For centuries smoke-flavored beers, also known as rauchbier, survived modernization in a small enclave centered around Bamberg, Germany. Today new examples are being made by brewers throughout the U.S. Enjoy the history, culture, and brewing of these wonderful beers with this informative volume. Geoff Larson, founder of Alaskan Brewing Company in Juneau, Alaska, has been working with smoke to create Alaskan Smoked Porter since 1988. It continues to be one of the classic American examples of the style. The Classic Beer Style Series from Brewers Publications examines individual world-class beer styles, covering origins, history, sensory profiles, brewing techniques and commercial examples. The Classic Beer Style Series from Brewers Publications examines individual world-class beer styles, covering origins, history, sensory profiles, brewing techniques and commercial examples.
Grilling just got better. Nothing beats cracking open a crisp brew over flame-grilled food on a hot summer afternoon. But who wants to be stuck behind the grill all day? With Mike Lang's One-Beer Grilling, you can create that awesome, smoke-infused meal before you finish your first cold one. Complete with grill-savvy tips to master the flame and a variety of recipes from essential food groups like red meat and pizza, you’ll be kicking back with great food in the time it takes to drink a beer. Enjoy over 75 mouthwatering dishes with friends and family, including: • Planked Portobellos • Chipotle Marinated Skirt Steak Tacos • Grilled Rib-eye with Herb Compound Butter • Beer-Can Chicken • Carolina Pork Sliders with Coleslaw • Spicy Rum Shrimp Skewers • Smoked Macaroni and Cheese • BBQ Pulled Pork Pizza Every recipe includes the perfect beer pairing to make mealtime even more enjoyable. Whether you’re a new cook or a cedar-plank pro, One-Beer Grilling makes it easy to grab a beer and fire up the grill for great meals in minutes!
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.
Inspire a lifelong exploration of your senses as you learn to pair beer and food like a pro. *2016 International Association of Culinary Professionals Award Finalist* Beer has reclaimed its place at the dinner table. Yet unlike wine, there just aren’t many in-depth resources to guide both beginners and beer geeks in pairing beer with food. Julia Herz and Gwen Conley are here to change that. As you start your journey with Beer Pairing, you’ll learn how aroma, taste, preference, and personal experience can affect flavor. Just as important, you’ll become a tasting Anarchist—throw out the conventional advice and figure out what works for you! Then, on to the pairing. Begin with beer styles, start with your favorite foods, or join the authors on a series of wild palate trips. From classics like barbecue ribs with American Brown Ale to unusual matches like pineapple upside-down cake with Double India Pale Ale, you’ll learn why some pairings stand the test of time and you’ll find plenty of new ideas as well. Discover: How we experience flavor and the science and anatomy behind it How to taste beer, step by step, with pouring and glassware tips Pairings by beer style and specific foods Complete information for planning beer dinners How to work beer into your cooking repertoire Tips and stories from pro brewers Geek Out science features with facts to impress your friends Never look at beer—or food—the same way again!
The wit and weizen of wheat beers. Author Stan Hieronymus visits the ancestral homes of the world's most interesting styles-Hoegaarden, Kelheim, Leipzig, Berlin and even Portland, Oregon-to sort myth from fact and find out how the beers are made today. Complete with brewing details and recipes for even the most curious brewer, and answers to compelling questions such as Why is my beer cloudy? and With or without lemon?
Beer lovers and hiking enthusiasts, these 50 hikes are for you] Beer Hiking Bavaria guides you through much of what Bavaria has to offer with wonderful hikes through cobblestoned old towns, dense forests and mountain landscapes, past hilltop castles, traditional monastic breweries and lush barley fields. Beer lovers and hiking enthusiasts, these 50 hikes are for you! Beer Hiking Bavaria guides you through much of what Bavaria has to offer with wonderful hikes through cobblestoned old towns, dense forests and mountain landscapes, past hilltop castles, traditional monastic breweries and lush barley fields. On his quest for great beer, the author has explored a host of picturesque trails far from the madding crowd. The best part? They all end up at a local brewery.
This comprehensive guide covers all aspects of beer and brewing in Oregon, one of the leading states in the craft brew revolution. • Features 190 breweries and brewpubs • Each brewery profile includes beers brewed, special features, visitor information, and the author's "Pick" of the best beer to try • Includes information on up-and-coming breweries, local beer events, and more
Winner of the International Association of Culinary Professionals’ Award for Best Cookbook in the Wine, Beer or Spirits category. Garrett Oliver, award-winning Brewmaster and Vice President of Production of the Brooklyn Brewery, recognized by Gourmet Magazine as a “passionate epicure and talented alchemist”, reveals the full spectrum of flavors contained in the more than 50 distinct styles of beer from around the world. Most importantly, he shows how beer, which is far more versatile than wine, intensifies flavors when it’s appropriately paired with foods to create a dining experience most people have never imagined. Garrett, along with photographer Denton Tillman, traveled throughout Europe visiting fellow brewmasters to trace the beers of the world to their sources. Back in the States, he met with the star chefs he has advised about beer. The resulting book is a motherload of information, lushly illustrated with Tillman’s gorgeous photographs of the world’s best beers and the breweries that produce them. Above all, THE BREWMASTER’S TABLE is a new way of thinking about beer – one that will bring this under-appreciated brew to the status it deserves. Whether it’s a Belgian wheat beer with a simple salad, a Brooklyn Pilsner to wash down spicy tacos, a pale ale alongside a porcini risotto with foie gras, or even a Framboise to accompany a dark chocolate brownie, beer is the perfect complement to any dining experience, at home in front of the TV or in a four-star restaurant. He explains how beer is made, shows you its fascinating history, and then leads you through the amazing range of flavors displayed by the dozens of distinct styles of beer from around the world. Finally, he suggests beer pairings that will please your tastebuds and blow your mind. Whether you’re a beer aficionado, a passionate cook, or just someone who loves a great dinner, this book will indeed be a revelation.
“A wide-ranging volume that is sure to appeal to beer enthusiasts and casual consumers alike. Highly recommended.” —Library Journal (STARRED REVIEW) Go on a fun, flavorful tour through the world of craft brews with one of the most unique and fascinating voices in beer today. It's a great time to be a beer drinker, but also the most confusing, thanks to the dizzying array of available draft beers. Expert Joshua Bernstein comes to the rescue with The Complete Beer Course, demystifying the sudsy stuff and breaking down the elements that make a beer's flavor spin into distinctively different and delicious directions. Structured around a series of easy-to-follow classes, his course hops from lagers and pilsners to hazy wheat beers, Belgian-style abbey and Trappist ales, aromatic pale ales and bitter IPAs, roasty stouts, barrel-aged brews, belly-warming barley wines, and mouth-puckering sour ales. There is even a class on international beer styles and another on pairing beer with food and starting your own beer cellar. Through suggested, targeted tastings, you'll learn when to drink down-and when to dump those suds down a drain.
