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Author: Craig Gravina
Publisher: Arcadia Publishing
ISBN: 162585045X
Category : History
Languages : en
Pages : 200
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Book Description
The Upper Hudson Valley has a long and full-bodied brewing tradition. Arriving in the 1600s, the Dutch established the area as a brewing center, a trend that continued well into the eighteenth century despite two devastating wars. The Erie Canal helped develop Albany into a beer capital of North America--"Albany Ale" was exported across America and around the world. Upper Hudson Valley breweries continued to thrive until Prohibition, and some, like Beverwyck and Stanton, survived the dark years to revive the area's brewing tradition. Since the 1980s, there has been a renaissance in Upper Hudson Valley craft brewing, including Newman's, C.H. Evans, Shmaltz and Chatham Brewing. Beer scholars Craig Gravina and Alan McLeod explore the sudsy story of Upper Hudson Valley beer.
Author: Craig Gravina
Publisher: Arcadia Publishing
ISBN: 162585045X
Category : History
Languages : en
Pages : 200
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Book Description
The Upper Hudson Valley has a long and full-bodied brewing tradition. Arriving in the 1600s, the Dutch established the area as a brewing center, a trend that continued well into the eighteenth century despite two devastating wars. The Erie Canal helped develop Albany into a beer capital of North America--"Albany Ale" was exported across America and around the world. Upper Hudson Valley breweries continued to thrive until Prohibition, and some, like Beverwyck and Stanton, survived the dark years to revive the area's brewing tradition. Since the 1980s, there has been a renaissance in Upper Hudson Valley craft brewing, including Newman's, C.H. Evans, Shmaltz and Chatham Brewing. Beer scholars Craig Gravina and Alan McLeod explore the sudsy story of Upper Hudson Valley beer.
Author: Stan Hieronymus
Publisher: Brewers Publications
ISBN: 1938469372
Category : Cooking
Languages : en
Pages : 370
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Book Description
Beer has never been a stranger to North America. Author Stan Hieronymous explains how before European colonization, Native Americans were making beer from fermented corn, such as the tiswin of the Apache and Pueblo tribes. European colonists new to the continent were keen to use whatever local flavorings were at hand like senna, celandine, chicory, pawpaw, and persimmon. Before barley took hold in the 1700s, early fermentables included corn (maize), wheat bran, and, of course, molasses. Later immigrants to the young United States brought with them German and Czech yeasts and brewing techniques, setting the stage for the ubiquitous Pilsner lagers that came to dominate by the late 1800s. But local circumstances led to novel techniques, like corn and rice adjuncts, or the selection of lager yeasts that could ferment at ale-like temperatures. Despite the emergence of brewing giants with national distribution, “common brewers” continued to make “common beer” for local taverns and pubs. Distinctive American styles arose. Pennsylvania Swankey, Kentucky Common, Choc beer, Albany Ale, and steam beer—now called California common—all distinctive styles born of their place. From its post-war fallow period, the US brewing industry was reignited in the 1980s by the craft beer scene. Follow Stan Hieronymous as he explores the wealth of ingredients available to the locavores and beer aficionados of today. He takes the reader through grains, hops, trees, plants, roots, mushrooms, and chilis—all ingredients that can be locally grown, cultivated, or foraged. The author supplies tips on how to find these as well as dos and don'ts of foraging. He investigates the nascent wild hops movement and initiatives like the Local Yeast Project. Farm breweries are flourishing, with more breweries operating on farms than the US had total breweries fewer than 50 years ago. He gives recipes too, each one showing how novel, local ingredients can be used to add fermentables, flavor, and hop-like bitterness, and how they might be cultivated or gathered in the wild. Armed with this book, brewers in America have never been better equipped to create a beer that captures the essence of its place.
Author: Laura Ten Eyck
Publisher: Chelsea Green Publishing
ISBN: 1603585567
Category : Technology & Engineering
Languages : en
Pages : 290
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Book Description
With information on siting, planting, tending, harvesting, processing, and brewing It’s hard to think about beer these days without thinking about hops. The runaway craft beer market’s convergence with the ever-expanding local foods movement is helping to spur a local-hops renaissance. The demand from craft brewers for local ingredients to make beer—such as hops and barley—is robust and growing. That’s good news for farmers looking to diversify, but the catch is that hops have not been grown commercially in the eastern United States for nearly a century. Today, farmers from Maine to North Carolina are working hard to respond to the craft brewers’ desperate call for locally grown hops. But questions arise: How best to create hop yards—virtual forests of 18-foot poles that can be expensive to build? How to select hop varieties, and plant and tend the bines, which often take up to three years to reach full production? How to best pick, process, and price them for market? And, how best to manage the fungal diseases and insects that wiped out the eastern hop industry 100 years ago, and which are thriving in the hotter and more humid states thanks to climate change? Answers to these questions can be found in The Hop Grower’s Handbook—the only book on the market about raising hops sustainably, on a small scale, for the commercial craft beer market in the Northeast. Written by hop farmers and craft brewery owners Laura Ten Eyck and Dietrich Gehring, The Hop Grower’s Handbook is a beautifully photographed and illustrated book that weaves the story of their Helderberg Hop Farm with the colorful history of New York and New England hop farming, relays horticultural information about the unusual hop plant and the mysterious resins it produces that give beer a distinctively bitter flavor, and includes an overview of the numerous native, heirloom, and modern varieties of hops and their purposes. The authors also provide an easy-to-understand explanation of the beer-brewing process—critical for hop growers to understand in order be able to provide the high-quality product brewers want to buy—along with recipes from a few of their favorite home and micro-brewers. The book also provides readers with detailed information on: • Selecting, preparing, and designing a hop yard site, including irrigation; • Tending to the hops, with details on best practices to manage weeds, insects, and diseases; and, • Harvesting, drying, analyzing, processing, and pricing hops for market. The overwhelming majority of books and resources devoted to hop production currently available are geared toward the Pacific Northwest’s large-scale commercial growers, who use synthetic pesticides, fungicides, herbicides, and fertilizers and deal with regionally specific climate, soils, weeds, and insect populations. Ten Eyck and Gehring, however, focus on farming hops sustainably. While they relay their experience about growing in a new Northeastern climate subject to the higher temperatures and volatile cycles of drought and deluge brought about by global warming, this book will be an essential resource for home-scale and small-scale commercial hops growers in all regions.
Author: Allison Guertin Marchese
Publisher: Arcadia Publishing
ISBN: 1439662118
Category : History
Languages : en
Pages : 150
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Book Description
Hudson Valley is steeped in mysteries, from Celtic chambers resting in the deep woods of Putnam to Millbrook's abandoned Bennett College. The beautiful, tree-spotted landscape of the Hudson Valley hides the strange and sometimes frightening stories of the region. In the Highlands, Iroquois chief Daniel Nimham gave his life for the cause of American independence. The great passenger steamship Swallow sank near the shores of Athens. And there is even one strange night in the Catskills where a legendary playwright miraculously survived a midnight plunge off the suspended Schoharie Bridge. Author Allison Guertin Marchese reveals a treasure-trove of curious tales recounting the most uncommon history of bad guys, bold girls, creepy colleges, missing mastodons and more in this wondrous region of New York.
Author: Carly Fisher
Publisher: The Countryman Press
ISBN: 1682683559
Category : Travel
Languages : en
Pages : 313
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Book Description
Monday can wait! Take a break from the chaos with a perfectly planned upstate getaway The Hudson Valley and Catskills are destinations New Yorkers can’t get enough of. Unlike typical travel guides, Easy Weekend Getaways in the Hudson Valley & Catskills ditches the well-worn antiquing, golfing, and family-friendly activities for a focus on what’s really drawing creative and trend-forward travelers up north—experimental art, incredible agriculture, action-packed outdoor adventures, artisanal producers and makers, bizarre and fascinating historical attractions, rustic-chic bed and breakfasts, holistic retreats, and more, all hidden within a stunning landscape that delights year-round. While these regions continue to gain popularity with city-dwellers, trying to make a break for it has always been a complicated DIY process. This guide takes the work out of piecing together an itinerary so that overworked travel-obsessives can get the most out of their precious time off with these curated upstate getaways.
Author: Andy Brennan
Publisher: Chelsea Green Publishing
ISBN: 1603588450
Category : Cooking
Languages : en
Pages : 290
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Book Description
"The best wine book I read this year was not about wine. It was about cider"--Eric Asimov, New York Times, on Uncultivated Today, food is being reconsidered. It’s a front-and-center topic in everything from politics to art, from science to economics. We know now that leaving food to government and industry specialists was one of the twentieth century’s greatest mistakes. The question is where do we go from here. Author Andy Brennan describes uncultivation as a process: It involves exploring the wild; recognizing that much of nature is omitted from our conventional ways of seeing and doing things (our cultivations); and realizing the advantages to embracing what we’ve somehow forgotten or ignored. For most of us this process can be difficult, like swimming against the strong current of our modern culture. The hero of this book is the wild apple. Uncultivated follows Brennan’s twenty-four-year history with naturalized trees and shows how they have guided him toward successes in agriculture, in the art of cider making, and in creating a small-farm business. The book contains useful information relevant to those particular fields, but is designed to connect the wild to a far greater audience, skillfully blending cultural criticism with a food activist’s agenda. Apples rank among the most manipulated crops in the world, because not only do farmers want perfect fruit, they also assume the health of the tree depends on human intervention. Yet wild trees live all around us, and left to their own devices, they achieve different forms of success that modernity fails to apprehend. Andy Brennan learned of the health and taste advantages of such trees, and by emulating nature in his orchard (and in his cider) he has also enjoyed environmental and financial benefits. None of this would be possible by following today’s prevailing winds of apple cultivation. In all fields, our cultural perspective is limited by a parallel proclivity. It’s not just agriculture: we all must fight tendencies toward specialization, efficiency, linear thought, and predetermined growth. We have cultivated those tendencies at the exclusion of nature’s full range. If Uncultivated is about faith in nature, and the power it has to deliver us from our own mistakes, then wild apple trees have already shown us the way.
Author: Christine M. Garretson-Persans
Publisher: State University of New York Press
ISBN: 1438463626
Category : Travel
Languages : en
Pages : 286
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Book Description
With new and updated entries on everything from food, shopping, and the arts to people, history, and places to visit, The Smalbanac 2.0 is a wry, affectionate, and practical guide to New York State's capital city and surrounding area. Packed with information, this guide is perfect not only for visitors, new students, and those relocating to the area but also for long-term residents who want to get out of their comfort zones and explore the many hidden—and some not-so-hidden—treasures the area has to offer.
Author: Peter G Rose
Publisher: Arcadia Publishing
ISBN: 1625843283
Category : Social Science
Languages : en
Pages : 140
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Book Description
The renowned food historian delves into the early culinary traditions of Dutch settlers in New York state and their influence on the American kitchen. In 1609, Henry Hudson, under contract with the Dutch East India Company, set out to discover the lucrative Northwest Passage. The Hudson River Valley is what he discovered instead, and along its banks Dutch culture took hold. While the Dutch influence can still be seen in local architecture and customs, it is food and drink that Peter Rose has made her life’s work. From beer to bread and cookies to coleslaw, Food, Drink and Celebrations of the Hudson Valley Dutch is a comprehensive look at this important early American influence, complete with recipes to try.
Author: Nikki Goth Itoi
Publisher: Moon Travel
ISBN: 163121005X
Category : Travel
Languages : en
Pages : 514
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Book Description
The Hudson Valley is a breath of fresh air: explore historic estates, hike wild mountain terrain, and bask in small-town charm with Moon Hudson Valley & the Catskills Strategic, flexible itineraries, from day trips from New York City to week-long road trips, designed for outdoor adventurers, history buffs, art-lovers, foodies, and more Must-see highlights and unique experiences: Cycle along rolling hills and quiet country roads, hike to rushing waterfalls, hit the slopes in the winter, or discover the best spots to see the striking fall foliage. Take a tour of Washington Irving's romantic home, admire the historic Rockefeller Estate, go antiquing in Cold Spring Village, or stroll through Sleepy Hollow. Take a cooking class at the Culinary Institute of America, browse for produce at a local farmers market, sip your way along a Hudson Valley wine trail, or savor innovative cuisine at a farm-to-table restaurant The best hikes in the Hudson Valley and the Catskills, with detailed maps, mileage and difficulty ratings Honest advice from Catskills native Nikki Goth Itoi on when to go, where to eat, and where to stay, from full-service resorts and historic inns to secluded cabins and campsites Full-color photos and detailed maps throughout Thorough background on the culture, weather, wildlife, and history, plus tips on getting there and getting around by car and public transportation With Moon Hudson Valley & the Catskills' practical tips, myriad activities, and local know-how, you can plan your trip your way. Exploring more of the Northeast? Check out Moon New England. Headed to the Big Apple? Try Moon New York City or Moon New York Walks.
Author: Dan Pucci
Publisher: Ballantine Books
ISBN: 1984820907
Category : Cooking
Languages : en
Pages : 385
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Book Description
“Not just a thorough guide to the history of apples and cider in this country but also an inspiring survey of the orchardists and cidermakers devoting their lives to sustainable agriculture through apples.”—Alice Waters “Pucci and Cavallo are thorough and enthusiastic chroniclers, who celebrate cider’s pomologists and pioneers with infectious curiosity and passion.”—Bianca Bosker, New York Times bestselling author of Cork Dork Cider today runs the gamut from sweet to dry, smooth to funky, made from apples and sometimes joined by other fruits—and even hopped like beer. In American Cider, aficionados Dan Pucci and Craig Cavallo give a new wave of consumers the tools to taste, talk about, and choose their ciders, along with stories of the many local heroes saving apple culture and producing new varieties. Like wine made from well-known grapes, ciders differ based on the apples they’re made from and where and how those apples were grown. Combining the tasting tools of wine and beer, the authors illuminate the possibilities of this light, flavorful, naturally gluten-free beverage. And cider is more than just its taste—it’s also historic, as the nation’s first popular alcoholic beverage, made from apples brought across the Atlantic from England. Pucci and Cavallo use a region-by-region approach to illustrate how cider and the apples that make it came to be, from the well-known tale of Johnny Appleseed—which isn’t quite what we thought—to the more surprising effects of industrial development and government policies that benefited white men. American Cider is a guide to enjoying cider, but even more so, it is a guide to being part of a community of consumers, farmers, and fermenters making the nation’s oldest beverage its newest must-try drink.
