Asheville, North Carolina has a long history with beer, one that is still easily seen in this city today, from moonshine to craft beers and breweries. Drinking local harks back to the founding of Asheville in 1798. Whether it be moonshine or craft beer, the culture of local hooch is deeply ingrained in the mountain dwellers of Western North Carolina. Both residents and visitors alike enjoy Asheville's wealth of breweries, brewpubs, beer festivals and dedicated retailers. That enthusiasm earned the city the coveted Beer City, USA title year after year and prompted West Coast beer giants Sierra Nevada, New Belgium and Oskar Blues to establish production facilities here. Beer writer and educator Anne Fitten Glenn recounts this intoxicating history, from the suds-soaked saloons of "Hell's Half Acre" to the region's explosion into a beer Mecca.
Over the past two hundred years, Western North Carolina has evolved from a mountainous frontier known for illicit moonshine production into a renowned destination for craft beer. Follow its story from the wild days of saloons and the first breweries of the 1870s through one of the longest Prohibitions in the nation. Eventually, a few bold entrepreneurs started the first modern breweries in Asheville, and formerly dry towns and counties throughout the region started to embrace the industry. The business of beer attracts jobs, tourists and dollars, as well as mixed emotions, legal conundrums and entrepreneurial challenges. Join award-winning beer writer Anne Fitten Glenn as she narrates the storied history of brewing in Western North Carolina.
She might be wishing for the wrong kind of luck. ***Standalone romance with a HEA*** Georgie Buchanan doesn’t know the first thing about running a brewery—she doesn’t even like beer—so she’s out of her element when she and her siblings inherit their grandfather’s money pit. Her one hope for success lies with River Reeves, the handsome brewmaster who learned at her grandfather’s feet...if she can avoid falling for him. River Reeves is having a rough week. Not only did he lose his friend and mentor, Beau Buchanan, but he’s just been betrayed by his former best friend and business partner. Still, things seem to improve when Georgie offers him his dream job—turning around Buchanan Brewery. Great right? There’s one problem: his new boss is his dream woman, and she’s not the type to mix business and pleasure.
Beer in the United States has always been bound up with race, racism, and the construction of white institutions and identities. Given the very quick rise of craft beer, as well as the myopic scholarly focus on economic and historical trends in the field, there is an urgent need to take stock of the intersectional inequalities that such realities gloss over. This unique book carves a much-needed critical and interdisciplinary path to examine and understand the racial dynamics in the craft beer industry and the popular consumption of beer.
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.
Gourmand Awards winner---Beer category, USA. "Like a lot of cheese experts, I'm convinced that the ultimate companion to cheese is, and always will be, great craft beer. Don't believe me? Try it for yourself. This beautiful, well-researched and tastefully written tome is the perfect accompaniment to your journey. Cheers!"---Greg Koch, CEO & Co-Founder, Stone Brewing Co. / Stone Brewing World Bistro & Gardens "The rise in cheese connoisseurship has coincided with a delicious growth in quality beer appreciation. Janet draws on her keen palate to describe nuances in the many different beer styles and then recommends great cheese partners for each category. Cheese & Beer is an excellent guide that explains how different beers are crafted and what gives these different types their synergies with superior cheeses."---Max McCalman, author, Mastering Cheese Cheese & Beer capitalizes on the rapidly growing audience for craft beer in the U.S. and the enthusiasm these passionate beer fans have for good cheese. Enhanced by the author's reputation as a journalist and cheese authority, the book fills a wide-open niche for consumer guidance in pairing craft beer and cheese. The beer enthusiast who wants to know which cheeses to pair with an IPA, porter or Trappist ale can easily find a recommendation. Each style entry includes: Style Notes: a description of that beer style---what defines it from the brewer's perspective, and what to expect from the beverage in the glass. Beers to Try: Several recommended craft beers in that style, both domestic and imported. Some of the breweries included from across the country are: Boulevard Brewing (Kansas City, MO), Allagash Brewing (Portland, ME), Brooklyn Brewery (Brooklyn, NY), Firestone Walker (Paso Robles CA), Great Divide (Denver, CO), and Rogue Ales (Newport OR). Cheese Affinities: In general terms, what types of cheeses pair well with that style and why. Cheeses to Try: Brief profiles of three well-distributed cheeses (domestic and imported) specifically recommended for that style and why More Cheeses to Try: A list of other cheeses to pair with that beer style—so that every reader should be able to find at least a couple of the recommended cheeses The introductory chapter includes general advice on pairing cheese and beer; and on selecting, storing and presenting cheese. Six themed platters give readers ideas for entertaining with beer and cheese.
Beer Lover's Chicago features Chicagoland's breweries, brewpubs, and beer bars geared toward hop heads looking to seek out the best beers—from bitter seasonal IPAs to rich, dark stouts. The book also features beer recipes for home brewers, regional food recipes that incorporate beer, suggested regional food and beer pairings, and walkable pub crawl itineraries for craft beer-centric towns and cities.
In a town that prides itself on buying local and all things Lowcountry, its no surprise that artisanal craft beer has taken the Holy City by storm. With four established breweries, dedicated retail stores and bars, a home brewing club and the annual Brewvival festival, craft beer culture is booming. But behind the modern ales, lagers and stouts that connoisseurs know and love is a barrelful of Charleston beer history that has been brewing for centuries. From the first brewery that opened its doors in 1732 through Prohibition and the recent Pop the Cap legislation that allowed high gravity beer to once again flood the streets, Charlestonians have embraced beer wholeheartedly. Join local writer and beer bard Timmons Pettigrew as he recounts the incredible and mouthwatering history of Charleston beer, pint by frosty pint.
A “mesmerizing” (The New York Times Book Review) true story about a shocking crime and a mysterious illness that will forever change your notions of how we punish and how we heal—an expansion on one of the most popular This American Life episodes of all time, now with a new postscript “A remarkable medical detective story–cum–memoir, grippingly told . . . I was drawn in by every part of it.”—Atul Gawande, #1 New York Times bestselling author of Being Mortal Fresh out of medical residency, Dr. Benjamin Gilmer joined a rural North Carolina clinic only to find that its previous doctor shared his last name. Dr. Vince Gilmer was loved and respected by the community—right up until he strangled his ailing father and then returned to the clinic for a regular week of work. Vince’s eventual arrest for murder shocked his patients. How could their beloved doctor be capable of such violence? The deeper Benjamin looked into Vince’s case, the more he became obsessed with discovering what pushed a good man toward darkness. When Benjamin visited Vince in prison, he met a man who appeared to be fighting his own mind, constantly twitching and veering into nonsensical tangents. Sentenced to life in prison, Vince had been branded a cold-blooded killer and a “malingerer”—a person who fakes an illness. But it was obvious to Benjamin that Vince needed help. Alongside This American Life journalist Sarah Koenig, Benjamin resolved to understand what had happened to his predecessor. Time and again, the pair came up against a prison system that cared little about the mental health of its inmates—despite more than a third of them suffering from mental illness. The Other Dr. Gilmer takes readers on a riveting and heart-wrenching journey through our shared human fallibility, made worse by a prison system that is failing our most vulnerable citizens. With deep compassion and an even deeper sense of justice, Dr. Benjamin Gilmer delves into the mystery of what could make a caring doctor commit a brutal murder. And in the process, his powerful story asks us to answer a profound question: In a country with the highest incarceration rates in the world, what would it look like if we prioritized healing rather than punishment?
If you want to find a book coming out about the Asheville area and some of the history surrounding the beer there, then this book is for you! The Asheville craft beer scene is changing so rapidly, with new breweries opening nearly every week that this history is badly behind the times. This book recounts this intoxicating history, from the suds-soaked saloons of "Hell's Half Acre" to the region's explosion into a beer Mecca.
