Hieronymus, a journalist, explains how breweries make wheat beers. He discusses the science behind the beer, and styles of wheat beer in Belgium, Southern Germany, and America, with recipes and inform
Award-winning brewer Jamil Zainasheff teams up with homebrewing expert John J. Palmer to share award-winning recipes for each of the 80-plus competition styles. Using extract-based recipes for most ca
In The Best of American Beer and Food Lucy Saunders covers both pairing food and beer and cooking with beer. She begins by exploring the art of pairing flavorful beers with specific foods, considering
With this book, Noonan presents his keen insights into yeast, hops, malts, water, and brewing conditions to help you achieve a superior batch of Scotch ale.
Learn to brew the best possible beer with less work and the most fun! Simple Homebrewing reduces the complicated steps for making beer and returns brewing to the fundamentals. Denny Conn and Drew Beec
Explore the sensation of tart, fruity, and refreshing Gose-style beers popular in Germany for centuries. Gose illuminates the style's history, traditional ingredients, and special brewing techniques.
Craft beer's most popular style, India Pale Ale, is experiencing a flavor revolution. Brewers are using a wide range of flavors to push the boundaries of the style, from cocoa nibs to coffee, fruits t
Session Beers explores the history behind some of the world's greatest session beers, past and present. Learn about the brewing processes and ingredients to master recipe development. Explore popular
Americans have brewed beers using native ingredients since pre-Columbian times. A new wave of brewers has always been at the forefront of the locavore movement. Examines the history of how distinctly
Talented brewers are innovating, experimenting, and embracing the mystical complexity of flavors and aromas derived from wood. From the souring effects of microbes that take up residence in the wood t
Chris White, the founder of White Labs, a popular brewing yeast manufacturer, offers a guide to understanding and mastering the use of yeast in beer brewing. He provides comprehensive practical inform
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.
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
The wood makes the difference. Imagine the sweet aroma of smoking alder or cherry, and the flavor that's transported from the smoked malt into the finished beer.
Fix (mathematics, Clemson U.) looks at how fundamental science impacts the brewing of beer in an account that bridges professional brewing texts and standard texts on chemistry, biochemistry, and ther
Never before has the evolution of pale ale been so thoroughly explored. Terry Foster pays proper homage to this distinctive ale, and the substyles it has spawned.
Murder and Death, Cow Mouth, Gut Rot, Bitchy Maid--judging from the recipe names, the beer-drinking public of Cologne during the Middle Ages was a tough crowd. Home to this delicate golden ale, Colog
In Prost! author Horst Dornbusch has extracted from his vast knowledge of German history and beer all of its best parts, and mixed into a fine brew. 141 b/w illustrations and photos, 1 table
Michael Lewis, Ph.D., traces the changing view of this popular beer style from a medicinal tonic to its glorified position in today's beer world. Illustrations and photos throughout.
