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.

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.

This beginner's introduction to home brewing is not for the beer geeks, the brewing technicians, the persnickety, or the obsessive compulsive worrier. This book is for the person who wants a relaxing, easy introduction to one of the better hobbies on the planet. Maybe your spouse just bought you a brewing kit and you want to learn a little more about this home brewing thing. Or maybe you're just curious. If so, this is the book for you. There are a lot of details in brewing and sometimes it can get overwhelming. Beginning brewers often say they worry they're not worrying about the right things. That's why they need this book. The general rule is -- don't worry. There are a few things you need to pay attention to, but by all means, chill. Home brewing ingredients are so good these days that if you're moderately careful you can make really good beer at home. Without worrying. If you're ready to be chill and try your hand at home brewing -- without sweating all the little details -- then this little book should help. This short introduction might be enough to slake your curiosity, give you the details you need to brew at a level you're comfortable with and start you on a life-long hobby. The author started brewing in 1987, and for about the next 20 years stuck with a pretty simple, basic method. It worked well enough to make some pretty good beer -- with some notable exceptions Eventually the author took the plunge into all-grain brewing, but he still tries to keep that "relax, don't worry" ethic.

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.

UK brewing has seen unprecedented growth in the last decade. Breweries of all shapes and sizes are flourishing and the range of home-grown beers available in pubs and shops has never been so diverse. British beer consumers have never had it so good and, headed by real ale, a 'craft' beer revolution is sweeping the country. CAMRA have brought together some the Britain's top beer writers and spoken to key figures in British brewing - hop growers, maltsters, brewers, pub owners and critics - to celebrate Britain's Beer Revolution. These experts look behind the beer labels and shine a spotlight on what makes British beer so good. National and regional brewers with generations of tradition rub shoulders with new micro-brewers, and popular classic beers jostle for space at the bar with modern interpretations and innovative new masterpieces. All the brewers featured are dedicated to one thing...Making great British beer. This book won the authors the British Guild of Beer Writers silver award for Best Beer & Travel Writer in 2015.

Beer tasting has come into its own. The goal of this book is not to make you a beer expert. It's to make drinking beer more fun - more fun for you and more fun for the people drinking with you. People who don't know beer appreciate it when there is someone who can help them navigate around all the selections that are available. People who really know a lot about beer appreciate it when there is someone who can ask them interesting questions. And when people appreciate you, it's fun to drink beer with them.
That's the plan. Diabolical, I know.
Thanks to the craft beer craze over the last couple of decades, beer drinkers have a vast variety of quality beers to enjoy. That's great But unfortunately all that abundance can make things a whole lot more complicated. All that choice can be overwhelming. Just picking out something you will probably like can be challenge.
Selecting beer is kind of like selecting wine: to do it right you really need some understanding. That's what this book is about. Reading and using this book will give you a solid foundation in beer. It will show you how to explore all those beers with complete confidence. More than that, you'll understand why a given beer tastes the way it does. You will learn the various ingredients that come together to make beer and how each affects its flavor. You will be able to take beer apart and understand better why certain beers appeal to you. And based on your particular preferences, you will be able to select new beers that are well worth exploring. With this knowledge you will win friends and influence people - all while drinking beer.

We are blessed to live in an era in which superb beers are available in abundance to anyone with the wisdom to drink them.

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.