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Author: Charlie Papazian
Publisher: Harper Collins
ISBN: 0062018493
Category : Cooking
Languages : en
Pages : 452
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Book Description
America's master home brewer shows you how to make the best beers on the world. In 1996, the brewers of the world met the ultimate challenge:the World Beer Cup International Competition. More than250 breweries entered their finest creations in sixty-one differentcategories before an international panel of beermaking experts.Only the most magnificent examples of the brewmaster's artqualified for the top award: the Gold Cup. And now, you can tasteall these prize-winning brews -- at home. Here's all you need to know to make five gallons of each Gold Cupchampion brew. Based on brewery data, lab analysis, tasting notes,and Charlie Papazian's quarter-century of home brewing experiencehere are recipes encompassing: British ales, bitters, porters, and stouts Ale in the American, German, and Belgian styles Pilseners Premium, dark, ice, and dry lagers Bocks Light beers Malt liquors Herb, spice, and fruit beers e Non-alcoholic malt beveragesAnd much more. Chock-full of information about the winning breweries, brewing styles andinternational beermaking traditions, Home Brewer's Gold represents thestate of the art in home brewing.The world's best beers, served up by America's greatest home brewer -- this book's for you!
Author: Charlie Papazian
Publisher: Harper Collins
ISBN: 0062018493
Category : Cooking
Languages : en
Pages : 452
Get Book Here
Book Description
America's master home brewer shows you how to make the best beers on the world. In 1996, the brewers of the world met the ultimate challenge:the World Beer Cup International Competition. More than250 breweries entered their finest creations in sixty-one differentcategories before an international panel of beermaking experts.Only the most magnificent examples of the brewmaster's artqualified for the top award: the Gold Cup. And now, you can tasteall these prize-winning brews -- at home. Here's all you need to know to make five gallons of each Gold Cupchampion brew. Based on brewery data, lab analysis, tasting notes,and Charlie Papazian's quarter-century of home brewing experiencehere are recipes encompassing: British ales, bitters, porters, and stouts Ale in the American, German, and Belgian styles Pilseners Premium, dark, ice, and dry lagers Bocks Light beers Malt liquors Herb, spice, and fruit beers e Non-alcoholic malt beveragesAnd much more. Chock-full of information about the winning breweries, brewing styles andinternational beermaking traditions, Home Brewer's Gold represents thestate of the art in home brewing.The world's best beers, served up by America's greatest home brewer -- this book's for you!
Author: Chris Colby
Publisher: Page Street Publishing
ISBN: 1624142788
Category : Cooking
Languages : en
Pages : 274
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Book Description
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.
Author: John J. Palmer
Publisher: Brewers Publications
ISBN: 1938469402
Category : Cooking
Languages : en
Pages : 800
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Book Description
Fully revised and expanded, 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. Palmer adeptly covers the full range of brewing possibilities—accurately, clearly and simply. From ingredients and methods to recipes and equipment, this book is loaded with valuable information for any stage brewer.
Author: Jamil Zainasheff
Publisher: Brewers Publications
ISBN: 098407564X
Category : Cooking
Languages : en
Pages : 292
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Book Description
Award-winning brewer Jamil Zainasheff teams up with homebrewing expert John J. Palmer to share award-winning recipes for each of the 80-plus competition styles. Using extract-based recipes for most categories, the duo gives sure-footed guidance to brewers interested in reproducing classic beer styles for their own enjoyment or to enter into competitions.
Author: Gabe Toth
Publisher: Brewers Publications
ISBN: 1938469720
Category : Cooking
Languages : en
Pages : 186
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Book Description
Fermented foods are experiencing a resurgence in popularity due to their bold flavors and purported health benefits. Brewer and distiller Gabe Toth has dedicated 15 years to learning and experimenting with the fundamentals of fermented vegetables, condiments, sausage, dairy, meat, bread, vinegar, kombucha, and other live-culture foods. In The Fermentation Kitchen, he distills the essential lessons into easy to follow information that is both technical and practical. Part how-to guide, part cookbook, and part reference manual, The Fermentation Kitchen is a wide-ranging introduction to fermentation for brewers, food enthusiasts, and home fermentationists, who want to go beyond just recipes to understand what's happening as their food is transformed. Enough chemistry and microbiology is included to provide a thorough understanding of what's happening during food transformation which, when paired with a focus on methods and recipes to illustrate techniques, will allow the reader to explore fermentation with greater creativity. The overarching aim of The Fermentation Kitchen is to provide readers with the tools they need to improvise and adapt their new knowledge to safely create novel flavors and unique fermented foods that reflect their own creativity, using beer when possible.
Author: Charlie Papazian
Publisher: Harper Collins
ISBN: 0062018507
Category : Cooking
Languages : en
Pages : 466
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Book Description
More great advice from Charlie Papazian, homebrew master and author of the bestselling The Complete Joy of Homebrewing. "Many ask me, 'What's different about The Homebrewer's Companion?' It's a book that I might have titled The Complete Joy of Homebrewing, Volume 2. The information is 98 percent new information, including improved procedures for beginning and malt-extract brewers as well as advanced and veteran brewers. There are loads of new recipes and useful charts and data that I continually refer to in my own homebrew recipe formulation (I still homebrew about 20 batches a year). My theme throughout is 'Keep it practical. Keep it useful.' I wanted to answer 10 years' worth of questions in this one volume. I did ... and I had fun doing it." -- Charlie Papazian Get the Most from Your Malt! Easy-to-follow techniques and trouble-shooting tips Answers to the most-often asked questions A guide to world beer styles Useful facts on fermenting, yeast culturing and stove-top boiling Charts, tables, support information and much, much more Over 60 exotic recipes to try -- from "You'll See" Coriander Amber Ale to Waialeale Chablis Mead Make sure to check out the third edition of The Complete Joy of Homebrewing.
Author: Thomas J. Miller
Publisher: iUniverse
ISBN: 1532087950
Category : Fiction
Languages : en
Pages : 189
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Book Description
When retired Buffalo police officer Bethany R. Judge travels to the Oktoberfest, her only plan is to celebrate her recent certification as a beer expert. She meets an American who happens to work at a Munich brewery and it seems that all of her hopes have come true at once. Caught up in the excitement, she over drinks and wakes up the following day, now the suspect in an unexplained murder. As more people around her are killed, Bethany finds herself entangled in a web that threatens Germany...and even the world.
Author: Mitch Steele
Publisher: Brewers Publications
ISBN: 193846902X
Category : Cooking
Languages : en
Pages : 369
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Book Description
Explore the evolution of one of craft beer’s most popular styles, India pale ale. Equipped with brewing tips from some of the country’s best brewers, IPA covers techniques from water treatment to hopping procedures. Included are 48 recipes ranging from historical brews to recipes for the most popular contemporary IPAs made by craft brewers such as Pizza Port, Dogfish Head, Stone, Firestone Walker, Russian River, and Deschutes.
Author: Steve Hindy
Publisher: John Wiley & Sons
ISBN: 1118046234
Category : Business & Economics
Languages : en
Pages : 314
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Book Description
BEER SCHOOL Beer School Bottling Success at the Brooklyn Brewery What do you get when you cross a journalist and a banker? A brewery, of course. “A great city should have great beer. New York finally has, thanks to Brooklyn. Steve Hindy and Tom Potter provided it. Beer School explains how they did it: their mistakes as well as their triumphs. Steve writes with a journalist’s skepticism—as though he has forgotten that he is reporting on himself. Tom is even less forgiving—he’s a banker, after all. The inside story reads at times like a cautionary tale, but it is an account of a great and welcome achievement.” —Michael Jackson, The Beer Hunter “An accessible and insightful case study with terrific insight for aspiring entrepreneurs. And if that’s not enough, it is all about beer!” —Professor Murray Low, Executive Director, Lang Center for Entrepreneurship, Columbia Business School “Great lessons on what every first-time entrepreneur will experience. Being down the block from the Brooklyn Brewery, I had firsthand witness to their positive impact on our community. I give Steve and Tom’s book an A++!” —Norm Brodsky, Senior Contributing Editor, Inc. magazine “Beer School is a useful and entertaining book. In essence, this is the story of starting a beer business from scratch in New York City. The product is one readers can relate to, and the market is as tough as they get. What a fun challenge! The book can help not only those entrepreneurs who are starting a business but also those trying to grow one once it is established. Steve and Tom write with enthusiasm and insight about building their business. It is clear that they learned a lot along the way. Readers can learn from these lessons too.” —Michael Preston, Adjunct Professor, Lang Center for Entrepreneurship, Columbia Business School, and coauthor, The Road to Success: How to Manage Growth “Although we (thankfully!) never had to deal with the Mob, being held up at gunpoint, or having our beer and equipment ripped off, we definitely identified with the challenges faced in those early days of cobbling a brewery together. The revealing story Steve and Tom tell about two partners entering a business out of passion, in an industry they knew little about, being seriously undercapitalized, with an overly naive business plan, and their ultimate success, is an inspiring tale.” —Ken Grossman, founder, Sierra Nevada Brewing Co.
Author: Charlie Papazian
Publisher: Harper Collins
ISBN: 006201840X
Category : Cooking
Languages : en
Pages : 479
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Book Description
Charlie Papazian, master brewer and founder and president of the American Homebrewer's Association and Association of Brewers, presents a fully revised edition of his essential guide to homebrewing. This third edition of the best-selling and most trusted homebrewing guide includes a complete update of all instructions, recipes, charts, and guidelines. Everything you need to get started is here, including classic and new recipes for brewing stouts, ales, lagers, pilseners, porters, specialty beers, and honey meads. The Complete Joy of Homebrewing, third edition, includes: Getting your home brewery together: the basics -- malt, hops, yeast, and water Ten easy lessons for making your first batch of beer Creating world-class styles of beer (IPA, Belgian wheat, German Kölsch and Bock, barley wine, American lagers, to name a few) Using fruit, honey, and herbs for a spicier, more festive brew Brewing with malt extracts for an unlimited range of strengths and flavors Advanced brewing techniques using specialty hops or the all-grain method or mash extracts A complete homebrewer's glossary, troubleshooting tips, and an up-to-date resource section And much, much more Be sure to check out Charlie's The Homebrewer's Companion for over 60 additional recipes and more detailed charts and tables, techniques, and equipment information for the advanced brewer.
