Brew Like a Monk delves into the history and current practice of monastic brewing, exploring the rich and flavorful styles created by classic producers in Belgian Trappist Breweries or the Brewers in the United States offering the styles with uniquely American twist.
Written in collaboration by home brewing expert John Palmer and Award winning brewer Jamil Zainasheff, Brewing Classic Styles provides recipes for styles ranging from light lager to bock, IPA, porter, stout and even pumpkin ale. Offering plenty of advice and techniques, the authors supply recipes for extract and all grain versions of the classic styles.
From explaining the tools and techniques required for producing cider for the first time to building a cider meal for crushing apples, Annie Proulx and Lew Nichols provide guidance to both beginning and advanced cider makers.
For home brewers aspiring to create unique quality beers, Extreme Brewing offers versions of classic ales and lagers, but the recipe book accentuates the brewing of specialty beers created with fruit, vegetables and herbs and spices.
As a Made in America Journey, the story of Lagunitas’ evolution from a local craft beer maker to a national brand offers plenty of details in a clear, concise style but without every bogging down in boring minutiae.
From the first basic steps to choosing the best apples to milling and grinding the fruit to blending the juices, Annie Proulx guides the novice cider maker through the process of creating, fermenting, preserving and bottling hard cider.
With concise recipes and instruction, Making Wild Wines and Meads allows the beginning wine maker to create great tasting beverages, easily impressing friends and family. Recipes in the book include, Apricot Wine, Dry Mead, Marigold Wine, Almond Wine, Cherry Melomel, Cranberry Claret, Pea Pod Wine, Lemon-Thyme Metheglin, Strawberry Wine, and Rose Hip Melomel.
Continuously in print for over thirty years, the Complete Joy of Homebrewing is filled with practical tips and information on grains, hops, yeast, equipment and techniques for the beginner, intermediate and the advanced home brewer.
A whopping 90 tasty and tastefully devised beer recipes ranging from “session” beers to stronger styles, Belgian ale’s to the 12 beers of Christmas populate Radical Brewing. Special emphasis is given to brewing with herbs, spices, fruit... and the kitchen sink.
From basic techniques to advanced concepts for making great tasting meads, Ken Schramm shepherds the prospective mead maker through the equipment, additives, popular honey varietals available, spices, fruits, recipes and even the proper manner of serving the traditional beverage at a mead tasting event.
Removing the mystery from water’s role in the brewing process, Palmer and Kaminski provide depth and detail about the chemistry and treatment of brewing water, an overview of water sources available to brewers, adjusting water for various beer styles, different brewery processes and wastewater treatment.
For brewers seeking a comprehensive guide through the mystifying realm of “spontaneously” fermented beers, Wild Brews supplies the reader with the depth of knowledge and techniques for producing beers with wild yeasts and bacterial strains, colloquially and lovingly known as “Bugs.”
Finally, a complete guide to understanding the vital, living organism in beer production is available for home and professional brewers. Yeast provides a compendium of technical and sensible advice for appreciating, properly utilizing and culturing yeast in the brew house.
Detailing the wide array of processes and ingredients in sour beer production, American Soured Beers provides actionable advice, inspiration and practical applications. With information and production methods culled from the country’s best known sour beer brewers, including Russian River, Jolly Pumpkin and The Lost Abbey, American Sour Beers will empower novice and accomplished brewers with the concepts and suggestions for successfully brewing soured ales from first notion to finished beer.
Thoroughly delving into the stylistic variations, Mitch Steele explains the unique qualities of Triple IPA, Belgian IPA, Black IPA, Cascadian Dark Ale, White IPA, Double IPA and, of course, IPA, offering tips, tricks and techniques for brewing each version and the reasoning behind the selection of particular hops, grains and yeast chosen by the most accomplished brewers of the styles.
Brewers often call malt the soul of beer. Fourth in the Brewing Elements series, Malt: A Practical Guide from Field to Brewhouse delves into the intricacies of the key ingredient in virtually all beers. Providing a comprehensive overview of malt, the Practical Guide places the primary focus on the process of producing barley into malt, from the field through the malting process.