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Author: Mika Laitinen
Publisher: Chicago Review Press
ISBN: 1641600500
Category : Cooking
Languages : en
Pages : 309
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Book Description
Viking Age Brew brings beer history alive and takes readers on a lavishly illustrated tour of rustic brewhouses fueled by wood and passion. Sahti is a Nordic farmhouse ale that is still crafted in accordance with ancient traditions dating back to early medieval times and the Viking Age. Sahti is often thought of as a freak among beer styles, but this book demonstrates that a thousand years ago such ales were the norm in northern Europe, before the modern-style hopped beer we drink today reached the masses. Viking Age Brew is the first English-language book to describe the tradition, history and hands-on brewing of this ale. Whether you are a brewing virgin or an experienced brewer, the book unlocks the doors to brewing sahti and other ancient ales from medieval times and the Viking Age.
Author: Mika Laitinen
Publisher: Chicago Review Press
ISBN: 1641600500
Category : Cooking
Languages : en
Pages : 309
Get Book Here
Book Description
Viking Age Brew brings beer history alive and takes readers on a lavishly illustrated tour of rustic brewhouses fueled by wood and passion. Sahti is a Nordic farmhouse ale that is still crafted in accordance with ancient traditions dating back to early medieval times and the Viking Age. Sahti is often thought of as a freak among beer styles, but this book demonstrates that a thousand years ago such ales were the norm in northern Europe, before the modern-style hopped beer we drink today reached the masses. Viking Age Brew is the first English-language book to describe the tradition, history and hands-on brewing of this ale. Whether you are a brewing virgin or an experienced brewer, the book unlocks the doors to brewing sahti and other ancient ales from medieval times and the Viking Age.
Author: Lars Marius Garshol
Publisher: Brewers Publications
ISBN: 1938469615
Category : History
Languages : en
Pages : 426
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Book Description
Ancient brewing traditions and techniques have been passed generation to generation on farms throughout remote areas of northern Europe. With these traditions facing near extinction, author Lars Marius Garshol set out to explore and document the lost art of brewing using traditional local methods. Equal parts history, cultural anthropology, social science, and travelogue, this book describes brewing and fermentation techniques that are vastly different from modern craft brewing and preserves them for posterity and exploration. Learn about uncovering an unusual strain of yeast, called kveik, which can ferment a batch to completion in just 36 hours. Discover how to make keptinis by baking the mash in the oven. Explore using juniper boughs for various stages of the brewing process. Test your own hand by brewing recipes gleaned from years of travel and research in the farmlands of northern Europe. Meet the brewers and delve into the ingredients that have kept these traditional methods alive. Discover the regional and stylistic differences between farmhouse brewers today and throughout history.
Author: Jereme Zimmerman
Publisher: Chelsea Green Publishing
ISBN: 1603585990
Category : Cooking
Languages : en
Pages : 241
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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
Author: Jereme Zimmerman
Publisher: Chelsea Green Publishing
ISBN: 1603587667
Category : Cooking
Languages : en
Pages : 338
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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.
Author: Pete Brown
Publisher: Storm Lantern Publications
ISBN: 1838049800
Category : Cooking
Languages : en
Pages : 238
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Book Description
The craft beer boom is the biggest thing to hit brewing and drinking for more than a generation. What started off as a small band of idealistic hobby brewers is now a multi-billion-dollar global industry, but even its most passionate fans can’t actually agree what ‘craft beer’ is, with some arguing that it’s simply marketing hype, and others claiming it doesn’t exist at all. Award-winning beer writer Pete Brown digs into this decades-long argument and in doing so, creates a fascinating, complex and hugely satisfying answer. He dismantles the main attempts to define the term ‘craft beer’ and argues that it is, in fact, undefinable, before shifting emphasis from beer to the broader, older idea of craft in search of answers. He shows that arguments around craft beer have largely forgotten what craft is all about – if they were even aware in the first place. He explores the ever-changing nature of work, the meaning of knowledge, the evolution of language and the ways in which we engage with our immediate environment and the wider world. Arriving back at beer from such an oblique angle, he rediscovers the real reasons why so many people are so passionate about craft beer, and argues that situating beer in a broader understanding of craft shows that the term is rich in meaning, even if it can’t be pinned down to a measurable definition. Written in Brown’s trademark pub stool conversational style, Craft: An Argument provides a new perspective on the biggest trend in global food and drink, as well as making you long for a beer.
Author: Maria Pearman
Publisher: Brewers Publications
ISBN: 1938469534
Category : Business & Economics
Languages : en
Pages : 217
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Book Description
Your brewery is much more than just a small business—it's the fulfillment of your dream to share a love for quality craft beer and beverages. Build success from start-up to expansion with a solid foundation of finance principles geared specifically toward small beverage producers. Learn how to build and interpret financial reports and create basic pro-forma financial statements for launching a brewery, purchasing additional equipment, or determining a new location. Explore the various business models available to you as a craft brewery. Discover pricing models that maximize your profits. Learn how to build a budget and how to use it to hold staff accountable. This book is written to teach complex topics in simple terms. Written in an accessible style, it will help brewery owners and their staff understand the importance of a strong financial foundation. The insights and results-oriented content will help you run a more successful brewery.
Author: Tom Acitelli
Publisher:
ISBN: 1613743882
Category : Business & Economics
Languages : en
Pages : 418
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Book Description
Charting the birth and growth of craft beer across the United States, Acitelli offers an epic, story-driven account of one of the most inspiring and surprising American grassroots movements.
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: Tommy Barnes
Publisher: Muswell Press
ISBN: 1999811755
Category : Biography & Autobiography
Languages : en
Pages : 236
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Book Description
Frustrated by a dead end job, fed up with renting in London and the loathsome daily commute and, to cap it all, failing to make it as a stand-up comedian, Tommy Barnes was at breaking point. But he didn't break - instead he made himself redundant and took off to France with girlfriend Rose to pursue his dream of brewing beer
Author: Merritt Waldron
Publisher: Brewers Publications
ISBN: 193846964X
Category : Technology & Engineering
Languages : en
Pages : 294
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Book Description
Quality assurance and quality control (QA/QC) is both a system and a state of mind. In Quality Labs for Small Brewers, author Merritt Waldron walks you step-by-step through the process of establishing and writing a quality program for your brewery. Your quality policy should align with your company values and inculcate a quality-first culture throughout your brewery. Building an effective quality program will empower staff to directly influence the consistent production of safe, quality beer from grain to glass. A good quality program has many moving parts but it is underpinned by good manufacturing practice (GMP) and food safety requirements. GMP covers every aspect of a brewery's operation, not just how personnel comport themselves, but how goods in are handled and stored, how beer is held in the warehouse, and how equipment, plant, and the grounds are maintained. Learn how to set standards and critical control points, and how to effectively monitor your process so that any deviation is quickly addressed. Discover how policies, procedures, and specifications can help ensure quality throughout every process. Involve your staff in establishing standard operating procedures, corrective actions, and improvements. Learn how to effectively delegate responsibility and also ensure that management is armed with the information they need to ultimately make what may be some tough decisions. If the worst happens, understand that being able to make a tough call and having a robust recall procedure in place means you can move quickly to rectify matters, which helps your brewery retain the confidence of your customers and distributors. Brewers will see results through the application of GMP and food safety prerequisite programs. Your quality manual laying out standard operating procedures, product specifications, and corrective action plans will give your staff the confidence to implement your quality program. With these programs in place, the author then takes you through each area of your brewery operation and breaks down how key parameters are measured and analyzed at critical control points. Sampling plans are outlined for monitoring density, temperature, pH, yeast viability and growth, alcohol, carbonation, dissolved oxygen, titratable acidity, fill height, and packaging integrity. Explore setting up an effective sensory panel, even a small one, that will help ensure each beer remains true-to-brand. Waldron outlines building your brewery laboratory and looks at how to implement an in-house microbiology program. Throughout this, the focus is on scaling your efforts to the size of your operation and always being ready to expand your quality program as your brewery grows. The author makes it clear that no brewery is too small to implement QA/QC and discusses pragmatic solutions to building out your capabilities. Beyond taking meaningful, accurate measurements, the author also explores how to analyze data. Learn some basics of statistics and data organization and how to apply these techniques to continuously monitor processes and spot when corrective action is needed. These routines will help pinpoint any risks or areas of improvement and ensure that only quality beer reaches the customer, time after time.
