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Habitat II
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Farmhouse Ales
Farmhouse Ales 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—reproductions of these old world classics.
Prince of Ales
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Implementing Sustainable Urban Travel Policies Final Report
This report examines the ways in which national governments can act as catalysts for sustainable travel practices on a local level.
The Real Ale Almanac
Encompassing brewery locations throughout the UK, this is a guide to all the commercially produced real ales from small rural breweries to city-based concerns. Brews as quirky as Skullsplitter from Orkney, Blunderbuss from Warrington, Devil's Water from Hexham and Monkey Wrench from Harrogate line up alongside giants such as Burton Festival Ale, Marston's Bitter and Boddingtons. Ingredients are given where available, along with details of reception facilities at each brewery and tasting notes to help the beginner understand the nuances and flavours of the various ales.
West Country Ales
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The Ale Trail
This book traces the history of ale production and consumption. It focuses on the ales of England, Scotland, Wales, Ireland, Belgium, Netherlands, France, Germany, United States, Canada, and Australia. The book highlights the milds and bitters of England, Irish stout, Trappist beers of Belgium, German ales, and the revivalist ales of the United States.
Mild Ale
No longer are mild ales confined to the small towns of England. Once a designation for an entire class of beers, mild ale now refers to a beer style some describe as the “elixir of life for the salt of the earth.” Mild is a beer that can be at once light or dark, very low or very high in alcohol, and either rich in dark malt flavor or light and crisp with a touch of hop flavor and aroma. The recipes included offer a wide range of interpretations for a style that has unparalleled flexibility. The Classic Beer Style Series from Brewers Publications examines individual world-class beer styles, covering origins, history, sensory profiles, brewing techniques and commercial examples.
In Praise of Ale
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