Beer is the most popular alcoholic drink on the planet, but few who enjoy it know much about how its four ingredients – hops, malted barley, water and yeast – miraculously combine. From the birth of brewing in the Middle East, through the surreal madness of drink-sodden hop-blessings in the Czech Republic and the stunning recreation of the first ever modern beer, Miracle Brew is an extraordinary journey through the nature and science of the world's greatest beverage. 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.
A “fascinating and well-documented social history” of American beer, from the immigrants who invented it to the upstart microbrewers who revived it (Chicago Tribune). Grab a pint and settle in with AmbitiousBrew, the fascinating, first-ever history of American beer. Included here are the stories of ingenious German immigrant entrepreneurs like Frederick Pabst and Adolphus Busch, titans of nineteenth-century industrial brewing who introduced the pleasures of beer gardens to a nation that mostly drank rum and whiskey; the temperance movement (one activist declared that “the worst of all our German enemies are Pabst, Schlitz, Blatz, and Miller”); Prohibition; and the twentieth-century passion for microbrews. Historian Maureen Ogle tells a wonderful tale of the American dream—and the great American brew. “As much a painstakingly researched microcosm of American entrepreneurialism as it is a love letter to the country’s favorite buzz-producing beverage . . . ‘Ambitious Brew’ goes down as brisk and refreshingly as, well, you know.” —New York Post
When architect Brian Townsend meets a man dressed as Zorro at a Halloween party, it seems like a chance hookup. There’s no denying Brian’s immediate attraction, but it takes more effort than he thought it would just to find out the man's name. NYPD homicide detective Tristan Blake comes from old money, which he loathes. An idealistic streak burns within him to do a job that serves a purpose. A former lover scorned him at a time he was most vulnerable, after the death of friend, and now Tristan is slow to trust what appears to a developing relationship between him and Brian. Beer tasting, a broken window, a fall down a flight of stairs, a grenade, and a violent attack ... what do these all have in common? Each one brings Tristan an inch closer to trusting Brian with his heart. Contains the stories: Crimson Regret, A Taste of Darkness, A Glimpse Inside, Windows and Walls, Head Over Heels, Police Navidad, Auld Acquaintance, Tabled Discussions, Pulling the Pin, and Vulnerability.
Amelia Slayton Loftus shares her expert knowledge in this comprehensive guide that includes everything homebrewers of all levels need to know to brew delicious, organic beer. She covers the whys and hows of organic brewing, things to consider when buying equipment, and everything you need to know about organic ingredients (what makes them different, how to get them, and how to make substitutions). She also offers more than 30 irresistible recipes. You'll learn how to brew sustainably by growing ingredients yourself, recycling water, using solar energy, and achieving zero waste. Loftus also includes information on developing new recipes, tips for honing competition skills, and a tasting guide to different beer styles.
Primitive beers, country wines, herbal meads, natural sodas, and more "Baudar has elevated the concept of terroir into the realm of extreme beverages, both fermented and unfermented. His book brings to life the innovative quest of the Palaeolithic shaman/healer/brewer."--Patrick E. McGovern, author of Ancient Brews Fermentation fans and home brewers can rediscover "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, including: Wild sodas Country wines Primitive herbal beers Meads Traditional 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. "With gorgeous photos and clear technical details, this book will be a source of great inspiration."--Sandor Ellix Katz, author of The Art of Fermentation
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.
In the 18th century India Pale Ale was specially brewed to mature on the long voyage from England to India. Seeking to rediscover the original 'king of beers', Pete Brown took a cask of original recipe IPA and recreated the 18,000-mile journey for the first time in 150 years. This book documents this voyage.
Number one bestselling author Janet Evanovich teams up with award-winning author Dorien Kelly to deliver a sparkling novel of romantic suspense, small-town antics, secretive sabotage, and lots and lots of beer Kate Appleton needs a job. Her husband has left her, she’s been fired from her position as a magazine editor, and the only place she wants to go is to her parents’ summer house, The Nutshell, in Keene’s Harbor, Michigan. Kate’s plan is to turn The Nutshell into a Bed and Breakfast. Problem is, she needs cash, and the only job she can land is less than savory. Matt Culhane wants Kate to spy on his brewery employees. Someone has been sabotaging his company, and Kate is just new enough in town that she can insert herself into Culhane’s business and snoop around for him. If Kate finds the culprit, Matt will pay her a $20,000 bonus. Needless to say, Kate is highly motivated. But several problems present themselves. Kate despises beer. No one seems to trust her. And she is falling hard for her boss. Can these two smoke out a saboteur, save Kate’s family home, and keep a killer from closing in…all while resisting their undeniable attraction to one another? Filled with humor, heart, and loveable characters, Love in a Nutshell is delicious fun.
