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Beer & Beer Making
|How To Brew: Everything You Need to Know to Brew Great Beer Every Time
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Author: John J. Palmer
How To Brew: Everything You Need to Know to Brew Great Beer Every Time (Fourth Edition)
By John Palmer
Fully revised and updated, How to Brew is the definitive guide to making quality beers at home. Whether you want simple, sure-fire instructions for making your first beer, or you're a seasoned homebrewer working with all-grain batches, this book has something for you. John Palmer adeptly covers the full range of brewing possibilities―accurately, clearly and simply. From ingredients and methods to recipes and equipment for brewing beer at home, How to Brew is loaded with valuable information on brewing techniques and recipe formulation.
A perennial best seller since the release of the third edition in 2006, How to Brew, is a must-have to update every new and seasoned brewer's library.
This completely revised and updated edition includes:
- More emphasis on the “top six priorities”: sanitation, fermentation temperature control, yeast management, the boil, good recipes, and water.
- Five new chapters covering malting and brewing, strong beers, fruit beers, sour beers, and adjusting water for style.
- All other chapters revised and expanded:
- Expanded and updated charts, graphs, equations, and visuals.
- Expanded information on using beer kits.
- Thorough revision of mashing and lautering chapters:
- Expanded tables of recommended times and temperatures for single-infusion, multiple-step, and decoction mashing.
- Complete discussion of first wort gravity as a function of water to grist ratio.
- Complete revision of infusion and decoction equations.
- Revised and updated information on managing your fermentation:
- Yeast pitching and starters.
- Yeast starter growth factors.
- Yeast and the maturation cycle.
- And much more!
|Drinking with the Saints: The Sinner's Guide to a Holy Happy Hour
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Author: Michael P. Foley
Brand: Regnery History
Pub crawl your way through the sacred seasons with this entertaining and useful collection of cocktail recipes, distilled spirits, beer, and wine for virtually every occasion on the Catholic liturgical calendar. One part bartender's guide, one part spiritual manual, a dash of irreverence, and mixed with love: Drinking with the Saints is a work that both sinner and saint will savor.
You may think you're savy on saintly drinking, but did you know:
- Beer may have been invented by the ancient Egyptians, but it was perfected in medieval monasteries?
- The méthode champenoise was invented by a Benedictine monk whose name now adorns one of the world’s finest champagnes: Dom Pérignon. According to the story, when he sampled his first batch, Pérignon cried out to his fellow monks: “Brothers, come quickly. I am drinking stars!”
- Whiskey was invented by Irish monks, who probably shared their knowledge with the Scots during their missions. Whiskey was first prescribed medicinally as a cure for “paralysis of tongue,” and apparently it works: no Irishman since has ever been accused of having a paralyzed tongue.
- Chartreuse, the world’s most magical liqueur, was perfected by Carthusian monks and is still made by them. Only two monks at a time know the recipe.
- The California wine industry began when Blessed Junípero Serra and his Franciscan brethren brought the first wine grapes to the region. And its rebirth in Napa County after Prohibition was thanks in large part to a chemistry teacher and LaSalle Christian Brother named Brother Timothy...
|Goodnight Brew: A Parody for Beer People
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Author: Karla Oceanak
Brand: Oceanak Karla
It’s closing time at the brewery. While the moon rises, the brewery crew—including three little otters (in charge of the water), a wort hog, and a hops wildebeest—introduce us to the brewing equipment, ingredients, and styles of beer. Join this fanciful crew as they close down for the evening and say goodnight to the brew kettle, barley and yeast, hops and mash, saison, porter, IPA, and much more.
Befuddled about beer ingredients? Puzzled about the brew process? Can’t remember the difference between an ale and a lager? Don’t miss the brew infographics that follow the story!
This humorous parody of a children's literature classic is a "pitcher book" for grown-ups. It's a besotted bedtime story for beer lovers everywhere!
- Goodnight Brew A Parody for Beer People
|National Geographic Atlas of Beer: A Globe-Trotting Journey Through the World of Beer
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Author: Nancy Hoalst-Pullen
Brand: NATIONAL GEOGRAPHIC
This ultimate beer lover's guide to the world is filled with stunning photography, unique drinking destinations, little-known histories, and insider knowledge from brewers and bar owners around the globe. This cover has a vintage design and a slightly worn look is intentional.
The most comprehensive beer atlas available, this richly illustrated compendium includes more beers and more countries than any other book of its kind. Including beer recommendations from Garrett Oliver, the renowned brewmaster of Brooklyn Brewery, and written by "beer geographers" Nancy Hoalst-Pullen and Mark Patterson, this indispensable guide features more than 100 illuminating maps and 200 beautiful color photos. You’ll find beer history, trends, and tasting across six continents (and how to order a beer in 14 languages!). Travel tips include the best breweries, beer festivals, and pubs in each location. Smart, compelling, and practical, this essential guide will help you discover the best beer wherever you are.
|Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition
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Author: Sandor Ellix Katz
Brand: Chelsea Green Publishing Company
The Book That Started the Fermentation Revolution
Sandor Ellix Katz, winner of a James Beard Award and New York Times bestselling author, whom Michael Pollan calls the “Johnny Appleseed of Fermentation” returns to the iconic book that started it all, but with a fresh perspective, renewed enthusiasm, and expanded wisdom from his travels around the world. This self-described fermentation revivalist is perhaps best known simply as Sandorkraut, which describes his joyful and demystifying approach to making and eating fermented foods, the health benefits of which have helped launch a nutrition-based food revolution.
Since its publication in 2003, and aided by Katz’s engaging and fervent workshop presentations, Wild Fermentation has inspired people to turn their kitchens into food labs: fermenting vegetables into sauerkraut, milk into cheese or yogurt, grains into sourdough bread, and much more. In turn, they’ve traded batches, shared recipes, and joined thousands of others on a journey of creating healthy food for themselves, their families, and their communities. Katz’s work earned him the Craig Clairborne lifetime achievement award from the Southern Foodways Alliance, and has been called “one of the unlikely rock stars of the American food scene” by The New York Times.
This updated and revised edition, now with full color photos throughout, is sure to introduce a whole new generation to the flavors and health benefits of fermented foods. It features many brand-new recipes―including Strawberry Kvass, African Sorghum Beer, and Infinite Buckwheat Bread―and updates and refines original recipes reflecting the author’s ever-deepening knowledge of global food traditions that has influenced four-star chefs and home cooks alike. For Katz, his gateway to fermentation was sauerkraut. So open this book to find yours, and start a little food revolution right in your own kitchen.
Praise for Sandor Ellix Katz and his books:
“The Art of Fermentation is an extraordinary book, and an impressive work of passion and scholarship.”―Deborah Madison, author of Local Flavors
“Sandor Katz has proven himself to be the king of fermentation.”―Sally Fallon Morell, President, The Weston A. Price Foundation
“Sandor Katz has already awakened more people to the diversity and deliciousness of fermented foods than any other single person has over the last century.”―Gary Paul Nabhan, author of Growing Food in a Hotter, Drier Land
“The fermenting bible.” ― Newsweek
“In a country almost clinically obsessed with sterilization Katz reminds us of the forgotten benefits of living in harmony with our microbial relatives.” ― Grist
- The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around the World
- Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes
- The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables (Foundations of Flavor)
- Fiery Ferments: 70 Stimulating Recipes for Hot Sauces, Spicy Chutneys, Kimchis with Kick, and Other Blazing Fermented Condiments
- The Artisanal Vinegar Maker's Handbook
- Basic Fermentation: A Do-It-Yourself Guide to Cultural Manipulation (DIY)
- The Easy Weight - Fermentation Weights with Grooved Handles - Small Batch Sauerkraut, Pickles or Other Fermented Foods- Fermenting for ANY Wide Mouth Mason Jars (4 Pack)
- Easy Fermenter Wide Mouth Lid Kit: Simplified Fermenting In Jars Not Crock Pots! Make Sauerkraut, Kimchi, Pickles Or Any Fermented Probiotic Foods. 3 Lids, Extractor Pump & Recipe eBook - Mold Free
- Traditionally Fermented Foods: Innovative Recipes and Old-Fashioned Techniques for Sustainable Eating
- Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and Diet Dictocrats
|Tasting Beer, 2nd Edition: An Insider's Guide to the World's Greatest Drink
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Author: Randy Mosher
Brand: Storey Publishing, LLC
This completely updated second edition of the best-selling beer resource features the most current information on beer styles, flavor profiles, sensory evaluation guidelines, craft beer trends, food and beer pairings, and draft beer systems. You’ll learn to identify the scents, colors, flavors, mouth-feel, and vocabulary of the major beer styles — including ales, lagers, weissbeirs, and Belgian beers — and develop a more nuanced understanding of your favorite brews with in-depth sections on recent developments in the science of taste. Spirited drinkers will also enjoy the new section on beer cocktails that round out this comprehensive volume.
|The Sommelier Prep Course: An Introduction to the Wines, Beers, and Spirits of the World
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List price: $35.00
Author: M. Gibson
A comprehensive, must-have guide to beverage service includingwine, beer, and spirits
The Sommelier Prep Course is the ultimate resource for anyaspiring sommelier, bartender, or serious wine lover. It includessections on viniculture and viticulture, Old World and New Worldwines, beer and other fermented beverages, and all varieties ofspirits. Review questions, key terms, a pronunciation guide, maps,and even sample wine labels provide invaluable test prepinformation for acing the major sommelier certificationexams.
For each type of beverage, author Michael Gibson covers theessential history, manufacturing information, varieties available,and tasting and pairing information. He also includes sections onservice, storage, and wine list preparation for a fullunderstanding of every aspect of beverage service.
• An ideal test prep resource for anyonestudying for certification by The Court of Master Sommeliers, TheSociety of Wine Educators, or The International SommelierGuild
• An excellent introduction to wine andbeverages for bartenders, beverage enthusiasts, and students
• Based on education materials developed bythe author for his culinary and hospitality students at the LeCordon Bleu College of Culinary Arts in Scottsdale
With concise, accessible information from an expert sommelier, thisis the most complete guide available to all the wines, beers, andspirits of the world.
|Make Mead Like a Viking: Traditional Techniques for Brewing Natural, Wild-Fermented, Honey-Based Wines and Beers
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Author: Jereme Zimmerman
Brand: Chelsea Green
A complete guide to using the best ingredients and minimal equipment to create fun and flavorful brews
Ancient societies brewed flavorful and healing meads, ales, and wines for millennia using only intuition, storytelling, and knowledge passed down through generations―no fancy, expensive equipment or degrees in chemistry needed. In Make Mead Like a Viking, homesteader, fermentation enthusiast, and self-described “Appalachian Yeti Viking” Jereme Zimmerman summons the bryggjemann of the ancient Norse to demonstrate how homebrewing mead―arguably the world’s oldest fermented alcoholic beverage―can be not only uncomplicated but fun.
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. In addition, aspiring Vikings will explore:
• The importance of local and unpasteurized honey for both flavor and health benefits;
• Why modern homebrewing practices, materials, and chemicals work but aren’t necessary;
• How to grow and harvest herbs and collect wild botanicals for use in healing, nutritious, and magical meads, beers, and wines;
• Hops’ recent monopoly as a primary brewing ingredient and how to use botanicals other than hops for flavoring and preserving mead, ancient ales, and gruits;
• The rituals, mysticism, and communion with nature that were integral components of ancient brewing and can be for modern homebrewers, as well;
• Recommendations for starting a mead circle to share your wild meads with other brewers as part of the growing mead-movement subculture; and more!
Whether you’ve been intimidated by modern homebrewing’s cost or seeming complexity in the past―and its focus on the use of unnatural chemicals―or are boldly looking to expand your current brewing and fermentation practices, Zimmerman’s welcoming style and spirit will usher you into exciting new territory. Grounded in history and mythology, but―like Odin’s ever-seeking eye―focusing continually on the future of self-sufficient food culture, Make Mead Like a Viking is a practical and entertaining guide for the ages.
- The Compleat Meadmaker : Home Production of Honey Wine From Your First Batch to Award-winning Fruit and Herb Variations
- The Complete Guide to Making Mead: The Ingredients, Equipment, Processes, and Recipes for Crafting Honey Wine
- Big Book of Mead Recipes: Over 60 Recipes From Every Mead Style (Let there be Mead!) (Volume 1)
- Homebrewstuff One Gallon Nano-meadery Mead Starter Kit
- Lalvin ICV D-47 Wine Yeast (Pack of 10)
- Brew Beer Like a Yeti: Traditional Techniques and Recipes for Unconventional Ales, Gruits, and Other Ferments Using Minimal Hops
- Twin Bubble Airlock and Carboy Bung (Pack of 2)
- Home Brew Ohio Glass Wine Fermenter Includes Rubber Stopper and Airlock, 1 gallon Capacity
- Making Your Own Mead: 43 Recipes for Homemade Honey Wines (Fox Chapel Publishing) Basic Guide to Techniques, plus Recipes for Mead, Fruit Melomels, Grape Pyments, Spiced Metheglins, & Apple Cysers
- HomeBrwStuff One Gallon Nano-Meadery Premium Mead Kit
|The Beer Bible
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Author: Jeff Alworth
Brand: Alworth, Jeff
Winner of a 2016 IACP Award
The ultimate reader- and drinker-friendly guide to the world’s ales and beers, and the book that approaches the subject in the same way beer lovers do—by style, just like a welcoming pub menu.
Divided into four major families—ales, lagers, wheat beers, and sour and wild ales—The Beer Bible covers everything a beer drinker wants to know about the hundreds of types of beers made, from bitters, sessions, and IPAs to weisses, wits, lambics, and more. Each style is a chapter unto itself, delving into origins, ingredients, description and characteristics, sub-styles, and tasting notes, and ending with a recommended list of the beers to know in each category. Infographic charts throughout make understanding the connection between styles and families immediately understandable.
The book is written for passionate beginners, who will love its “if you like X, try Y” feature; for intermediate beer lovers eager to go deeper; and for true geeks, who will find new information on every page.
- Six informative chapters
- Learn more about brewing, drinking, and tasting beer
- Over 100 types of beer listed!
|The Cat in the Hat Comes Back
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Author: Dr. Seuss
Brand: Dr. Seuss
The riotously funny follow-up to The Cat in the Hat celebrates its 60th Anniversary!
The Cat is back—along with some surpise friends—in this beloved Beginner Book by Dr. Seuss. Dick and Sally have no time to play. It's winter and they have mountains of snow to shovel. So when the Cat comes to visit, he decides to go inside and to take a bath. No problem, right? Wrong! The pink ring he leaves in the tub creates is a very BIG pink problem when he transfers the stubborn stain from the bath onto Mother's white dress, Dad's shoes, the floors, the walls, and ultimately, over the entire yard full of snow! Will the kids EVER clean up the mess? You bet they will, with some help from the Cat and his helpers: 26 miniature cats (AKA Little Cats A-Z) who live inside the Cat's hat! This classic Dr. Seuss story is the perfect choice for beginning readers and read-alouds, especially on snow days! And with a peel-off 60th Anniversary sticker on the front cover, it makes a perfect gift for all ages.
Originally created by Dr. Seuss, Beginner Books encourage children to read all by themselves, with simple words and illustrations that give clues to their meaning.
That behatted and bow-tied cat from Dr. Seuss's The Cat in the Hat is back, and, not surprisingly, is up to all sorts of mischief. This time, Sally and her brother are stuck shoveling snow: "This was no time for play./ This was no time for fun./ This was no time for games./ There was work to be done." But--you guessed it--the laughing Hat Cat has other ideas, as he lets himself in to eat cake in their tub. He leaves behind "a big long pink cat ring," which he then handily cleans with "MOTHER'S WHITE DRESS!" The dress then loses its pink stain to the wall, then Dad's shoes, then the rug in the hall, until finally the Cat must call in some assistance: from inside his hat comes Little Cat A, then Littler Cats B, C, D, E, and so on, nested like dolls in ever tinier hats. With this pack of felines, Sally and her brother may get rid of those stains, but they'll likely never be rid of that rascally cat. As should be expected from the good doctor, The Cat in the Hat Comes Back provides an excellent reader (and alphabet primer) for those just learning, not to mention ample laughs for everyone else. (Ages 4 to 8) --Paul Hughes
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