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Guida ai locali birrari
L’Associazione MoBI (Movimento Birrario Italiano) ha sguinzagliato decine di collaboratori – scelti fra gli appassionati più attivi ed esigenti – su tutto il territorio italiano per scoprire e descrivere i migliori locali birrari, realiz.zando la prima guida sull’argomento, con oltre 600 schede. Il fattore di.scriminante è la birra, italiana o estera ma sempre “craft”, ossia artigianale. Ambiente, servizio, e offerta gastronomica sono descritti e tenuti in debita considerazione nelle schede, ma sempre in subordine a un giudizio ben ponderato sulla qualità dell’offerta birraria. La tipologia dei locali conside.rati comprende pub, brewpub bar, ristoranti, pizzerie, gastronomie, beer.shop... La scheda di ciascun locale comprende una sintetica ed esauriente descrizione corredata da tutti i dati utili alla visita quali, per esempio, le co.ordinate geografiche per il navigatore satellitare e la descrizione dettagliata dei mezzi pubblici. Completano la Guida un elenco aggiornato di tutti i microbirrifici presenti sul territorio italiano e alcuni articoli di cultura, storia e geografia birraria.
O Guia Oxford da Cerveja
Uma obra verdadeiramente inovadora, O guia Oxford da cerveja é o livro de referência mais abrangente já publicado sobre a mais popular e diversificada bebida fermentada do mundo. Nestas páginas, Garrett Oliver, autor e renomado mestre-cervejeiro, agrupou o vasto conhecimento e as pesquisas de mais de 165 especialistas em cerveja oriundos de mais de vinte países. O resultado é um compêndio completo do mundo da cerveja, compreendendo mais de mil verbetes, muitos deles sobre temas que mal haviam sido abordados até agora. Dos detalhes sobre o processo de produção da cerveja à história da bebida, das variedades de lúpulo e cevada ao perfil das regiões e dos países produtores de cer...
Mastering Homebrew
An accessible guide to making your own beer, for beginning & advanced brewers, with thirty recipes and tips for choosing ingredients, equipment, and more. Mastering Homebrew will have you thinking like a scientist, brewing like an artist, and enjoying your very own unbelievably great handcrafted beer in record time. Internationally known brewing instructor, beer competition judge, author, and brew master himself, Randy Mosher covers everything that beginning to advanced brewers want to know, all in this easy-to-follow, fun-to-read handbook, including: · The anatomy of a beer · Brewing with both halves of your brain · Gear and the brewing process · Care and feeding of yeast · Hops (the spice of beer) · Brewing your first beer · Beer styles and beyond · The Amazing Shape-Shifting Beer Recipe · And more “Randy is a walking encyclopedia of beer and brewing, and his palate and taste are impeccable.” —from the foreword by Jim Koch, chairman and cofounder, the Boston Beer Company
The Oxford Companion to Beer
"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.
L'Italia finanziaria
None
Le tue birre fatte in casa
"Davide Bertinotti e Massimo Faraggi, già autori del bestseller La tua birra fatta in casa, per questo libro - che ne è il naturale complemento - hanno selezionato, revisionato e messo a punto svariate ricette per realizzare nella propria cucina i più diversi e apprezzati stili birrari. Ricette collaudatissime, visto che sono state selezionate fra quelle premiate nei concorsi di homebrewing degli ultimi dieci anni curate dal MoBI, il Movimento Birrario Italiano. Esse comprendono sia ricette in piena aderenza allo stile presentato, sia “interpretazioni” più libere, tutte comunque testate e approvate da esperti giudici degustatori. Per ogni stile birrario è presente inoltre la descriz...
Survival In Auschwitz
A work by the Italian-Jewish writer, Primo Levi. It describes his arrest as a member of the Italian anti-fascist resistance during the Second World War, and his incarceration in the Auschwitz concentration camp from February 1944 until the camp was liberated on 27 January 1945.
Historical Brewing Techniques
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.
The Beer Book
Now seen as something to taste, savor, travel for, and talk about, beer really is the new wine. This new, up-to-date edition of The Beer Book features every significant brewery in every significant brewing nation, and showcases new beers and specialist beers, as well as the classics. With a visual catalog of more than 800 breweries, whistle-stop beer trails, and key beer facts throughout, The Beer Book is the indispensable guide to the world's favorite drink.
