The Ultimate Almanac of World Beer Recipes PDF Download
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Author: Horst D. Dornbusch
Publisher:
ISBN: 9780984444908
Category :
Languages : en
Pages : 244
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Book Description
Author: Horst D. Dornbusch
Publisher:
ISBN: 9780984444908
Category :
Languages : en
Pages : 244
Get Book Here
Book Description
Author: Horst D. Dornbusch
Publisher: Brewers Publications
ISBN: 1938469429
Category : Cooking
Languages : en
Pages : 192
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Book Description
Brewed centuries ago by monks and nuns, this copper-colored, full-bodied ale has a proud and unbroken brewing tradition dating back to the beginning of civilization. Horst Dornbusch sheds light on the practices of commercial altbier makers, how the equipment and ingredients used affect its flavor, and how this full-bodied brew became one of Germany's most beloved beer styles. Recipes are included! Brewers Publications' Classic Beer Style Series is devoted to offering in-depth information on world-class beer styles by exploring their history, flavor profiles, brewing methods, recipes, and ingredients.
Author: Horst D. Dornbusch
Publisher: Brewers Publications
ISBN: 1938469305
Category : Cooking
Languages : en
Pages : 212
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Book Description
First created in Munich in 1894, Bavarian Helles is perhaps the most delicate beer imaginable, and must rely on its incredible subtlety to please the palate. Munich’s beer hall helles, the palest of lagers, has almost no nose or up-front bitterness. Straw blonde and topped by a tall, white crown, it is the quaffing beer of the Bavarians. A page-turning guide through Bavaria with stories of royalty, dynasties, and helles seekers fill the pages. Beer enthusiasts and brewers interested in learning more about the dazzling helles will treasure this book. Written by a man who knows all about it, Horst Dornbusch covers the exact step-by-step brewing methods to achieve the necessary perfection of a helles.
Author: Garrett Oliver
Publisher: OUP USA
ISBN: 0195367138
Category : Cooking
Languages : en
Pages : 962
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Book Description
"The first major reference work to investigate the history and vast scope of beer, The Oxford Companion to Beer features more than 1,100 A-Z entries written by 166 of the world's most prominent beer experts"-- Provided by publisher.
Author: Marika Josephson
Publisher: The Countryman Press
ISBN: 1581575610
Category : Cooking
Languages : en
Pages : 446
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Book Description
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.
Author: Ben Applebaum
Publisher: Chronicle Books
ISBN: 1452105014
Category : Cooking
Languages : en
Pages : 208
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Book Description
Beer.
Author: Melissa Cole
Publisher: Hardie Grant Publishing
ISBN: 1784884898
Category : Cooking
Languages : en
Pages : 487
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Book Description
The Ultimate Book of Craft Beer is the bible for beer lovers and foodies everywhere. From simple lagers to complex stouts, scattered between all the sage advice and mouth-watering recipes, there are profiles on beers from around the world that you’ll definitely want to try. Perfect for everyone from beginners to old hands, this fun and accessible book guides you from how beer is made and how to store it, to what to look for when you’re in a pub. This guide shows you how to identify the beer styles you might like to try with a ‘if you like this, try this’ section, how to make the most gooey indulgent chocolate brownies with beer, and when and how to add a little pizazz to your cocktails with a splash or two of your favourite brew.
Author: Horst Dornbusch
Publisher:
ISBN: 9780984444922
Category : Beer
Languages : en
Pages : 0
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Book Description
Author: Cider Mill Press
Publisher: Cider Mill Press
ISBN: 1604334770
Category : Cooking
Languages : en
Pages : 448
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Book Description
The handbook of stouts and porters is the ultimate, complete, and definitive guide to some of the most complex and original beers available in the market today. It has an extensive history of the two styles, has all the up-to-do info on the current brewing trends, and has hundreds of reviews, along with profiles and other food and tasting tips. Some of the leading edges of the new craft beer revolution have found their expression in unique stouts and porters. Big, round, and roasty, these are huge, brawny beers that have gathered a following. Imperial stouts in porters barrel aged, highly hopped, or aged in bourbon, whiskey, and wine barrels. The history and development of stout and porter and intertwined. Porter was originally an English dark beer style, made popular by street and river porters of London in the 18th century. Because of its huge popularity, London brewers made them in a variety of strengths, and the term “stout” was used for the stronger, fuller bodied porters. They were labeled as “stout porters” but eventually, porter was dropped from the label and stout became its own unique dark brew, distinctively made with roasted barley. Porters are conceived as sweeter on the nose and palate and remain firmly in the brown spectrum.
Author: Roger Protz
Publisher: Neil Wilson Publishing
ISBN: 9781897784679
Category : Breweries
Languages : en
Pages : 0
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Book Description
Encompassing brewery locations throughout the UK, this is a guide to all the commercially produced real ales from small rural breweries to city-based concerns. Brews as quirky as Skullsplitter from Orkney, Blunderbuss from Warrington, Devil's Water from Hexham and Monkey Wrench from Harrogate line up alongside giants such as Burton Festival Ale, Marston's Bitter and Boddingtons. Ingredients are given where available, along with details of reception facilities at each brewery and tasting notes to help the beginner understand the nuances and flavours of the various ales.
