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Books > Food & Drink > Beverages > Alcoholic beverages > Beers
From classic craft beers to trendy microbreweries, beer is booming
nationwide. Whether you prefer light lagers or hearty stouts, you
ll find lots to drink in in this pocket-sized guide packed with
information, how-tos, and trivia for beer enthusiasts of all
stripes. Seasoned craft-brew connoisseurs and newbie beer drinkers
alike will learn expert tasting techniques, which glassware to use
and when, how to pair beer with food, and even ways to support
local breweries. Plus, guides to beer lingo, brewing industry
publications, beer apps, and much more. Like all STUFF titles, the
handy size and attractive package make this book perfect for a gift
just in time for Oktoberfest. Cheers!
Now is the best time in U.S. history to be a craft beer lover.
Whether you want to be a craft beer expert or just learn more
before trying your first craft beer, The Guide to Craft Beer will
help you navigate the brave new world of beer. As of early 2019,
more than 7,000 breweries are reinvigorating the beer scene with
traditional styles and using American ingenuity to brew beers that
push the boundaries of style. These small and independent breweries
are changing the way we think about beer. The Guide to Craft Beer
explains what craft beer is and how breweries are building
community in their local areas. Dive into the 80+ style summaries
and determine what beer you might like or find new styles to seek
out. Develop your own tasting adventure with beer pairing tips for
different styles and types of foods that marry well with them.
Record your personal journey using the tasting log included in each
book. A great resource for new or seasoned beer drinkers and
perfect for gift-giving!
Here is an introduction to the richly diverse world of quality
artisan beers. As most beer lovers know, the world of beer has
grown far beyond the common pilsener-style beers brewed by the
millions of barrels by conglomerate breweries. Today beers rival
wine in complexity, variety, and sophistication. In ARTISAN BEER,
Gary Monterosso explores this new beer landscape to enrich the beer
experience for every drinker. The book surveys styles of beer, from
ales and lagers to porters, lambics, and stouts, encouraging beer
enthusiasts to sample and appreciate unusual beers from around the
world. The book looks at pairing beer with food, an intriguing
culinary frontier, with advice on beer choices that pair with
everything from roast chicken to dark chocolate. One chapter
details a dream team case of 24 beers every beer lover must find
and try, for their excellence and singularity. And the author
covers how to hold a beer tasting, strategies for maximizing your
enjoyment of beer festivals, how to select and store beers for
aging, and much more. Any beer enthusiast will find ARTISAN BEER a
rewarding read.
Beer culture has grown exponentially in the United States, from the
days of Prohibition to the signing of HR 1337 by then-President
Jimmy Carter, which legalized homebrewing for personal and
household use, to the potential hop shortage that all brewers are
facing today. This expansion of the culture, both socially and
commercially, has created a linguistic and cultural turn that is
just now starting to be fully recognized. The contributors of Beer
Culture in Theory and Practice: Understanding Craft Beer Culture in
the United States examine varying facets of beer culture in the
United States, from becoming a home brewer, to connecting it to the
community, to what a beer brand means, to the social realities and
shortcomings that exist within the beer and brewing communities.
The book aims to move beer away from the cooler and taproom, and
into the dynamic conversation of Popular and American cultural
studies that is happening right now, both within and outside of the
classroom.
Sabes que es posible hacer tu propia cerveza en casa, sin necesidad
de un equipo complejo y costoso? Quieres saber mas? Este es el
libro perfecto para ti. En el se explica todo el proceso de
elaboracion de la cerveza de principio a fin. Te guiara por los
principios basicos para evitar errores innecesarios y te informara
sobre el equipo que necesitas para empezar. Este es el libro
perfecto para iniciarte en una aficion maravillosa. Te acompanara y
te guiara en tu viaje hacia tu primera cerveza hecha en casa.
Descargo de responsabilidad: Este libro esta dirigido a novatos y
da las instrucciones y las mejores practicas para la elaboracion de
un kit. Si estas buscando informacion sobre elaboracion todo granos
o extractos, necesitaras un libro mas avanzado. Este libro tambien
esta disponible en Ingles. Por favor, busque: There's no taste like
home: Beer-making for the complete novice by Jan Colombini
--------------------------- Si quieres saber mas acerca de Jan y
sus otras aficiones, puedes unirte a su blog janthebeermaker.com
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.
So you wanna brew beer, but you want all the details in a fun,
easy, and thorough book? With Home Brewing, you get a 350 page book
that covers all the details. Be sure to look inside to see for
yourself. This book contains - 1. A step by step guide that makes
your first homebrew easy and fun. 2. 13 amazing recipes of various
styles and flavors. 3. A profound list of the best equipment,
websites, calculators, forums, brewing apps, recipes, and tons more
4. A robust list of trouble shooting tips
Less than 200 years ago, beers, ciders and a myriad collection of
country wines were generally brewed at home. Beer, whether it was
'best' or 'small' was drunk by everyone in preference to water.
Beer and cider nourished, as well as slaked thirst. With just a few
utensils you can make your own tax-free beer, cider and country
wine. Inside this book you will find recipes ancient and modern,
some as simple as dissolving malt extract in sugary water and
adding yeast. You can also read the best ways to get really
professional results from kits. More than anything you will find
really tasty, excellent beers and ciders and home-made wines to
quench your thirst for a decade to come. There are recipes for
stouts, ales, beers (and the difference between them explained);
and for lagers, fruit beers, and ciders of many kinds including
rough, orange, scrumpy, perry, natural and yeasted. Also included
are the fundamentals of tasty home-made wine-making showing you how
to make amazing wine from the contents of your fruit and vegetable
garden. Contents: 1. Drinking responsibly; 2. Basics of brewing; 3.
That magic touch; 4. Beer - the basics; 5. Beers from the UK; 6.
Beers from Belgium; 7. Beers from Europe; 8. Ales; 9. Ales ancient
and modern; 10. Ciders peeled to the bone; 11. Apple types and
their traditional drinks; 12. Scrumpy; 13. Fine ciders; 14. Apple
wine.
It's no secret that Canadians love beer, and in the western
provinces, the large number of successful microbreweries continues
to prove that distinct beer-high-quality beer-is important to our
national pint-lovers. "Beer Quest West" is for homebrewers and beer
aficionados alike: this is your guide to the best of the west.
Alberta and British Columbia are host to over seventy
microbreweries, and that number is increasing every year. In this
comprehensive field guide, each brewery is fully described,
complete with location, the story of the brewery, profiles of the
faces behind the brew and of course, their core list of beers.
Terminology is explained, and author Jon Stott discusses the
grain-to-glass process and the many different beer styles produced
in the western provinces. Whether you favour an IPA, a lager, a
porter or stout, you'll find your pint between the pages of "Beer
Quest West."
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.
First created in Munich in 1894, Helles is perhaps the most
delicate beer imaginable, and must rely on its incredible subtlety
to please the palate. Munich's beer-hall helles, the palest of
lagers, has almost no nose or up-front bitterness. Straw blonde and
topped by a tall, white crown, it is the quaffing beer of the
Bavarians.
"The Guide to Craft Brewing" explains how to brew your own beer in
clear and straightforward terms, making this popular and rewarding
hobby accessible to all.
In 1300, women brewed and sold most of the ale drunk in England, but by 1600 the industry was largely controlled by men. Ale, Beer and Brewsters investigates this change, asking how, when, and why brewing ceased to be a woman's trade and became a trade of men. In doing so, Bennett sheds new light on a central problem in women's history: the effects of early capitalism on the status of women's work.
Until the eighteenth century or even later, beer was the staple
drink of most men and women at all levels of society. Tea and
coffee were expensive luxuries while water might well carry
disease. To supply the needs of both owners and servants, every
country house with an accessible source of water had a brewhouse,
usually close at hand. Although many of the brewhouses still stand,
in some cases with the original brewing vessels (as at Lacock and
Charlecote), their habitual conversion to other uses has allowed
them to be ignored. Yet they are distinctive buildings - as much
part of a country house as an ice-house or stables - which need
both to be recognised and preserved.
The scale of brewing in country houses, which went on to a
surprisingly late date in the nineteenth century (with odd
survivals, such as Hickleton in Yorkshire, into the twentieth), was
often considerable, if small besides that of commercial brewing.
Copious records for both brewing and consumption exist. Pamela
Sambrook describes the brewing equipment, such as coppers, mash
tuns underbacks and coolers; the types of beers brewed, from strong
ale to small beer and how they were kept; and the brewers
themselves, their skills and attitudes.
"English Country House Brewing, 1500-1900" shows the role beer
played in the life of the country house, with beer allowances and
beer money an integral part of servants' rewards. Generous
allowances were made for arduous tasks, such as harvesting. For
celebrations, such as the heir's coming of age, extra-strong ale
was provided. This book, which is heavily illustrated, is an
important and original contribution to architectural, brewing and
social history.
"The Standard Wine Cookbook, by Anne Director, is the perfect
addition to any cooking library. Director has recorded hundreds of
food and drink recipes using wine from around the world, each of
which is a time tested favorite. Although wine loses its alcohol
when subjected to heart, it can still give any dish heightened
flavor and aroma, the basic rule to remember is that if you can
taste the wine in the food when it is done, you have used too much.
Sherry is the perennial favorite for cooking. It is especially good
in soups, and with fish, shellfish, chicken and ham. In general,
red table wines are used most successfully in dishes with red
meats, and whites with white meats, chicken and seafood. Director
encourages cooks to experiment. Each wine has an individual flavor
and character. Some of the recipes included are French Onion Soup
made with Sherry, Cranberry Salad Mold made with Claret, Wine
Butter Sauce for vegetables made with Sherry, Red Wine Beefsteak
Pie, and Fruit Wine Shortcake. All of the dishes are economical and
easy to prepare. Many date back hundreds of years. Suggested wines
are listed by their generic names." - Petterson's California
Journal
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