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Beer & Beer Making
|Brewing Up a Business: Adventures in Beer from the Founder of Dogfish Head Craft Brewery
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Author: Sam Calagione
Brand: Sam Calagione
Updated business wisdom from the founder of Dogfish Head, the nation's fastest growing independent craft brewery
Starting with nothing more than a home brewing kit, Sam Calagione turned his entrepreneurial dream into a foamy reality in the form of Dogfish Head Craft Brewery, one of America's best and fastest growing craft breweries.
In this newly updated Second Edition, Calagione offers a deeper real-world look at entrepreneurship and what it takes to operate and grow a successful business. In several new chapters, he discusses Dogfish's most innovative marketing ideas, including how social media has become an integral part of the business model and how other small businesses can use it to catch up with bigger competitors. Calagione also presents a compelling argument for choosing to keep his business small and artisanal, despite growing demand for his products.
- Updated to offer a more complete look at what it takes to keep a small business booming
- An inspiring story of renegade entrepreneurialism and the rewards of dreaming big, working hard, and thinking unconventionally
- Shows how to use social media to reach new customers and grow a business
For any entrepreneur with a dream, Brewing Up a Business, Second Edition presents an enlightening, in-depth look at what it takes to succeed on their own terms.
Q&A with Author Sam Calagione
When did you start Dogfish Head Brewery, and what was your inspiration? We opened Dogfish Head in 1995. At that time, we were the smallest commercial brewery in the country. We wanted to make beers that weren’t referencing commercially dominant styles and beers that incorporate exotic ingredients from around the globe. Or as we call it: Off-centered ales for off-centered people. What effect has being the host of Brew Masters on Discovery Channel had on the brewery and/or the Dogfish Head brand? We’ve been very fortunate that demand for our off-centered ales has been beyond our ability to make them for the last eight years. So the show hasn’t helped us sell more beer but it has helped spread the word about Dogfish and about the craft brewing renaissance happening around the globe right now. We’ve had a blast doing the Brew Masters show, and I am most proud of the moments in it that celebrate how talented and passionate all of my co-workers are as they do their jobs. Also, the show does a great job of demystifying the brewing process and makes it approachable for people just getting into all of the amazing and diverse beers that are being made by small indie breweries now. What can readers expect to get out of this new updated and revised edition of Brewing Up a Business? There’s still great stuff on what we learned at Dogfish as we started our business, but there is now more content devoted to ideas we’ve incorporated to grow our business. With chapters on utilizing social media (my wife Mariah is the queen of this at Dogfish) and differentiating your product or service in a crowded marketplace. What’s in store for the future of Dogfish Head? Lots of new and exotic beers, for sure. There will also be a Brew Masters episode centered around a brewpub we are working on that will be on a rooftop in New York City called Eataly. The restaurant will be run by Mario Batali and Joe Bastianich and Dogfish. Birra Del Borgo (Rome) and La Baladin (Turin) are the contributing breweries to the project. We’ve expanded our brewery and our website. We plan to build a bigger distillery and open another pub in 2012. Mostly, we just want to keep putting the where in Delaware and the mental in experimental.
| Author Sam Calagione |
- Brewing Up a Business Adventures in Beer from the Founder of Dogfish Head Craft Brewery
|The Search for God and Guinness: A Biography of the Beer that Changed the World
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Author: Stephen Mansfield
Brand: HarperCollins Christian Pub.
The history of Guinness, one of the world’s most famous brands, reveals the noble heights and generosity of a great family and an innovative business.
It began in Ireland in the mid 1700s. The water in Ireland, indeed throughout Europe, was famously undrinkable, and the gin and whiskey that took its place devastated civil society. It was a disease ridden, starvation-plagued, alcoholic age, and Christians like Arthur Guinness—as well as monks and even evangelical churches—brewed beer that provided a healthier alternative to the poisonous waters and liquors of the times. This is where the Guinness tale began. Now, 250 years and over 150 countries later, Guinness is a global brand, one of the most consumed beverages in the world. The tale that unfolds during those two and a half centuries has power to thrill audiences today: the generational drama, business adventure, industrial and social reforms, deep-felt faith, and the noble beer itself.
"Frothy, delicious, intoxicating and nutritious! No, I'm not talking about Guinness Stout—I'm talking about Stephen Mansfield's fabulous new book...The amazing and true story of how the Guinness family used its wealth and influence to touch millions is an absolute inspiration." — Eric Metaxas, New York Times best-selling author
"It's a rare brew that takes faith, philanthropy and the frothy head of freshly-poured Guinness and combines them into such an inspiriting narrative. Cheers to brewmaster Stephen Mansfield! And cheers to you, the reader! You're in for a treat." — R. Emmett Tyrrell Jr., Founder and editor-in-chief of The American Spectator
- The Search for God and Guinness A Biography of the Beer That Changed the World
|True Brews: How to Craft Fermented Cider, Beer, Wine, Sake, Soda, Mead, Kefir, and Kombucha at Home
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Author: Emma Christensen
Brand: Emma Christensen
This accessible home-brew guide for alcoholic and non-alcoholic fermented drinks, from Apartment Therapy: The Kitchn's Emma Christensen, offers a wide range of simple yet enticing recipes for Root Beer, Honey Green Tea Kombucha, Pear Cider, Gluten-Free Sorghum Ale, Blueberry-Lavender Mead, Gin Sake, Plum Wine, and more.
You can make naturally fermented sodas, tend batches of kombucha, and brew your own beer in the smallest apartment kitchen with little more equipment than a soup pot, a plastic bucket, and a long-handled spoon. All you need is the know-how.
That’s where Emma Christensen comes in, distilling a wide variety of projects—from mead to kefir to sake—to their simplest forms, making the process fun and accessible for homebrewers. All fifty-plus recipes in True Brews stem from the same basic techniques and core equipment, so it’s easy for you to experiment with your favorite flavors and add-ins once you grasp the fundamentals.
Covering a tantalizing range of recipes, including Coconut Water Kefir, Root Beer, Honey–Green Tea Kombucha, Pear Cider, Gluten-Free Pale Ale, Chai-Spiced Mead, Cloudy Cherry Sake, and Plum Wine, these fresh beverages make impressive homemade offerings for hostess gifts, happy hours, and thirsty friends alike.
Featured Recipe from True Brews Ginger Ale
Makes about 8 cups
- 2-inch piece fresh ginger root
- 1 cup water, plus more to fill the bottles
- 9 tablespoons / 4 ounces white granulated sugar, plus more if needed
- 1⁄8 teaspoon salt
- 5 tablespoons freshly squeezed lemon juice (from 2 to 3 lemons), plus more if needed
- 1⁄8 teaspoon dry champagne yeast
- Peel and finely grate the ginger (I use a Microplane). You should have about 2 tablespoons of grated ginger root.
Bring the water to a boil in a small saucepan on the stove top or in the microwave. Remove from the heat. Add the sugar and salt and stir to dissolve. Add the ginger and let stand until cool. Stir in the lemon juice.
Pour the ginger water into a clean 2-liter bottle using a funnel. Do not strain out the ginger. Top off the bottle with water, leaving at least 1 inch of headspace. Give it a taste and add more lemon juice or sugar if desired. The extra sugar will dissolve on its own.
Add the yeast. Screw on the cap and shake the bottle to dissolve and distribute the yeast. Let the bottle sit at room temperature out of direct sunlight until carbonated, typically 12 to 48 hours, depending on the temperature of the room. Check the bottle periodically; when it feels rock solid with very little give, it’s ready.
Refrigerate overnight or for up to 2 weeks. Open very slowly over a sink to release the pressure gradually and avoid bubble-ups. Pour the soda through a small fine-mesh strainer to catch the ginger as you pour.
Featured Recipe from True Brews Cloudy Cherry Sake
Makes 1 gallon
- 1 1⁄2 pounds fresh or frozen sweet cherries
- 1 gallon dechlorinated water (see page 14)
- 1 Campden tablet
- 10 cups / 5 pounds short-grain rice
- 2 1⁄2 cups / 11⁄4 pounds koji rice (page 146, or see Resources, page 176)
- 1 teaspoon yeast nutrient
- 1⁄2 teaspoon acid blend
- 1⁄2 teaspoon pectic enzyme
- 1 1⁄2 tablespoons (1/2 tube) liquid sake or lager yeast, or 2 teaspoons (1 packet) white wine yeast
Starting 24 hours before you plan to brew, sanitize a 2-gallon bucket, its lid, the air lock, and a spoon for stirring.
Pit and coarsely chop the cherries. Combine the cherries with the water in the bucket. Crush the Campden tablet and stir it in. Snap on the lid and attach the air lock. Wait 24 hours for the Campden to sterilize the cherries.
The next day, soak, steam, and cool rice as described on page 140. Add the steamed rice, koji rice, yeast nutrient, acid blend, pectic enzyme, and yeast to the bucket with the cherries. (If you are steaming your rice in batches, combine everything with the first batch and add the remaining rice to the fermenter as it is cooled and ready.) Stir vigorously to distribute the yeast and aerate the rice mash.
Snap on the lid and attach the air lock. Store the sake somewhere cool and dark, ideally around 55°F. You should see active fermentation as evidenced by bubbles in the air lock within 48 hours. Ferment the sake for 2 weeks, stirring daily with a sanitized spoon.
To finish the sake, sanitize a strainer, flour sack towel, stockpot, funnel, a 1-gallon jug, and its stopper.
First, pour the sake through the strainer into the stockpot. Discard all the rice and cherry solids. Set the funnel in the 1-gallon jug and line it with the flour sack towel. Strain the sake again, this time into the jug. Because of all the rice sediment, this can take a while. Stir the liquid in the funnel frequently to prevent the sediment from compacting and slowing down the straining. If the flour sack towel becomes clogged, rinse it out, sanitize it, and replace.
Clean the stockpot. Set the jug of sake, uncovered, inside the pot and fill the pot with water until the water is level with the surface of the sake. Set the pot over medium heat. Warm the sake to 140°F to pasteurize the sake and stop the koji and yeast activity (this does not affect the alcohol content). Allow the sake to cool.
To bottle the sake, sanitize ten 12-ounce bottles or six 22-ounce bottles (or five 750-milliliter wine bottles), their caps (or corks), the siphon hose, the racking cane, its tip, and the bottle filler. Shake the jug of sake to make sure the sediment is fully suspended in the sake during bottling. Siphon the sake into the bottles, shaking the jug again if the sediment begins to settle. Cap (or cork) the bottles and label.
Sake can be drunk immediately or aged for up to 1 year. Shake the bottles before serving and serve chilled.
- True Brews How to Craft Fermented Cider Beer Wine Sake Soda Mead Kefir and Kombucha at Home
- Kombucha Revolution: 75 Recipes for Homemade Brews, Fixers, Elixirs, and Mixers
- Delicious Probiotic Drinks: 75 Recipes for Kombucha, Kefir, Ginger Beer, and Other Naturally Fermented Drinks
- The Big Book of Kombucha: Brewing, Flavoring, and Enjoying the Health Benefits of Fermented Tea
- Brew Better Beer: Learn (and Break) the Rules for Making IPAs, Sours, Pilsners, Stouts, and More
- Red Star Red Star Premier Blanc Champagne Yeast (Pack of 10)
- Speed Brewing: Techniques and Recipes for Fast-Fermenting Beers, Ciders, Meads, and More
- Drink the Harvest: Making and Preserving Juices, Wines, Meads, Teas, and Ciders
- Homemade Soda: 200 Recipes for Making & Using Fruit Sodas & Fizzy Juices, Sparkling Waters, Root Beers & Cola Brews, Herbal & Healing Waters, ... & Floats, & Other Carbonated Concoctions
- Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes
- Modern Cider: Simple Recipes to Make Your Own Ciders, Perries, Cysers, Shrubs, Fruit Wines, Vinegars, and More
|Beer Lover's Wisconsin: Best Breweries, Brewpubs and Beer Bars
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Author: Kathy Flanigan
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.
|Home Brew Recipe Bible: An Incredible Array of 101 Craft Beer Recipes, From Classic Styles to Experimental Wilds
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Author: Chris Colby
Brand: Colby Chris
Your Comprehensive Guide to Brewing and Beyond
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 stout, bacon-smoked porter and jolly rancher watermelon wheat, brewers will learn more about brewing techniques and beer ingredients. Chris also shows how recipes can be modified to suit an individual brewer’s taste or to transform one beer style into a related style, creating a lot of different and fantastic beer options.
Quench your thirst for brewing knowledge on a journey through 101 different beers, spanning all the major beer categories in the 2016 Beer Judge Certification Program (BJCP) guidelines and most in the Great American Beer Festival (GABF) guidelines.
- Home Brew Recipe Bible An Incredible Array of 101 Craft Beer Recipes from Classic Styles to Experimental Wilds
|The Craft Beer Bites Cookbook: 100 Recipes for Sliders, Skewers, Mini Desserts, and More--All Made with Beer
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Author: Jacquelyn Dodd
Brand: Dodd Jacquelyn
As seen on Oprah.com
"The beeroness, Jacquelyn Dodd, will help you transform your kitchen into the next pub to be with 100 recipes for sliders, skewers and miniature desserts all made with a complimentary brew." - Parade.com
Happy hour classics--with a twist!
The Craft Beer Bites Cookbook takes your favorite brewpub grub and kicks it up a notch. From Buffalo Chicken Beer Cheese Dip to Chocolate Stout Cupcakes with Chocolate Stout Cream Cheese Frosting, each recipe captures the complex flavors of a perfectly balanced brew, allowing you to savor the nutty notes in an American brown ale or the zesty bite of an IPA. Complete with dozens of color photographs, this book shows you how to incorporate your true love into every bite-sized snack with 100 delicious craft beer recipes, such as:
So get ready to toast the country's best brews as you transform everyday appetizers into top-shelf plates!
- Hawaiian IPA Pulled-Pork Sliders
- Belgian Ale–Marinated Grilled Steak Crostini with IPA Chimichurri
- Beer-Battered Shrimp with Chipotle Lime Dipping Sauce
- Grilled Barbeque Chicken and Peach Mini Pizzas
- Peanut Butter Stout Mousse–Topped Brownies
- The Craft Beer Bites Cookbook 100 Recipes for Sliders Skewers Mini Desserts and More All Made with Beer
|Brew Like a Monk: Trappist, Abbey, and Strong Belgian Ales and How to Brew Them
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Author: Stan Hieronymus
Brand: Hieronymus, Stan
Brew Like a Monk delves into monastic brewing, detailing this rich-flavored region of the beer world. It also examines methods for brewing these unique ales suited to commercial and amateur brewers.
|Beer Pairing: The Essential Guide from the Pairing Pros
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Author: Julia Herz
2016 International Association of Culinary Professionals Award Finalist!
Beer has reclaimed its place at the dinner table.
Yet unlike wine, there just aren't many in-depth resources to guide both beginners and beer geeks for pairing beer with food. Julia Herz and Gwen Conley are here to change that.
As you start your journey, you'll learn all about the effects aroma, taste, preference, and personal experience can have on flavor. Just as important, you'll become a tasting Anarchist--throw out the conventional advice and figure out what works for you! Then, on to the pairing. Begin with beer styles, start with your favorite foods, or join the authors on a series of wild palate trips. From classics like barbecue ribs with American Brown Ale to unusual matches like pineapple upside-down cake with Double India Pale Ale, you'll learn why some pairings stand the test of time and you'll find plenty of new ideas as well. With complete information for planning beer dinners and cooking with beer, tips from pro brewers, and geek-out science features, Julia and Gwen will make sure you never look at beer--or food--the same way again!
|The Homebrewer's Almanac: A Seasonal Guide to Making Your Own Beer from Scratch
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Author: Marika Josephson
Brand: Marika Josephson Ryan Tockstein Aaron Kleidon
The complete resource for brewing beer with farmed and foraged ingredients, featuring over 50 recipes Forget hops: The revolution in craft beer is taking place in gardens, farmer’s markets, and deep in the woods outside rural towns across the country. It’s beer that offers a sense of place, incorporating locally sourced and seasonally harvested ingredients into traditional (and untraditional) farmhouse-style beers. The Homebrewer's Almanacis a practical guide for those who are interested in incorporating fresh and foraged ingredients into their beer, written by the brewers of one of the country’s hottest new breweries. Recipes include:
- Sweet Potato Vienna Lager
- Chanterelle Mushroom Saison
- Nettle Spicebush Ale
- Sumac Sour Ale
- Basil Rye Porter
Each chapter offers an overview of what plants to look for in your region, as well as how to harvest and how to preserve them. A brewing guide in the modern DIY tradition with a touch of the retro farmer’s almanac, The Homebrewer's Almanac will be a staple in homebrewers’ libraries and a source of year-round inspiration. 75 color photographs
- The Homebrewer s Almanac A Seasonal Guide to Making Your Own Beer from Scratch
|The Sake Handbook: All the information you need to become a Sake Expert!
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Author: John Gauntner
Brand: Brand: Tuttle Publishing
The Sake Handbook is the foremost guide to the history, brewing, and distinctive flavors of sake.
Just what are jizake, namazake and ginjoshu? The Sake Handbook answers all these questions and much more about sake wine and will help you enjoy Japan's national beverage in style.
Author John Gauntner is recognized as the world's leading non-Japanese sake expert. A longtime Japan resident, he is well known among sake brewers and others within the sake industry. He wrote the Nihonshu Column in the Japan Times for many years before writing a weekly column on sake in Japanese for the Yomiuri Shimbun, Japan's and the world's most widely distributed Japanese newspaper. In 2006, John received the Sake Samurai award. He has published five books on sake including Sake Confidential
This sake book features:
- This new edition has been completely revised and updated
- Gives you all the information you need in a handy, portable format
- Offers a detailed explanation of the sake brewing process
- Reviews over a hundred sake brands, with illustrations of their labels for easy identification
- Profiles over 50 Japanese izakaya or pub-style restaurants in Tokyo and the surrounding environs
- Lists specialty shops in Japan where you can purchase hard–to–find Japanese wine brands
- Lists specialty retailers in the United States and elsewhere
- Used Book in Good Condition
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