Author: Jeff Sparrow
Publisher: Brewers Publications
ISBN: 0984075682
Category : Cooking
Languages : en
Pages : 238
Book Description
Explores the world of Lambics, Flanders red and Flanders brown beers as well as the many new American beers produced in the similar style.
Wild Brews
Author: Jeff Sparrow
Publisher: Brewers Publications
ISBN: 0984075682
Category : Cooking
Languages : en
Pages : 238
Book Description
Explores the world of Lambics, Flanders red and Flanders brown beers as well as the many new American beers produced in the similar style.
Publisher: Brewers Publications
ISBN: 0984075682
Category : Cooking
Languages : en
Pages : 238
Book Description
Explores the world of Lambics, Flanders red and Flanders brown beers as well as the many new American beers produced in the similar style.
Wild Brews
Author: Jaega Wise
Publisher: Kyle Books
ISBN: 0857839276
Category : Cooking
Languages : en
Pages : 368
Book Description
SHORTLISTED FOR THE FORTNUM & MASON DEBUT DRINK BOOK 2023 NOMINATED FOR THE JAMES BEARD FOUNDATION BEVERAGE RECIPE BOOK 2023 SILVER AWARD FOR BEST BEER BOOK, BRITISH GUILD OF BEER WRITERS 'Jaega Wise is the new brewing superstar' CAMRA BEER magazine Produced using a mixture of naturally occurring yeasts and bacteria, wild fermented beers offer the 'fine dining' of the beer world. These beers are how beer tasted 200 years ago, before brewing was industrialised, and are enjoying a worldwide revival. Jaega Wise, head brewer at East London's Wild Card Brewery and presenter of Amazon Prime's Beermasters, is one of the UK's experts in wild fermentation. Here, she explains the science behind the brewing process and shares her recipes so that you can experiment at home. Learn how to brew, bottle, and age your beer in wooden barrels, and produce a range of different sour beer styles, farmhouse ales and fruit beers. Recipes and styles featured in the book include: - German Berliner Weisse (tart and refreshing) and Gose (salty and dry) - Belgian Lambics, gueze, Flanders red ale and fruit beers - French Farmhouse ales such as saison and biere de garde - Norwegian Farmhouse Ales including the Kveik IPA - English Old Ale Also included is a trouble-shooter section to guide you through what happens when wild yeast and bacteria get out of control and how to remedy it. Whether you are a beer geek or a home brewing novice, Wild Brews contains everything you need to replicate today's sour and wild beer styles at home.
Publisher: Kyle Books
ISBN: 0857839276
Category : Cooking
Languages : en
Pages : 368
Book Description
SHORTLISTED FOR THE FORTNUM & MASON DEBUT DRINK BOOK 2023 NOMINATED FOR THE JAMES BEARD FOUNDATION BEVERAGE RECIPE BOOK 2023 SILVER AWARD FOR BEST BEER BOOK, BRITISH GUILD OF BEER WRITERS 'Jaega Wise is the new brewing superstar' CAMRA BEER magazine Produced using a mixture of naturally occurring yeasts and bacteria, wild fermented beers offer the 'fine dining' of the beer world. These beers are how beer tasted 200 years ago, before brewing was industrialised, and are enjoying a worldwide revival. Jaega Wise, head brewer at East London's Wild Card Brewery and presenter of Amazon Prime's Beermasters, is one of the UK's experts in wild fermentation. Here, she explains the science behind the brewing process and shares her recipes so that you can experiment at home. Learn how to brew, bottle, and age your beer in wooden barrels, and produce a range of different sour beer styles, farmhouse ales and fruit beers. Recipes and styles featured in the book include: - German Berliner Weisse (tart and refreshing) and Gose (salty and dry) - Belgian Lambics, gueze, Flanders red ale and fruit beers - French Farmhouse ales such as saison and biere de garde - Norwegian Farmhouse Ales including the Kveik IPA - English Old Ale Also included is a trouble-shooter section to guide you through what happens when wild yeast and bacteria get out of control and how to remedy it. Whether you are a beer geek or a home brewing novice, Wild Brews contains everything you need to replicate today's sour and wild beer styles at home.
Make Mead Like a Viking
Author: Jereme Zimmerman
Publisher: Chelsea Green Publishing
ISBN: 1603585990
Category : Cooking
Languages : en
Pages : 241
Book Description
A complete, practical, and entertaining guide to using the best ingredients and minimal equipment to create flavorful brews—including wildcrafted meads, bragots, t’ej, grog, honey beers, and more! "A great guide . . . full of practical information and fascinating lore."—Sandor Ellix Katz, author of The Art of Fermentation Ancient societies brewed flavorful and healing meads, ales, and wines for millennia using only intuition, storytelling, and knowledge passed down through generations―no fancy, expensive equipment or degrees in chemistry needed. In Make Mead Like a Viking, homesteader, fermentation enthusiast, and self-described “Appalachian Yeti Viking” Jereme Zimmerman summons the bryggjemann of the ancient Norse to demonstrate how homebrewing mead―arguably the world’s oldest fermented alcoholic beverage―can be not only uncomplicated but fun. Inside, readers will learn techniques for brewing: Sweet, semi-sweet, and dry meads Melomels (fruit meads) Metheglins (spiced meads) Ethiopian t’ej (honey wine) Flower and herbal meads Bragots Honey beers Country wines Viking grog And there's more for aspiring Vikings to explore, including: The importance of local and unpasteurized honey for both flavor and health benefits What modern homebrewing practices, materials, and chemicals work—but aren’t necessary How to grow and harvest herbs and collect wild botanicals for use in healing, nutritious, and magical meads, beers, and wines How to use botanicals other than hops for flavoring and preserving mead, ancient ales, and gruits The rituals, mysticism, and communion with nature that were integral components of ancient brewing Whether you’ve been intimidated by modern homebrewing’s cost or seeming complexity in the past or are boldly looking to expand your current brewing and fermentation practices, Zimmerman’s welcoming style and spirit will usher you into exciting new territory. Grounded in history and mythology, but―like Odin’s ever-seeking eye―focusing continually on the future of self-sufficient food culture, Make Mead Like a Viking is a practical and entertaining guide for the ages. "Adventurous mead makers or brewers who want to move beyond the basics will find plenty to savor here."—Library Journal
Publisher: Chelsea Green Publishing
ISBN: 1603585990
Category : Cooking
Languages : en
Pages : 241
Book Description
A complete, practical, and entertaining guide to using the best ingredients and minimal equipment to create flavorful brews—including wildcrafted meads, bragots, t’ej, grog, honey beers, and more! "A great guide . . . full of practical information and fascinating lore."—Sandor Ellix Katz, author of The Art of Fermentation Ancient societies brewed flavorful and healing meads, ales, and wines for millennia using only intuition, storytelling, and knowledge passed down through generations―no fancy, expensive equipment or degrees in chemistry needed. In Make Mead Like a Viking, homesteader, fermentation enthusiast, and self-described “Appalachian Yeti Viking” Jereme Zimmerman summons the bryggjemann of the ancient Norse to demonstrate how homebrewing mead―arguably the world’s oldest fermented alcoholic beverage―can be not only uncomplicated but fun. Inside, readers will learn techniques for brewing: Sweet, semi-sweet, and dry meads Melomels (fruit meads) Metheglins (spiced meads) Ethiopian t’ej (honey wine) Flower and herbal meads Bragots Honey beers Country wines Viking grog And there's more for aspiring Vikings to explore, including: The importance of local and unpasteurized honey for both flavor and health benefits What modern homebrewing practices, materials, and chemicals work—but aren’t necessary How to grow and harvest herbs and collect wild botanicals for use in healing, nutritious, and magical meads, beers, and wines How to use botanicals other than hops for flavoring and preserving mead, ancient ales, and gruits The rituals, mysticism, and communion with nature that were integral components of ancient brewing Whether you’ve been intimidated by modern homebrewing’s cost or seeming complexity in the past or are boldly looking to expand your current brewing and fermentation practices, Zimmerman’s welcoming style and spirit will usher you into exciting new territory. Grounded in history and mythology, but―like Odin’s ever-seeking eye―focusing continually on the future of self-sufficient food culture, Make Mead Like a Viking is a practical and entertaining guide for the ages. "Adventurous mead makers or brewers who want to move beyond the basics will find plenty to savor here."—Library Journal
Brew Beer Like a Yeti
Author: Jereme Zimmerman
Publisher: Chelsea Green Publishing
ISBN: 1603587659
Category : Cooking
Languages : en
Pages : 338
Book Description
Bronze Winner--Best Book from the Beer Writers Guild Experimentation, mystery, resourcefulness, and above all, fun--these are the hallmarks of brewing beer like a Yeti. Since the craft beer and homebrewing boom of the late twentieth and early twenty-first centuries, beer lovers have enjoyed drinking and brewing a vast array of beer styles. However, most are brewed to accentuate a single ingredient--hops--and few contain the myriad herbs and spices that were standard in beer and gruit recipes from medieval times back to ancient people's discovery that grain could be malted and fermented into beer. Like his first book, Make Mead Like a Viking, Jereme Zimmerman's Brew Beer Like a Yeti returns to ancient practices and ingredients and brings storytelling, mysticism, and folklore back to the brewing process, including a broad range of ales, gruits, bragots, and other styles that have undeservingly taken a backseat to the IPA. Recipes inspired by traditions around the globe include sahti, gotlandsdricka, oak bark and mushroom ale, wassail, pawpaw wheat, chicha de muko, and even Neolithic "stone" beers. More importantly, under the guidance of "the world's only peace-loving, green-living Appalachian Yeti Viking," readers will learn about the many ways to go beyond the pale ale, utilizing alternatives to standard grains, hops, and commercial yeasts to defy the strictures of style and design their own brews.
Publisher: Chelsea Green Publishing
ISBN: 1603587659
Category : Cooking
Languages : en
Pages : 338
Book Description
Bronze Winner--Best Book from the Beer Writers Guild Experimentation, mystery, resourcefulness, and above all, fun--these are the hallmarks of brewing beer like a Yeti. Since the craft beer and homebrewing boom of the late twentieth and early twenty-first centuries, beer lovers have enjoyed drinking and brewing a vast array of beer styles. However, most are brewed to accentuate a single ingredient--hops--and few contain the myriad herbs and spices that were standard in beer and gruit recipes from medieval times back to ancient people's discovery that grain could be malted and fermented into beer. Like his first book, Make Mead Like a Viking, Jereme Zimmerman's Brew Beer Like a Yeti returns to ancient practices and ingredients and brings storytelling, mysticism, and folklore back to the brewing process, including a broad range of ales, gruits, bragots, and other styles that have undeservingly taken a backseat to the IPA. Recipes inspired by traditions around the globe include sahti, gotlandsdricka, oak bark and mushroom ale, wassail, pawpaw wheat, chicha de muko, and even Neolithic "stone" beers. More importantly, under the guidance of "the world's only peace-loving, green-living Appalachian Yeti Viking," readers will learn about the many ways to go beyond the pale ale, utilizing alternatives to standard grains, hops, and commercial yeasts to defy the strictures of style and design their own brews.
The New Wildcrafted Cuisine
Author: Pascal Baudar
Publisher: Chelsea Green Publishing
ISBN: 1645022293
Category : Cooking
Languages : en
Pages : 434
Book Description
Wild foods are increasingly popular, as evidenced by the number of new books about identifying plants and foraging ingredients, as well as those written by chefs about culinary creations that incorporate wild ingredients (Noma, Faviken, Quay, Manreza, et al.). The New Wildcrafted Cuisine, however, goes well beyond both of these genres to deeply explore the flavors of local terroir, combining the research and knowledge of plants and landscape that chefs often lack with the fascinating and innovative techniques of a master food preserver and self-described “culinary alchemist.” Author Pascal Baudar views his home terrain of southern California (mountain, desert, chaparral, and seashore) as a culinary playground, full of wild plants and other edible and delicious foods (even insects) that once were gathered and used by native peoples but that have only recently begun to be re-explored and appreciated. For instance, he uses various barks to make smoked vinegars, and combines ants, plants, and insect sugar to brew primitive beers. Stems of aromatic plants are used to make skewers. Selected rocks become grinding stones, griddles, or plates. Even fallen leaves and other natural materials from the forest floor can be utilized to impart a truly local flavor to meats and vegetables, one that captures and expresses the essence of season and place. This beautifully photographed book offers up dozens of creative recipes and instructions for preparing a pantry full of preserved foods, including Pickled Acorns, White Sage-Lime Cider, Wild Kimchi Spice, Currant Capers, Infused Salts with Wild Herbs, Pine Needles Vinegar, and many more. And though the author’s own palette of wild foods are mostly common to southern California, readers everywhere can apply Baudar’s deep foraging wisdom and experience to explore their own bioregions and find an astonishing array of plants and other materials that can be used in their own kitchens. The New Wildcrafted Cuisine is an extraordinary book by a passionate and committed student of nature, one that will inspire both chefs and adventurous eaters to get creative with their own local landscapes.
Publisher: Chelsea Green Publishing
ISBN: 1645022293
Category : Cooking
Languages : en
Pages : 434
Book Description
Wild foods are increasingly popular, as evidenced by the number of new books about identifying plants and foraging ingredients, as well as those written by chefs about culinary creations that incorporate wild ingredients (Noma, Faviken, Quay, Manreza, et al.). The New Wildcrafted Cuisine, however, goes well beyond both of these genres to deeply explore the flavors of local terroir, combining the research and knowledge of plants and landscape that chefs often lack with the fascinating and innovative techniques of a master food preserver and self-described “culinary alchemist.” Author Pascal Baudar views his home terrain of southern California (mountain, desert, chaparral, and seashore) as a culinary playground, full of wild plants and other edible and delicious foods (even insects) that once were gathered and used by native peoples but that have only recently begun to be re-explored and appreciated. For instance, he uses various barks to make smoked vinegars, and combines ants, plants, and insect sugar to brew primitive beers. Stems of aromatic plants are used to make skewers. Selected rocks become grinding stones, griddles, or plates. Even fallen leaves and other natural materials from the forest floor can be utilized to impart a truly local flavor to meats and vegetables, one that captures and expresses the essence of season and place. This beautifully photographed book offers up dozens of creative recipes and instructions for preparing a pantry full of preserved foods, including Pickled Acorns, White Sage-Lime Cider, Wild Kimchi Spice, Currant Capers, Infused Salts with Wild Herbs, Pine Needles Vinegar, and many more. And though the author’s own palette of wild foods are mostly common to southern California, readers everywhere can apply Baudar’s deep foraging wisdom and experience to explore their own bioregions and find an astonishing array of plants and other materials that can be used in their own kitchens. The New Wildcrafted Cuisine is an extraordinary book by a passionate and committed student of nature, one that will inspire both chefs and adventurous eaters to get creative with their own local landscapes.
The Oxford Companion to Beer
Author: Garrett Oliver
Publisher: OUP USA
ISBN: 0195367138
Category : Cooking
Languages : en
Pages : 962
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.
Publisher: OUP USA
ISBN: 0195367138
Category : Cooking
Languages : en
Pages : 962
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.
Alcoholic drinks and mixtures made from natural ingredients
Author:
Publisher: jideon francisco marques
ISBN:
Category : Cooking
Languages : en
Pages : 381
Book Description
This book is about brewing in general—not just making beer but having fun fermenting all kinds of delicious concoctions with whatever we find on offer from nature, be that the wilderness or our backyards or gardens. We’re talking odd, wild, and primitive beers, sodas, herbal meads, inebriating (or not) infusions, and many other types of fermented drinks that are sometimes hard to classify. It’s about exploring boozy possibilities in creative ways, the way humans have for a very long time. What’s not to like about that? My big discovery when working on this book was the fact that brewing is really a continuous, linear activity. We like to chop up this creative line into small, discrete segments and impose etiquettes on them: That’s a beer, that’s a wine, or that’s a soda. But the truth is that humans, since the dawn of time, have been brewing boozy concoctions that often transcend regular labels. You’ll find all kinds of interesting drinks that are really a blend between beers and wines, or sodas and beers. And it’s all good: Brewing should be about creativity, flavors, and in some cases medicinal applications. Like many enjoyable activities, it’s a lot less fun when you’re told what you can or cannot do. It’s an interesting statement for an author to make, but I would like you to look at this book not in terms of precise recipes you can make at home but more as a book of concepts and ideas that will enable you to explore and create with your own local ingredients. The fun is really in dreaming up and brewing your own delicious drinks, so look at the techniques described here and see what you can come up with! If there is an overall message I want to convey, it is that brewing is fun, adventurous, and extremely rewarding. Don’t be afraid to experiment: You might make a few mistakes here and there, mostly in the beginning, but those will be dwarfed by the countless yummy drinks you’ll create and be successful at making. Hopefully the basic procedures in this book will help, and I can’t wait to hear about the delicious beverages you’ll make with the plants surrounding you. If you already have experience in making beers, you may find some of the methods described here a bit primitive and unusual: the use of molasses and other sources of sugar (including insect honeydew) instead of malt; wild yeast extraction from local fruits, flowers, and plants; unusual bitter wild plants instead of regular hops; and the overall lack of grains. I hope this book will nevertheless inspire you to explore your own terroir and possibly integrate some local flavors into your brews. The most important message from this book is really: Explore, have fun, and create! That’s the stuff life should be made of.
Publisher: jideon francisco marques
ISBN:
Category : Cooking
Languages : en
Pages : 381
Book Description
This book is about brewing in general—not just making beer but having fun fermenting all kinds of delicious concoctions with whatever we find on offer from nature, be that the wilderness or our backyards or gardens. We’re talking odd, wild, and primitive beers, sodas, herbal meads, inebriating (or not) infusions, and many other types of fermented drinks that are sometimes hard to classify. It’s about exploring boozy possibilities in creative ways, the way humans have for a very long time. What’s not to like about that? My big discovery when working on this book was the fact that brewing is really a continuous, linear activity. We like to chop up this creative line into small, discrete segments and impose etiquettes on them: That’s a beer, that’s a wine, or that’s a soda. But the truth is that humans, since the dawn of time, have been brewing boozy concoctions that often transcend regular labels. You’ll find all kinds of interesting drinks that are really a blend between beers and wines, or sodas and beers. And it’s all good: Brewing should be about creativity, flavors, and in some cases medicinal applications. Like many enjoyable activities, it’s a lot less fun when you’re told what you can or cannot do. It’s an interesting statement for an author to make, but I would like you to look at this book not in terms of precise recipes you can make at home but more as a book of concepts and ideas that will enable you to explore and create with your own local ingredients. The fun is really in dreaming up and brewing your own delicious drinks, so look at the techniques described here and see what you can come up with! If there is an overall message I want to convey, it is that brewing is fun, adventurous, and extremely rewarding. Don’t be afraid to experiment: You might make a few mistakes here and there, mostly in the beginning, but those will be dwarfed by the countless yummy drinks you’ll create and be successful at making. Hopefully the basic procedures in this book will help, and I can’t wait to hear about the delicious beverages you’ll make with the plants surrounding you. If you already have experience in making beers, you may find some of the methods described here a bit primitive and unusual: the use of molasses and other sources of sugar (including insect honeydew) instead of malt; wild yeast extraction from local fruits, flowers, and plants; unusual bitter wild plants instead of regular hops; and the overall lack of grains. I hope this book will nevertheless inspire you to explore your own terroir and possibly integrate some local flavors into your brews. The most important message from this book is really: Explore, have fun, and create! That’s the stuff life should be made of.
The Wildcrafting Brewer
Author: Pascal Baudar
Publisher: Chelsea Green Publishing
ISBN: 1603587195
Category : Cooking
Languages : en
Pages : 306
Book Description
Primitive beers, country wines, herbal meads, natural sodas, and more "Baudar has elevated the concept of terroir into the realm of extreme beverages, both fermented and unfermented. His book brings to life the innovative quest of the Palaeolithic shaman/healer/brewer."—Patrick E. McGovern, author of Ancient Brews Fermentation fans and home brewers can rediscover “primitive” drinks and their unique flavors in The Wildcrafting Brewer. Wild-plant expert and forager Pascal Baudar’s first book, The New Wildcrafted Cuisine, opened up a whole new world of possibilities for readers wishing to explore and capture the flavors of their local terroir. The Wildcrafting Brewer does the same for fermented drinks. Baudar reveals both the underlying philosophy and the practical techniques for making your own delicious concoctions, including: Wild sodas Country wines Primitive herbal beers Meads Traditional ferments like tiswin and kvass. The book opens with a retrospective of plant-based brewing and ancient beers. The author then goes on to describe both hot and cold brewing methods and provides lots of interesting recipes; mugwort beer, horehound beer, and manzanita cider are just a few of the many drinks represented. Baudar is quick to point out that these recipes serve mainly as a touchstone for readers, who can then use the information and techniques he provides to create their own brews, using their own local ingredients. The Wildcrafting Brewer will attract herbalists, foragers, natural-foodies, and chefs alike with the author’s playful and relaxed philosophy. Readers will find themselves surprised by how easy making your own natural drinks can be, and will be inspired, again, by the abundance of nature all around them. "With gorgeous photos and clear technical details, this book will be a source of great inspiration."—Sandor Ellix Katz, author of The Art of Fermentation
Publisher: Chelsea Green Publishing
ISBN: 1603587195
Category : Cooking
Languages : en
Pages : 306
Book Description
Primitive beers, country wines, herbal meads, natural sodas, and more "Baudar has elevated the concept of terroir into the realm of extreme beverages, both fermented and unfermented. His book brings to life the innovative quest of the Palaeolithic shaman/healer/brewer."—Patrick E. McGovern, author of Ancient Brews Fermentation fans and home brewers can rediscover “primitive” drinks and their unique flavors in The Wildcrafting Brewer. Wild-plant expert and forager Pascal Baudar’s first book, The New Wildcrafted Cuisine, opened up a whole new world of possibilities for readers wishing to explore and capture the flavors of their local terroir. The Wildcrafting Brewer does the same for fermented drinks. Baudar reveals both the underlying philosophy and the practical techniques for making your own delicious concoctions, including: Wild sodas Country wines Primitive herbal beers Meads Traditional ferments like tiswin and kvass. The book opens with a retrospective of plant-based brewing and ancient beers. The author then goes on to describe both hot and cold brewing methods and provides lots of interesting recipes; mugwort beer, horehound beer, and manzanita cider are just a few of the many drinks represented. Baudar is quick to point out that these recipes serve mainly as a touchstone for readers, who can then use the information and techniques he provides to create their own brews, using their own local ingredients. The Wildcrafting Brewer will attract herbalists, foragers, natural-foodies, and chefs alike with the author’s playful and relaxed philosophy. Readers will find themselves surprised by how easy making your own natural drinks can be, and will be inspired, again, by the abundance of nature all around them. "With gorgeous photos and clear technical details, this book will be a source of great inspiration."—Sandor Ellix Katz, author of The Art of Fermentation
Brewing Local
Author: Stan Hieronymus
Publisher: Brewers Publications
ISBN: 1938469372
Category : Cooking
Languages : en
Pages : 370
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.
Publisher: Brewers Publications
ISBN: 1938469372
Category : Cooking
Languages : en
Pages : 370
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.
Moon Blue Ridge Parkway Road Trip
Author: Jason Frye
Publisher: Moon Travel
ISBN: 1640499911
Category : Travel
Languages : en
Pages : 560
Book Description
From the sprawling green countryside of Shenandoah to the mists rising over the Great Smoky Mountains, endless adventure and beauty await along America's most scenic highway. Inside Moon Blue Ridge Parkway Road Trip you'll find: Multiple Routes: Choose from flexible getaways along the Blue Ridge Parkway, including the ultimate two-week route, a four-day loop from D.C., and more Eat, sleep, stop and explore: With lists of the best hikes, views, restaurants, and more, you can listen to live bluegrass, find the best barbecue around, or sip local moonshine. Wander through the renowned museums in Washington D.C. or take a break in a charming mountain town. Explore a labyrinthine cave system, hike a leg of the famous Appalachian Trail, and spot black bears and elk in Great Smoky Mountains National Park. Try your hand at gem mining, spend an afternoon antique hunting, or pick fruit at a family-owned orchard Maps and driving tools: Easy-to-use maps keep you oriented on and off the highway, along with site-to-site mileage, driving times, detailed directions, and full-color photos throughout Local expertise: North Carolinian and mountaineer Jason Frye shares his top tips for what to do Planning your trip: Know when and where to get gas, how to avoid traffic, tips for driving in different road and weather conditions, and suggestions for LBGTQ+ travelers, seniors, and road trippers with children With Moon Blue Ridge Parkway Road Trip's flexible itineraries and practical tips you're ready to fill up and hit the road. Exploring more of America on wheels? Try Moon Nashville to New Orleans Road Trip or Moon Drive & Hike Appalachian Trail. Doing more than driving through? Check out Moon Great Smoky Mountains National Park. About Moon Travel Guides: Moon was founded in 1973 to empower independent, active, and conscious travel. We prioritize local businesses, outdoor recreation, and traveling strategically and sustainably. Moon Travel Guides are written by local, expert authors with great stories to tell—and they can't wait to share their favorite places with you. For more inspiration, follow @moonguides on social media.
Publisher: Moon Travel
ISBN: 1640499911
Category : Travel
Languages : en
Pages : 560
Book Description
From the sprawling green countryside of Shenandoah to the mists rising over the Great Smoky Mountains, endless adventure and beauty await along America's most scenic highway. Inside Moon Blue Ridge Parkway Road Trip you'll find: Multiple Routes: Choose from flexible getaways along the Blue Ridge Parkway, including the ultimate two-week route, a four-day loop from D.C., and more Eat, sleep, stop and explore: With lists of the best hikes, views, restaurants, and more, you can listen to live bluegrass, find the best barbecue around, or sip local moonshine. Wander through the renowned museums in Washington D.C. or take a break in a charming mountain town. Explore a labyrinthine cave system, hike a leg of the famous Appalachian Trail, and spot black bears and elk in Great Smoky Mountains National Park. Try your hand at gem mining, spend an afternoon antique hunting, or pick fruit at a family-owned orchard Maps and driving tools: Easy-to-use maps keep you oriented on and off the highway, along with site-to-site mileage, driving times, detailed directions, and full-color photos throughout Local expertise: North Carolinian and mountaineer Jason Frye shares his top tips for what to do Planning your trip: Know when and where to get gas, how to avoid traffic, tips for driving in different road and weather conditions, and suggestions for LBGTQ+ travelers, seniors, and road trippers with children With Moon Blue Ridge Parkway Road Trip's flexible itineraries and practical tips you're ready to fill up and hit the road. Exploring more of America on wheels? Try Moon Nashville to New Orleans Road Trip or Moon Drive & Hike Appalachian Trail. Doing more than driving through? Check out Moon Great Smoky Mountains National Park. About Moon Travel Guides: Moon was founded in 1973 to empower independent, active, and conscious travel. We prioritize local businesses, outdoor recreation, and traveling strategically and sustainably. Moon Travel Guides are written by local, expert authors with great stories to tell—and they can't wait to share their favorite places with you. For more inspiration, follow @moonguides on social media.