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American Sour Beers
One of the most exciting and dynamic segments of todays brewing scene is American-brewed sour beers, with craft brewers and home-brewers alike adapting traditional European techniques to create some of the worlds most distinctive and experimental styles. This book details the wide array of processes and ingredients in American sour beer production, with actionable advice each step of the way. Inspiration and practical applications for brewers of all levels are provided by some of the countrys best known sour beer brewers, including Russian River, Jolly Pumpkin and The Lost Abbey.
Radical Brewing
Radical Brewing takes a hip and creative look at beer brewing, presented with a graphically appealing two-color layout.
Tasting Cider
This complete guide to North America’s oldest beverage celebrates hard cider’s rich history and its modern makers, as well as its deliciously diverse possibilities. Flavor profiles and tasting guidelines highlight 100 selections of cider — including single varietal, dessert, hopped, and barrel-aged — plus perry, cider’s pear-based cousin. A perfect addition to any meal, cider pairings are featured in 30 food recipes, from Brussels sprouts salad to salmon chowder, brined quail, and poached pear frangipane. An additional 30 cocktail recipes include creative combinations such as Maple Basil Ciderita and Pear-fect Rye Fizz.
Designing Great Beers
Author Ray Daniels provides the brewing formulas, tables, and information to take your brewing to the next level in this detailed technical manual.
IPA
Explore the evolution of one of craft beer’s most popular styles, India pale ale. Equipped with brewing tips from some of the country’s best brewers, IPA covers techniques from water treatment to hopping procedures. Included are 48 recipes ranging from historical brews to recipes for the most popular contemporary IPAs made by craft brewers such as Pizza Port, Dogfish Head, Stone, Firestone Walker, Russian River, and Deschutes.
Water
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 seems like an ingredient for which they have little choice but to accept what comes out of their faucet. But brewers in fact have many opportunities to modify their source water or to obtain mineral-free water and build their own brewing water from scratch. Much of the relevant information can be found in texts on physical and inorganic chemistry or water treatment and analysis, but these resources seldom, if ever, speak to brewers. Water: A Comprehensive Guide for Brewers takes the mystery out of water's role in the ...
Yeast
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.
The New IPA
In The NEW IPA, Scott Janish scours through hundreds of academic studies, collecting and translating the relevant hop science into one easily digestible book. Through experiments, lab tests, discussions with researchers, and interviews with renowned and award-winning commercial brewers, the NEW IPA will get you to think differently about brewing processes and ingredient selection that define today's hop-forward beers. It's a must-have book for those that love to brew hoppy hazy beer and a scientific guide for those who want to push the limits of hop flavor and aroma!
The Compleat Meadmaker
Since The Compleat Meadmakerwas first published, mead has continued to grow in popularity as crafted beverages have become an established part of the beverage market in America. In 2003 there were roughly 60 commercial meaderies in the US, but by 2020 this number stood at 450. Naturally, many hobbyists are also discovering the delights of making this “nectar of the gods” themselves. Thanks to the global distribution of bees and, therefore, honey, you will find mead-like drinks in virtually every corner of the world. No wonder historians recognize it as one of humankind’s oldest fermented beverages. Mead production never really ceased in Europe and Africa, but its star was eclipsed with...
Brewing Lager Beer
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