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Books : Cooking, Food & Wine : Drinks & Beverages : Beer
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Homebrewing For Beginners is your jump start guide to making beer at home. This book only includes the core essentials for a beginner brewer, leaving out all of the fluff and technical jargon, so that you can get brewing sooner.
Homebrewing For Beginners looks at the equipment a beginner will need, leaving out the costly equipment that isn't required for someone brewing beer for the first time. It includes a step by step walk through of the first brew day, so you know what to expect.
This book can guide you through making your first beer, saving you money and headaches along the way.
58 information packed pages filled with essential homebrewing knowledge, written in plain, easy to understand English.
Step by step instruction, so that you know you’re going in the right direction to make awesome tasting beer.
The list of 14 required pieces of equipment that beginner brewers need.
17 of the most common mistakes beginner brewers make, so that you can avoid them.
6 of the most common problems beginner beer makers encounter and how to fix them.
Only the information you need so you can start homebreiwng quicker.
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Everything needed to brew beer right the first time. Presented in a light-hearted style without frivolous interruptions, this authoritative text introduces brewing in a easy step-by-step review.
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Bread. Cheese. Wine. Beer. Coffee. Chocolate. Most people consume fermented foods and drinks every day. For thousands of years, humans have enjoyed the distinctive flavors and nutrition resulting from the transformative power of microscopic bacteria and fungi. Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods is the first cookbook to widely explore the culinary magic of fermentation."Fermentation has been an important journey of discovery for me," writes author Sandor Ellix Katz. "I invite you to join me along this effervescent path, well trodden for thousands of years yet largely forgotten in our time and place, bypassed by the superhighway of industrial food production." The flavours of fermentation are compelling and complex, quite literally alive. This book takes readers on a whirlwind trip through the wide world of fermentation, providing readers with basic and delicious recipes-some familiar, others exotic-that are easy to make at home.
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So a guy or a gal walks into a bar and orders a . . . what? A Belgian lambic? A German Hefeweizen? An American barley wine? Today, with thousands of beers being made in the U.S. and many, many imported ales and lagers available at taverns and retailers, the once-simple decision to have a beer may feel a little like drowning. Drinkology Beer to the rescue. James Waller’s new book is written especially for beer lovers who have no idea what “sparge” or “IBU” might mean. After covering the basics of brewing, Waller provides an informative, witty, and accessible compendium of the globe’s beer styles, ranging from Abbey Ale to Zwickel. With special features including a roundup of “beer culture” (such as beer songs and movies about beer), notes on touring breweries, and a selection of beer-cocktail recipes and food dishes you can make with beer, Drinkology Beer is a beer book completely unlike any other.
Praise for Drinkology Beer:
“If you need a little beer brush-up, or know someone who does, Drinkology Beer is one of the most fun educational beverage reads we’ve had in years.”
—LA Weekly“The budding beer aficionado in your life will smile when you hand him a gift-wrapped copy of James Waller’s Drinkology Beer: A Book About the Brew.”
—Richmond Times-Dispatch“I’ve been writing about beer for twenty years, so I know a bit about the subject, yet I learn something new every time I open this book. James Waller set out to write for the absolute novice and, in doing so, he reminds us experts that we can all stand to brush up on the basics.”
—John Foyston, MIX magazine“You almost never get a writer as entertaining as Waller, who is so gifted that he could probably make a textbook on plumbing a scintillating read.”
—Austin Chronicle
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Charlie Papazian, master brewer and founder and president of the American Homebrewer's Association and Association of Brewers, presents a fully revised edition of his essential guide to homebrewing. This third edition of the best-selling and most trusted homebrewing guide includes a complete update of all instructions, recipes, charts, and guidelines. Everything you need to get started is here, including classic and new recipes for brewing stouts, ales, lagers, pilseners, porters, specialty beers, and honey meads.
The Complete Joy of Homebrewing, third edition, includes:
- Getting your home brewery together: the basics -- malt, hops, yeast, and water
- Ten easy lessons for making your first batch of beer
- Creating world-class styles of beer (IPA, Belgian wheat, German Kölsch and Bock, barley wine, American lagers, to name a few)
- Using fruit, honey, and herbs for a spicier, more festive brew
- Brewing with malt extracts for an unlimited range of strengths and flavors
- Advanced brewing techniques using specialty hops or the all-grain method or mash extracts
- A complete homebrewer's glossary, troubleshooting tips, and an up-to-date resource section
- And much, much more
Be sure to check out Charlie's The Homebrewer's Companion for over 60 additional recipes and more detailed charts and tables, techniques, and equipment information for the advanced brewer.
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Dan Woodske is the owner and operator of his own nanobrewery, Beaver Brewing Company in Beaver Falls Pennsylvania. Starting as an avid homebrewer he wondered why there wasn't a brewery within an hour drive of his home...that's when he decided to take his passion for brewing to the pro level. This book describes everything you need from buying brewery equipment, marketing your beer, licensing, running your brewing, and finding that perfect space. The process of opening a brewery can seem daunting, but in under 100 pages you will find brewing good beer is the hard part, the rest seems easy once it is all laid out for you.
You want details on the licensing process? You want to learn how to sell your beer? You want real life examples on how a nanobrewery works and how it can be profitable? Then buy this book. Don't spend $10,000 on a consultant, spend $15 and get info from someone that actually owns and operates a nano-brewery...and does it successfully.
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For everyone who has known the pleasure of a pint, Randy Mosher explores and explains the tasting experience, guiding readers to a better understanding of how every batch of beer is affected by recipe formulation, brewhouse procedures, yeasts, fermentations, carbonation, filtration, packaging, and much more. Readers will learn to identify the scents, colors, flavors, and mouth-feel of all the major beer styles. There are also chapters on proper serving and storage conditions, and classic beer and food pairings. Finally, the book includes a style-by-style compendium of the different brews within major beer families, including American craft brews, British lagers, German ales, and Belgian Dubbels. For each style, Mosher includes historical and regional facts, taste and aroma characteristics, seasonal availability, food pairings, and a few terrific recommendations for readers to sample.
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![Brewing Up a Business: Adventures in Beer from the Founder of Dogfish Head Craft Brewery, Revised and Updated [Paperback]](http://ecx.images-amazon.com/images/I/31NHVsO2GBL._SL160_.jpg)
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Yeast: The Practical Guide to Beer Fermentation 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 rinsing/washing yeast cultures. Sections on how to set up a yeast lab, the basics of fermentation science and how it affects your beer, plus step by step procedures, equipment lists and a guide to troubleshooting are included.
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THE AMAZON TOP 100 COOKBOOKS, FOOD and WINE, MEALS, BESTSELLING AUTHOR
Here is what others are saying about Diane's Desserts: 47 Beer Dessert Recipes:
DIFFICULT TO FIND FAULT WITH EVEN ONE OF THESE WONDERFUL DESSERTS! - D. Blankenship (Hall of Fame Reviewer, Top 50 Reviewer)"All-in-all, I couldn't have asked for more. This cookbook met and exceeded my expectations in every way." - Ryan
"Who knew that you could make so many yummy desserts with beer?" - B. HaywoodDiane Dixon has done it again with a collection of non-conventional dessert recipes. She has put together a collection of some of the most delicious desserts and to top it all off...they all are made with beer!
Desserts are great but who wants to eat the same old desserts time and time again. The desserts featured in this book are fun, easy to make and most of all they are delicious!
Here is just a sample of some of the wonderful recipes featured in this book:- Lager Battered Apple Rings
- Toffee Stout Coffee Cake
- Cranberry Honey Lager Pecan Muffins
- Pumpkin Honey Lager Quick Bread
- Honey Lager Coffee Cakes
- Stout Black and White Chocolate Mousse
- Drunken Honey Lager Pineapple Bread
- Spiced Ale Apple Butter Cake
- Stout Chocolate Cake with Stout Chocolate Icing
- Stout Muffins with Caramel Sauce
- And many more!
More rave reviews!"Beer? In my dessert? What's not to like?" - Geoff Wells (Eleuthera, Bahamas)
"It's going to take me a while to work through all these recipes as there are so many, but of those I've tried so far I particularly liked Chocolate Orange Stout Cake." - adc
"I loved the tips throughout the book, especially when it came to the different beers you could substitute and use in different recipes. " - ARK (Orlando, FL USA)
If you are a fan of desserts and you love to think outside the box, you'll want to add this recipe book to your collection.
Enjoy!
Cheers,
Diane
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Radical Brewing takes a hip and creative look at beer brewing, presented with a graphically appealing two-color layout.
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Book annotation not available for this title.
Title: Brewing Classic Styles
Author: Zainasheff, Jamil/ Palmer, John J.
Publisher: Natl Book Network
Publication Date: 2007/11/01
Number of Pages: 317
Binding Type: PAPERBACK
Library of Congress: 2007029472
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Over the past few years, there’s been an explosion of interest in good beer. As hundreds of great new breweries have opened across the country and around the world, quality ales and lagers have been given an importance never before imagined. Despite beer's renaissance, however, no one seems to have focused on why beer suddenly matters, or what it is about beer that makes it the drink for our age. In this 6,500-word (20-page) personal essay, Evan Rail investigates several compelling aspects of beer beyond its principal role as a great drink, from its very real sense of place to its unusual relationship with the passing of time.
"...good beer writing that takes a fresh perspective.. A travel piece but not through geography, instead it echoes his own path with writing and thinking about beer.. Well worthy."
— A Good Beer Blog
"It's truly a phenomenal piece of writing. Rail explores not only his own relationship with beer—how it affects his career, his travel and his writing—but how beer affects everyone associated with it, from brewers to consumers. He takes you on a journey that spans the globe and ends up in his living room. It's a deeply personal and wonderfully beer-geeky experience, that he relates in a easy-to-come-by manner—It really is a fantastic work."
— Drink Drank
"Mandatory reading for anyone with at least a passing interest in beer."
— Pivní Filosof
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Brewing home versions of popular commercial beers has never been simpler or more fun than it is with the 200 recipes in CloneBrews. Home brewers will find everything they need to brew up a batch of their own clone of Magic Hat #9, Ithaca Brown Ale, Moose Drool, or Samuel Adams Boston Ale. And with 200 possibilities to choose from, home brewers will find the perfect taste for every mood and every season.
Revised, updated, and expanded, the second edition of CloneBrews contains 50 new recipes that reflect the current popularity of strongly hopped India pale ales and American pale ales as well as the growing interest in brown ales, imperial beers, English bitters, porters, stouts, wheat beers, and Belgian ales. The new edition also contains expanded and updated mashing guidelines and a complete review of ingredients and materials. All new to the second edition is a Food Pairing feature that recommends the best foods for every beer an indispensable feature for the brewer who also loves to barbecue or cook!
Tested and retested, tasted and retasted, Tess and Mark Szamatulskis recipes are the product of 20 years spent running a successful homebrew supply shop and working with customers to create perfect beer clones. They deliver the flavors that home brewers want, described in clear recipes that every brewer will want to make.
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Grow Your Own...Brew Your Own!If you have a backyard, or even a sun-facing porch, you can greatly enhance the flavor, aroma, and uniqueness of your homebrew by growing your own hops, brewing herbs, and malt grains.
Easy instructions will help you put the "home" into your homebrew from setting up your first hop trellis, to malting grain at home, to brewing recipes specially formulated for homegrown ingredients. When you grow your own organic ingredients, you can be sure they are the freshest and purest available.
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Brew Like a Monk delves into monastic brewing, detailing this rich-flavored region of the beer world. It also examines methods for brewing these unique ales suited to commercial and amateur brewers.
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Are you looking to take your beer brewing from average to outstanding? Would you like to learn the latest brewing techniques? Home Brewing with BeerSmith is a compilation from over 70 of the best articles from the BeerSmith blog on detailed brewing methods, how to design beer recipes, and creating specific beer styles from around the world. This edition includes everything from how to get started with a simple batch to the latest all grain brewing methods, hop techniques, kegging, tips for making better beer, and articles focused around specific beer styles. Its a powerful compilation of brewing knowledge. Brad Smith has written over 125 articles on home brewing, wrote the top selling BeerSmith beer recipe software, and his weekly blog articles and newsletter at BeerSmith.com attract over 50,000 brewers each month.