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Author: John Harrison
Publisher:
ISBN:
Category : Ale
Languages : en
Pages : 60
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Book Description
Author: John Harrison
Publisher:
ISBN:
Category : Ale
Languages : en
Pages : 60
Get Book Here
Book Description
Author: Ronald Pattinson
Publisher:
ISBN: 1592538827
Category : Cooking
Languages : en
Pages : 165
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Book Description
DIVTaste the history: brew your own vintage beers, from porters to ales to table beer./div
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: Ronald Pattinson
Publisher: Lulu.com
ISBN: 9490270318
Category : Cooking
Languages : en
Pages : 316
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Book Description
A selection of historic beer recipes from the early 1800's to the 1960's. Every type of beer you can imagine: porter, Stout, IPA, American Ale, American Lager, Dutch Lager, Mild Ale, Danish Lager, IPA, Stout, Strong Ale, Brown Ale and even Dutch Oud Bruin, Bohemian Lager.
Author: Graham Wheeler
Publisher:
ISBN: 9781852492588
Category : Ale
Languages : en
Pages : 0
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Book Description
Containing over 100 recipes, this volume provides a guide to brewing classic British beers using wholly natural ingredients. The brewing process and necessary equipment are explained to aid the beginner.
Author: Ray Daniels
Publisher: Brewers Publications
ISBN: 0984075615
Category : Cooking
Languages : en
Pages : 636
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Book Description
Author Ray Daniels provides the brewing formulas, tables, and information to take your brewing to the next level in this detailed technical manual.
Author: Martyn Cornell
Publisher: The History Press
ISBN: 0752475940
Category : History
Languages : en
Pages : 235
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Book Description
Amber, Gold & Black is the most comprehensive history of British beer in all its variety ever written. Learn all there is to know about the history of the beers Britons have brewed and enjoyed down the centuries: Bitter, Porter, Mild and Stout, IPA, Brown Ale, Burton Ale and Old Ale, Barley Wine and Stingo, Golden Ale, Gale Ale, Honey Ale, White Beer, Heather Ale and Mum. This is a celebration of the depths of our beery heritage, a look at the roots of the styles we enjoy today, as well as those ales and beers we have lost, and a study of how the liquids that fill our beer glasses, amber gold and black, developed over the years. Whatever your knowledge of beer, from beginner to buff, Amber, Gold & Black will tell you things you never knew before about Britain's favourite drink.
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: Jennifer Talley
Publisher: Brewers Publications
ISBN: 1938469488
Category : Cooking
Languages : en
Pages : 273
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Book Description
While the term “session beer” as a style description has only been around since the 1980s, many classic beer styles, like Pilsner, Kölsch, cream ale, and English mild and bitter, to name a few, have been a crucial part of “session” culture for beer drinkers for centuries. In more recent years, many craft brewers in America have begun producing additional low-alcohol drinks, providing sessionable examples of customarily strong beers. Nowadays, the craft beer market has many notable examples of “session IPAs” and moderate-strength pale ales and stouts, and even rare styles like Gose are now part of mainstream craft offerings. These cover a wide range in terms of malt balance and hoppiness, and their moderate strength requires high brewing standards to achieve balance and drinkability. In Session Beers: Brewing for Flavor and Balance, author Jennifer Talley takes an overview of the history behind some of the world's greatest session beers, past and present. Talley weaves societal, political, and brewing trends into her narrative, and stresses the importance of beer in society as well as offering guidance on how brewers can encourage responsible drinking in their patrons. She addresses brewing processes and ingredients to help brewers master recipe development when crafting high-quality but easy-drinking beers. The final section contains 25 recipes curated by the author. These recipes are for popular craft session beers taken straight from the mouths of some of the best brewmasters in America, complete with a brief history of the breweries and brewers involved. Open up this book and disover why beer drinkers say “I'll have another” to session beers, and be inspired to brew some of your own.
Author: Patrick E. McGovern
Publisher: W. W. Norton & Company
ISBN: 0393253813
Category : Cooking
Languages : en
Pages : 280
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Book Description
One of Smithsonian Magazine’s Ten Best Books of the Year about Food A Forbes Best Booze Book of the Year Interweaving archaeology and science, Patrick E. McGovern tells the enthralling story of the world’s oldest alcoholic beverages and the cultures that created them. Humans invented heady concoctions, experimenting with fruits, honey, cereals, tree resins, botanicals, and more. These “liquid time capsules” carried social, medicinal, and religious significance with far-reaching consequences for our species. McGovern describes nine extreme fermented beverages of our ancestors, including the Midas Touch from Turkey and the 9000-year-old Chateau Jiahu from Neolithic China, the earliest chemically identified alcoholic drink yet discovered. For the adventuresome, homebrew interpretations of the ancient drinks are provided, with matching meal recipes.
