Author: Chris Colby Publisher: ISBN: 1624144616 Category : Cooking Languages : en Pages : 226
Book Description
Chris Colby highlights the modern brewing methods homebrewers use to make beer. From the basic procedures for making beer from malt extract to advanced all-grain techniques and tests for quality... This book is a beer geek's dream!Methods of Modern Homebrewing gives step-by-step instructions, with helpful photos, for very major homebrewing method. The book also features useful charts for brewers to get information at a glance. Appropriate example recipes are given for most of the techniques. Learn to brew with malt extract, by partial mashing or go all-grain. Then move on to master decoction mashing, kräusening, high gravity brewing and more.
Author: Gordon Strong Publisher: Brewers Publications ISBN: 1938469178 Category : Cooking Languages : en Pages : 346
Book Description
Three-time Ninkasi Award winner, Gordon Strong has been a towering presence in the homebrewing community for many years. Now this Grandmaster Beer Judge invites you on a guided tour through over 100 of his own as-brewed recipes. While discussing the fundamentals of homebrewing, the author also invites you to develop your own style, with tips on recipe formulation and ingredients substitutions. In the initial chapters, Strong cover the basics of brewing, summarizing a variety of processes relating to water adjustment, mashing, and hopping. The author concisely and clearly lays out techniques like infusion mashing, step infusion, decoction, cereal mashes, and hybrid mash schedules. Get the rundown on adding hops in the boil, first wort hopping, hop bursting, whirlpool and steeping, hopbacks, and dry hopping. Learn the basics of recipe design and how to think about style recipe profiles; know the intensity of your ingredients and what contributes to a balanced recipe and how that might differ between styles—do you know what makes a balanced IPA versus a lambic? Make intelligent substitutions with ingredients you have and become comfortable scaling recipes, accounting for volume losses, mash efficiencies, and differences in hop utilization. The recipes themselves are tried and tested, provided by the author as he has brewed them, including specific advice and sensory profiles, plus insights into the creative process behind each recipe. There are myriad IPAs and everyday styles for easy drinking, such as pale ale, blonde ale, wheat beer, altbier, Kolsch, and brown and amber ales. Classic and modern lager recipes include Vienna, dunkel, Maibock, Oktoberfest, bock, and schwarzbier. Dark beers are plentiful, with dark milds, porters, and stouts, making a nod to both American and classic English versions. Stronger fare is on offer with barleywine, strong ales, and winter warmers; lovers of Belgian beer will also find an eclectic selection of traditional recipes, as well as some saisons and biere de garde. For when the creative juices are really flowing, the author includes a collection of experimental and historical recipes that may not find a place in any set style—pale mild or dubbel American brown ale, anyone?—but are delicious nonetheless.
Author: Lars Marius Garshol Publisher: Brewers Publications ISBN: 1938469615 Category : History Languages : en Pages : 426
Book Description
Ancient brewing traditions and techniques have been passed generation to generation on farms throughout remote areas of northern Europe. With these traditions facing near extinction, author Lars Marius Garshol set out to explore and document the lost art of brewing using traditional local methods. Equal parts history, cultural anthropology, social science, and travelogue, this book describes brewing and fermentation techniques that are vastly different from modern craft brewing and preserves them for posterity and exploration. Learn about uncovering an unusual strain of yeast, called kveik, which can ferment a batch to completion in just 36 hours. Discover how to make keptinis by baking the mash in the oven. Explore using juniper boughs for various stages of the brewing process. Test your own hand by brewing recipes gleaned from years of travel and research in the farmlands of northern Europe. Meet the brewers and delve into the ingredients that have kept these traditional methods alive. Discover the regional and stylistic differences between farmhouse brewers today and throughout history.
Author: Gordon Strong Publisher: Brewers Publications ISBN: 1938469186 Category : Cooking Languages : en Pages : 337
Book Description
One of the most successful and respected homebrewers in America and highest ranking judges in the BJCP, there are few candidates better placed than Gordon Strong to give advice on how to take your homebrew to the next level. In Brewing Better Beer, the author sets out his own philosophy and strategy for brewing, examining the tools and techniques available in an even-handed manner. The result is a well-balanced mix of technical, practical, and creative advice aimed at experienced homebrewers who want to advance to the next level. The book is also a story of personal development and repeatedly mastering new systems and processes. Strong emphasizes that brewing is a creative endeavor underpinned by a firm grasp on technical essentials, but stresses that there are many ways to brew good beer. After mastering techniques, equipment, ingredients, recipe formulation, and the ability to evaluate their own beers, the advanced homebrewer will know how to think smart and work less, adjust only what is necessary, and brew with economy of effort. The author also pays special attention to brewing for competitions and other special occasions, distilling his own experiences of failure and (frequent) triumphs into a concise, pragmatic, and relaxed account of how judging works and how to increase your chances of success. The author's insights are laid out in a clear, engaging manner, deftly weaving discussions of technical matters with his own guiding principles to brewing. Learn to identify process control points in mashing, lautering, sparging, boiling, chilling, fermenting, conditioning, clarifying, and packaging. What are the best ways to control mash pH, which mash regimen suits your process, how can you effectively control your process through judicious equipment selection? Other tips on optimizing your brewing include ingredient and yeast selection, envisioning a recipe and bringing it to fruition, planning your brewing calendar, and identifying the critical path to ensure a successful brew day. There is also a detailed discussion of troubleshooting to address technical and stylistic problems advanced homebrewers often face. Through it all, Strong highlights you are the ultimate arbiter, giving advice on how to judge your own beers and understanding how balance takes many forms depending on style.
Author: Fal Allen Publisher: Brewers Publications ISBN: 193846950X Category : Cooking Languages : en Pages : 259
Book Description
Explore the sensation of tart, fruity and refreshing Gose-style beers, popular in Germany centuries ago and experiencing a renaissance today. Follow the development of this lightly sour wheat beer as it grew, then bordered on extinction, before surging into popularity due to the enthusiasm and experimentation of American craft brewers. Gose explores the history of this lightly sour wheat beer style, its traditional ingredients and special brewing techniques. Discover brewing methods from the Middle Ages and learn how to translate them to modern day beer. Learn about salinity, spices, and lactic acid as you experiment with Gose recipes from some of the best-known craft brewers of our time. This refreshing journey captures the innovation and experimentation that is occurring within the style and help you brew your own Gose-style beers.
Author: Jereme Zimmerman Publisher: Chelsea Green Publishing ISBN: 1603585990 Category : Cooking Languages : en Pages : 241
Book Description
A complete, practical, and entertaining guide to using the best ingredients and minimal equipment to create flavorful brews—including wildcrafted meads, bragots, t’ej, grog, honey beers, and more! "A great guide . . . full of practical information and fascinating lore."—Sandor Ellix Katz, author of The Art of Fermentation Ancient societies brewed flavorful and healing meads, ales, and wines for millennia using only intuition, storytelling, and knowledge passed down through generations―no fancy, expensive equipment or degrees in chemistry needed. In Make Mead Like a Viking, homesteader, fermentation enthusiast, and self-described “Appalachian Yeti Viking” Jereme Zimmerman summons the bryggjemann of the ancient Norse to demonstrate how homebrewing mead―arguably the world’s oldest fermented alcoholic beverage―can be not only uncomplicated but fun. Inside, readers will learn techniques for brewing: Sweet, semi-sweet, and dry meads Melomels (fruit meads) Metheglins (spiced meads) Ethiopian t’ej (honey wine) Flower and herbal meads Bragots Honey beers Country wines Viking grog And there's more for aspiring Vikings to explore, including: The importance of local and unpasteurized honey for both flavor and health benefits What modern homebrewing practices, materials, and chemicals work—but aren’t necessary How to grow and harvest herbs and collect wild botanicals for use in healing, nutritious, and magical meads, beers, and wines How to use botanicals other than hops for flavoring and preserving mead, ancient ales, and gruits The rituals, mysticism, and communion with nature that were integral components of ancient brewing Whether you’ve been intimidated by modern homebrewing’s cost or seeming complexity in the past or are boldly looking to expand your current brewing and fermentation practices, Zimmerman’s welcoming style and spirit will usher you into exciting new territory. Grounded in history and mythology, but―like Odin’s ever-seeking eye―focusing continually on the future of self-sufficient food culture, Make Mead Like a Viking is a practical and entertaining guide for the ages. "Adventurous mead makers or brewers who want to move beyond the basics will find plenty to savor here."—Library Journal
Author: Gregory J. Noonan Publisher: Brewers Publications ISBN: 1938469232 Category : Cooking Languages : en Pages : 388
Book Description
Greg Noonan’s classic treatise on brewing lagers, New Brewing Lager Beer, offers a thorough yet practical education on the theory and techniques required to produce high-quality beers using all-grain methods either at home or in a small commercial brewery. This advanced all-grain reference book is recommended for intermediate, advanced and professional small-scale brewers. New Brewing Lager Beers hould be part of every serious brewer’s library.
Author: Chris Colby Publisher: Page Street Publishing ISBN: 1624142788 Category : Cooking Languages : en Pages : 274
Book Description
Your Comprehensive Guide to Brewing and Beyond If you’ve ever wanted to learn to brew beer from an expert, look no further. Award-winning homebrewer Chris Colby of Beer & Wine Journal offers recipes for every major style of beer to teach novice, intermediate and advanced brewers more about the craft and science of brewing. From classic styles like pale ales, IPAs, stouts and porters, to experimental beers such as oyster stout, bacon-smoked porter and jolly rancher watermelon wheat, brewers will learn more about brewing techniques and beer ingredients. Chris also shows how recipes can be modified to suit an individual brewer’s taste or to transform one beer style into a related style, creating a lot of different and fantastic beer options. Quench your thirst for brewing knowledge on a journey through 101 different beers, spanning all the major beer categories in the 2016 Beer Judge Certification Program (BJCP) guidelines and most in the Great American Beer Festival (GABF) guidelines.
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Author: Chris Colby
Author: Gordon Strong
Author: Lars Marius Garshol
Author: Gordon Strong
Author: Fal Allen
Author: Jereme Zimmerman
Author: Randy Mosher
Author: Gregory J. Noonan
Author: Dave Miller
Author: Chris Colby