewers, it's all about breaking down the style barriers and getting creative with brewing. In "Bizarre Brews 101, " author Vance Hanna not only shares novel tips and advice for home brewers, but also provides an array of recipes that are truly unique creations that may not fit the typical style.

Hanna, who has been creating fermented beverages of one kind or another for eighteen years, delves into the world of bizarre beer brewing, including a recipe for a brown ale using oats as the base malt and a German take on the English Porter style. "Bizarre Brews 101" includes recipes for a vast variety of beers, such as Hop Bomb, Silky Double IPA, Imperial Saison Porter, Imperial Milk Cream Ale, Gingered Ale, Barley Wine, Multigrain Bomber, Sassafras Wheat Oat Porter, and Oatmeal Coffee Stout.

In addition to his recipes, Hanna incorporates basic information about equipment and ingredients and offers a selection of tips from other home brewers. "Bizarre Brews 101" tears down the stereotype that rigid guidelines must be followed when selecting brewing ingredients to make great beer. It shows how you can make a wonderful tasting beer that doesn't fit the bill for the style.

This book is thoroughly recommended for inclusion on the bookshelf of the home-brewing enthusiast. An expert on the subject writes a comprehensive guide to the sparging process. This book contains classic material dating back to the 1900s and before. The content has been carefully selected for its interest and relevance to a modern audience.

On November 15, 1980, two young homebrewers opened a microbrewery in northern California, naming it after a nearby mountain range. Thirty years later, Sierra Nevada Brewing Co. is widely recognized as a leader of the craft brewing revolution that has changed American beer's reputation around the world. Rob Burton, professor of English at California State University, Chico, tells the story of the company's astonishing rise to success.

Are you looking to take your beer brewing from average to outstanding? Would you like to learn the latest brewing techniques? Home Brewing with BeerSmith is a compilation from over 70 of the best articles from the BeerSmith blog on detailed brewing methods, how to design beer recipes, and creating specific beer styles from around the world. This edition includes everything from how to get started with a simple batch to the latest all grain brewing methods, hop techniques, kegging, tips for making better beer, and articles focused around specific beer styles. Its a powerful compilation of brewing knowledge. Brad Smith has written over 125 articles on home brewing, wrote the top selling BeerSmith beer recipe software, and his weekly blog articles and newsletter at BeerSmith.com attract over 50,000 brewers each month.

Brewing home versions of popular commercial beers has never been simpler or more fun than it is with the 200 recipes in "CloneBrews." Home brewers will find everything they need to brew up a batch of their own clone of Magic Hat #9, Ithaca Brown Ale, Moose Drool, or Samuel Adams Boston Ale. And with 200 possibilities to choose from, home brewers will find the perfect taste for every mood and every season.

Revised, updated, and expanded, the second edition of "CloneBrews" contains 50 new recipes that reflect the current popularity of strongly hopped India pale ales and American pale ales as well as the growing interest in brown ales, imperial beers, English bitters, porters, stouts, wheat beers, and Belgian ales. The new edition also contains expanded and updated mashing guidelines and a complete review of ingredients and materials. All new to the second edition is a Food Pairing feature that recommends the best foods for every beer an indispensable feature for the brewer who also loves to barbecue or cook

Tested and retested, tasted and retasted, Tess and Mark Szamatulskis recipes are the product of 20 years spent running a successful homebrew supply shop and working with customers to create perfect beer clones. They deliver the flavors that home brewers want, described in clear recipes that every brewer will want to make.

Pete Brown takes us on a well-lubricated pub-crawl through the story of beer, from the first sacred sip of ancient Egyptian "bouza" to the last pint of lager on a Friday night. It is a tale of yeast-obsessed monks and teetotal prime ministers of how pale ale fuelled an empire and weak bitter won a world war of exploding breweries, a bear in a yellow nylon jacket and a Canadian bloke who changed the drinking habits of a nation. It is also the story of the rise of the pub from humble origins through an epic, 1000-year struggle to survive misunderstanding, bad government and misguided commerce.

"Red, White, and Brew" is the ultimate beer run across the United States, during which Brian Yaeger visits fourteen breweries of various sizes and talks to founders, owners, brewmasters, consumers, and anyone else he meets on his odyssey and who enjoys the making, tasting, and appreciating of brews.

"Red, White, and Brew" pursues the roots of brewers who brought their craft with them from their homeland and investigates how the tradition is faring today and where it may head in the future. Covering everything from fifth-generation family-run brewing companies to first-wave microbreweries, this book is a travelogue, guide, and genealogical study of beer families and homebrewers from Portland, Maine, to Portland, Oregon. It is filled with eclectic characters and shrewd businesspeople who populate an industry as old as the New World, and who produce liquid philanthropy, one keg at a time.

One man's tour of Ireland on tap; a rollicking travelogue in the tradition of "Round Ireland with a Fridge" and "McCarthy's Bar."
 
"Regret" is the word that best describes Evan McHugh's first taste of Guinness. For an Australian raised on Vegemite, Ireland's black brew is very much an acquired taste. But the travel-writer is committed to acquiring it. Determined to discover exactly what makes a pint of Guinness so legendary, he crosses the Emerald Isle in search of his answers.
But in sampling pints as he goes, McHugh soon realizes that in each town, and at every pub, someone always says that the best glass of Guinness is to be found . . . . somewhere else.
In his comedic and sentimental journey, McHugh and his companion, Twidkiwodm (the-woman-he-didn't-know-he-would-one-day-marry), hitch around Ireland, meeting unforgettable characters. He goes rowing with a German bagpiper on the lakes of Killarney, windsurfing with a one-armed man in Dingle, survives an encounter with poteen and even finds his own bar . . . but keeps searching for the perfect pint.
As entertaining as it is informative, "Pint-Sized Ireland" is both a hilarious travelogue and thoughtful diary. McHugh's comedic voice swiftly moves in and out of pubs, peering into froth-rimmed pints, and leading readers to question: So does he ever find the perfect pot of black gold? 
Those who have rested upon the barstools of Ireland, who have sought the famed "perfect pint of Guinness," realize that perfection rests in more than just the taste. McHugh captures the visceral experience of Guinness and Ireland in a warm memoir that's perfect to savor. International Praise for "Pint-Sized ""Ireland"
 
"McHugh's idea of traveling is one continuous pub crawl . . . an entertaining homage to the black brew."
---"The Age" (Australia)
 
"McHugh's writing style is intelligent, quirky, and conversational. The result is a consummately easy to read book, amusing and engaging. It'll make you want to go in search of your own perfect pint."
---"Adventure Travel"
 
"This is a lovely book, well written, full of humorous anecdotes and works both as a travelogue and as a guide to drinking in Ireland. One of the real joys of this book is the way that the author captures the nuances and syntax of the way the people speak ('"Rooit," said the pub-landlord, 'in ye coom"'). After a few pages you find yourself falling into this yourself and by the time you finish the book you will have developed a full-blown Irish accent."---www.bootsnall.com

First published in London 1903. A detailed and comprehensive treatise interspersed with sundry anecdotes and reminiscences in the author's own inimitable style. Contents Include: History of Drink Drinks Ancient and Modern Some Old Recipes Glorious Beer All Ale A Discourse on Spirits Cups Which Cheer Punch Strange Drinks Champagne Old and New Wines Cocktails Cider Cordials and Liqueurs Hangover Cures Temperance Index of Recipes etc.

A "Master Class" From the Masters of the Craft

Homebrewing has become more than just a hobby for many serious beer connoisseurs. Secrets From the Master Brewers is the invaluable guide for those who have turned a pastime into a serious craft, or for any fan of microbreweries wanting to know the tricks of the trade. With a table of contents that reads like an all-star roster of America's top professional brewers, this book is chock-full of recipes and tips from the best in the business of beer. Among the experts who share their knowledge are:
-- John Maier of ROGUE BREWING COMPANY
-- Keith Villa of BLUE MOON BREWING COMPANY
-- Jim Migliorini of HEARTLAND BREWERY
-- Fal Allen of PIKE PLACE BREWING COMPANY
-- Greg Noonan of VERMONT PUB AND BREWERY

More than a dozen award-winning brewers contribute some favorite recipes as well as great advice on technique, equipment, and ingredients in Secrets From the Master Brewers. Homebrew gurus Higgins, Kilgore, and Hertlein add a trove of their own recipes and insights to bring you a book that goes far beyond the basics -- a must-have for homebrewing experts and novices alike.

A Sip Through Time, A Collection of Old Brewing Recipes contains, in a single illustrated volume, over 400 documented historic recipes for ale, beer, mead, metheglin, cider, perry, hypocras, wines, etc., dating from 1800 B.C. to modern times.