Best of
Beer

2006

How to Brew: Everything You Need to Know to Brew Beer Right the First Time


John J. Palmer - 2006
    This book includes ingredients, methods, recipes and equipment information. It provides reference to intermediate techniques like all-grain brewing variations and recipe formulation.

Three Sheets to the Wind: One Man's Quest for the Meaning of Beer


Pete Brown - 2006
    One day, Pete's world is rocked when he discovers several countries produce, consume, and celebrate beer far more than the British do. The Germans claim they make the best beer in the world, the Australians consider its consumption a patriotic duty, the Spanish regard lager as a trendy youth drink and the Japanese have built a skyscraper in the shape of a foaming glass of their favorite brew. At home, meanwhile, people seem to be turning their backs on the great British pint. What's going on? Drinking in more than 300 bars in 27 towns, through 13 different countries and four continents, Pete puts on 10 pounds and does irrecoverable damage to his health in the pursuit of saloon-bar enlightenment.

Scientific Principles of Malting and Brewing


Charles W. Bamforth - 2006
    It provides reader-friendly coverage of basic brewing chemistry and biochemistry that will be meaningful to anyone with an interest in brewing.The book addresses the key issues involved with malting, brewhouse operations, fermentation, downstream processing, and product quality. It is comprehensive yet presents the essential science of brewing in a useful and applied manner, without the minutiae of a research monograph. Readers get the details they need to improve their knowledge and understanding of the entire brewing process from barley to beer. Industry newcomers and seasoned brewing professionals will find this to be a versatile sourcebook. In Scientific Principles of Malting and Brewing, the author reveals the approach taught in his university courses on malting and brewing science. Bamforth is a well-respected brewing educator and Chair of the Department of Food Science and Technology at the University of California, Davis. His many years of experience teaching on this topic are evident in his clear and concise approach to every chapter. His influential research on beer quality, including the stability of beer flavor and foam, make him a particularly qualified expert. With this strong background, he has written a book that fills a significant need for an up-to-date teaching text to help prepare students for technical careers in brewing science.Contents Introduction; Basics of Malting and Brewing; Beer Types; The Quality and Wholesomeness of Beer; Barley and Malting; The Components of Barley and Their Degradation During Malting and Mashing; Production of Sweet Wort; Water; Hops; Wort Boiling, Clarification, and Cooling; Sugars; Yeast; Brewery Fermentations; Beer Flavor: Its Nature, Origins, and Control; Downstream Processing: Cold Conditioning, Filtration, and Stabilization; Haze Instability; Flavor Instability; Foam; Gushing; Light Instability; Biological Instability; Packaging; Quality Control and Quality Assurance; Environmental Impacts and Outputs; Appendix 1 Chemistry and Biochemistry for Brewers; Appendix 2 Fundamental Statistics for Brewers; Index

Brewing: New technologies


Charles W. Bamforth - 2006
    This book summarizes recent technological changes in brewing and their impact on product range and quality. Chapters review the improvements in ingredients, including cereals, adjuncts, malt and hops, as well as ways of optimizing the use of water.  They discuss developments in technologies from fermentation and accelerated processing to filtration and stabilization processes as well as packaging and concludes with analyses of improvements in safety and quality control, including control systems responsible for chemical, microbiological, and sensory analysis.

Historic Taverns of Boston: 370 years of tavern history in one definitive guide


Gavin Nathan - 2006
    A must have guide for locals and visitors alike: Visit the best examples of old taverns in and around Boston now.Learn how taverns evolved from 1630 to today.Create authentic drinks including Flap Dragon, Flip, Grog, Gumption, Jingle, Syllabub and Whistle Belly Vengeance.Cook a tavern feast, influenced by local ingredients and native Indian cooking.Explore the role taverns played in the Boston Tea Party, Paul Revere's Ride, the Siege of Boston and the Battle of Bunker Hill.Meet the tavern keepers of bygone Boston and their colorful clientele including James Otis, Sam Adams and Judge Sewall.Discover the origins of local tavern names such as the Bunch of Grapes, Bell in Hand and Green Dragon.Unearth the hidden history in Boston taverns today

Michigan Breweries


Paul Ruschmann - 2006
    The authors both pick their favorite beer for each brewery.