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It is difficult to believe that at one time hops were very much the marginalized ingredient of modern beer, until the burgeoning craft beer movement in America reignited the …
Jamil Zainasheff is a perennial award winner at the National Homebrew Competition finals and winner of over 500 brewing awards across all style categories. In this book he teams up …
It's all in the wood. Anyone who loves smoke -- in food or drink -- will want this brewing guide to the elusive world of fire-tainted ales and lagers. The authors, experts in the …
It is difficult to believe that at one time hops were very much the marginalized ingredient of modern beer, until the burgeoning craft beer movement in America reignited the …
For centuries smoke-flavored beers, also known as rauchbier, survived modernization in a small enclave centered around Bamberg, Germany. Today new examples are being made by …
Fermented foods are experiencing a resurgence in popularity due to their bold flavors and purported health benefits. Brewer and distiller Gabe Toth has dedicated 15 years to …
This book showcases chefs and craft brewers who cook with beer and pair flavourful beers from pilsner to porter with hand-crafted foods. This cookbook begins by exploring the art …
In The Best of American Beer and Food Lucy Saunders covers both pairing food and beer and cooking with beer. She begins by exploring the art of pairing flavorful beers with …
Fermented foods are experiencing a resurgence in popularity due to their bold flavors and purported health benefits. Brewer and distiller Gabe Toth has dedicated 15 years to …