Ancient brewing traditions and techniques have been passed generation to generation on farms throughout remote areas of northern Europe. With these traditions facing near …
How to Brew is the definitive guide to making quality beers at home. Whether you want simple, sure-fire instructions for making your first beer, or you're a seasoned homebrewer …
This book delves into monastic brewing, detailing this rich-flavoured region of the beer world through detailed visits to the modern producers in both America and Belgium. Along …
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 …
Water is arguably the most critical and least understood of the foundation elements in brewing. For many brewers used to choosing from a wide selection of hops and grain, water …
This is a resource for brewers of all experience levels. The authors adeptly cover yeast selection, storage and handling of yeast cultures, how to culture yeast and the art of …
Often playing second fiddle to hops in the minds of craft beer drinkers, malt is the backbone of beer: “No barley, no beer.” Malt defines the color, flavor, body, and alcohol of …
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 …
First created in Munich in 1894, Helles is perhaps the most delicate beer imaginable, and must rely on its incredible subtlety to please the palate. Munich's beer-hall helles, the …
This book defines the results of years of evolution, refinement, of simple rustic ales in modern and historical terms while guiding today's brewers toward credible -- and enjoyable …
