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.

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 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.

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.

"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.

This information-packed guidebook introduces you to more than sixty breweries and brewpubs--from the Shipwrecked Brew Pub in Egg Harbor, to smaller craft breweries like Capital Brewery west of Madison, to the world-famous Miller Brewing Company of Milwaukee. Robin Shepard includes descriptions and his personal ratings of some 600 local beers, plus a taster's chart you can use to record your own preferences.
For each brewpub and brewery site you'll find:
- a description and brief history, plus any "Don't miss" features
- names, comments, and ratings for all their specialty beers
- notes on the pub food, with recommendations
- suggestions of other sites to see and activities in the local area
- information about bottling and distribution
- availability of tours, tastings, gift shops, mug clubs, and "growlers"
- address and contact data, including Web sites and GPS coordinates!
Shepard also introduces novices to the brewing process and a wide variety of beer styles. And, you'll find a list of helpful books and Web sites, as well as information on Wisconsin beer tastings and festivals. As we say in Wisconsin, "So, have a couple a two, three beers, hey?"

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.

Fact: If you can make soup, you can make beautiful and delicious craft beer. Armed with this book, a stock pot and a mesh bag, you'll be drinking your own freshly crafted, hoppy aromatic beers in a matter of weeks. BEER CRAFT will teach you how to make awesome beer, mix tasty beer cocktails and rustle up mouth-watering food, as well as providing a guide to some of the best breweries the craft beer world has to offer. Brewing beer needn't be a complicated, drawn-out process involving a cupboard full of equipment straight out of a laboratory and ingredients you can only order from overseas! BEER CRAFT gives readers a simplified approach to the process, translating the necessary science into layman's terms and making the process fun, approachable and just a little bit rock and roll. A must-have buy for absolutely anyone who likes beer, not just the geeks. Welcome to your new favourite hobby.

A step-by-step guide to creating fifty classic and contemporary cocktails, without the need for cocktail-making equipment or tricky techniques.

Whether you're looking for a refreshing drink in the garden or a quick night cap, Mixed in Minutes contains a range of fuss-free cocktails for every time of the day. From an espresso martini to the perfect mojito, a frozen margarita to a boozy hot chocolate, you can recreate your favourite cocktails at home using these quick and simple recipes.

Beautifully illustrated with full-colour photography, this easy-to-follow cocktail book includes:

• Simple instructions for creating the perfect cocktail, without a shaker or strainer
• Cocktail-making hacks - no muddling or shaking required
• Recommendations for garnishes and creative twists
• Average cost of each cocktail
• Recommended pairing for every recipe to spritz your drink and halve its alcohol content

Easy to use and filled with a variety of accessible, delicious and bar-quality recipes, Mixed in Minutes is the go-to cocktail book that makes a lovely gift for your friends or yourself.

Paul has a great fondness for beer and a wealth of knowledge about it. He has spent considerable time developing recipes in which beer plays a significant role, not as a gimmick, but as an essential flavouring. His recipes display a depth of knowledge about the flavours and qualities of various beers and the dishes that they best complement. The 80-plus recipes include both bold and subtle dishes, from traditional beer-based favourites such as Lamb Shanks in Guinness, to variations on classics, such as Beer-Braised Beef Osso Bucco, to those that use beer in unexpected but wholly delicious ways, such as Birramisu and Sticky Date Pudding.

500 of the world's most revered brewers reveal the little-known, eclectic, and surprising destinations they visit for their ultimate beer. Where to Drink Beer is the ultimate guide by the real experts - 500 of the world's most revered brewers reveal the little-known, eclectic, and surprising destinations they visit for their ultimate beer. With 1,600 listings in more than 70 countries - and detailed maps, reviews, key information, honest comments, and suggestions - there is nothing like it. Designed in the same visually striking format as Phaidon's bestselling Where Chefs Eat, this book guides thirsty beer fans toward the best places across the globe to find the best examples of the world's most popular beverage.

From Li Bai's 'Bring in the Ale' to Ted Kooser's 'Beer Bottle'; from Robert Burns's' John Barleycorn' to Carol Ann Duffy's 'John Barleycorn' (no, you are not seeing double), the poems collected here attest to humankind's long and joyous (mostly) relationship with the world's most popular alcoholic beverage. A surprising number of authors, and perhaps some surprising authors, have added their tributes to the brew. Here, to name but a few, we find Charles Baudelaire, John Betjamen, William Blake, Bertolt Brecht, Raymond Carver, Amy Clampitt, Emily Dickinson, Benjamin Franklin, Robert Graves, Langston Hughes, Eric Idle, E. Nesbit, Flann O'Brien, Frank O'Hara, Sylvia Plath, Arthur RImbaud, Rumi and Hank WIlliams, all rather less than sober. Unsurprisingly, 'Anon.' is widely represented, in particularly exuberant spirits. There are recipes, and hangovers (inevitably); there's singing ... a hymn to NInkasi, ancient Sumerian goddess of beer, Prohibition protest songs and old English drinking catches; there is philosophy (of a sort), and consolation. Whether pulling up at the celestial bar in Keats's 'Mermaid Tavern' or at the grittier, jazzier one in Carl Sandburg's 'Honky Tonk in Cleveland, Ohio', lovers of beer and poetry are sure to find something to celebrate in these pages.

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.

Now in a landmark 45th edition, the beer-lovers' bible is fully revised and updated each year to feature recommended pubs across the United Kingdom that serve the best real ale. The GBG is completely independent, with listings based entirely on evaluation by CAMRA members. The unique breweries section lists every brewery - micro, regional and national - that produces real ale in the UK, and their beers. Tasting notes for the beers, compiled by CAMRA-trained tasting teams, are also included. This is the complete book for beer lovers and for anyone wanting to experience the UK's finest pubs.