From choosing the right apples through reaping the liquid rewards of a successful pressing, this classic guide has you covered. With detailed drawings of cider-making equipment, methods, and set-up, even a novice juicer will enjoy sweet and spicy gallons in no time. Annie Proulx and Lew Nichols provide insightful, time-tested advice enlivened by a smattering of historical anecdotes. Whether you like your cider sweet or hard, you’re sure to find a recipe that satisfies.

    

    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 of these old world classics.

    And, with the growing number of beer festivals popping up worldwide, beer is finally getting the attention and appreciation it deserves. For the average beer lover, the overwhelming choices, brewing styles and traditions can be confusing to say the least. Enter beer specialist Mirella Amato - one of only seven Certified Master Cicerones (beer sommeliers) in the world. With an advanced brewing certificate behind her, readers will be in expert hands as they navigate the multifaceted world of beer, guided by Amato's refreshingly accessible style. Broken down into fun, easy-to-read chapters, Beerology starts with an introduction to beer and tips on storage and cellaring, then leads into a guide on tasting. Amato presents beer styles in four groups—Refreshing, Mellow, Striking, and Captivating—covering everything from the history and origins of specific brews, to brands that exemplify each type. She then gives tips on hosting beer-tasting parties at home, complete with beer games, and includes a chapter dedicated to beer cocktails (who’s in for a delicious cucumber Pils?). Her original take on pairing beer with food—including chocolate and cheese—is perfect for anyone with an inquisitive mind and an epicurean streak.

    Tasting profiles from the booklet get the ball rolling they break down beer into style categories and include information on each variety's background, flavors, aromas, and unique character."

    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.

    Well known for their crowd-funded, rapid expansion and iconoclastic approach, the company now has a wide range of award-winning craft beers (67 to date) that are stocked by every major retailer, 55 BrewDog-branded bars around the world and has just opened a major brewery in Ohio. Their first beer book focuses on explaining craft beer to the widest possible audience. It includes: a survey of what makes craft beer greathow to understand different beer styleshow to cook with beer and match beers with food and even how to brew your own. Designed in the highly individual style of the brand, the book includes quirky features such as spaces to place a drop of beer once you've ticked a particular beer off your 'to-drink' list and a DIY beer mat.

    All about beers

    Even if you have never been a farmer or a gardener, this book covers everything you need to know to get started: buying and saving seeds, starting seedlings, establishing raised beds, soil fertility practices, composting, dealing with pest and disease problems, crop rotation, farm planning, and much more. Because self-suf?ciency is the objective, subjects such as raising backyard chickens and home canning are also covered along with numerous methods for keeping costs down and production high. Materials, tools, and techniques are detailed with photographs, tables, diagrams, and illustrations.

    In the Middle Ages, yeast was called ‘godisgoode’ because no one had any idea what fermentation was. Malting barley, too, has for centuries seemed genuinely wondrous: it’s only in the last 200 years that science has identified and understood how man and yeast work together to gently (or not so gently) persuade this humble grain to give up its sugary stash for fermentation into beer.From the birth of brewing (and civilization) in the Middle East, through an exploration of water’s unmurky depths and the surreal madness of drink-sodden hop-blessings in the Czech Republic, to the stunning recreation of the first ever modern beer – Miracle Brew is an extraordinary journey through the nature and science of brewing.Along the way, we’ll meet and drink with a cast of characters who reveal the magic of beer and celebrate the joy of drinking it. And, almost without noticing, we’ll learn the naked truth about the world’s greatest beverage.

    Drawing on centuries-old traditions from American general stores and pharmacy soda fountains, this fun and informative guide has recipes for perennial favorites like birch beer and ginger beer, as well as more adventurous concoctions like Molasses Switchel and Dandelion Champagne. Stephen Cresswell provides easy-to-follow directions that cover everything from extracting the earthy undertones of sassafras for an exciting root beer to whipping up a caffeine-charged Coffee Whizzer.

    In fact, the origins of brewing involve a whole galaxy of wild and cultivated plants, fruits, berries, and other natural materials, which were once used to make a whole spectrum of creative, fermented drinks.Now fermentation fans and home brewers can rediscover these “primitive” drinks and their unique flavors in The Wildcrafting Brewer. Wild-plant expert and forager Pascal Baudar’s first book, The New Wildcrafted Cuisine, opened up a whole new world of possibilities for readers wishing to explore and capture the flavors of their local terroir. The Wildcrafting Brewer does the same for fermented drinks. Baudar reveals both the underlying philosophy and the practical techniques for making your own delicious concoctions, from simple wild sodas, to non-grape-based “country wines,” to primitive herbal beers, meads, and traditional ethnic ferments like tiswin and kvass.The book opens with a retrospective of plant-based brewing and ancient beers. The author then goes on to describe both hot and cold brewing methods and provides lots of interesting recipes; mugwort beer, horehound beer, and manzanita cider are just a few of the many drinks represented. Baudar is quick to point out that these recipes serve mainly as a touchstone for readers, who can then use the information and techniques he provides to create their own brews, using their own local ingredients.The Wildcrafting Brewer will attract herbalists, foragers, natural-foodies, and chefs alike with the author’s playful and relaxed philosophy. Readers will find themselves surprised by how easy making your own natural drinks can be, and will be inspired, again, by the abundance of nature all around them.

    It is also a detailed overview of more than 500 of the greatest beers from around the world, with sections devoted to major beer-producing countries and regions, including information on craft brewing, emerging markets, extreme beers, future-trend forecasts, and more.

    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."

    Here are ATK's greatest hits, the most inventive and rewarding project recipes, classics reimagined, must-have basics, international favorites, and all-star baking recipes.The recipes selected for this commemorative edition celebrate the best and most remarkable accomplishments from 500 episodes of the longest-running cooking show on TV. The collection also shines a spotlight on the cast with fascinating commentary on the recipes from the team that brought them to life on TV. The book captures the personality of the show and provides a first-ever behind-the-scenes look at its beloved cast members along with special features that relay the collected expertise, wit, and wisdom of the team behind America's most-trusted test kitchen.