From antique bottles to closely guarded recipes and treasured historic architecture, breweries have a special place in American history. This fascinating book brings the material culture of breweries in the United States to life, from many regions of the country and from early 16th century production to today's industrial operations. Herman Ronnenberg traces the evolution of techniques, equipment, raw materials, and architecture over five centuries, discusses informal production outside of breweries, and offers detailed information on makers marks, patents, labels, and beer containers that allows readers to identify items in their own collections. Heavily illustrated with photographs and line drawings, this book will be popular with collectors and general readers, and a key reference in historical archaeology, local history, material culture, and related fields.

This book is the ultimate guide for running a small brewery with an eye on improving and maintaining a high level of quality in day-to-day operations. It was written in cooperation with the European Trade Association of Brewers, representing 29 countries and more than 10,000 breweries. Detailed information is provided about raw materials, standard and alternative microorganisms encountered in the brewery, brewing processes, fermentation and maturation methods, packaging and dispensing, troubleshooting, analysis methods as well as barrel ageing and other processes common in and, in some cases, unique to smaller breweries. Though technical and in-depth, the information remains very accessible to readers of all levels of knowledge and experience. This book was written with professional brewers in mind who work in smaller facilities without access to extensive laboratory equipment or those who may be in the process of opening their own breweries. The text explores the techniques and background necessary for consistently brewing quality beer on a limited budget. All professional brewers, even advanced homebrewers, will find this book to be a helpful resource and an indispensable guide for expanding their knowledge base and improving their brewing skills.

Beer is the world's favourite alcohol and it has changed out of all recognition in the 21st century. The country-by-country sections will give more detail of the changes but the introduction will lead readers into the world beer revolution by describing the enormous power and stretch of global brewers - with AB InBev accounting for one third of all beer made and consumed - with the counter culture of the world-wide craft movement. From the US to Australasia, charting the beer scene in every country, the key players and the styles available.

With quality beer producers popping up all over the nation, you don't have to travel far to taste great beer. Some of the bets stuff is brewing right in your home state. Beer Lover's Wisconsin features breweries, brewpubs, and beer bars statewide for those seeking the best beers the Badger State has to offer--from bitter, citrusy IPAs to rich, complex stouts. Written by a beer expert, Beer Lover's Wisconsin covers the entire beer experience for the local enthusiast and the traveling author alike, including information on brewery and beer profiles with tasting notes, must-visit brewpubs and beer bars, top annual festivals and events, and city pub crawl itineraries with maps.

The Brewer's Tale is for anyone who, drinking a beer, has wondered how the past tasted. Part travelogue, part history, part culinary adventure, beer critic William Bostwick uncovers the stories behind the brewers who have practised their craft since the dawn of civilisation. Beer by beer Bostwick tells a history of the world through the brewer's eyes, unearthing recipes from poems and potsherds to re-create these beers and their long-lost flavours. Jumping through time as he weaves ancient lore with today's craft scene, Bostwick meets adventurous brewers who share his path, trading insight, recipes and ingredients like home-grown hops and wild, Nile Delta yeast. The Brewer's Tale is history told in the glass, from tongue-numbing mead to sour pediococcus-laced lambic.

An Insider's Guide to Craft Beer the World's Greatest Drink "Brad and Jonny make understanding beer easy and nearly as fun as drinking it." James Watt, founder of Brewdog. #1 Best Seller in Beer Beer has come a long way in the 6,000 years since the first taste. The legends of the craft beer industry have made sure everyone's within reach of the perfect pint. But how do you get the right brew for you? And can you learn to make a beer that adds to the lager legacy? Beers of the world. Welcome to Beer School, brought to you by the heroes of YouTube sensation the Craft Beer Channel, a guide to everything you need to know about the wide and wonderful beers of the world. In Beer School, Jonny and Brad explain the intricacies of the finest artisan craft brews including: ales, lagers, porters, stouts, IPSs, and bitters. How to make beer. The lads have the inside scoop on everything from hop varieties and barrel aging, to serving temperatures and glassware. Beer School helps you learn how to make beer and how to get the most out of every sip. Learn about grain, mash, water, hops, boil, yeast, fermentation, serving, storing, pouring, and tasting. If you have read books such as The Complete Beer Course by Joshua M. Bernstein or The Beer Bible by Jeff Alworth, you'll love Beer School by Jonny Garrett and Brad Evans.

If you love Jasmine Guillory, Lauren Layne and Helen Hoang, you'll devour Jayci Lee's delicious new romantic comedies! Early readers are loving The Dating Dare! 'I loved how realistic the main characters were . . . I could honestly see this being made into a movie; one I'd definitely be queuing up to watch' 5* reader review 'This book was SO FUN! . . . Seth and Tara are amazing together. Their chemistry was phenomenal and they just bounced right off the page!' NetGalley review 'Ooh I enjoyed this one. A great love/hate at the start and its just blossoms . . . the words and story just flow off page, it feels seamless and delightful' NetGalley review One dare. Four dates. Only their hearts to lose... No serious relationships. This is the one rule Tara Park made for herself and it has been working swimmingly, especially since she's busy with Weldon Brewery. But when Seth Kim, temptation personified and her best friend's new brother-in-law walks into her life, Tara might be willing to bend her golden rule . . . but only for four dates, which she agreed to after a few good rounds of beer - and a game of truth or dare. Seth Kim can't believe Tara agreed to his dating dare. He's leaving for a new job in Paris in a month and a no-strings attached fling seemed like a nice distraction for both . . . But while their dates have a tendency to hit roadblocks, their non-dates and chance meetings are becoming frequent - and heated. What was supposed to be a little fun game is turning into something that neither is ready for. But sometimes, the best things in life are the ones we never see coming. Raves for Jayci's A Sweet Mess! 'A perfect balance of impeccable wit, laugh out loud hilarity, and off the charts chemistry. A Sweet Mess is a sinfully decadent romantic comedy! Helena Hunting, New York Times bestselling author 'A rich, vibrant romance that's a feast for all the senses!' Lauren Blakely, New York Times bestselling author 'This book was SO FUN!...Seth and Tara are amazing together. Their chemistry was phenomenal and they just bounced right off the page!' reader review 'The words and story just flow off page, it feels seamless and delightful...Lots of drama and a brilliant bumpy road' reader review

[Pascal]'s methods are effective, and his creativity is infectious. With gorgeous photos and clear technical details, this book will be a source of great inspiration. Sandor Ellix Katz, author of The Art of Fermentation The perfect guide for DIY homebrewers, fermentation fans and foraging enthusiasts! Fermentation fans and homebrewers are invited to discover a galaxy of wild and cultivated plants, fruits, berries and other natural ingredients traditionally used to make a whole spectrum of fizzy fermented drinks! Wild-plant expert and forager Pascal Baudar's first book, The New Wildcrafted Cuisine, opened up a whole new world of possibilities for readers wishing to explore and capture the flavours of their local terroir. Next in Pascal's Wildcrafted series, The Wildcrafting Brewer does the same for fermented drinks. Baudar reveals both the underlying philosophy and the practical techniques for making your own delicious concoctions. Illustrated with full-colour photographs and step-by-step techniques on how to make a variety of drinks, including: Sugar, molasses & syrup-based beers such as ginger beer, mountain beer, nettle beer, wild Belgian beer Country wines & meads including: elderberry wine, honey wine, herbal mead Traditional drinks & medicinal brews such as tepache, fruit kvass, chaga beer Naturally fermented drinks including: pinecone soda, mountain raspberry soda, elderflower soda, lacto-fermented drinks and much more! Baudar is quick to point out that these recipes serve mainly as a touchstone for readers, who can then use the information and techniques he provides to create their own brews using local ingredients. The Wildcrafting Brewer will attract foodies, herbalists, foragers and chefs alike with the author's playful and relaxed philosophy. Readers will find themselves surprised by how easy making your own natural drinks can be and will be inspired, again, by the abundance of nature all around them. Those interested in the wonders of foraging and fermenting can also check out his next book in the wildcrafted series, Wildcrafted Fermentation!

From Stouts, Barleywines, and Lambics to food pairing, tasting, and homebrewing--this is beer as you've never known it before.
"The Naked Pint "is a definitive primer on craft brews that celebrates beer for what it truly is: sophisticated, complex, and flavorful. Covering everything from beer history to the science behind beer, food and beer pairings, tasting, and homebrewing, Perozzi and Beaune strip down America's favorite beverage to its truest form. Whether you've just started wondering what life is like beyond the ice-cold six-pack or have already discovered your favorite Porter or IPA, "The Naked Pint "will help you unearth the power that comes with knowing your ales from your lagers.

Your brewery is much more than just a small business-it's the fulfillment of your dream to share a love for quality craft beer and beverages. Build success from start-up to expansion with a solid foundation of finance principles geared specifically toward small beverage producers. Learn how to build and interpret financial reports and create basic pro-forma financial statements for launching a brewery, purchasing additional equipment, or determining a new location. Explore the various business models available to you as a craft brewery. Discover pricing models that maximize your profits. Learn how to build a budget and how to use it to hold staff accountable. This book is written to teach complex topics in simple terms. Written in an accessible style, it will help brewery owners and their staff understand the importance of a strong financial foundation. The insights and results-oriented content will help you run a more successful brewery.

For millennia, beer has been a staple beverage in cultures across the globe. After water and tea, it is the most popular drink in the world, and it is at the centre centre of an over $450 billion industry. With the emergence of craft brewing and homebrewing, beer is experiencing a renaissance that is expanding the reach of the beer culture even further, bringing the art of brewing into homes and widening the interest in beer as an important cultural item. The Oxford Companion to Beer is the first reference work to fully investigate the history and vast scope of beer, from the agricultural makeup of various beers to the technical elements of the brewing process, local effects of brewing on regions around the world, and social and political implications of sharing a beer. Entries not only define terms such as 'spent grain' and 'wort', but give fascinating details about how these and other ingredients affect a beer's taste, texture, and popularity. Cultural entries on such topics as drinking songs or beer gardens offer vivid accounts of how our drinking traditions have shifted through history, and how these traditions vary in different parts of the world, from Japan to Mexico, New Zealand, and Brazil, among many other countries. The pioneers of beer-making are the subjects of biographical entries; the legacies they left behind, in the forms of the world's most popular beers and breweries, are recurrent themes throughout the book. Collectively the Companion has over 1,100 entries -written by 150 of the world's most prominent beer experts -as well as a foreword by renowned chef Tom Colicchio (star of television's Top Chef), thorough appendices, conversion tables, images throughout, and an index. Flipping through the book, readers will discover everything from why beer was first taxed to how drinkers throughout history have overcome temperance movements and how an 'ale conner' determined the quality of a beer in the thirteenth century. (It involved sitting in a puddle of beer.) The Companion is comprehensive, unprecedented, and of great value to anyone who has ever had a curiosity or appetite for beer. brewing and homebrewing, beer is experiencing a renaissance that is expanding the reach of the beer culture even further, bringing the art of brewing into homes and widening the interest in beer as an important cultural item. The Companion is comprehensive, unprecedented, and of great value to anyone who has ever had a curiosity or appetite for beer.

Switzerland has as many drinks as it does mountains, from absinthe to Kirsch, Petite Arvine to Humagne Rouge, healthy pick-me-ups to boozy keep-me-ups. Drink like the Swiss takes you on a titillating tour of this tasty (and tipsy) aspect of Swiss culture. With nearly a hundred recipes -- from cocktails to coffee to cocoa -- and many delightful curiosities, Andie Pilot's colourful little book leaves no bean unground, and no bottle uncorked.

With a resurgence of interest inreal ale, there's never been a better time to master how to keep, store and serve cask beer. In a fully revised and updated edition of this CAMRA classic, Patrick O'Neill explains all you need to know about running a good cellar and ensuring that the pint you serve does both pub and brewer proud. Cellarmanship is a must-have book if you are a professional or student in the drinks trade, a beer festival organiser or simply a keen amateur wishing to serve a decent pint at a private party. This fully-updated new colour edition is published in a larger format, and detachable cellar card for at-a-glance cellar tips and techniques.

SILVER AWARD FOR BEST BEER BOOK, BRITISH GUILD OF BEER WRITERS 'Jaega Wise is the new brewing superstar' CAMRA BEER magazine Produced using a mixture of naturally occurring yeasts and bacteria, wild fermented beers offer the 'fine dining' of the beer world. These beers are how beer tasted 200 years ago, before brewing was industrialised, and are enjoying a worldwide revival. Jaega Wise, head brewer at East London's Wild Card Brewery and presenter of Amazon Prime's Beermasters, is one of the UK's experts in wild fermentation. Here, she explains the science behind the brewing process and shares her recipes so that you can experiment at home. Learn how to brew, bottle, and age your beer in wooden barrels, and produce a range of different sour beer styles, farmhouse ales and fruit beers. Recipes and styles featured in the book include: - German Berliner Weisse (tart and refreshing) and Gose (salty and dry) - Belgian Lambics, gueze, Flanders red ale and fruit beers - French Farmhouse ales such as saison and biere de garde - Norwegian Farmhouse Ales including the Kveik IPA - English Old Ale Also included is a trouble-shooter section to guide you through what happens when wild yeast and bacteria get out of control and how to remedy it. Whether you are a beer geek or a home brewing novice, Wild Brews contains everything you need to replicate today's sour and wild beer styles at home.

More than 200 entries cover the serious, the silly and the downright bizarre from the world of beer. Inside this pint-sized compendium you'll find everything from the biggest brewer in the world to the beers with the daftest names. A quick skim before a night out and you'll always have enough beery wisdom to impress your friends.

The beer of today--brewed from malted grain and hops, manufactured by large and often multinational corporations, frequently associated with young adults, sports, and drunkenness--is largely the result of scientific and industrial developments of the nineteenth century. Modern beer, however, has little in common with the drink that carried that name through the Middle Ages and Renaissance. Looking at a time when beer was often a nutritional necessity, was sometimes used as medicine, could be flavored with everything from the bark of fir trees to thyme and fresh eggs, and was consumed by men, women, and children alike, "Beer in the Middle Ages" and the Renaissance presents an extraordinarily detailed history of the business, art, and governance of brewing.During the medieval and early modern periods beer was as much a daily necessity as a source of inebriation and amusement. It was the beverage of choice of urban populations that lacked access to secure sources of potable water; a commodity of economic as well as social importance; a safe drink for daily consumption that was less expensive than wine; and a major source of tax revenue for the state. In "Beer in the Middle Ages and the Renaissance," Richard W. Unger has written an encompassing study of beer as both a product and an economic force in Europe.Drawing from archives in the Low Countries and England to assemble an impressively complete history, Unger describes the transformation of the industry from small-scale production that was a basic part of housewifery to a highly regulated commercial enterprise dominated by the wealthy and overseen by government authorities. Looking at the intersecting technological, economic, cultural, and political changes that influenced the transformation of brewing over centuries, he traces how improvements in technology and in the distribution of information combined to standardize quality, showing how the process of urbanization created the concentrated markets essential for commercial production.Weaving together the stories of prosperous businessmen, skilled brewmasters, and small producers, this impressively researched overview of the social and cultural practices that surrounded the beer industry is rich in implication for the history of the period as a whole.

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 Ultimate Book of Craft Beer is the bible for beer lovers and foodies everywhere. From simple lagers to complex stouts, scattered between all the sage advice and mouth-watering recipes, there are profiles on beers from around the world that you'll definitely want to try. Perfect for everyone from beginners to old hands, this fun and accessible book guides you from how beer is made and how to store it, to what to look for when you're in a pub. This guide shows you how to identify the beer styles you might like to try with a 'if you like this, try this' section, how to make the most gooey indulgent chocolate brownies with beer, and when and how to add a little pizazz to your cocktails with a splash or two of your favourite brew.

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.

Do you need to have an advanced science degree to understand brewing chemistry? Certainly not! Any brewer, explains author Lee W. Janson, can understand the basic details of the life of a yeast or the careless steps that produce those annoying off-flavors - and learn how to avoid them. Brew Chem 101 features nontechnical language and a highly readable style, explanations of the chemical reactions at each stage of the brewing process and how to avoid potential problems, and a primer on beer tasting and judging.

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.

The pilgrims in Chaucer's The Canterbury Tales begin their journey in a London inn and they stay at many more as they wend their way to Becket's tomb. Leading beer writer Roger Protz remains faithful to the route, visiting pubs of historic interest and breweries old and new before embarking on the Pilgrims' Way from Winchester to Canterbury, revealing fascinating history as well as a few more spots to sample a pint. The Canterbury Ales is a feast of a book for those who love good beer, pubs, breweries ... and Chaucer's literary masterpiece.

A full-color, lushly illustrated graphic novel that recounts the many-layered past and present of beer through dynamic pairings of pictures and meticulously researched insight into the history of the world's favorite brew.
Starting from about 7,000 BC, "The Comic Book Story of Beer "traces beer's influence through world history, encapsulating early man's experiments with fermentation, the rise and fall of Ancient Rome, the (often beer-related) factors that led Europe out of the Dark Ages, the Age of Exploration, the spread of capitalism, the Reformation, and on up to the contemporary explosion of craft brewing. No book has ever told the story of beer in a graphic format as a liberating or emancipating force that improved the life of everyday people. Visually riffing on abstract subjects like pasteurization, "original gravity," and "lagering," artist Aaron McConnell has a flair for cinematic action and demonstrates versatility in depicting characters and episodes from beer's rich history. Hand-drawn in a classic, accessible style, "The Comic Book Story of Beer" makes a great gift, and will appeal to the most avid comic book geek and those who live for beer.