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This book includes a broad range of ales, gruits, bragots, and other styles that have undeservingly taken a backseat to the IPA. Recipes inspired by traditions around the globe include sahti, gotlandsdricka, oak bark and mushroom ale, wassail, pawpaw wheat, chicha de muko, and even Neolithic “stone” beers.
With Zimmerman’s guidance, readers will learn about the many ways to go beyond the pale ale, utilizing alternatives to standard grains, hops, and commercial yeasts to defy the strictures of style and design their own brews.
2016 Bronze Winner of the Independent Publisher Book Awards!
Many people have experienced great success making their own beer or wine at home. In recent years a number of hobbyists have become interested in making distilled spirits. However, distilled spirits are more complicated to produce, and the process presents unique safety issues. In addition, alcohol distillation without a license is illegal in most countries, including the United States and Canada.
From mashing and fermenting to building a small column still, Craft Distilling is a complete guide to creating high-quality whiskey, rum and more at home. Experienced brewer, distiller and self-reliance expert Victoria Redhed Miller shares a wealth of invaluable information including:
This unique resource will show you everything you need to know to get started crafting top-quality spirits on a small scale — and do it legally. Sure to appeal to hobbyists, homesteaders, self-sufficiency enthusiasts, and anyone who cares about fine food and drink, Craft Distilling is the ideal offering for independent spirits.
With this straightforward, accessible, and highly visual how-to guide, author Andrea Potter does away with specialist jargon and expensive or hard-to-find equipment, showing how sparkling homebrews from kombucha to water kefir are definitely possible for just about anyone to make, and have fun doing it.
If you’ve ever wanted to learn to brew beer from an expert, look no further.
Award-winning homebrewer Chris Colby of Beer & Wine Journal offers recipes for every major style of beer to teach novice, intermediate, and advanced brewers more about the craft and science of brewing. From classic styles like pale ales, IPAs, stouts, and porters, to experimental beers such as oyster stouts, bacon-smoked porter, and jolly rancher watermelon wheat, brewers will learn more about brewing techniques and beer ingredients.
Andrew Schloss shows you the basic techniques for making a liqueur (typically as simple as combining fruit with liquor and sugar, letting the mixture sit for a week, straining, and enjoying) and then provides more than 150 recipes organized by types of flavoring (which include fruits, herbs, spices, nuts and seeds, vegetables, coffee, tea, chocolate, cream, caramel, honey, and butterscotch).
Armed with wild-yeast-bearing totem sticks, readers will learn techniques for brewing sweet, semi-sweet and dry meads, melomels (fruit meads), metheglins (spiced meads), Ethiopian t’ej, flower and herbal meads, braggots, honey beers, country wines, and even Viking grog, opening the Mead Hall doors to further experimentation in fermentation and flavor.
With this book, you’ll take your brewing skills from good to great, and expand your knowledge of the science and craft of brewing at home. Learn all of the modern homebrewing methods, from the basic techniques with malt extract to advanced all-grain procedures and tests for quality. Part scientist, part homebrewing wizard, Chris Colby is your guide.
Unlike other homebrewing books on the market, Methods of Modern Homebrewing combines the guidance and know-how of an expert’s many years of brewing with his extensive research. Complete with step-by-step instructions and helpful photos, this book also features useful charts for brewers to get information at a glance for every major homebrewing method. Each technique is paired with recipes to illustrate how the method works. Begin your brewing journey by learning to brew with malt extract or by partial mashing, or go all-grain. Then move on to master decoction mashing, high-gravity brewing, and more.
This guide to all modern brew styles is the perfect gift for the beer lover in your life.
The Guardian’s "Best Books on Drink” Pick
Most people know that wine is created by fermenting pressed grape juice and cider by pressing apples. But although it’s the most popular alcoholic drink on the planet, few people know what beer is made of. In lively and witty fashion, Miracle Brew dives into traditional beer’s four natural ingredients: malted barley, hops, yeast, and water, each of which has an incredible story to tell.
From the Lambic breweries of Belgium, where beer is fermented with wild yeasts drawn down from the air around the brewery, to the aquifers below Burton-on-Trent, where the brewing water is rumored to contain life-giving qualities, Miracle Brew tells the full story behind the amazing role each of these fantastic four?a grass, a weed, a fungus, and water?has to play. Celebrated U.K. beer writer Pete Brown travels from the surreal madness of drink-sodden hop-blessings in the Czech Republic to Bamberg in the heart of Bavaria, where malt smoked over an open flame creates beer that tastes like liquid bacon. He explores the origins of fermentation, the lost age of hallucinogenic gruit beers, and the evolution of modern hop varieties that now challenge wine grapes in the extent to which they are discussed and revered.
Along the way, readers will meet and drink with a cast of characters who reveal the magic of beer and celebrate the joy of drinking it. And almost without noticing we’ll learn the naked truth about the world’s greatest beverage.
From the author of Handmade Gatherings comes Quench: a book offering more than 100 recipes for soft and hard drinks, including natural sodas, fruit nectars, tisanes, shrubs, kombucha, bitters, liqueurs, wines, infused liquors, party punches, and more.
Do-it-yourself beverages are gaining interest and intrigue across the culinary spectrum, with folks trying everything from homemade root beer to hard cider, fresh-squeezed ginger lemonade to handcrafted Irish cream. Professional mixologists and amateur home cooks alike are looking for beverages to inspire and satisfy, sourced from a variety of natural and seasonal ingredients. Quench offers the solution, covering the entire beverage range with hot, cold, fermented, infused, and cured offerings. There’s something here for every palate, occasion, and need. Quench promises to help you pour a glass of whatever it is you’re thirsting for.
Today's renewed interest in making wine and beer at home amounts to nothing less than a renaissance. No matter why you want to join the new generation of homebrewers -- to complement your cooking, to save money or simply for a truly rewarding hobby -- Strong Waters will tell you how.
In this do-it-yourself guide, Scott Mansfield makes a grand tradition accessible for today's enthusiasts. Beginners will welcome his tips for getting started inexpensively with everyday materials, and experienced hobbyists will be inspired by recipes for longtime favorites and forgotten delights, including:
The Art of Distilling, Revised and Expanded is your exclusive backstage pass into the world of small-scale distilling of whiskies, gins, vodkas, brandies, and many other spirits.
In this comprehensive guide, American Distilling Institute founder Bill Owens will teach you how contemporary master distillers transform water and grain into a full range of exquisite, timeless spirits.
Like no other book on the subject, The Art of Distilling goes to great lengths to explore the actual craft of distilling in detail. Beginning with a brief history of distilling and introduction to the process itself, this book offers a comprehensive overview of the art of distilling today.