Highly recommended.” —Library Journal (STARRED REVIEW)Go on a fun, flavorful tour through the world of craft brews with one of the most unique and fascinating voices in beer today. It's a great time to be a beer drinker, but also the most confusing, thanks to the dizzying array of available draft beers. Expert Joshua Bernstein comes to the rescue with The Complete Beer Course, demystifying the sudsy stuff and breaking down the elements that make a beer's flavor spin into distinctively different and delicious directions. Structured around a series of easy-to-follow classes, his course hops from lagers and pilsners to hazy wheat beers, Belgian-style abbey and Trappist ales, aromatic pale ales and bitter IPAs, roasty stouts, barrel-aged brews, belly-warming barley wines, and mouth-puckering sour ales. There is even a class on international beer styles and another on pairing beer with food and starting your own beer cellar. Through suggested, targeted tastings, you'll learn when to drink down-and when to dump those suds down a drain.

    Recipes are categorized by beer style, including many variations on real ale, lager, and hybrid beers, with overviews describing the typical appearance, flavour, aroma, and strength of each type. Each recipe is clearly laid out with information such as estimated strength and bitterness ratings, detailed timings and instructions, as well as details of how soon you can start drinking it!The book explains how to make beer from a basic kit, brew using malt extract, or use the full-mash method favoured by professional brewers. Detailed step-by-step photographs guide you through the process from grain to glass. Brewer's tips and comprehensive ingredients and equipment sections help ensure Home Brew Beer is suitable for beginners, while the inside knowledge and extensive recipes guarantee its usefulness for dedicated "hop heads" too.So wave goodbye to undrinkable home brew attempts and discover a world of great-tasting beer. Updated with a contemporary design and revised content, including new recipes and enhanced coverage of sour beers and mixed fermentations, it is the must-have guide for any home brewer wanting reliable, drinkable, and delicious results.

    A once-fledgling, clumsy movement, craft beer has become ubiquitous nationwide and even includes a honey ale brewed at the White House. Powered by millions of savvy, devoted consumers and raking in billions of dollars annually for producers and retailers, the movement has changed the industry landscape and the international reputation of American beer, upended the big beer giants that once seemed untouchable, and altered forever drinking habits, closet hobbies, and bar conversation. But the epic narrative of this class of brew has never been chronicled in one volume—until now.Based on interviews with all of the biggest and most influential names in craft brewing since the 1970s—including brewers, critics, and marketers—The Audacity of Hops brims with charming, remarkable stories, which together weave a very American business tale, one of formidable odds and refreshing success.The Audacity of Hops will be the holiday and birthday gift for every craft beer lover. Entertaining, informative, and accessible, this book is the first of its kind: the definitive history of the other American revolution.

    Scott Rao has been a roaster for over two decades and has consulted for hundreds of the world's finest roasters, using over 250 roasting machines in his career. Scott has put his expertise into this book to help educate roasters everywhere. No serious coffee roaster should go without this book.

    Your guide, Charlie Bamforth, may be the world's #1 expert on every aspect of beer: After a worldwide search, he was selected as the first Anheuser-Busch Professor of Brewing Science at the University of California, Davis. Now, he presents the most compelling social history of beer ever written: where it's come from, where the brewing business stands now, and what the future holds. In this far-reaching book, he reveals The extraordinary complexity and artistry that can be found in great brewing. The factors that impact beer quality and wholesomeness. Centuries-old cultural values embedded in good beer. Bamforth also explains what the rise of new craft breweries means to beer drinkers and what the latest global trends will have on beer consumption. The book concludes with a look to the future, illustrating how environmental issues will change the brewing industry and addressing radical new approaches to brewing, such as Happoshu and malternatives.

    Erica Shea and Stephen Valand show that with a little space, a few tools, and the same ingredients breweries use, you too can make delicious craft beer right on your stovetop. Greenmarket-inspired and seasonally brewed, these 52 recipes include Everyday IPA and Rose Cheeked & Blonde for spring; Grapefruit Honey Ale and S’More Beer for summer; Apple Crisp Ale and Peanut Butter Porter for fall; Chestnut Brown ale and Gingerbread Ale for winter; and even four gluten-free brews. You’ll also find tips for growing hops, suggestions for food pairings, and recipes for cooking with beer. Brooklyn Brew Shop’s Beer Making Book offers a new approach to artisanal brewing and is a must-own for beer lovers, seasonally minded cooks, and anyone who gets a kick out of saying “I made this!”

    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.

    These range from good beginner's beers such as pale ale and brown ale to more advanced ales such as barley wine, smoked stout and Belgian wild ale, so there is something here for both the novice and the experienced home brewer.  Learn too about Mikkeller's evolution from experimental hobby brewer to trailblazing international microbrewery; the history of beer; the beer revolution of the 1990s, beer and food, and the most important beer types, from pale lagers through highly-hopped IPAs to dark stouts and strong quadruples.

    This entertaining guide is presented in an easy-to-understand format, covering topics on everything from the winemaking process, wine vocabulary, and red wine versus white wine, to tasting and selecting wines for any occasion. With a helpful glossary and brief topic-by-topic chapters, this accessible, snobbery-free guide is the perfect companion for purchasing wines and navigating your way skillfully at parties, dinners, wine tastings, wine shops, and more. Learn how to:Understand the origins of wine and the process of making it Know and speak the language of wine with terms like tannins, oaks, residual sugar, dry, medium- and full-bodied, and more Properly taste and drink wines   Choose wines to complement foods Save money by making choices that suit your palate

    But the storm of exciting brands and flavors has even the savviest bartenders puzzled over their personalities and best uses. Bitterman's Field Guide to Bitters and Amari is the handbook that decodes today’s burgeoning selection of bitters, along with their kindred spirits amari and shrubs, complete with 190 photographs.   The introduction includes everything you need to know to understand what bitters and amari are and how to use them. recipes for making essential and inventive bitters at home. The next section offers 123 recipes for making essential bitters at home, mixing, and cooking bitters, from a Burnt Grapefruit Gimlet to a Martini Julep, from Bittered Bittersweet Chocolate Torte to BBQ Pork Ribs with Bittersweet BBQ Sauce. Bitterman's Field Guide to Bitters and Amari cracks open the full potential of bitters, inspiring and empowering people to try them. The final section includes a comprehensive field guide to the wide world of the more than 500 great bitters and 50 amari available today. Complete with tasting notes, profiles of important makers and brand photography, the guide gives everyone from pro bartenders to home cooks a solid foundation for buying and using bitters.

    With expert advice on choosing and maintaining the best plants for your needs, Joe Fisher and Dennis Fisher show you how to turn a small patch of backyard, or even a few window boxes, into a renewable brewing supply store. Discover the satisfaction that comes from brewing tasty beers using fresh homegrown ingredients.

    Today's hobbyists rediscover the simplicity of making mead while reveling in the range of flavors that can result. In The Compleat Meadmaker, veteran beverage hobbyist Ken Schramm introduces the novice to the wonders of mead. With easy-to-follow procedures and simple recipes, he shows how you can quickly and painlessly make your own mead at home. In later chapters he introduces flavorful variations on the basic theme that lead to mead flavored with spice, fruits, grapes and even malt."-- from the book's back cover

    In recipes as simple and delicious as Stir-Fried Salt and Pepper Shrimp and Carpetshell Clams with Aioli, he wins over the hurried home cook.

    Paula's key to weight loss is moderation and accountability and one day a week she still enjoys good old southern cooking with biscuits and all. Only now she will have one biscuit instead of three. One does not have to give up taste when reducing calories and these recipes are a testament to that. Paula shares 250 of her favorite recipes lightened up. This brand new cookbook presents lightened up versions of fifty of her classic southern recipes and presents new recipes that cuts the calories but not the delicious taste. Including:- The Lady's New Cheesy Mac- New Savannah Gumbo- Flourless chocolate cake- Beaufort Shrimp Pie- Nutty Sweet Potato Balls- All-New Peach Cobbler

    New York finally has, thanks to Brooklyn. Steve Hindy and Tom Potter provided it. Beer School explains how they did it: their mistakes as well as their triumphs. Steve writes with a journalist's skepticism--as though he has forgotten that he is reporting on himself. Tom is even less forgiving--he's a banker, after all. The inside story reads at times like a cautionary tale, but it is an account of a great and welcome achievement."--Michael Jackson, The Beer Hunter"An accessible and insightful case study with terrific insight for aspiring entrepreneurs. And if that's not enough, it is all about beer!"--Professor Murray Low, Executive Director, Lang Center for Entrepreneurship, Columbia Business School"Great lessons on what every first-time entrepreneur will experience. Being down the block from the Brooklyn Brewery, I had firsthand witness to their positive impact on our community. I give Steve and Tom's book an A++!"--Norm Brodsky, Senior Contributing Editor, Inc. magazine"Beer School is a useful and entertaining book. In essence, this is the story of starting a beer business from scratch in New York City. The product is one readers can relate to, and the market is as tough as they get. What a fun challenge! The book can help not only those entrepreneurs who are starting a business but also those trying to grow one once it is established. Steve and Tom write with enthusiasm and insight about building their business. It is clear that they learned a lot along the way. Readers can learn from these lessons too."--Michael Preston, Adjunct Professor, Lang Center for Entrepreneurship, Columbia Business School, and coauthor, The Road to Success: How to Manage Growth"Although we (thankfully!) never had to deal with the Mob, being held up at gunpoint, or having our beer and equipment ripped off, we definitely identified with the challenges faced in those early days of cobbling a brewery together. The revealing story Steve and Tom tell about two partners entering a business out of passion, in an industry they knew little about, being seriously undercapitalized, with an overly naive business plan, and their ultimate success, is an inspiring tale."--Ken Grossman, founder, Sierra Nevada Brewing Co.