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Books > Food & Drink > Beverages > Alcoholic beverages > Beers
How did the brewing of beer become a scientific process? Sumner
explores this question by charting the theory and practice of the
trade in Britain and Ireland during the eighteenth and nineteenth
centuries. From an oral culture derived from home-based skills,
brewing industrialized rapidly and developed an extensive trade
literature, based increasingly on the authority of chemical
experiment. The role of taxation is also examined, and the
emergence of brewing as a profession is set within its social and
technical context.
A celebration of Michigan craft beer. Brewed in Michigan: The New
Golden Age of Brewing in the Great Beer State is William Rapai's
""Ode on a Grecian Urn""-a discussion of art and art's audience.
The art in this case is beer. Craft beer. Michigan craft beer, to
be exact. Like the Great Lakes and the automobile, beer has become
a part of Michigan's identity. In 2016, Michigan ranked fifth in
the number of craft breweries in the nation and tenth in the nation
in craft beer production. Craft brewing now contributes more than
$1.8 billion annually to the state's economy and is proving to be
an economic catalyst, helping to revive declining cities and
invigorate neighborhoods. This book is not a beer-tasting guide.
Instead, Rapai aims to highlight the unique forces behind and
exceptional attributes of the leading craft breweries in Michigan.
Through a series of interviews with brewmasters over an
eighteenth-month sojourn to microbreweries around the state, the
author argues that Michigan craft beer is brewed by individuals
with a passion for excellence who refuse to be process drones. It
is brewed by people who have created a culture that values quality
over quantity and measures tradition and innovation in equal parts.
Similarly, the taprooms associated with these craft breweries have
become a conduit for conversation- places for people to gather and
discuss current events, raise money for charities, and search for
ways to improve their communities. They're places where strangers
become friends, friends fall in love, and loversget married. These
brewpubs and taprooms are an example in resourcefulness-renovating
old churches and abandoned auto dealerships in Michigan's biggest
cities, tiny suburbs, working-class neighborhoods, and farm towns.
Beer, as it turns out, can be the lifeblood of a community. Brewed
in Michigan is a book for beer enthusiasts and for people who want
a better understanding of what makes Michigan beer special. Cheers!
The days of choosing between a handful of imports and a convenience
store six-pack are long gone. The beer landscape in America has
changed dramatically in the twenty-first century, as the nation has
experienced an explosion in craft beer brewing and consumption.
Nowhere is this truer than in Virginia, where more than two hundred
independent breweries create beers of an unprecedented variety and
serve an increasingly knowledgeable, and thirsty, population of
beer enthusiasts. As Lee Graves shows in his definitive new guide
to Virginia beer, the Old Dominion's central role in the current
beer boom is no accident. Beer was on board when English settlers
landed at Jamestown in 1607, and the taste for beer and expertise
in brewing have only grown in the generations since. Graves offers
an invaluable survey of key breweries throughout the Virginia,
profiling the people and the businesses in each region that have
made the state a rising star in the industry. The book is
extensively illustrated and suggests numerous brewery tours that
will point you in the right direction for your statewide beer
crawl. From small farm breweries in the shadow of the Blue Ridge
Mountains to cavernous facilities in urban rings around the state,
Virginians have created a golden age for flavorful beer. This book
shows you how to best appreciate it.
The ingredients are simple -- beer, cheese, and spices -- and the
result is delicious. Still, beer cheese is a rarefied dish not
common in cookbooks or on menus. Since the 1940s, this creamy
appetizer with a kick, traditionally served with pretzels, has
quietly found its way into pubs and restaurants throughout the
South and Midwest. The original recipe is cloaked in a mystery
nearly as deep as the JFK assassination. Ask most makers and
they'll act demure about the contents of their dip. Some refuse to
disclose what kind of beer or cheese they use or which extra spices
they add. Others keep their preparation instructions secret. Garin
Pirnia traces the history of beer cheese from its beginnings at the
Driftwood Inn in Winchester, Kentucky, to today, situating it
alongside other dishes such as the German cheese spread obatzda,
queso dip, and pimento cheese. She surveys the restaurants that
serve this distinctive dip, highlights points of interest along the
Beer Cheese Trail, and includes dozens of recipes, from the classic
original, to new twists like Pawpaw Beer Cheese, to dishes that
incorporate the spread, such as Crab Broccoli, Beer Cheese
Casserole, and Beer Cheese Buttermilk Biscuits. Packed full of
interviews with restauranteurs who serve it, artisans who process
it, and even home cooks who enter their special (and secret)
recipes in contests, The Beer Cheese Book will entertain and
educate, all while making your mouth water. Fortunately, it will
also teach you how to whip up your own batch.
Based on the author's visits to over three doesn't craft breweries,
Beer 101 North describes and analyzes the craft beer boom that has
occurred along the Washington and Oregon coasts over the past
quarter century. Profiles of brewers and owners, descriptions of
breweries and their settings, and tasting notes on over two hundred
beers reveal the complex and vibrant craft brewing scene along the
ocean shores of the Pacific Northwest.
A Freewheeling History of the All-American Drink
Denied access to traditional advertising platforms by lack of
resources, craft breweries have proliferated despite these
challenges by embracing social media platforms, and by creating an
obsessed culture of fans. In Craft Obsession, Jeff Rice uses craft
beer as a case study to demonstrate how social media platforms such
as Facebook and Twitter function to shape stories about craft. Rice
weaves together theories of writing, narrative, new media, and
rhetoric with a personal story of his passion for craft beer. Both
an objective scholarly study and an engaging personal narrative
about craft beer, Craft Obsession provides valuable insights into
digital writing, storytelling, and social media.
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Brewing
(Paperback)
A. Chaston Chapman
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R880
Discovery Miles 8 800
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Ships in 10 - 15 working days
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Originally published during the early part of the twentieth
century, the Cambridge Manuals of Science and Literature were
designed to provide concise introductions to a broad range of
topics. They were written by experts for the general reader and
combined a comprehensive approach to knowledge with an emphasis on
accessibility. Brewing by A. Chaston Chapman was first published in
1912. The volume presents an account of the methods and scientific
principles underlying the process of brewing.
Beer has been made in the small Midland town of Burton-on-Trent for
centuries: ale brewed by the monks at Burton Abbey was sent to
Mary, Queen of Scots in captivity. Then, in the eighteenth century,
the introduction of Burton Ale began the town s rise to brewing
prominence, a fame which was cemented forever with the production
of the first cask of the world-famous India Pale Ale. Today,
brewing continues to thrive in the area, and a small renaissance
has taken place with the arrival of a clutch of new breweries
alongside such national institutions as Marston's. Raise a glass to
Burton's unique and heady history, and celebrate its diverse and
delicious heritage with this fascinating and richly illustrated
historical compilation by The Good Beer Guide's editor, Roger
Protz.
Why is wine considered more sophisticated even though the
production of beer is much more technologically complex? Why is
wine touted for its health benefits when beer has more nutrition
value? Why does wine conjure up images of staid dinner parties
while beer denotes screaming young partiers? Charles Bamforth
explores several paradoxes involving beer and wine, paying special
attention to the culture surrounding each. He argues that beer can
be just as grown-up and worldly as wine and be part of a healthy,
mature lifestyle. Both beer and wine have histories spanning
thousands of years. This is the first book to compare them from the
perspectives of history, technology, the market for each, and the
effect that they have on human health and nutrition.
Can you name America's oldest brewery? If visions of outsized draft
horses plod to mind, you're way off. Instead, head for the
mountains - of northeastern Pennsylvania. In 1829, in Pottsville,
German immigrant D.G. Yuengling set up shop to slake the thirst of
immigrants flocking to the region's booming anthracite coalfields.
Five generations have steered the family-owned brewery through
fires, temperance, depressions, Prohibition, and the whims of
changing tastes; outlasted hundreds of local competitors; and
turned Yuengling from a regional name into a national institution.
For 175 years, the hard-working, hands-on approach of Yuengling has
kept it going, and growing, while thousands of other brands
vanished into history's recycling bin.Kick back, relax, and crack
open a cool history of Yuengling and Son, Inc., America's oldest
brewery. It begins with the brewery's founding in 1829 by German
immigrant D.G. Yuengling, who saw an opportunity in the region's
growing, beer-loving immigrant population. Subsequent chapters
follow the brewery into the age of bottled beer and advertising;
through the dark days of Prohibition; the age of consolidation,
when a few big names swallowed up or buried most regional brews;
and into the age of microbrews, when consumers turned away from
bland brands in search of a beer with character, leading to
Yuengling's resurgence on the national scene. An epilogue gauges
the company's current status and immediate future, and a chronology
lists key events in the brewery's existence. Notes and copious
illustrations supplement this history, which also includes a list
of reference works, and an index.
The story of the Dairy State's other major industry--beer! From
the immigrants who started brewing here during territorial days to
the modern industrial giants, this is the history, the folklore,
the architecture, the advertising, and the characters that made
Wisconsin the nation's brewing leader. Updated with the latest
trends on the Wisconsin brewing scene.
"Apps adeptly combines diligent scholarship with fascinating
anecdotes, vividly portraying brewmasters, beer barons,
saloonkeepers, and corporate raiders. All this plus color
reproductions of popular beer labels and a detailed recipe for home
brew."--"Wisconsin Magazine of History
"
"In a highly readable style Apps links together ethnic influence,
agriculture, geography, natural resources, meteorology, changing
technology, and transportation to explore some of the mystique,
romance and folklore associated with beer from antiquity to the
present day in Wisconsin."--"The Brewers Bulletin"
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.
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