Craft brewers and homebrewers have adapted traditional European techniques to cr

    

    Then explore whatever calls to you: take a crash course in water chemistry, try whirlpool hopping, brew a fruit beer, capture wild yeast, make your first Berliner Weisse, or kick the bottles and start kegging. Unique recipes cover everything from traditional parti-gyle stouts to a style-bending American wild ale.

    Error. Better Beer.When most brewers think of an experimental beer, odd creations come to mind. And sure, in this book you can learn how to brew with ingredients like bacon, chanterelle mushrooms, defatted cacao nibs, and peanut butter powder. However, experimental homebrewing is more than that. It's about making good beer--the best beer, in fact. It's about tweaking process, designing solid recipes, and blind evaluations. So put on your goggles, step inside the lab, and learn from two of the craziest scientists around: Drew Beechum and Denny Conn. Get your hands dirty and tackle a money-saving project or try your hand at an off-the-wall technique. Freeze yourself an Eisbeer, make a batch of canned starter wort, fake a cask ale, extract flavors with distillation, or sit down at the microscope and do some yeast cell counting. More than 30 recipes and a full chapter of open-ended experiments will complete your transformation. Before you realize it, you'll be donning a white lab coat and sharing your own delicious results!

    By 1960 this number had dwindled to 358 and, with the “Big Six” increasingly dominant, the prospects for British beer looked weak, yellow and fizzy. In 2012, however, UK breweries topped 1,000 for the first time since the Great Depression. Moreover, they are now producing and exporting more varied and inventive ale than ever before. Across the country, evidence of this national brewing renaissance is easy to find: the Campaign for Real Ale has more members than the Conservative Party; beer festivals proliferate with every passing month; the Camden Brewery and Meantime have become international brands, producing acclaimed lagers and IPAs; the ultra-fashionable BrewDog dispenses shots of strange 40%-proof liquids to hipster media types; and cyberspace plays host to hundreds of thousands of beer enthusiasts, all debating and virtually savoring the merits of New Zealand hops, or the latest chocolate stout. The Strange Rebirth of British Beer will tell the story of this remarkable reversal. Following a disparate group of Trotskyite hacks, eccentric City bankers, hippie “micro brewers” and a lot of men in pubs, the writers behind the acclaimed Boak & Bailey blog promise to reveal how punter power pulled the British pint back from the brink.

    This means you can be sure that every one of the 4,500 pubs deserves their place, and that they all come recommended by people who know a thing or two about good beer. The unique "Breweries Section" lists every brewery—micro, regional, and national—that produces real ale in the UK and the beers that they brew. Tasting notes for the beers, compiled by CAMRA-trained tasting teams, are also included. This book truly is a must-have for anyone wanting to experience the UK's finest pubs.

    Fourth in the Brewing Elements series, Malt: A Practical Guide from Field to Brewhouse delves into the intricacies of this key ingredient used in virtually all beers. This book provides a comprehensive overview of malt, with primary focus on barley, from the field through the malting process. With primers on history, agricultural development and physiology of the barley kernel, John Mallett (Bell s Brewery, Inc.) leads us through the enzymatic conversion that takes place during the malting process. A detailed discussion of enzymes, the Maillard reaction, and specialty malts follows. Quality and analysis, malt selection, and storage and handling are explained. This book is of value to all brewers, of all experience levels, who wish to learn more about the role of malt as the backbone of beer."

    In this comprehensive guide, Amelia Slayton Loftus covers everything you need to know to brew at home with organic ingredients, stressing practices that minimize waste and use sustainable resources. Along with 30 irresistible recipes, Loftus provides expert tips on buying equipment, harnessing solar energy, recycling water, using spent grain, and growing your own organic barley, hops, and herbs. You’ll enjoy brewing homemade beer that not only tastes great, but is good for the environment.

    Brooklyn Brew Shop founders Erica Shea and Stephen Valand took a tour of the world’s most innovative and storied breweries and returned with thirty-three stovetop-ready recipes for silky stouts, citrusy IPAs, and robust porters, along with stories inspired by the global community of small-batch brewers. Now Erica and Stephen bring the taste of world-class beer into your kitchen (no matter how small it is). They share a German-style Smoked Wheat, an aromatic Single Hop IPA inspired by The Kernel in London’s Maltby Street Market, as well as recipes straight from the brewmasters, including an imperial stout from Evil Twin, Ranger Creek’s Mesquite Smoked Porter, and a Chocolate Stout from Steve Hindy, the founder of Brooklyn Brewery.   Since beer is best with food, Erica and Stephen have also included recipes for a Farmhouse Ale Risotto, Spent Grain No-Rise Pizza Dough, Shandy Ice Pops, IPA Hummus, and more. With tips and introductory techniques to get you started brewing if you’re a first-timer, you’ll have world-class, small-batch beer ready to drink in no time.

    Unlike the brewing heritage of the Central Texas German settlements, the North Texas area--Dallas, Fort Worth and the cities of the surrounding Metroplex--always approached local beers from more of a commercial standpoint. Though local brewing dates back to 1857, early, larger brewers from other states influenced those in Dallas and Fort Worth before and throughout the twentieth century. After the opening of the first craft brewery in the state (and sixth in the nation) in Plano in 1982, North Texas breweries began to flourish in later years and today find a consuming public fiercely devoted to their local brews. Join authors Paul Hightower and Brian L. Brown for a complete yet refreshing look at the history, business and fun of beer in North Texas.

    It has an extensive history of the two styles, has all the up-to-do info on the current brewing trends, and has hundreds of reviews, along with profiles and other food and tasting tips.Some of the leading edges of the new craft beer revolution have found their expression in unique stouts and porters. Big, round, and roasty, these are huge, brawny beers that have gathered a following. Imperial stouts in porters barrel aged, highly hopped, or aged in bourbon, whiskey, and wine barrels. The history and development of stout and porter and intertwined. Porter was originally an English dark beer style, made popular by street and river porters of London in the 18th century. Because of its huge popularity, London brewers made them in a variety of strengths, and the term “stout” was used for the stronger, fuller bodied porters. They were labeled as “stout porters” but eventually, porter was dropped from the label and stout became its own unique dark brew, distinctively made with roasted barley. Porters are conceived as sweeter on the nose and palate and remain firmly in the brown spectrum.

    The beer from Kout is so strangely delicious that many who taste it think that it has to be made using secrets — or even magic — from the old brewing log. Enchanted by the taste of Kout lager, Evan Rail makes several journeys out to the brewery, even bringing Anthony Bourdain to film a segment on Kout for the TV show "No Reservations." But the world of Czech beer is full of secrets... and some secrets definitely do not want to be revealed.

    This beer didn’t start with a beer-making kit, which is what most homebrewers use. And it didn’t rely on pre-roasted industrial malt, which is how commercial brewers do it. Coutts made his own malt, and he grew his own barley. Hops, too. Yeast, he went out and captured. And that’s it. With this beer, the only additives were knowledge and history.There were plenty of adventures and misadventures along the way, but Coutts writes about them with humour and aplomb, proving it is possible to make the perfect keg of wholly natural beer in one year.

    Simply look up whatever you like drinking on the Beer Select-O-Pedia—a periodic table of beer styles. Ninety different kinds of beer are organized by country of origin, leading you to a color coded chapter full of suggestions of what to drink next—Belgian Trappist beer, German lagers, British and Irish ales, all manner of American beers, plus some unique category-busting hybrid creations. Each style includes a brief history, a description, three beers to try, and suggested food pairings; there's even a color diagram defining the beer's “atomic structure”—with tasting notes, fun facts, and recommended breweries.”

    By putting his Dale's Pale Ale, a bold and flavorful brew, in a can, he dared venture where only the big corporate brands had gone before. A decade later the canning movement is in full swing, with hundreds of craft breweries now canning their beers. This volume provides a close look at the original artwork on 600 different modern beer cans from 40 states. Get to know the story behind your favorite beer's name and can design, with examples from breweries such as Sierra Nevada, Ska, Midnight Sun, Maui, New Belgium, Oskar Blues, and nearly 200 others. The craft breweries featured in this book turned canning beer into an art form!