In this indispensable reference, Fix applies the practical language of science to the art of brewing.

    According to the American Homebrewers Association, there are currently 1.2 million home brewers in the country, and their numbers keep rising. Tired of the stale ale, bland beer and lackadaisical lagers mass-produced by the commercial labels, Americans are discovering the many advantages of brewing their own batch of that beloved beverage: superior aroma, color, body and flavor.For both amateur alchemists eager to tap into this burgeoning field and seasoned zymurgists looking to improve their brews, The Brewmaster's Bible is the ultimate resource. Its features include: Updated data on liquid yeasts, which have become a hot topic for brewers; 30 recipes in each of the classic beer styles of Germany, Belgium, Britain and the U.S.; extensive profiles of grains, malts, adjuncts, additives and sanitizers; recipe formulation charts in an easy-to-read spreadsheet format; detailed water analyses for more than 25 cities and 6 bottled waters; directories to hundreds of shops; and much more.

    This kitchen manual has everything you need to turn your stove into a small-batch, artisanal brewery. Hone your craft by perfecting the basic beer styles, or go wild with specialty techniques like barrel-aging and brewing with fruit. Beer Craft is the ultimate modern homebrewing resource, simple and clear but packed with enough information to satisfy anyone making their first, or four-hundredth, beer.• Master simple stovetop recipes for all your favorite styles, from pale ales and barleywines to fruit and sour beers• Flavor your beer with spices, special grains, and a pantry full of deliciously unexpected extras like coffee, chocolate, and homegrown hops• Create labels and bottle caps for your home brewery, and get inspired by retro designs of beers gone by• Get pro tips on advanced techniques like barrel-aging and wild bacteria from interviews with brewers at Rogue, Sierra Nevada, Stone, and more of today's best craft breweries• Learn facts from beer history, like recipes for ancient bog-myrtle and heather beers, the story of the great London beer flood of 1814, and even brewing advice from Thomas Jefferson

    After water and tea, it is the most popular drink in the world, and it is at the center of an over $450 billion industry. With the emergence of craft brewing and homebrewing, beer is experiencing a renaissance that is expanding the reach of the beer culture even further, bringing the art of brewing into homes and widening the interest in beer as an important cultural item.The Oxford Companion to Beer is the first reference work to fully investigate the history and vast scope of beer, from the agricultural makeup of various beers to the technical elements of the brewing process, local effects of brewing on regions around the world, and social and political implications of sharing a beer. Entries not only define terms such as "spent grain" and "wort," but give fascinating details about how these and other ingredients affect a beer's taste, texture, and popularity. Cultural entries on such topics as drinking songs or beer gardens offer vivid accounts of how our drinking traditions have shifted through history, and how these traditions vary in different parts of the world, from Japan to Mexico, New Zealand, and Brazil, among many other countries. The pioneers of beer-making are the subjects of biographical entries; the legacies they left behind, in the forms of the world's most popular beers and breweries, are recurrent themes throughout the book. Collectively the Companion has over 1,100 entries--written by 150 of the world's most prominent beer experts--as well as a foreword by renowned chef Tom Colicchio (star of television's Top Chef), thorough appendices, conversion tables, images throughout, and an index. Flipping through the book, readers will discover everything from why beer was first taxed to how drinkers throughout history have overcome temperance movements and how an "ale conner" determined the quality of a beer in the thirteenth century. (It involved sitting in a puddle of beer.)The Companion is comprehensive, unprecedented, and of great value to anyone who has ever had a curiosity or appetite for beer.

    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.

    Chris O’Brien presents the case for beer as both the cause of and solution to all of the world’s problems. Beer has contributed to the best qualities of civilization, but it is also helping to destroy them.The global beer industry relies heavily on fossil-fuels and chemical agriculture, rapidly destroying nature and contributing to climate change.Corporate beer is centralized and hierarchical, which is good for a few elites, but displaces local brewing traditions and exacerbates the growing wealth gap.But the craft brewing renaissance relies on cooperation, emphasizes local production, protects and celebrates nature, and nurtures the growth of strong and equitable communities.Fermenting Revolution traces the path of brewing from a women-led, home-based craft to corporate industry, and describes how modern craft breweries and home-brewers are forging stronger communities. O’Brien explains how corporate mega-breweries are also taking steps to pioneer industrial ecology, and profiles the most inspiring and radical breweries, brewers, and beer drinkers that are making the world a better place to live.In the last two decades, Americans have returned to to beer as a way of life rather than as a commodity. Casting off its industrial chains, beer is again communal, convivial, democratic, healthful, and natural. The contemporary American brewing scene champions ecologically sustainable production and is helping to create thriving community places. After reading Fermenting Revolution, mere beer drinkers will become "beer activists," ready to fight corporate rule by simply meeting their neighbors for a pint at the local brewpub-saving the world one beer at a time.

    This crash course in brewing chemistry makes it easy for every homebrewer to make better beer. Using simple language and helpful diagrams, Lee W. Janson guides you through every chemical reaction in the brewing process and explains how you can avoid potential problems. Steer away from common mistakes in taste, fermentation, and alcohol content, and use your newfound knowledge to successfully brew your most delicious beer yet.

    It's fun, it's easy-and the results will delightfully complement your favorite meals and provide unparalleled pleasure by the glass when friends come calling. You don't have tore-create Bordeaux in your basement to be a successful home vintner-you can make raisin wine and drink it like sherry, or use it to accent your Chinese cooking. Raspberry or apricot wine lend themselves to delicious desserts. And if you are interested in more exotic concoctions, rhubarb champagne is the ultimate treat.The Joy of Home Winemaking is your comprehensive guide to:the most up-to-date techniques and equipmentreadily available and affordable ingredients and materialsaging, bottling, racking, blending, and experimentingdozens of original recipes for great-tasting fruit wines,spice wines, herb wines, sparkling wines, sherries, liqueurseven homemade soda pop!a sparkling brief history of winemakinghelpful illustrations and glossaryan extensive mail-order resource sectionWhether you prefer your wine dry of slightly sweet, The Joy of Home Winemaking has all the information you need to go from casual connoisseur to expert home vintner in no time.

    Craft brewers and homebrewers have adapted traditional European techniques to cr

    Explores the world of Lambics, Flanders red and Flanders brown beers as well as the many new American beers produced in the similar style.

    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.

    This illustrated handbook escorts you through the steps of the brewing process and offers a unique curriculum that supports and enhances your knowledge of brewing basics.Inside, you'll find:- 18 world-class brewers, including Vinnie Cilurzo (Russian River), Sam Calagione (Dogfish Head) and Ken Grossman (Sierra Nevada) as they share their expertise in vivid, engaging interviews- Advice on sourcing the best hops, barley, wheat, and more; farm-to-table and seasonal brewing- Strategies for setting up your homebrewing workshop to master brewing chemistry 101- Methods for tinkering with nontraditional ingredients and extreme brews- Techniques for brewing mead, sour ales, and cider

    The author dusts off over 30 years of experience to tell you how it's done. He not only tells how to make darned near any kind of beer, wine, liqueur and whiskey you can imagine, he also tells you how to make the equipment to do it with. Ever wondered how a still is made? There are 8 types illustrated in this book and though it's illegal to build or possess a still, the illustrations are so complete, you could easily do it! This book includes plans and operating instructions from underground moonshiner manuals used in Mid East oil fields. Some are built with components found in most home kitchens. From moonshine, homebrew, wine and liqueur recipes, to stills, make your own cappers, kegs, scales and even a malt factory from an old freezer, it's all here!Easy to read and humorous, this book entertains you with Alaskan tales and bootlegger's lore while you learn to make everything from beer and blossom wines, to horse turd whiskey and bathtub gin. If you could buy only one "make your own" book for the rest of your life, this is it. It's like getting a whole shelf of books for the price of one!

    Starting as an avid homebrewer he wondered why there wasn't a brewery within an hour drive of his home...that's when he decided to take his passion for brewing to the pro level. This book describes everything you need from buying brewery equipment, marketing your beer, licensing, running your brewing, and finding that perfect space. The process of opening a brewery can seem daunting, but in under 100 pages you will find brewing good beer is the hard part, the rest seems easy once it is all laid out for you. You want details on the licensing process? You want to learn how to sell your beer? You want real life examples on how a nanobrewery works and how it can be profitable? Then buy this book. Don't spend $10,000 on a consultant, spend $15 and get info from someone that actually owns and operates a nano-brewery...and does it successfully.

    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.